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Moreira LDPD, Porcellato D, Marangon M, Nadai C, Duarte VDS, Devold TG, Giacomini A, Corich V. Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine. Food Chem 2024; 440:138311. [PMID: 38160596 DOI: 10.1016/j.foodchem.2023.138311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 11/01/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Wine protein haze formation is a problem due to grape proteins aggregation during wine storage. The cell wall components of wine yeasts, particularly high molecular weight mannoproteins, have a protective effect against haze formation, although their involvement remains poorly understood. This study aimed at characterizing glycosylated proteins released by Starmerella bacillaris and Saccharomyces cerevisiae during single and sequential fermentations in a synthetic must, and testing their impact on wine protein stability. Mannoproteins-rich extracts from sequential fermentations showed an increase in the low MW polysaccharide fraction and, when added to an unstable wine, had a greater effect on protein stability than S. cerevisiae extracts. Shotgun proteomics approaches revealed that the identified cell wall proteins exclusively found in sequential fermentations were produced by both S. bacillaris (MKC7, ENG1) and S. cerevisiae (Bgl2p). Moreover, sequential fermentations significantly increased the expression of Scw4p and 1,3-beta-glucanosyltransferase (GAS5), produced by S. cerevisiae. Finally, some of the key proteins identified might play a positive role in increasing wine protein stability.
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Affiliation(s)
- Luiza de Paula Dias Moreira
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Davide Porcellato
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Matteo Marangon
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Legnaro, PD, Italy.
| | - Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
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Sica J, Vendramini C, Nadai C, Molinelli Z, Carlot M, Giacomini A, Corich V. Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation. PLoS One 2024; 19:e0300212. [PMID: 38683869 PMCID: PMC11057759 DOI: 10.1371/journal.pone.0300212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 02/22/2024] [Indexed: 05/02/2024] Open
Abstract
Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics is not affected. To date, there is a lack of information regarding the influence of multi-strain starters on the overall fermentation process in wine. In this context, killer toxins, affecting the viability of sensitive strains, can play a significant role. This study aimed to evaluate the effects of pairing eight wine strains of S. cerevisiae (two sensitive, three neutral and three killer) in co-fermentations compared to single-strain fermentations. Results evidenced that, among co-fermentations where the strain prevalence was significant, the killer strains constituted 79% to 100% of the total yeast population when co-inoculated with a sensitive one. However, in most of the cases, co-fermentations kinetics were similar to those of sensitive strains or worse than both strains. Thus, the presence of a killer strain alone is not sufficient to predict the overall fermentation progress, which is an essential information in winemaking. Interestingly, the neutral strain P304.4 was always prevalent, regardless of the second strain and, in most of the co-fermentations, the overall fermentation trend was similar to the P304.4 single-strain fermentation. Regardless of killer activity, our results suggest that the effect of strains on fermentative kinetics is still unpredictable, and further studies are needed to thoroughly explore strain to strain interactions in winemaking.
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Affiliation(s)
- Jacopo Sica
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
| | - Chiara Vendramini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
| | - Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
| | - Zeno Molinelli
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
| | - Milena Carlot
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
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Moreira LDPD, Corich V, Jørgensen EG, Devold TG, Nadai C, Giacomini A, Porcellato D. Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations. Food Res Int 2024; 176:113833. [PMID: 38163727 DOI: 10.1016/j.foodres.2023.113833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
The biotechnological reuse of winery by-products has great potential to increase the value and sustainability of the wine industry. Recent studies revealed that yeast biomass can be an exciting source of bioactive peptides with possible benefits for human health, and its incorporation in plant-based foods is considered innovative and sustainable. In this study, we aimed to identify, through in silico analyses, potential bioactive peptides from yeast extracts after in vitro digestion. Wine lees from a non-Saccharomyces oenological yeast, Starmerella bacillaris FRI751, Saccharomyces cerevisiae EC1118, and sequential fermentation performed with both strains (SEQ) were recovered in a synthetic must. Cellular pellets were enzymatically treated with zymolyase, and the yeast extracts were submitted to in vitro gastrointestinal digestions. LC-MS/MS sequenced the hydrolyzed peptides, and their potential bioactivity was inferred. S. bacillaris FRI751 fermentation showed 132 peptide sequences, S. cerevisiae EC1118 60, SEQ 89. A total of 243 unique peptide sequences were identified across the groups. Furthermore, based on the peptide sequence, the FRI751 extract showed the highest potential antihypertensive with 275 bioactive fragments. Other bioactivities, such as antimicrobial and immunomodulatory, were also identified in all yeast extracts. A potential antiobesity bioactive peptide VVP was identified only in the yeast extract from S. bacillaris single strain. The wine lees from S. bacillaris single strain and SEQ fermentation are a richer source of potential bioactive peptides than those from S. cerevisiae fermentation. This study opens new possibilities in the valorization of winemaking by-products.
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Affiliation(s)
- Luiza de Paula Dias Moreira
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy.
| | - Emilie Gullberg Jørgensen
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Legnaro, PD, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Davide Porcellato
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
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Guerra CA, Costa LM, de Oliveira VS, de Paula BP, Junior WJFL, Luchese RH, Corich V, Giacomini A, Guerra AF. Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage. Meat Sci 2023; 201:109197. [PMID: 37116267 DOI: 10.1016/j.meatsci.2023.109197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 02/19/2023] [Accepted: 04/18/2023] [Indexed: 04/30/2023]
Abstract
The present study outlines a comprehensive correlation between the natural microbial load, which is predominantly composed of heat-resistant sporous-forming Bacillus, and the changes in the original properties related to the superficial color of vacuum-packaged cooked sausages. For this purpose, microbial growth curves were plotted by stimulating the growth of the natural microbiota in sausage packages at different temperatures. The correlations were investigated during sample incubation by the instrumental evaluation of color and the ropy slime detection on the sausage surface. The entrance of the natural microbiota into the stationary phase (ca. 9.3 log cfu/g) resulted in changes in the superficial color, which was demonstrated by the discoloration of vacuum-packaged cooked sausages. Therefore, it seems to be a suitable borderline for predictive models applied in durability studies that aim to estimate the period in which vacuum-packaged cooked sausages keep their typical superficial color, anticipating product refusal in markets.
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Affiliation(s)
- Carlos Alberto Guerra
- Guerra e Castro Engenharia Ltda (G&C), 25870 000 Comendador Levy Gasparian, Rio de Janeiro, Brazil; BRC Ingredientes Ltda, 13505-600 Rio Claro, São Paulo, Brazil
| | | | - Vanessa Sales de Oliveira
- Post Graduate Program in Food Science and Technology, Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, 23897 970 Seropédica, RJ, Brazil
| | - Breno Pereira de Paula
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | | | - Rosa Helena Luchese
- Post Graduate Program in Food Science and Technology, Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, 23897 970 Seropédica, RJ, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - André Fioravante Guerra
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil.
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Wu M, Tarrah A, Ghion G, Pakroo S, Giacomini A, Corich V. A critical issue on microbiological cut-off value of ampicillin resistance in Lactiplantibacillus plantarum. J Appl Microbiol 2023; 134:7076330. [PMID: 36906284 DOI: 10.1093/jambio/lxad050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 02/13/2023] [Accepted: 03/09/2023] [Indexed: 03/13/2023]
Abstract
AIM Comprehensive evaluation of antibiotic susceptibility patterns in Lactiplantibacillus plantarum strains isolated from grape marc, based on genomic and phenotypic assessment. METHODS AND RESULTS We assessed the antibiotic resistance-susceptibility patterns of 20 L. plantarum strains for 16 antibiotics. Genomes of relevant strains were sequenced for in silico assessment and comparative genomic analysis. Results showed high MIC values for spectinomycin, vancomycin, and carbenicillin, indicating natural resistance to these antibiotics. Besides, these strains revealed MIC values for ampicillin higher than previously established by the EFSA, indicating the possible presence of acquired resistance genes in the genomes. However, genomic analysis by complete genome sequencing did not reveal presence of ampicillin resistance genes. CONCLUSION Comparative genomic analysis between our strains and other L. plantarum genomes present in the literature showed several substantial genomic differences, and suggested the need to adjust the cut-off value for ampicillin in L. plantarum. However, further sequence analysis will reveal how these strains have acquired antibiotic resistance.
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Affiliation(s)
- Manyu Wu
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Uni versità, 16, 35020, Legnaro PD, Italy
| | - Armin Tarrah
- Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Gloria Ghion
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Uni versità, 16, 35020, Legnaro PD, Italy
| | - Shadi Pakroo
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Uni versità, 16, 35020, Legnaro PD, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Uni versità, 16, 35020, Legnaro PD, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Uni versità, 16, 35020, Legnaro PD, Italy
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Costa MADC, Dias Moreira LDP, Duarte VDS, Cardoso RR, de São José VPB, da Silva BP, Grancieri M, Corich V, Giacomini A, Bressan J, Martino HSD, de Barros FAR. Kombuchas from Green and Black Tea Modulate the Gut Microbiota and Improve the Intestinal Health of Wistar Rats Fed a High-Fat High-Fructose Diet. Nutrients 2022; 14:5234. [PMID: 36558393 PMCID: PMC9787585 DOI: 10.3390/nu14245234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/29/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022] Open
Abstract
The Western diet can negatively affect the gut microbiota and is associated with metabolic disorders. Kombucha, a tea fermented by a symbiotic culture of bacteria and yeast (SCOBY), is known for its bioactive properties and has become popular in the last years. In this study, we evaluated the effects of regular kombucha consumption on the gut microbiota and on outcomes related to the intestinal health of Wistar rats fed a high-fat high-fructose diet. After eight weeks receiving a standard diet (AIN-93M) (n = 10) or a high-fat and high-fructose diet (HFHF) (n = 30) to induce metabolic disorders, the animals were subdivided into four groups: AIN-93M (n = 10); HFHF (n = 10); GTK (HFHF + green tea kombucha (n = 10); and BTK (HFHF + black tea kombucha; n = 10) for 10 weeks. Although body composition did not differ among the groups, the HFHF diet was associated with metabolic alterations, and stimulated the growth of gram-negative bacteria such as Proteobacteria and Bacteroides. Kombucha ingestion could somewhat modulate the gut microbiota, attenuating the effects of a Western diet by increasing propionate production and favoring the growth of beneficial bacteria, such as Adlercreutzia in the GTK group. Our results suggest that regular kombucha consumption may be beneficial to intestinal health, which can be mostly attributed to its high content and diversity of phenolic compounds.
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Affiliation(s)
| | - Luiza de Paula Dias Moreira
- Department of Agronomy, Food Natural Resources, Animals, and Environment (DAFNAE), Università degli Studi di Padova, Via dell’Università 16, 35020 Legnaro, PD, Italy
| | - Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Rodrigo Rezende Cardoso
- Department of Food Technology, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-900, MG, Brazil
| | | | - Bárbara Pereira da Silva
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
| | - Mariana Grancieri
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
| | - Viviana Corich
- Department of Agronomy, Food Natural Resources, Animals, and Environment (DAFNAE), Università degli Studi di Padova, Via dell’Università 16, 35020 Legnaro, PD, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food Natural Resources, Animals, and Environment (DAFNAE), Università degli Studi di Padova, Via dell’Università 16, 35020 Legnaro, PD, Italy
| | - Josefina Bressan
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
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Pakroo S, Tarrah A, Bettin J, Corich V, Giacomini A. Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food. Probiotics Antimicrob Proteins 2022; 14:1042-1053. [PMID: 34668141 DOI: 10.1007/s12602-021-09860-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2021] [Indexed: 12/25/2022]
Abstract
The use of probiotic microorganisms in food with the aim to confer health benefits to the host is one of the most critical roles of functional foods. Many pediococci bacteria frequently related to the meat environment, have technological properties, and are therefore commercially used as starter in the production of fermented meat products, such as different types of sausages. In this study, different lactic acid bacteria were isolated, identified to the species level, and then evaluated for their safety and functionality as possible probiotics. Different properties, such as resistance to simulated human gastrointestinal conditions, antimicrobial activity, and cholesterol-lowering effects, have been studied. Finally, the complete genome of one strain, namely P. acidilactici IRZ12B, which showed interesting features as a promising probiotic candidate, was sequenced and further studied. The results revealed that IRZ12B possesses interesting probiotic properties, particularly cholesterol-lowering capability and antimicrobial activity. In silico analysis evidenced the absence of plasmids, transmissible antibiotic resistance genes, and virulence factors. We also detected a bacteriocin encoding gene and a cholesterol assimilation-related protein. The phenotypical and genomic outcomes described in this study make P. acidilactici IRZ12B a very interesting cholesterol-lowering potential probiotic strain to be considered for the development of novel non-dairy-based functional foods.
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Affiliation(s)
- Shadi Pakroo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy.
| | - Jacopo Bettin
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
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Tarrah A, Callegaro S, Pakroo S, Finocchiaro R, Giacomini A, Corich V, Cassandro M. New insights into the raw milk microbiota diversity from animals with a different genetic predisposition for feed efficiency and resilience to mastitis. Sci Rep 2022; 12:13498. [PMID: 35931716 PMCID: PMC9356063 DOI: 10.1038/s41598-022-17418-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 07/25/2022] [Indexed: 11/20/2022] Open
Abstract
The main objective of this study was to assess the microbiota diversity in milk samples collected from Holstein cows with different estimated breeding values for predicted feed efficiency, milk coagulation, resilience to mastitis, and consequently, to study its effects on milk quality. One hundred and twenty milk samples were collected in two seasons (summer and winter) from different commercial dairy farms in the Nord-east of Italy. For each trait, 20 animals divided into two groups of the high (10 cows) and the low (10 cows) were selected to study the microbiota profile using 16S rRNA metabarcoding sequencing. The alpha and beta diversity analysis revealed significant differences between the high and the low groups for feed efficiency and resilience to mastitis, while no significant difference was detected for milk coagulation. Moreover, remarkable differences among the taxa were detected between the two seasons, where the winter was more diverse than summer when applied the Chao1 index. Lastly, the linear discriminant analysis (LDA) effect size (LEfSe) indicated Aerococcus, Corynebacterium, Facklamia, and Psychrobacter taxa with more abundance in the high group of feed efficiency, whereas, in resilience to mastitis, only two genera of Mycoplana and Rhodococcus were more abundant in the low group. In addition, LEfSe analysis between the seasons showed significant differences in the abundance of Bacteroides, Lactobacillus, Corynebacterium, Escherichia, Citrobacter, Pantoea, Pseudomonas, and Stenotrophomonas. These findings indicate that the different genetic predisposition for feed efficiency and resilience to mastitis could affect the raw milk microbiota and, consequently, its quality. Moreover, we found more abundance of mastitis-associated bacteria in the milk of dairy cows with a higher feed efficiency index.
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Affiliation(s)
- Armin Tarrah
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy.,Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Simone Callegaro
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy.,Associazione Nazionale Allevatori Delle Razze Bovine Charolaise E Limousine Italiane (ANACLI), 00187, Roma, Italy
| | - Shadi Pakroo
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Raffaella Finocchiaro
- Associazione Nazionale Allevatori Razza Frisona, Bruna e Jersey Italiana-ANAFIBJ, 26100, Cremona, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Viviana Corich
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy.
| | - Martino Cassandro
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy.,Associazione Nazionale Allevatori Razza Frisona, Bruna e Jersey Italiana-ANAFIBJ, 26100, Cremona, Italy
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Romano P, Siesto G, Capece A, Pietrafesa R, Lanciotti R, Patrignani F, Granchi L, Galli V, Bevilacqua A, Campaniello D, Spano G, Caridi A, Poiana M, Foschino R, Vigentini I, Blaiotta G, Corich V, Giacomini A, Cardinali G, Corte L, Toffanin A, Agnolucci M, Comitini F, Ciani M, Mannazzu I, Budroni M, Englezos V, Rantsiou K, Iacumin L, Comi G, Capozzi V, Grieco F, Tufariello M. Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains. Front Microbiol 2022; 13:830277. [PMID: 35359728 PMCID: PMC8963721 DOI: 10.3389/fmicb.2022.830277] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 01/13/2022] [Indexed: 11/13/2022] Open
Abstract
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wine strains of Saccharomyces cerevisiae. For this purpose, two commercial S. cerevisiae strains (EC 1118 and AWRI796) were used to carry out inter-laboratory-scale comparative fermentations using both synthetic medium and grape musts and applying the same protocol to obtain reproducible, replicable, and statistically valid results. Ethanol yield, production of acetic acid, glycerol, higher alcohols, and other volatile compounds were assessed. Moreover, the Fourier transform infrared spectroscopy was also applied to define the metabolomic fingerprint of yeast cells from each experimental trial. Data were standardized as unit of compounds or yield per gram of sugar (glucose and fructose) consumed throughout fermentation, and analyzed through parametric and non-parametric tests, and multivariate approaches (cluster analysis, two-way joining, and principal component analysis). The results of experiments carried out by using synthetic must showed that it was possible to gain comparable results from three different laboratories by using the same strains. Then, the use of the standardized protocol on different grape musts allowed pointing out the goodness and the reproducibility of the method; it showed the main traits of the two yeast strains and allowed reducing variability amongst independent batches (biological replicates) to acceptable levels. In conclusion, the findings of this collaborative study contributed to the validation of a protocol in a specific synthetic medium and in grape must and showed how data should be treated to gain reproducible and robust results, which could allow direct comparison of the experimental data obtained during the characterization of wine yeasts carried out by different research laboratories.
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Affiliation(s)
| | | | - Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, Italy
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | - Andrea Caridi
- Department of Agriculture, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy
| | - Marco Poiana
- Department of Agriculture, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Naples, Italy
| | - Viviana Corich
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padua, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padua, Padua, Italy
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Laura Corte
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Annita Toffanin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Comitini
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Vasileios Englezos
- Department of Agricultural, Forest, and Food Science, University of Turin, Turin, Italy
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest, and Food Science, University of Turin, Turin, Italy
| | - Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Udine, Italy
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Udine, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy, c/o CS-DAT, Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council of Italy, Lecce, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production, National Research Council of Italy, Lecce, Italy
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10
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da Silva Duarte V, Lombardi A, Corich V, Giacomini A. Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese. J Dairy Sci 2022; 105:2858-2867. [PMID: 35086714 DOI: 10.3168/jds.2021-21097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 10/20/2021] [Indexed: 12/13/2022]
Abstract
Recognized worldwide for its history, flavor, and high nutritional quality, Grana Padano (GP) is one of the most traditional Italian raw-milk, hard-cooked, long-ripened cheese. Throughout GP manufacturing, some well-known and undesired bacterial species, such as clostridia, can proliferate and lead to spoilage defects that mischaracterize the final product; however, little is known about the development of late-blowing defects in hard cheese samples without clostridia. Therefore, in this study we aimed to use metataxonomic analysis to identify bacterial taxa associated with the development of late-blowing defect in GP samples. Furthermore, the presence of several heterofermentative lactobacilli species in defective zones were verified by primer-specific PCR assay. Considering α- and β-diversity analyses, no statistically significant differences were detected between cheese samples with and without blowing defect. Following taxonomic assignment, Lactobacillus and Streptococcus were the dominant genera, whereas clostridia-related taxa were not detected in any of the 20 analyzed samples. Using EdgeR, the genera Propionibacterium and Acinetobacter were found to be prevalently more abundant in samples categorized as having "big regular holes." In samples with "small regular holes," multiplex PCR amplification revealed differences in terms of Lactobacillus population composition, mainly obligate homofermentative lactobacilli, between defective and non-defective zones of the same cheese wheel. This study demonstrated that GP samples with blowing defects not caused by clostridial development share similar biodiversity indices with GP collected from control zones, but an imbalance of obligate homofermentative lactobacilli was noticed between samples, which requires further analysis to better comprehend the exact mechanism involved in this process.
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Affiliation(s)
- Vinícius da Silva Duarte
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy
| | - Angiolella Lombardi
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro (Padua), Italy
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11
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Tarrah A, Pakroo S, Carlot M, Nesto C, Cirillo A, Lombardi A, Corich V, Giacomini A. Thermal resistance and high-performance microwave decontamination assessment of Bacillus endospores isolated from food-grade herbal extracts. PLoS One 2021; 16:e0261988. [PMID: 34962973 PMCID: PMC8714112 DOI: 10.1371/journal.pone.0261988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 12/14/2021] [Indexed: 11/18/2022] Open
Abstract
Generally, endospore contamination can occur from different sources during product manufacturing in many industries and therefore lower its quality by affecting physicochemical properties and shelf-life. Bacterial endospores can germinate inside the product and produce several enzymes, which can cause several undesirable changes. This study assessed the spores thermal resistance and applied a microwave decontamination technique toward herbal extracts (Tilia tomentosa and Centella asiatica) containing ethanol or glycerol. Based on 16S rRNA analysis, the detected contaminant endospores belonged to different Bacillus species, namely B. subtilis, B. zhangzhouensis, and B. pumilus. The thermal resistance assessment using inoculated endospores in the actual products revealed B. pumilus T2 as the most resistant endospore to the heat treatments tested in both T. tomentosa and C. asiatica extracts. Finally, a high-performance microwave technique was used to decontaminate T. tomentosa extract against the mixture of Bacillus spores. Results from the microwave technique indicate that the increase of temperature from 100°C to 105°C not only decontaminated the product but also could dramatically decrease the effective thermal treatment time (10 times), which can benefit the product quality. The results provided in this study considerably contribute to improving an original decontamination method for products containing glycerol and ethanol with the most negligible effect on product quality.
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Affiliation(s)
- Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Shadi Pakroo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Milena Carlot
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Camilla Nesto
- Agripharma Società Cooperativa Agricola via Prima Strada 11, Vescovana, PD, Italy
| | - Antonella Cirillo
- Agripharma Società Cooperativa Agricola via Prima Strada 11, Vescovana, PD, Italy
| | - Angiolella Lombardi
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
- * E-mail:
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
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12
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Lemos Junior WJF, Guerra AF, Tarrah A, da Silva Duarte V, Giacomini A, Luchese RH, Corich V. Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit. Probiotics Antimicrob Proteins 2021; 12:657-666. [PMID: 31214943 DOI: 10.1007/s12602-019-09565-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
According to FAO and WHO, probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Most probiotic bacteria used today belong to the genera Lactobacillus and Bifidobacterium and are of animal or human origin. The fundamental characteristic routinely evaluated in potential probiotics strains is their limited viability loss during gastrointestinal transit (GIT), but to date, no studies reported whether probiotics, besides viability, still also maintain their beneficial properties intact. To study this aspect, we considered two strains, Lactobacillus rhamnosus DTA 79 and L. paracasei DTA 83, previously characterised for the presence of some probiotic properties, isolated from faeces of 7- to 21-day-old babies. Here, we examined some additional properties, namely antibiotic resistance, resistance to lysozyme, presence of haemolytic activity and inhibition of pathogen biofilm formation. We then tested the effect of in vitro GIT on all these features and our results show evidence that this procedure had in some cases limited and in others no significant effects on them. Additionally, we examined the gastrointestinal resistance of the strains after skim milk fermentation and successive storage of the product for 20 and 40 days at refrigeration temperature, to see whether prolonged storage could weaken cell resistance to GIT. Our results demonstrate that a protracted refrigeration period before in vitro GIT did not affect or influenced very weakly this essential probiotic property.
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Affiliation(s)
| | - André Fioravante Guerra
- Federal Center of Technological Education Celso Suckow da Fonseca, Valença, Rio de Janeiro, Brazil
| | - Armin Tarrah
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Legnaro, Padua, Italy
| | - Vinícius da Silva Duarte
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Legnaro, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Legnaro, Padua, Italy.
| | - Rosa Helena Luchese
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Legnaro, Padua, Italy
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13
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Tarrah A, Dos Santos Cruz BC, Sousa Dias R, da Silva Duarte V, Pakroo S, Licursi de Oliveira L, Gouveia Peluzio MC, Corich V, Giacomini A, Oliveira de Paula S. Lactobacillus paracasei DTA81, a cholesterol-lowering strain having immunomodulatory activity, reveals gut microbiota regulation capability in BALB/c mice receiving high-fat diet. J Appl Microbiol 2021; 131:1942-1957. [PMID: 33709536 PMCID: PMC8518695 DOI: 10.1111/jam.15058] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 01/02/2021] [Accepted: 03/08/2021] [Indexed: 12/24/2022]
Abstract
Aims In‐vitro/In‐vivo evaluation of cholesterol‐lowering probiotic strain Lactobacillus paracasei DTA81 and the possible connection with the gut microbiota modulation. Methods and Results In the present study, strain DTA81 has been evaluated for the possible influence on blood lipid and glucose concentrations, modulation of the immune system, gastrointestinal survivability and modulation of gut microbiota in BALB/c mice receiving a high‐fat diet. After 6 weeks of treatment, a significant reduction of total cholesterol and fasting blood sugar (FBS) among animals treated with L. paracasei DTA81 has been recorded. Comparison of colon tissue levels of different cytokines revealed a significant reduction of the inflammatory cytokine interleukin‐6. The comparison of gut microbiota using the 16S rRNA approach indicated that the treatment with L. paracasei DTA81 significantly increased the taxa Bacteroidetes and Coprococcus. Moreover, the genome of DTA81 was sequenced for the in‐silico assessment, and the analysis indicated the presence of cholesterol assimilation‐related genes as well as the absence of negative traits such as transmissible antibiotic resistance genes, plasmids and prophage regions. Conclusion The outcome of this study revealed the in‐vitro and in‐vivo properties of L. paracasei DTA81 and the possible mechanism between consumption of this strain, the abundance of Bacteriodetes/Coprococcus taxa, immunomodulatory activity and the subsequent reduction of cholesterol/FBS in BALB/c mice. Significance and Impact of the Study Lactobacillus paracasei DTA81 as a non‐pharmacological potential probiotic supplement can influence metabolic homeostasis in individuals, particularly those adopting high‐fat diets, and it can contribute to reduce coronary heart disease.
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Affiliation(s)
- A Tarrah
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell'Universitá, Italy
| | - B C Dos Santos Cruz
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
| | - R Sousa Dias
- Department of General Biology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
| | - V da Silva Duarte
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell'Universitá, Italy
| | - S Pakroo
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell'Universitá, Italy
| | - L Licursi de Oliveira
- Department of General Biology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
| | - M C Gouveia Peluzio
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
| | - V Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell'Universitá, Italy
| | - A Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell'Universitá, Italy
| | - S Oliveira de Paula
- Department of General Biology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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14
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Oliveira WA, Rodrigues ARP, Oliveira FA, Oliveira VS, Laureano-Melo R, Stutz ETG, Lemos Junior WJF, Paula BP, Esmerino EA, Corich V, Giacomini A, Rodrigues P, Luchese RH, Guerra AF. Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain. Meat Sci 2020; 174:108408. [PMID: 33373850 DOI: 10.1016/j.meatsci.2020.108408] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/16/2022]
Abstract
The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.
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Affiliation(s)
- Wolfmann A Oliveira
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Alba R P Rodrigues
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Vanessa S Oliveira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - Roberto Laureano-Melo
- Centro Universitário de Barra Mansa (UBM), 27330-550 Barra Mansa, Rio de Janeiro, Brazil
| | - Evandro T G Stutz
- Centro Universitário de Barra Mansa (UBM), 27330-550 Barra Mansa, Rio de Janeiro, Brazil
| | | | - Breno P Paula
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rosa H Luchese
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - André F Guerra
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil.
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15
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da Silva Duarte V, dos Santos Cruz BC, Tarrah A, Sousa Dias R, de Paula Dias Moreira L, Lemos Junior WJF, Fidélis Silva LC, Rocha Santana G, Licursi de Oliveira L, Gouveia Peluzio MDC, Mantovani HC, Corich V, Giacomini A, de Paula SO. Chemoprevention of DMH-Induced Early Colon Carcinogenesis in Male BALB/c Mice by Administration of Lactobacillus Paracasei DTA81. Microorganisms 2020; 8:microorganisms8121994. [PMID: 33327620 PMCID: PMC7765108 DOI: 10.3390/microorganisms8121994] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/26/2022] Open
Abstract
We evaluated the effects of the probiotic candidate Lactobacillus paracasei DTA81 (DTA81) on liver oxidative stress, colonic cytokine profile, and gut microbiota in mice with induced early colon carcinogenesis (CRC) by 1,2-dimethylhydrazine (DMH). Animals were divided into four different groups (n = 6) and received the following treatments via orogastric gavage for 8 weeks: Group skim milk (GSM): 300 mg/freeze-dried skim milk/day; Group L. paracasei DTA81 (DTA81): 3 × 109 colony-forming units (CFU)/day; Group Lactobacillus rhamnosus GG (LGG): 3 × 109 CFU/day; Group non-intervention (GNI): 0.1 mL/water/day. A single DMH dose (20 mg/kg body weight) was injected intraperitoneally (i.p), weekly, in all animals (seven applications in total). At the end of the experimental period, DTA81 intake reduced hepatic levels of carbonyl protein and malondialdehyde (MDA). Moreover, low levels of the pro-inflammatory cytokines Interleukin-6 (IL-6) and IL-17, as well as a reduced expression level of the proliferating cell nuclear antigen (PCNA) were observed in colonic homogenates. Lastly, animals who received DTA81 showed an intestinal enrichment of the genus Ruminiclostridium and increased concentrations of caecal acetic acid and total short-chain fatty acids. In conclusion, this study indicates that the administration of the probiotic candidate DTA81 can have beneficial effects on the initial stages of CRC development.
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Affiliation(s)
- Vinícius da Silva Duarte
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
- Department of Microbiology, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Viçosa, 36570-900 Vicosa, Brazil; (L.C.F.S.); (H.C.M.)
| | - Bruna Cristina dos Santos Cruz
- Department of Nutrition and Health, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (B.C.d.S.C.); (M.d.C.G.P.)
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
| | - Roberto Sousa Dias
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
| | - Luiza de Paula Dias Moreira
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
| | | | - Lívia Carneiro Fidélis Silva
- Department of Microbiology, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Viçosa, 36570-900 Vicosa, Brazil; (L.C.F.S.); (H.C.M.)
| | - Gabriele Rocha Santana
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
| | - Leandro Licursi de Oliveira
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
| | - Maria do Carmo Gouveia Peluzio
- Department of Nutrition and Health, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (B.C.d.S.C.); (M.d.C.G.P.)
| | - Hilario Cuquetto Mantovani
- Department of Microbiology, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Viçosa, 36570-900 Vicosa, Brazil; (L.C.F.S.); (H.C.M.)
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
- Correspondence: (A.G.); (S.O.d.P.); Tel.: +39-328-0390077 (A.G.); +55-31-3612-5016 (S.O.d.P.)
| | - Sérgio Oliveira de Paula
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
- Correspondence: (A.G.); (S.O.d.P.); Tel.: +39-328-0390077 (A.G.); +55-31-3612-5016 (S.O.d.P.)
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Tarrah A, Pakroo S, Lemos Junior WJF, Guerra AF, Corich V, Giacomini A. Complete Genome Sequence and Carbohydrates-Active EnZymes (CAZymes) Analysis of Lactobacillus paracasei DTA72, a Potential Probiotic Strain with Strong Capability to Use Inulin. Curr Microbiol 2020; 77:2867-2875. [PMID: 32623485 DOI: 10.1007/s00284-020-02089-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 06/12/2020] [Indexed: 02/07/2023]
Abstract
The whole genome sequence of Lactobacillus paracasei DTA72, isolated from healthy infant feces, is reported, along with the Carbohydrates-Active enZymes (CAZymes) analysis and an in silico safety assessment. Strain DTA72 had previously demonstrated some interesting potential probiotic features, such as a good resistance to gastrointestinal conditions and an anti-Listeria activity. The 3.1 Mb sequenced genome consists of 3116 protein-coding sequences distributed on 340 SEED subsystems. In the present study, we analyzed the fermentation capability of strain DTA72 on six different carbohydrate sources, namely, glucose, fructose, lactose, galactose, xylose, and inulin by using phenotypical and genomic approaches. Interestingly, L. paracasei DTA72 evidenced the best growth performances on inulin with a much shorter lag phase and higher number of cells at the stationary phase in comparison with all the sugars tested. The CAZyme analysis using the predicted amino acid sequences detected 80 enzymes, distributed into the five CAZymes classes. Moreover, the in silico analysis revealed the absence of blood hemolytic genes, transmissible antibiotic resistances, and plasmids in DTA72. The results described in this study, together with those previously reported and particularly the strong capability to utilize inulin as energy source, make DTA72 a very interesting potential probiotic strain to be considered for the production of synbiotic foods. The complete genome data have been deposited in GenBank under the accession number WUJH00000000.
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Affiliation(s)
- Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Shadi Pakroo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| | | | - Andre Fioravante Guerra
- Department of Food Engineering, Federal Center of Technological Education Celso Suckow da Fonseca, Valença, RJ, 27.600-000, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
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Crosato G, Nadai C, Carlot M, Garavaglia J, Ziegler DR, Rossi RC, De Castilhos J, Campanaro S, Treu L, Giacomini A, Corich V. The impact of CUP1 gene copy-number and XVI-VIII/XV-XVI translocations on copper and sulfite tolerance in vineyard Saccharomyces cerevisiae strain populations. FEMS Yeast Res 2020; 20:5841524. [DOI: 10.1093/femsyr/foaa028] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Accepted: 05/18/2020] [Indexed: 12/26/2022] Open
Abstract
ABSTRACT
In wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides and wine fining treatments. Therefore, wine yeasts are constantly exposed to these agents. Copper tolerance is related to the copy number of the CUP1 gene, encoding for a metallothionein involved in copper detoxification. In wine yeasts, sulfite resistance mainly depends on the presence of the translocation t(XVI;VIII) in the promoter region of the SSU1 gene. This gene encodes for a plasma membrane sulfite pump involved in sulfite metabolism and detoxification. Recently, a new translocation, t(XVI;VIII), was identified. In this work, 253 Saccharomyces cerevisiae strains, representing three vineyard populations from two different continents, were analyzed, along with 20 industrial starters. Copper and sulfites tolerance as well as distribution of CUP1 gene copy-number, t(XVI;VIII)and t(XVI;XV) of SSU1 gene were studied to evaluate the impact of these genomic variations on population phenotypes. The CUP1 gene copy-number was found to be highly variable, ranging from zero to 79 per strain. Moreover it differently impacted the copper tolerance in the populations of the two continents. The diffusion of t(XVI;VIII) and, for the first time, t(XVI;XV) was determined in the three vineyard populations. The correlation between the presence of the translocation and strain sulfite tolerance levels was significant only for the t(XVI;VIII).
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Affiliation(s)
- Giulia Crosato
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova. Via XXVIII Aprile, 14–31015, Conegliano (TV), Italy
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova. Via XXVIII Aprile, 14–31015, Conegliano (TV), Italy
| | - Milena Carlot
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova. Via XXVIII Aprile, 14–31015, Conegliano (TV), Italy
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova. Viale dell'Università, 16–35020, Legnaro (PD), Italy
| | - Juliano Garavaglia
- Institute of Technology of Food for Health (ittNutrifor), University of Vale do Rio dos Sinos (UNISINOS). Avenida Unisinos, 950–93022–750, Cristo Rei – São Leopoldo (RS), Brazil
- Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA) Sarmento Leite Avenue, 245, Porto Alegre, RS, 90050–170, Brazil
| | - Denise Righetto Ziegler
- Institute of Technology of Food for Health (ittNutrifor), University of Vale do Rio dos Sinos (UNISINOS). Avenida Unisinos, 950–93022–750, Cristo Rei – São Leopoldo (RS), Brazil
| | - Rochele Cassanta Rossi
- Institute of Technology of Food for Health (ittNutrifor), University of Vale do Rio dos Sinos (UNISINOS). Avenida Unisinos, 950–93022–750, Cristo Rei – São Leopoldo (RS), Brazil
| | - Juliana De Castilhos
- Institute of Technology of Food for Health (ittNutrifor), University of Vale do Rio dos Sinos (UNISINOS). Avenida Unisinos, 950–93022–750, Cristo Rei – São Leopoldo (RS), Brazil
| | - Stefano Campanaro
- Department of Biology, Università di Padova, via Ugo Bassi 58/B, 35131 Padova, Italy
| | - Laura Treu
- Department of Biology, Università di Padova, via Ugo Bassi 58/B, 35131 Padova, Italy
| | - Alessio Giacomini
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova. Via XXVIII Aprile, 14–31015, Conegliano (TV), Italy
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova. Viale dell'Università, 16–35020, Legnaro (PD), Italy
| | - Viviana Corich
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova. Via XXVIII Aprile, 14–31015, Conegliano (TV), Italy
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova. Viale dell'Università, 16–35020, Legnaro (PD), Italy
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Reque PM, Pinilla CMB, Tinello F, Corich V, Lante A, Giacomini A, Brandelli A. Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria. J Food Biochem 2020; 44:e13262. [PMID: 32361998 DOI: 10.1111/jfbc.13262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/04/2020] [Accepted: 04/04/2020] [Indexed: 11/30/2022]
Abstract
The present study aimed to investigate the bioprocessing of wheat middlings with different lactic acid bacteria (LAB) in order to improve biological activities of this by-product of wheat flour production. The concentration of lactic acid, reducing sugars, and total phenolics, as well as antioxidant, antibrowning, antibacterial and prebiotic activities of fermented samples were analyzed. All LAB strains were capable to growth on wheat middlings, and pH decreased in the medium associated with lactic acid production during cultivation. Samples inoculated with Lactobacillus plantarum DSM20174 presented the maximum growth, lactic acid concentration above 2 mg/ml, and pH values around 3.8. The amount or reducing sugars decreased after 24 hr growth, except for maltose. Bioprocessed wheat middlings exhibited antioxidant, antibrowning, antibacterial, and prebiotic properties, related with the increase of total phenolic content. Highest values for antioxidant activities were obtained for L. plantarum and Streptococcus thermophilus strains, reaching values around 400 and 640 μM Trolox equivalents (TE) ml-1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. Bioprocessing techniques using LAB can be an interesting approach to improve the availability of compounds with health-promoting properties from lignocellulosic waste material. PRACTICAL APPLICATIONS: The processing of secondary products from wheat milling can represent an important benefit to the industry. Wheat middlings bioprocessed with LAB showed improved biological activities and may represent an interesting ingredient to be incorporated in food and feed formulations.
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Affiliation(s)
- Priscilla Magro Reque
- Department of Food Science, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Department of Food Science, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Federica Tinello
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Anna Lante
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Adriano Brandelli
- Department of Food Science, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
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Tarrah A, Pakroo S, Corich V, Giacomini A. Whole-genome sequence and comparative genome analysis of Lactobacillus paracasei DTA93, a promising probiotic lactic acid bacterium. Arch Microbiol 2020; 202:1997-2003. [DOI: 10.1007/s00203-020-01883-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/23/2020] [Accepted: 04/02/2020] [Indexed: 12/16/2022]
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Tarrah A, da Silva Duarte V, Pakroo S, Corich V, Giacomini A. Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin. Food Res Int 2020; 130:108931. [DOI: 10.1016/j.foodres.2019.108931] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
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Lemos Junior WJF, Nadai C, Crepalde LT, de Oliveira VS, de Matos AD, Giacomini A, Corich V. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes. Int J Food Microbiol 2019; 303:1-8. [PMID: 31102962 DOI: 10.1016/j.ijfoodmicro.2019.05.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 05/07/2019] [Accepted: 05/08/2019] [Indexed: 01/19/2023]
Abstract
To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting important sensory aspects such as the palate fullness of these beverages. The high acidity influences their organoleptic quality, as well. So far, only S. cerevisiae starter, used in conventional fermentations, have been tested in this condition, and no selection has been performed to identify alternative yeasts suitable for unripe grape fermentation. S. bacillaris is known for the low ethanol tolerance, high glycerol and moderate volatile acidity production. Therefore, this non- Saccharomyces yeast have been investigated to improve the quality of low-alcohol beverages. Seven S. bacillaris strains were tested in synthetic musts with different sugar and malic acid levels, mimicking natural ripe and unripe grape musts. In all the tested conditions, S. bacillaris produced higher glycerol than S. cerevisiae. In single-strain fermentation at low sugar and high malic acid no S. bacillaris strains was able to transform all the sugars, although the produced ethanol was lower than that at high sugar condition. Therefore, sequential fermentations with S. cerevisiae were evaluated at low sugar and high malic acid. In this condition all the sugars were consumed and a significant glycerol increase was found. These results were confirmed when sequential fermentations were run in natural unripe grape must. Moreover, an increase in malic acid degradation, with respect to EC1118 single-strain fermentation, was observed.
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Affiliation(s)
| | - Chiara Nadai
- Department of Agronomy, Food, Natural resources, Animals, and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of Padova, Dalmasso, 1, 31015, Conegliano, Italy
| | - Ludmyla Tamara Crepalde
- Department of Food Technology, University Federal of Viçosa, University city, 36570-000 Viçosa, Minas Gerais, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, km 7, 23890-000, Seropédica, Rio de Janeiro, Brazil
| | - Amanda Dupas de Matos
- Interdepartmental Centre for Research in Viticulture and Enology, University of Padova, Dalmasso, 1, 31015, Conegliano, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural resources, Animals, and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of Padova, Dalmasso, 1, 31015, Conegliano, Italy.
| | - Viviana Corich
- Department of Agronomy, Food, Natural resources, Animals, and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of Padova, Dalmasso, 1, 31015, Conegliano, Italy
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Treu L, Tsapekos P, Peprah M, Campanaro S, Giacomini A, Corich V, Kougias PG, Angelidaki I. Microbial profiling during anaerobic digestion of cheese whey in reactors operated at different conditions. Bioresour Technol 2019; 275:375-385. [PMID: 30599281 DOI: 10.1016/j.biortech.2018.12.084] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/20/2018] [Accepted: 12/23/2018] [Indexed: 06/09/2023]
Abstract
This study investigates the efficiency in methane production of lab-scale mesophilic (37 °C) and thermophilic (54 °C) continuous stirred tank reactors fed with cheese whey at different operational conditions. Results showed that whey mono-digestion was feasible at mesophilic conditions, while at thermophilic conditions frequent acidification incidents were recorded. The limited buffer capacity of the influent feedstock was responsible for the unstable anaerobic digestion process. The co-digestion of cheese whey with cattle manure maintained the pH levels higher than 7.0, and therefore, stable methane production rates were achieved without any significant accumulation of volatile fatty acids. An additional enhancement of the methane productivity was achieved by in-situ H2 dispersion. Microbial community composition was investigated using high-throughput 16S rRNA gene amplicon sequencing and results were correlated with process parameters. Hydrogenotrophic methanogens were the dominant archaea during the whole experiment at mesophilic and thermophilic conditions.
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Affiliation(s)
- Laura Treu
- Department of Environmental Engineering, Technical University of Denmark, Kgs. Lyngby, DK-2800, Denmark; Department of Biology, University of Padua, 35131 Padua, Italy; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, 35020 Legnaro, PD, Italy
| | - Panagiotis Tsapekos
- Department of Environmental Engineering, Technical University of Denmark, Kgs. Lyngby, DK-2800, Denmark.
| | - Maria Peprah
- Department of Environmental Engineering, Technical University of Denmark, Kgs. Lyngby, DK-2800, Denmark
| | | | - Alessio Giacomini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, 35020 Legnaro, PD, Italy
| | - Viviana Corich
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, 35020 Legnaro, PD, Italy
| | - Panagiotis G Kougias
- Department of Environmental Engineering, Technical University of Denmark, Kgs. Lyngby, DK-2800, Denmark; Institute of Animal Science, Hellenic Agricultural Organisation Demeter, Paralimni 58100, Greece
| | - Irini Angelidaki
- Department of Environmental Engineering, Technical University of Denmark, Kgs. Lyngby, DK-2800, Denmark
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da Silva Duarte V, Giaretta S, Campanaro S, Treu L, Armani A, Tarrah A, Oliveira de Paula S, Giacomini A, Corich V. A Cryptic Non-Inducible Prophage Confers Phage-Immunity on the Streptococcus thermophilus M17PTZA496. Viruses 2018; 11:v11010007. [PMID: 30583530 PMCID: PMC6356513 DOI: 10.3390/v11010007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/14/2018] [Accepted: 12/19/2018] [Indexed: 12/26/2022] Open
Abstract
Streptococcus thermophilus is considered one of the most important species for the dairy industry. Due to their diffusion in dairy environments, bacteriophages can represent a threat to this widely used bacterial species. Despite the presence of a CRISPR-Cas system in the S. thermophilus genome, some lysogenic strains harbor cryptic prophages that can increase the phage-host resistance defense. This characteristic was identified in the dairy strain S. thermophilus M17PTZA496, which contains two integrated prophages 51.8 and 28.3 Kb long, respectively. In the present study, defense mechanisms, such as a lipoprotein-encoding gene and Siphovirus Gp157, the last associated to the presence of a noncoding viral DNA element, were identified in the prophage M17PTZA496 genome. The ability to overexpress genes involved in these defense mechanisms under specific stressful conditions, such as phage attack, has been demonstrated. Despite the addition of increasing amounts of Mitomycin C, M17PTZA496 was found to be non-inducible. However, the transcriptional activity of the phage terminase large subunit was detected in the presence of the antagonist phage vB_SthS-VA460 and of Mitomycin C. The discovery of an additional immune mechanism, associated with bacteriophage-insensitive strains, is of utmost importance, for technological applications and industrial processes. To our knowledge, this is the first study reporting the capability of a prophage integrated into the S. thermophilus genome expressing different phage defense mechanisms. Bacteriophages are widespread entities that constantly threaten starter cultures in the dairy industry. In cheese and yogurt manufacturing, the lysis of Streptococcus thermophilus cultures by viral attacks can lead to huge economic losses. Nowadays S. thermophilus is considered a well-stablished model organism for the study of natural adaptive immunity (CRISPR-Cas) against phage and plasmids, however, the identification of novel bacteriophage-resistance mechanisms, in this species, is strongly desirable. Here, we demonstrated that the presence of a non-inducible prophage confers phage-immunity to an S. thermophilus strain, by the presence of ltp and a viral noncoding region. S. thermophilus M17PTZA496 arises as an unconventional model to study phage resistance and potentially represents an alternative starter strain for dairy productions.
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Affiliation(s)
- Vinícius da Silva Duarte
- Department of Microbiology, Universidade Federal de Viçosa, Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa-MG 36570-900, Brazil.
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | - Sabrina Giaretta
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | | | - Laura Treu
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
- Department of Biology, University of Padova, 35121 Padova, Italy.
| | - Andrea Armani
- Venetian Institute of Molecular Medicine, 35129 Padova, Italy.
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | | | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
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Tarrah A, Noal V, Giaretta S, Treu L, da Silva Duarte V, Corich V, Giacomini A. Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nadai C, Fernandes Lemos WJ, Favaron F, Giacomini A, Corich V. Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation. PLoS One 2018; 13:e0204350. [PMID: 30240411 PMCID: PMC6150530 DOI: 10.1371/journal.pone.0204350] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 08/31/2018] [Indexed: 01/29/2023] Open
Abstract
The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its use has been proposed for wine fermentation because of yeast fructophilic character and high glycerol production. Recently, S. bacillaris has been demonstrated to possess antifungal activity against Botrytis cinerea on the grape. Penicillium expansum is the pathogen responsible for the blue mold rot, the most important postharvest disease of apples. These fruits are the raw material of the cider, an alcoholic beverage commonly produced using S. cerevisiae starter cultures. In this study 14 S. bacillaris strains have been studied to evaluate their postharvest antifungal activity against P. expansum on apples. Moreover, the fermentation performances in apple juice of these non-Saccharomyces strains were tested, both in single-strain fermentation and in sequential fermentation, together with S. cerevisiae. Four S. bacillaris strains, able to significantly decrease blue mold rot symptoms and to increase glycerol content during fermentation have been selected to improve apple and cider quality.
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Affiliation(s)
- Chiara Nadai
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | | | - Francesco Favaron
- Department of Land Environment Agriculture and Forestry (TESAF), University of Padova, Legnaro, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
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Tarrah A, de Castilhos J, Rossi RC, Duarte VDS, Ziegler DR, Corich V, Giacomini A. In vitro Probiotic Potential and Anti-cancer Activity of Newly Isolated Folate-Producing Streptococcus thermophilus Strains. Front Microbiol 2018; 9:2214. [PMID: 30283428 PMCID: PMC6156529 DOI: 10.3389/fmicb.2018.02214] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/30/2018] [Indexed: 12/12/2022] Open
Abstract
Most probiotic strains commercially available today are lactic acid bacteria. Within this functional group, Streptococcus thermophilus is a thermophilic species widely used as starter culture for a huge number of dairy products. Besides being rapid acidifiers, many S. thermophilus strains are able to produce and release folate during growth but, unfortunately, they are seriously impaired during passage through the human gastrointestinal tract. In this work, we studied eight S. thermophilus strains isolated from dairy environments in Italy, which already had shown good technological properties, to evaluate their possible probiotic potential and cytotoxicity against cancer cells in vitro. All strains were also evaluated for some health-related properties such as susceptibility to most common antibiotics, hemolytic activity, resistance to simulated gastrointestinal conditions, bile salts hydrolytic activity, production of folate, adhesion to HT-29 human colorectal adenocarcinoma cells and cytotoxic activity against cancer cells and production of biogenic amines. Results revealed that two fast acidifying S. thermophilus strains were found to possess in vitro probiotic properties along with anticancer activity and production of folate. These properties resulted similar and, in some cases, superior to those of Lactobacillus rhamnosus GG, a well-known commercial probiotic strain. These findings encourage further in vivo studies to evaluate the actual health benefits of these strains on the human host.
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Affiliation(s)
- Armin Tarrah
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Padua, Italy
| | - Juliana de Castilhos
- Department of Nutrition, Universidade do Vale do Rio dos Sinos, São Leopoldo, Brazil
| | | | | | | | - Viviana Corich
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Padua, Italy
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Giaretta S, Treu L, Vendramin V, da Silva Duarte V, Tarrah A, Campanaro S, Corich V, Giacomini A. Comparative Transcriptomic Analysis of Streptococcus thermophilus TH1436 and TH1477 Showing Different Capability in the Use of Galactose. Front Microbiol 2018; 9:1765. [PMID: 30131781 PMCID: PMC6090898 DOI: 10.3389/fmicb.2018.01765] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Accepted: 07/16/2018] [Indexed: 12/03/2022] Open
Abstract
Streptococcus thermophilus is a species widely used in the dairy industry for its capability to rapidly ferment lactose and lower the pH. The capability to use galactose produced from lactose hydrolysis is strain dependent and most of commercial S. thermophilus strains are galactose-negative (Gal−), although galactose-positive (Gal+) would be more technologically advantageous because this feature could provide additional metabolic products and prevent galactose accumulation in foods. In this study, a next generation sequencing transcriptome approach was used to compare for the first time a Gal+ and a Gal− strain to characterize their whole metabolism and shed light on their different properties, metabolic performance and gene regulation. Transcriptome analysis revealed that all genes of the gal operon were expressed very differently in Gal+ and in the Gal− strains. The expression of several genes involved in mixed acid fermentation, PTS sugars transporter and stress response were found enhanced in Gal+. Conversely, genes related to amino acids, proteins metabolism and CRISPR associated proteins were under-expressed. In addition, the strains showed a diverse series of predicted genes controlled by the transcriptional factor catabolite control protein A (CcpA). Overall, transcriptomic analysis suggests that the Gal+ strain underwent a metabolic remodeling to cope with the changed environmental conditions.
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Affiliation(s)
- Sabrina Giaretta
- Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Padova, Italy
| | - Laura Treu
- Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Padova, Italy.,Department of Environmental Engineering, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Veronica Vendramin
- Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Padova, Italy
| | | | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Padova, Italy
| | | | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Padova, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Padova, Italy
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28
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Bovo B, Nadai C, Lemos Junior WJF, Carlot M, Giacomini A, Corich V. The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation. J Food Sci 2018; 83:2191-2196. [PMID: 30028508 DOI: 10.1111/1750-3841.14274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 01/15/2023]
Abstract
During white-grape winemaking, grape marc is separated from juice immediately after crushing. Both mark and juice are obtained from the same grapes, but they differ strongly for their physical and chemical properties. Marc is mainly composed of solid residues. Its pH is usually higher than that of the juice and Saccharomyces cerevisiae strains are largely present. Therefore, it can be considered as a potential alternative environment for the selection of industrial yeasts. In order to evaluate the effect of different pH and physical state of the two matrices on grapes yeast population composition, the isolation of S. cerevisiae, from both grape juice and marc during simultaneous fermentations, was performed. After yeast identification and genotyping, strains present at high frequencies were tested in fermentation at different pH values. Biofilm production was also tested to evaluate strain ability to develop on a solid matrix. Genotype analysis showed that high-frequency strains were always more abundant in one of the two environments, suggesting the existence of a selective effect. Generally, fermentations at different pH revealed that the best fermentation performance of each strain, in terms of CO2 production, was in the pH range of its original environment. Only one strain, mostly present in grape marc, produced a high biofilm level. Therefore, biofilm production does not seem to favor strain adaptation to grape marc condition. PRACTICAL APPLICATION These results demonstrate that grape juice and marc represent two different environments able to influence yeast strains distribution. The pH level can be included among the selection factors acting on yeast strains distribution. Grape marc can be considered a yeasts reservoir and its fermentation can be used for the development and isolation of new strains, genetically and physiologically different from those present in the grape juice.
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Affiliation(s)
- Barbara Bovo
- Dept. of Agronomy Food Natural resources Animals and Environment (DAFNAE), Univ. of Padova, Viale dell'Università 16, Legnaro, PD, 35020, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), Univ. of Padova, Via XXVIII Aprile 14, Conegliano, TV, 31015, Italy
| | - Chiara Nadai
- Dept. of Agronomy Food Natural resources Animals and Environment (DAFNAE), Univ. of Padova, Viale dell'Università 16, Legnaro, PD, 35020, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), Univ. of Padova, Via XXVIII Aprile 14, Conegliano, TV, 31015, Italy
| | - Wilson Josè Fernandes Lemos Junior
- Dept. of Agronomy Food Natural resources Animals and Environment (DAFNAE), Univ. of Padova, Viale dell'Università 16, Legnaro, PD, 35020, Italy
| | - Milena Carlot
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), Univ. of Padova, Via XXVIII Aprile 14, Conegliano, TV, 31015, Italy
| | - Alessio Giacomini
- Dept. of Agronomy Food Natural resources Animals and Environment (DAFNAE), Univ. of Padova, Viale dell'Università 16, Legnaro, PD, 35020, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), Univ. of Padova, Via XXVIII Aprile 14, Conegliano, TV, 31015, Italy
| | - Viviana Corich
- Dept. of Agronomy Food Natural resources Animals and Environment (DAFNAE), Univ. of Padova, Viale dell'Università 16, Legnaro, PD, 35020, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), Univ. of Padova, Via XXVIII Aprile 14, Conegliano, TV, 31015, Italy
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29
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Lemos Junior WJF, da Silva Duarte V, Treu L, Campanaro S, Nadai C, Giacomini A, Corich V. Whole genome comparison of two Starmerella bacillaris strains with other wine yeasts uncovers genes involved in modulating important winemaking traits. FEMS Yeast Res 2018; 18:5046425. [DOI: 10.1093/femsyr/foy069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Accepted: 06/27/2018] [Indexed: 11/13/2022] Open
Affiliation(s)
- Wilson Josè Fernandes Lemos Junior
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, Legnaro, 35020, Italy
| | - Vinicius da Silva Duarte
- Department of Microbiology, Universidade Federal de Viçosa, Av. PH Rolfs s/n, Campus Universitário, 36570 000, Viçosa, Brazil
| | - Laura Treu
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, Legnaro, 35020, Italy
| | - Stefano Campanaro
- Department of Biology, University of Padova, Via U. Bassi 58b, 35121, Padova, Italy
| | - Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, Legnaro, 35020, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, Legnaro, 35020, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, Legnaro, 35020, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015, Italy
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30
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Tarrah A, Noal V, Treu L, Giaretta S, da Silva Duarte V, Corich V, Giacomini A. Short communication: Comparison of growth kinetics at different temperatures of Streptococcus macedonicus and Streptococcus thermophilus strains of dairy origin. J Dairy Sci 2018; 101:7812-7816. [PMID: 29960771 DOI: 10.3168/jds.2018-14731] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Accepted: 05/14/2018] [Indexed: 11/19/2022]
Abstract
Within the genus Streptococcus, S. thermophilus and S. macedonicus are the 2 known species related to foods. Streptococci are widely used as starter cultures to rapidly lower milk pH. As S. macedonicus has been introduced quite recently, much less information is available on its technological potential. Because temperature is an important factor in fermented food production, we compared the growth kinetics over 24 h of 8 S. thermophilus and 7 S. macedonicus strains isolated from various dairy environments in Italy, at 4 temperatures, 30°C, 34°C, 37°C and 42°C. We used the Gompertz model to estimate the 3 main growth parameters; namely, lag phase duration (λ), maximum growth rate (µmax), and maximum cell number at the stationary phase (Nmax). Our results showed significant differences in average growth kinetics between the 2 species. Among the strains tested, 37°C appeared to be the optimal temperature for the growth of both species, particularly for S. macedonicus strains, which showed mean shorter lag phases and higher cell numbers compared with S. thermophilus. Overall, the growth curves of S. macedonicus strains were more similar to each other whereas S. thermophilus strains grew very differently. These results help to better define and compare technological characteristics of the 2 species, in view of the potential use of S. macedonicus in place of S. thermophilus in selected technological applications.
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Affiliation(s)
- Armin Tarrah
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Valentina Noal
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Laura Treu
- Department of Environmental Engineering, Technical University of Denmark, Miljoevej, Building 115, DK-2800 Kgs, Lyngby, Denmark
| | - Sabrina Giaretta
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | | | - Viviana Corich
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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31
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Nadai C, Bovo B, Giacomini A, Corich V. New rapid
PCR
protocol based on high‐resolution melting analysis to identify
Saccharomyces cerevisiae
and other species within its genus. J Appl Microbiol 2018; 124:1232-1242. [DOI: 10.1111/jam.13709] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 01/08/2018] [Accepted: 01/15/2018] [Indexed: 12/16/2022]
Affiliation(s)
- C. Nadai
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) University of Padova Legnaro PD Italy
| | - B. Bovo
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) University of Padova Legnaro PD Italy
| | - A. Giacomini
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) University of Padova Legnaro PD Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE) University of Padova Conegliano TV Italy
| | - V. Corich
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) University of Padova Legnaro PD Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE) University of Padova Conegliano TV Italy
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32
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Tinello F, Vendramin V, Barros Divino V, Treu L, Corich V, Lante A, Giacomini A. Co-fermentation of onion and whey: A promising synbiotic combination. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.10.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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33
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Lemos Junior WJF, Viel A, Bovo B, Carlot M, Giacomini A, Corich V. Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances. Lett Appl Microbiol 2017; 65:381-387. [PMID: 28862747 DOI: 10.1111/lam.12798] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 08/21/2017] [Accepted: 08/23/2017] [Indexed: 01/01/2023]
Abstract
In this work the fermentation performances of seven vineyard strains, together with the industrial strain EC1118, have been investigated at three differing yeast assimilable nitrogen (YAN) concentrations (300 mg N l-1 , 150 mg N l-1 and 70 mg N l-1 ) in synthetic musts. The results indicated that the response to different nitrogen levels is strain dependent. Most of the strains showed a dramatic decrease of the fermentation at 70 mg N l-1 but no significant differences in CO2 production were found when fermentations at 300 mg N l-1 and 150 mg N l-1 were compared. Only one among the vineyard strains showed a decrease of the fermentation when 150 mg N l-1 were present in the must. These results contribute to shed light on strain nitrogen requirements and offer new perspectives to manage the fermentation process during winemaking. SIGNIFICANCE AND IMPACT OF THE STUDY Selected vineyard Saccharomyces cerevisiae strains can improve the quality and the complexity of local wines. Wine quality is also influenced by nitrogen availability that modulates yeast fermentation activity. In this work, yeast nitrogen assimilation was evaluated to clarify the nitrogen requirements of vineyard strains. Most of the strains needed high nitrogen levels to express the best fermentation performances. The results obtained indicate the critical nitrogen levels. When the nitrogen concentration was above the critical level, the fermentation process increased, but if the level of nitrogen was further increased no effect on the fermentation was found.
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Affiliation(s)
- W J F Lemos Junior
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - A Viel
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - B Bovo
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - M Carlot
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - A Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - V Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
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34
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Viel A, Legras JL, Nadai C, Carlot M, Lombardi A, Crespan M, Migliaro D, Giacomini A, Corich V. The Geographic Distribution of Saccharomyces cerevisiae Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversity and Industrial Strain Dissemination. Front Microbiol 2017; 8:1595. [PMID: 28883812 PMCID: PMC5573751 DOI: 10.3389/fmicb.2017.01595] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 08/04/2017] [Indexed: 11/30/2022] Open
Abstract
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices. Therefore, the level of yeast genetic variability and the abundance of Saccharomyces cerevisiae native populations in vineyard are becoming more and more crucial at both ecological and technological level. Among the factors that can influence the strain diversity, the commercial starter release that accidentally occur in the environment around the winery, has to be considered. In this study we led a wide scale investigation of S. cerevisiae genetic diversity and population structure in the vineyards of three neighboring winemaking regions of Protected Appellation of Origin, in North-East of Italy. Combining mtDNA RFLP and microsatellite markers analyses we evaluated 634 grape samples collected over 3 years. We could detect major differences in the presence of S. cerevisiae yeasts, according to the winemaking region. The population structures revealed specificities of yeast microbiota at vineyard scale, with a relative Appellation of Origin area homogeneity, and transition zones suggesting a geographic differentiation. Surprisingly, we found a widespread industrial yeast dissemination that was very high in the areas where the native yeast abundance was low. Although geographical distance is a key element involved in strain distribution, the high presence of industrial strains in vineyard reduced the differences between populations. This finding indicates that industrial yeast diffusion it is a real emergency and their presence strongly interferes with the natural yeast microbiota.
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Affiliation(s)
- Alessia Viel
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Jean-Luc Legras
- SPO, INRA, SupAgro, Université de MontpellierMontpellier, France
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Milena Carlot
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Angiolella Lombardi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
| | - Manna Crespan
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'Economia Agraria-Centro di Ricerca per la Viticoltura e l'enologiaConegliano, Italy
| | - Daniele Migliaro
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'Economia Agraria-Centro di Ricerca per la Viticoltura e l'enologiaConegliano, Italy
| | - Alessio Giacomini
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy.,Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
| | - Viviana Corich
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy.,Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
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35
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Campanaro S, Treu L, Cattani M, Kougias PG, Vendramin V, Schiavon S, Tagliapietra F, Giacomini A, Corich V. In vitro fermentation of key dietary compounds with rumen fluid: A genome-centric perspective. Sci Total Environ 2017; 584-585:683-691. [PMID: 28131445 DOI: 10.1016/j.scitotenv.2017.01.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 01/11/2017] [Accepted: 01/15/2017] [Indexed: 06/06/2023]
Abstract
The anaerobic decomposition of organic substrates leads to the generation of gases, such as methane, which can either be a valuable energy carrier in industrial applications or can be considered as a main greenhouse gas when it is naturally emitted. In this study we investigated in vitro the effect of dietary compounds, such as starch and proteins, on the microbial community present in the rumen fluid. High throughput shotgun sequencing, followed by metagenomic assembly and binning allowed the extraction of 18 genome bins. A composite bioinformatic analysis led to the prediction of metabolic pathways involved in the degradation of dietary compounds and in the biosynthesis of crucial products like propionate, methane and ammonia. The identification of genomes belonging to poorly characterized phyla such as Thermoplasmata and Elusimicrobia shed light on their putative role. The high abundance of methylotrophic archaea in the inoculum suggests a relevant role in methane production.
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Affiliation(s)
- Stefano Campanaro
- Department of Biology, University of Padova, Via U. Bassi 58/b, Padova 35121, Italy.
| | - Laura Treu
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy; Department of Environmental Engineering, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Mirko Cattani
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
| | - Panagiotis G Kougias
- Department of Environmental Engineering, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Veronica Vendramin
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
| | - Franco Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
| | - Viviana Corich
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
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36
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Lemos Junior WJF, Bovo B, Nadai C, Crosato G, Carlot M, Favaron F, Giacomini A, Corich V. Corrigendum: Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation. Front Microbiol 2016; 7:1499. [PMID: 27698652 PMCID: PMC5037930 DOI: 10.3389/fmicb.2016.01499] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Accepted: 09/07/2016] [Indexed: 11/26/2022] Open
Affiliation(s)
| | - Barbara Bovo
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Giulia Crosato
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Milena Carlot
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Francesco Favaron
- Department of Land Environment Agriculture and Forestry, University of Padova Legnaro, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
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37
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Lemos WJ, Bovo B, Nadai C, Crosato G, Carlot M, Favaron F, Giacomini A, Corich V. Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation. Front Microbiol 2016; 7:1249. [PMID: 27574517 PMCID: PMC4983571 DOI: 10.3389/fmicb.2016.01249] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 07/27/2016] [Indexed: 12/11/2022] Open
Abstract
Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infection by fungal pathogens such as Botrytis cinerea, were considered for the selection of yeasts carrying antifungal activity. Thirty-six isolates were identified as Starmerella bacillaris, a species recently proven to be of enological interest. Among them 14 different strains were studied and antifungal activity against B. cinerea was demonstrated, for the first time, to be present in S. bacillaris species. The production of volatile organic compounds (VOCs), tested in vitro, was found to be the main responsible of S. bacillaris antifungal effects. All the strains were able to reduce B. cinerea decay on wounded grape berries artificially inoculated with gray mold. The colonization level of wound was very high reaching, after 5 days, a concentration of 106 cells per ml of grape juice obtained after berry crushing. At this cell concentration S. bacillaris strains were used to ferment synthetic and natural musts. The sequential yeast inoculation, performed by adding S. cerevisiae 48 h after S. bacillaris, was needed to complete sugar consumption and determined a significant increase in glicerol content and a reduction of ethanol and acetic acid concentrations. The high wound colonization ability, found in this work, together with the propensity to colonize grape berry and the interesting enological traits possessed by the selected S. bacillaris strains allow the use of this yeast as biocontrol agent on vine and grape berries with possible positive effects on must fermentation, although the presence of S. cerevisiae is needed to complete the fermentation process. This work introduces new possibilities in wine yeast selection programs in order to identify innovative wine yeasts that are simultaneously antifungal agents in vineyards and alternative wine starters for grape must fermentation and open new perspective to a more integrated strategy for increasing wine quality.
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Affiliation(s)
- Wilson J Lemos
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova Legnaro, Italy
| | - Barbara Bovo
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Giulia Crosato
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Milena Carlot
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Francesco Favaron
- Department of Land Environment Agriculture and Forestry, University of Padova Legnaro, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of PadovaLegnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
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Kagkli DM, Corich V, Bovo B, Lante A, Giacomini A. Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1225-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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Nadai C, Treu L, Campanaro S, Giacomini A, Corich V. Different mechanisms of resistance modulate sulfite tolerance in wine yeasts. Appl Microbiol Biotechnol 2015; 100:797-813. [PMID: 26615396 DOI: 10.1007/s00253-015-7169-x] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 11/03/2015] [Accepted: 11/08/2015] [Indexed: 01/08/2023]
Abstract
From a technological point of view, yeast resistance to sulfite is of great interest and represents an important technological character for winemaking. Several mechanisms are involved, and strain-dependent strategies to obtain SO2 resistance can deeply influence wine quality, although this choice is less relevant in determining the technological performance of the strain during fermentation. In this study, to better understand the strain-specific mechanisms of resistance, 11 Saccharomyces cerevisiae strains, whose genomes have been previously sequenced, were selected. Their attitude towards sulfites, in terms of resistance and production, was evaluated, and RNA-sequencing of four selected strains was performed during fermentation process in synthetic grape must in the presence of SO2. Results demonstrated that at molecular level, the physical effect of SO2 triggered multiple stress responses in the cell and high tolerance to general enological stressing condition increased SO2 resistance. Adaptation mechanism due to high basal gene expression level rather than specific gene induction in the presence of sulfite seemed to be responsible in modulating strain resistance. This mechanism involved higher basal gene expression level of specific cell wall proteins, enzymes for lipid biosynthesis, and enzymes directly involved in SO2 assimilation pathway and efflux.
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Affiliation(s)
- Chiara Nadai
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro, PD, Italy
| | - Laura Treu
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro, PD, Italy
| | - Stefano Campanaro
- Department of Biology, University of Padova, Via U. Bassi 58/b, 35121, Padova, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro, PD, Italy. .,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015, Conegliano, TV, Italy.
| | - Viviana Corich
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro, PD, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015, Conegliano, TV, Italy
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Nadai C, Campanaro S, Giacomini A, Corich V. Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in the presence of sulfite. Int J Food Microbiol 2015; 215:49-56. [PMID: 26325600 DOI: 10.1016/j.ijfoodmicro.2015.08.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Accepted: 08/15/2015] [Indexed: 01/22/2023]
Abstract
Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understand yeast behavior in technological environments such as winemaking. A reliable expression pattern can be obtained only using an appropriate reference gene set that is constitutively expressed regardless of perturbations linked to the experimental conditions. In this work we tested 15 candidate reference genes suitable for analysis of gene expression during must fermentation in the presence of sulfite. New reference genes were selected from a genome-wide expression experiment, obtained by RNA sequencing of four Saccharomyces cerevisiae wine strains grown in enological conditions. Their performance was compared to that of the most common genes used in previous studies. The most popular software based on different statistical approaches (geNorm, NormFinder and BestKeeper) were chosen to evaluate expression stability of the candidate reference genes. Validation was obtained using other wine strains by comparing normalized gene expression data with transcriptome quantification both in the presence and absence of sulfite. Among 15 reference genes tested ALG9, FBA1, UBC6 and PFK1 appeared to be the most reliable while ENO1, PMA1, DED1 and FAS2 were the worst. The most popular reference gene ACT1, widely used for S. cerevisiae gene expression studies, showed a stability level markedly lower than those of our selected reference genes. Finally, as the expression of the new reference gene set remained constant over the entire fermentation process, irrespective of the perturbation due to sulfite addition, our results can be considered also when no sulfite is added to the must.
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Affiliation(s)
- Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy
| | - Stefano Campanaro
- Department of Biology, University of Padova, Via Ugo Bassi 58/b, Padova 35121, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, TV 31015, Italy.
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, Legnaro, PD 35020, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, TV 31015, Italy
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Bovo B, Carlot M, Fontana F, Lombardi A, Soligo S, Giacomini A, Corich V. Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality. Food Microbiol 2015; 46:573-581. [DOI: 10.1016/j.fm.2014.10.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 08/26/2014] [Accepted: 10/06/2014] [Indexed: 10/24/2022]
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Treu L, Campanaro S, Nadai C, Toniolo C, Nardi T, Giacomini A, Valle G, Blondin B, Corich V. Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances. Appl Microbiol Biotechnol 2014; 98:4119-35. [DOI: 10.1007/s00253-014-5679-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 03/07/2014] [Accepted: 03/09/2014] [Indexed: 11/28/2022]
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Bovo B, Carlot M, Lombardi A, Lomolino G, Lante A, Giacomini A, Corich V. Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits. Food Microbiol 2014; 41:33-41. [PMID: 24750811 DOI: 10.1016/j.fm.2014.01.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2013] [Revised: 12/03/2013] [Accepted: 01/07/2014] [Indexed: 10/25/2022]
Abstract
In Mediterranean countries the most diffuse practice to obtain the valorization of grape marc, the main by-product from winemaking, is the production of spirits. During this process, marc storage for sugar fermentation represents a crucial step, since side-fermentations leading to off-flavours production can very easily occur. In this study we evaluated the effect of the addition of two yeast strains, inoculated separately at the beginning of the storage period, into marcs from two Italian grape varieties with the aim to control the development of autochthonous microbiota and to improve spirit quality. The presence of the inoculated strains was monitored by means of PCR-based approaches. A commercial Saccharomyces cerevisiae strain, chosen as this species is notably the best ethanol producer, showed excellent ability to dominate the autochthonous microflora and to reduce off-flavours as demonstrated by chemical analysis and sensory evaluation. A Saccharomycodes ludwigii strain, chosen for increasing varietal compounds thus enhancing spirit aroma, showed a level of implantation not sufficient to assure a clear beneficial effect on quality. The implantation level of this strain was affected by S. cerevisiae competition since the highest level was found in grape marc with lower sugar content, where indigenous S. cerevisiae were less persistent.
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Affiliation(s)
- Barbara Bovo
- Dipartimento di Agronomia Animali Alimenti Risorse naturali e Ambiente, Università degli Studi di Padova, Legnaro, PD, Italy
| | - Milena Carlot
- Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (C.I.R.V.E.), Università degli Studi di Padova, Conegliano, TV, Italy
| | - Angiolella Lombardi
- Istituto per la Qualità e le Tecnologie Agroalimentari, Veneto Agricoltura, Thiene, VI, Italy
| | - Giovanna Lomolino
- Dipartimento di Agronomia Animali Alimenti Risorse naturali e Ambiente, Università degli Studi di Padova, Legnaro, PD, Italy
| | - Anna Lante
- Dipartimento di Agronomia Animali Alimenti Risorse naturali e Ambiente, Università degli Studi di Padova, Legnaro, PD, Italy
| | - Alessio Giacomini
- Dipartimento di Agronomia Animali Alimenti Risorse naturali e Ambiente, Università degli Studi di Padova, Legnaro, PD, Italy; Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (C.I.R.V.E.), Università degli Studi di Padova, Conegliano, TV, Italy.
| | - Viviana Corich
- Dipartimento di Agronomia Animali Alimenti Risorse naturali e Ambiente, Università degli Studi di Padova, Legnaro, PD, Italy; Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (C.I.R.V.E.), Università degli Studi di Padova, Conegliano, TV, Italy
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Treu L, Toniolo C, Nadai C, Sardu A, Giacomini A, Corich V, Campanaro S. The impact of genomic variability on gene expression in environmental Saccharomyces cerevisiae strains. Environ Microbiol 2013; 16:1378-97. [PMID: 24238297 DOI: 10.1111/1462-2920.12327] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2013] [Accepted: 11/02/2013] [Indexed: 11/28/2022]
Abstract
Environmental Saccharomyces cerevisiae strains are crucially important, as they represent the large pool from which domesticated industrial yeasts have been selected, and vineyard strains can be considered the genetic reservoir from which industrial wine strains with strong fermentative behaviour are selected. Four vineyard strains with different fermentation performances were chosen from a large collection of strains isolated from Italian vineyards. Their genomes were sequenced to identify how genetic variations influence gene expression during fermentation and to clarify the evolutionary relationship between vineyard isolates and industrial wine strains. RNA sequencing was performed on the four vineyard strains, as well as on the industrial wine yeast strain EC1118 and on the laboratory strain S288c, at two stages of fermentation. We showed that there was a large gene cluster with variable promoter regions modifying gene expression in the strains. Our results indicate that it is the evolvability of the yeast promoter regions, rather than structural variations or strain-specific genes, that is the main cause of the differences in gene expression. This promoter variability, determined by variable tandem repeats and a high number of single-nucleotide polymorphisms together with 49 differentially expressed transcription factors, explained the strong phenotypic differences in the strains.
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Affiliation(s)
- Laura Treu
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy
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Menz G, Andrighetto C, Lombardi A, Corich V, Aldred P, Vriesekoop F. Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia. Journal of the Institute of Brewing 2012. [DOI: 10.1002/j.2050-0416.2010.tb00393.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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46
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Bovo B, Nardi T, Fontana F, Carlot M, Giacomini A, Corich V. Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation. Int J Food Microbiol 2012; 152:100-6. [DOI: 10.1016/j.ijfoodmicro.2011.10.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2011] [Revised: 10/09/2011] [Accepted: 10/11/2011] [Indexed: 10/16/2022]
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Bovo B, Giacomini A, Corich V. Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa. J Appl Microbiol 2011; 111:382-8. [DOI: 10.1111/j.1365-2672.2011.05060.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lante A, Nardi T, Zocca F, Giacomini A, Corich V. Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems. J Agric Food Chem 2011; 59:5318-24. [PMID: 21488640 DOI: 10.1021/jf2003317] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The search for renewable and abundant sources of antioxidants has recently focused on agricultural byproducts, especially promising due to their natural origins and low costs. In particular, plant raw materials are sources of important compounds such as dietary fiber, carotenoids, tocopherols, and polyphenolics, which are mostly discarded during harvesting and processing. Among these vegetal crops, red chicory is attractive because of the large quantity of its byproducts (residues as leaves and stems); moreover, there is no information on its role as a food and feed ingredient. In this study, red chicory leaf residue was evaluated as a natural substitute for synthetic antioxidants for the food and feed industry. After lyophilization, a red chicory extract (RC) was characterized for its phenolic profile and its oxidative stability as compared to BHT. RC was shown to reduce lipid peroxidation of different oils in the Rancimat test. In addition, the antioxidant property of RC was studied in a model system by evaluating the Saccharomyces cerevisiae response to oxidative stress by means of gene expression. In this analysis, the RC extract, added to the yeast culture prior to oxidative stress induction, exhibited a pleiotropic protective effect on stress responsive genes.
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Affiliation(s)
- Anna Lante
- Department of Agricultural Biotechnology, University of Padova, Padova, Italy.
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Nardi T, Corich V, Giacomini A, Blondin B. A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast. Microbiology (Reading) 2010; 156:1686-1696. [DOI: 10.1099/mic.0.036723-0] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Sulphite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulphite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Sulphite detoxification, involving a plasma membrane protein encoded by the SSU1 gene, is the most efficient resistance mechanism in S. cerevisiae. In this study, we characterized the unusual expression pattern of SSU1 in the wine strain 71B. We provide, for the first time, evidence of SSU1 induction by sulphite. The study of SSU1 expression during fermentation and in different growth conditions showed that sulphite is the main regulator of SSU1 expression, explaining its specific pattern. Combining analyses of gene expression and growth behaviour in response to sulphite, we found that 71B displayed unique behavioural patterns in response to sulphite pre-adaptation that may be explained by changes in SSU1 expression. Examination of the genomic organization of the SSU1 locus and sequencing of the region revealed three different alleles in 71B, two of which corresponded to translocated VIII–XVI forms. The lack of differences between promoter regions suggests that this inducible SSU1 expression pattern is due to modification of regulatory/signalling pathways.
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Affiliation(s)
- Tiziana Nardi
- Dipartimento Biotecnologie Agrarie, Università degli Studi di Padova, Viale dell'Università 16, I-35020 Legnaro, Italy
| | - Viviana Corich
- Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Università degli Studi di Padova, Viale XXVIII Aprile 14, I-31015 Conegliano, Italy
- Dipartimento Biotecnologie Agrarie, Università degli Studi di Padova, Viale dell'Università 16, I-35020 Legnaro, Italy
| | - Alessio Giacomini
- Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Università degli Studi di Padova, Viale XXVIII Aprile 14, I-31015 Conegliano, Italy
- Dipartimento Biotecnologie Agrarie, Università degli Studi di Padova, Viale dell'Università 16, I-35020 Legnaro, Italy
| | - Bruno Blondin
- INRA, Montpellier SupAgro, UMR 1083 Sciences pour l'Oenologie, 2 Place Viala, F-34060 Montpellier, France
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