Design of a new model yeast consortium for ecological studies of enological fermentation

Peer Community Journal, Journal Year: 2025, Volume and Issue: 5

Published: Jan. 7, 2025

Wine fermentation involves complex microbial communities of non-Saccharomyces yeast species besides the well-known Saccharomyces cerevisiae. While extensive research has enhanced our understanding S. cerevisiae, development multi-species starters led to increased interest in interactions and role diversity winemaking. Consequently, molecular methods have emerged identify different at stages winemaking process. Model or consortia, which provide simplified systems resembling natural diversity, offer opportunities investigate population dynamics understand community ecosystem performance. Here, this work aims design a consortium reflecting wine yeasts develop method for accurately tracking their during fermentation. We developed characterized six-species consortium, with Hanseniaspora uvarum, Starmerella bacillaris, Metschnikowia pulcherrima, Lachancea thermotolerans Torulaspora delbrueckii. By tagging each distinct fluorescent markers, study enables real-time monitoring individual within using flow cytometry. carried out complete analysis studying evolution populations over time examining factors such as metabolite production kinetics. In addition, was used test diversity-function relationship proof concept. sought determine impact initial evenness on communities' performances subjected osmotic stress. To end, ten randomly designed consortia varying proportions were followed enological 200 280 g/L sugars. The proportion certain affected however no demonstrable effect response stress shown. These results demonstrated usefulness presented is now available scientific can contribute future trying decipher multispecies

Language: Английский

---

Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 216 - 216

Published: Jan. 12, 2025

Directed Evolution of Microbial Communities (DEMC) offers a promising approach to enhance the functional attributes microbial consortia in fermented foods by mimicking natural selection processes. This review details application DEMC foods, focusing on optimizing community traits improve both fermentation efficiency and sensory quality final products. We outline core techniques used DEMC, including strategic construction initial communities, systematic introduction stress factors induce desirable traits, use artificial cultivate superior communities. Additionally, we explore integration genomic tools dynamic analysis understand guide evolutionary trajectories these While shows substantial potential for refining food products, it faces challenges such as maintaining genetic diversity stability Looking ahead, advanced omics technologies computational modeling is anticipated significantly predictability control evolution By systematically improving management serves crucial tool enhancing consistency directly contributing more robust efficient production systems.

Language: Английский

---

Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation

Foods, Journal Year: 2023, Volume and Issue: 12(3), P. 673 - 673

Published: Feb. 3, 2023

Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around world today. While current literature spontaneous is observational descriptive, it understand underlying mechanism microbial community assembly how this correlates with changes observed in succession, composition, interaction, metabolite production. food beverage home autochthonous bacteria fungi naturally inoculated from raw materials, environment, equipment. This review discusses factors play an role assembly, particularly focusing commonly reported yeasts isolated spontaneously fermenting beverages, affects fermentation dynamics. A wide range studies have been conducted fermented foods highlight some mechanisms involved interactions, niche adaptation, lifestyle these microorganisms. Moreover, we will also controlled culture experiments provide greater insight into understanding a modest attempt decoding complexity fermentations. Further research using specific vitro models core microbiota needed fill knowledge gap currently exists phenotypic genotypic expression microorganisms aid their successful adaptation shape outcomes. Furthermore, there vast opportunity strain level implications assembly. Translating findings help improving other systems gain more control over process maintain consistent superior product quality.

Language: Английский

---

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Foods, Journal Year: 2024, Volume and Issue: 13(16), P. 2534 - 2534

Published: Aug. 14, 2024

In fermented foods, acetic acid bacteria (AAB), kinds of with a long history utilization, contribute to safety, nutritional, and sensory properties primarily through fermentation. AAB are commonly found in various foods such as vinegar, sour beer, cocoa coffee beans, kefir beverages, kombucha, sourdough. They interact cooperate variety microorganisms, resulting the formation diverse metabolites production distinct flavors. Understanding interactions between other microbes is crucial for effectively controlling utilizing fermentation processes. However, these microbial influenced by factors strain type, nutritional conditions, ecological niches, duration. this review, we examine relationships research methodologies interaction studies yeasts, lactic (LAB), bacilli different food processes involving microorganisms. The objective review identify key models insights gained will provide scientific guidance effective utilization functional microorganisms

Language: Английский

---

Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation

Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114557 - 114557

Published: May 27, 2024

Language: Английский

---

Species dynamics in natural bacterial communities over multiple rounds of propagation

Evolutionary Applications, Journal Year: 2022, Volume and Issue: 15(11), P. 1766 - 1775

Published: Aug. 22, 2022

Our experimental work illustrates how microbial ecosystems can be shaped by selective pressures over long-term ecological time scales. Natural generally consist of various co-existing species, where community composition describes the frequency at which species or types are present. Overall functionality system is achieved interacting species. Upon short-term selection, for instance transfer to a novel environment, and may change in process referred as sorting. Various factors, such initial from influence this change. Mabisi traditional fermented food Zambia that naturally contains bacterial around twenty unique types. We used six comparable but different natural communities, each split into five identical replicates, 16 propagation cycles novel, common laboratory environment. Composition communities changed upon propagation. The four main factors on composition, i.e. (history), impact environment (adaptation), changes due interaction between random processes (chance) dynamics, was tested using maximum likelihood ratios. Initial seemed determine followed processes. Interestingly, we observed convergence level ecosystem functionality, measured profiles metabolic output. This suggests combinations achieve similar eco-system functionality.

Language: Английский

---

Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes

Food Research International, Journal Year: 2024, Volume and Issue: 192, P. 114780 - 114780

Published: July 16, 2024

This review delves into the intricate traits of microbial communities encountered in spontaneously fermented foods (SFF), contributing to resistance, resilience, and functionality drivers. Traits SFF microbiomes comprise fluctuations community composition, genetic stability, condition-specific phenotypes. Synthetic (SMCs) serve as a portal for mechanistic insights strategic re-programming communities. Current literature underscores pivotal role shaping quality attributes preserving cultural heritage their origin. In contrast starter driven fermentations that tend be more controlled but lacking capacity maintain or reproduce complex flavors intricacies found SFF. SMCs, therefore, become indispensable tools, providing nuanced understanding control over food microbiomes. They empower prediction engineering interactions metabolic pathways with aim optimizing outcomes processing. Summarizing current application SMCs foods, there is still space improvement. Challenges achieving stability reproducibility are identified, stemming from non-standardized approaches. The future direction should involve embracing standardized protocols, advanced monitoring synthetic biology applications. A holistic, multi-disciplinary approach paramount unleashing full potential fostering sustainable innovative applications systems.

Language: Английский

---

Experimental Evolution and the Nature of Biodiversity

Oxford University Press eBooks, Journal Year: 2024, Volume and Issue: unknown

Published: May 7, 2024

Abstract Why and how did life become so diverse? This has been the central question—or more accurately, obsession—in biology. book attempts to provide an answer by providing account of biodiversity evolves in some simplest biological systems, microbial populations evolving laboratory. approach, experimental evolution, allows us watch evolutionary process unfold real time track adaptation diversification both phenotype genotype along way, making it possible observe processes that have remained stubbornly inaccessible research larger, longer-lived organisms. The provides insight into ecology genetics adaptive diversification, repeated origins novelty innovation, coevolutionary patterns diversity through ends with a sketch general theory diversification.

Language: Английский

---

Wine Fermentation as a Model System for Microbial Ecology and Evolution

Environmental Microbiology, Journal Year: 2025, Volume and Issue: 27(4)

Published: April 1, 2025

In vitro microbial communities have proven to be invaluable model systems for studying ecological and evolutionary processes experimentally. However, it remains unclear whether quantitative insights obtained from these laboratory can applied complex assembling evolving in their natural context. To bridge the gap between lab 'real-world', there is a need that better approximate semi-natural ecosystems. Wine fermentation presents an ideal system this purpose, balancing experimental tractability with rich dynamics. perspective piece we outline key features make wine fruitful ecologists biologists. We highlight diversity of environmentally mediated interactions shape community dynamics during fermentation, history populations, opportunity study impact ecologies on By integrating knowledge both research ecology evolution aim enhance understanding foster collaboration fields.

Language: Английский

---

Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India

Food Research International, Journal Year: 2023, Volume and Issue: 172, P. 113130 - 113130

Published: June 11, 2023

Language: Английский

---