Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 129 - 145
Published: Jan. 1, 2025
Language: Английский
Microorganisms, Journal Year: 2023, Volume and Issue: 11(6), P. 1541 - 1541
Published: June 9, 2023
Bacterial exopolysaccharides (EPS) are essential natural biopolymers used in different areas including biomedicine, food, cosmetic, petroleum, and pharmaceuticals also environmental remediation. The interest them is primarily due to their unique structure properties such as biocompatibility, biodegradability, higher purity, hydrophilic nature, anti-inflammatory, antioxidant, anti-cancer, antibacterial, immune-modulating prebiotic activities. present review summarizes the current research progress on bacterial EPSs properties, biological functions, promising applications various fields of science, industry, medicine, technology, well characteristics isolation sources EPSs-producing strains. This provides an overview latest advances study important industrial xanthan, cellulose, levan. Finally, limitations future directions discussed.
Language: Английский
Citations
61
Frontiers in Bioscience-Landmark, Journal Year: 2024, Volume and Issue: 29(4), P. 133 - 133
Published: March 29, 2024
Biofilms, which consist of microorganisms enclosed in an extracellular polymeric material (EPS), hold immense importance the fields environmental research, industry, and medicine. They play a significant role ecosystem dynamics stability, but they also pose issues such as biofouling, corrosion, pollution. Biofilms medical environments are linked to persistent infections elevated healthcare expenses. The EPS matrix plays crucial maintaining structural integrity antibiotic resistance these structures. research primarily investigates facilitating horizontal gene transfer among biofilm communities, with particular emphasis on its impact this process. process is recognized pivotal mechanism emergence resistance, underscoring function biofilms. analysis highlights financial constraints caused by biofilms several industries. Biofilm-associated sector result escalated treatment expenses extended hospitalization periods. In industrial context, have increasing maintenance product contamination, emphasizing need for efficient management solutions. This review presents most recent progress utilization sophisticated imaging tools molecular methodologies. addition conventional techniques, explores tools, DNA RNA sequencing, conjunction proteomics. These approaches essential assessing genetic metabolic mechanisms that regulate development resistance. underscores significance employing interdisciplinary methodology study By incorporating range approaches, analysis, comprehensive understanding may be achieved. approach opens up possibilities developing novel solutions address negative impacts health, environment.
Language: Английский
Citations
16
Annual Review of Microbiology, Journal Year: 2023, Volume and Issue: 77(1), P. 381 - 402
Published: Sept. 15, 2023
For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods beverages. Recent sequencing surveys ferments mapped patterns microbial diversity across space, time, production practices. But a mechanistic understanding how food microbiomes assemble has only recently begun to emerge. Using three as case studies (surface-ripened cheese, sourdough starters, vegetables), we use an ecological evolutionary framework identify communities ferments. By combining situ with vitro models, are beginning understand dispersal, selection, diversification, drift generate communities. Most producers unaware processes occurring their environments, but theory models ecology evolution can new approaches for managing microbiomes, from farm ferment.
Language: Английский
Citations
41
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2023, Volume and Issue: 22(3), P. 1902 - 1932
Published: March 7, 2023
Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables force Spontaneous food fermentation, oldest kind traditional NgeME, transforms foods into various fermented products using networks. In spontaneous fermentation microbiotas (SFFMs) are typically formed controlled manually by establishment limiting factors in small batches with little mechanization. However, limitation generally leads trade-offs between efficiency quality fermentation. Modern based on synthetic ecology have been developed designed communities explore assembly mechanisms target functional enhancement SFFMs. This has greatly improved our understanding microbiota control, but such still shortcomings compared NgeME. Here, we comprehensively describe research strategies for SFFMs modern We discuss ecological principles two enhance how best SFFM. also review recent applied theoretical propose an integrated vitro model bridge gaps
Language: Английский
Citations
24
Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10
Published: Aug. 1, 2023
Kombucha is a popular fermented tea that has attracted considerable attention due, in part, to its suggested health benefits. Previous results from animal models led us hypothesize kombucha may reduce blood sugar levels humans with diabetes. The objective of this pilot clinical study was evaluate for anti-hyperglycemic activities adults diabetes mellitus type II.The organized as prospective randomized double-blinded crossover at single-center urban hospital system. Participants (n = 12) were instructed consume either product or placebo control (each 240 mL) 4 weeks. After an 8-week washout period, participants consumed the alternate product. Fasting glucose self-determined baseline and 1 weeks during each treatment period. Secondary outcomes, including overall health, insulin requirement, gut skin mental vulvovaginal measured by questionnaire same time points. microbiota assessed selective culturing 16S rRNA gene (bacteria) ITS (fungi) sequencing. Fermentation end products HPLC. Statistical significance changes fasting determined using paired, two-tailed student's t-tests.Kombucha lowered average compared (164 vs. 116 mg/dL, p 0.035), whereas did not (162 141 0.078). microbiota, cultural enumeration, mainly comprised lactic acid bacteria, acetic yeast, group present about 106 colony forming units (CFU)/mL. Likewise, sequencing confirmed bacteria most abundant showed Dekkera yeast. primary fermentation acids, both less than 1%. Ethanol 1.5%.Although limited small sample size, associated reduced Larger follow-up studies are warranted.ClinicalTrials.gov, identifier NCT04107207.
Language: Английский
Citations
23
Nature Microbiology, Journal Year: 2024, Volume and Issue: 9(10), P. 2666 - 2683
Published: Aug. 29, 2024
Abstract Fungal fermentation of food and agricultural by-products holds promise for improving sustainability security. However, the molecular basis fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, fermented traditionally produced from soymilk in Java, Indonesia. Metagenomic sequencing samples small-scale producers Western Java indicated that fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic phylogenomic analysis revealed oncom-derived N. utilizes pectin cellulose degradation during belongs genetically distinct subpopulation associated with human-generated by-products. Finally, found grew on diverse such as fruit vegetable pomace plant-based milk waste, did not encode mycotoxins, could create foods were positively perceived by consumers outside These results showcase traditional significance future potential creating delicious nutritious readily available
Language: Английский
Citations
11
Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 144, P. 104325 - 104325
Published: Jan. 3, 2024
Language: Английский
Citations
8
Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114557 - 114557
Published: May 27, 2024
Language: Английский
Citations
8
Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106122 - 106122
Published: Feb. 1, 2025
Language: Английский
Citations
1
Foods, Journal Year: 2022, Volume and Issue: 11(19), P. 3045 - 3045
Published: Sept. 30, 2022
Kombucha is a fermented tea with long history of production and consumption. It has been gaining popularity thanks to its refreshing taste assumed beneficial properties. The microbial community responsible for fermentation-acetic acid bacteria (AAB), yeasts, lactic (LAB)-is mainly found embedded in an extracellular cellulosic matrix located at the liquid-air interphase. To optimize process investigate contribution individual strains, collection 26 unique strains was established from artisanal-scale kombucha production; it included 13 AAB, 12 one LAB. Among these, distinctive namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, Zygosaccharomyces parabailii T7SS-4W1, were used mono- co-culture fermentations. monocultures highlighted important species-specific differences metabolism sugars organic acids, while binary co-cultures demonstrated roles played by yeasts cellulose typical volatile acidity. Aroma complexity sensory perception comparable between reconstructed (with three strains) native consortia. This study provided broad picture strains' metabolic signatures, facilitating standardization order obtain product desired characteristics modulating presence or abundance.
Language: Английский
Citations
31