Health benefits of fermented foods: microbiota and beyond

Current Opinion in Biotechnology, Год журнала: 2016, Номер 44, С. 94 - 102

Опубликована: Дек. 18, 2016

Язык: Английский

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Fermented foods in a global age: East meets West

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2020, Номер 19(1), С. 184 - 217

Опубликована: Янв. 1, 2020

Abstract Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on continent. These are often well‐preserved serve as stable significant sources proteins, vitamins, minerals, other nutrients. Despite these common features, however, many differences exist with respect to substrates products types microbes involved manufacture fermented produced globally. In this review, we describe consider influence geography industrialization manufacture. Whereas Europe, North America, Australia, New Zealand usually depend defined starter cultures, those made Asia Africa rely spontaneous fermentation. Likewise, developing countries, not commercially industrial scale. Although autochthonous present raw material, for products, introduction technology has led greater consistency, safety, quality. The diversity function a wide range can now be examined detail using molecular omic approaches. nutritional value is well‐appreciated, especially resource‐poor regions where yoghurt improve public health provide opportunities economic development. Manufacturers foods, whether small or large, should follow Good Manufacturing Practices sustainable development goals. Ultimately, preferences dietary habits consumers, well regional agricultural conditions availability resources.

Язык: Английский

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Marked seasonal variation in the wild mouse gut microbiota

The ISME Journal, Год журнала: 2015, Номер 9(11), С. 2423 - 2434

Опубликована: Май 29, 2015

Abstract Recent studies have provided an unprecedented view of the microbial communities colonizing captive mice; yet host and environmental factors that shape rodent gut microbiota in their natural habitat remain largely unexplored. Here, we present results from a 2-year 16 S ribosomal RNA gene sequencing-based survey wild wood mice (Apodemus sylvaticus) two nearby woodlands. Similar to other mammals, were colonized by 10 bacterial phyla dominated Firmicutes, Bacteroidetes Proteobacteria. Within Lactobacillus genus was most abundant. Putative pathogens widespread often abundant members mouse microbiota. Among suite extrinsic (environmental) intrinsic (host-related) examined, seasonal changes driving qualitative quantitative differences In both years observed strong shift community structure, potentially due transition insect- seed-based diet. This involved decreased levels Lactobacillus, increased Alistipes (Bacteroidetes phylum) Helicobacter. We also detected more subtle but statistically significant associations between biogeography, sex, reproductive status co-colonization with enteric nematodes. These suggest major role shaping temporal variations structure within populations.

Язык: Английский

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Fermented Foods as Experimentally Tractable Microbial Ecosystems

Cell, Год журнала: 2015, Номер 161(1), С. 49 - 55

Опубликована: Март 1, 2015

Язык: Английский

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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food Chemistry, Год журнала: 2021, Номер 369, С. 130920 - 130920

Опубликована: Авг. 21, 2021

Язык: Английский

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Current insights into fungal species diversity and perspective on naming the environmental DNA sequences of fungi

Mycology&#58 An International Journal on Fungal Biology, Год журнала: 2019, Номер 10(3), С. 127 - 140

Опубликована: Май 7, 2019

The global bio-diversity of fungi has been extensively investigated and their species number estimated. Notably, the development molecular phylogeny revealed an unexpected fungal diversity utilisation culture-independent approaches including high-throughput amplicon sequencing dramatically increased operational taxonomic units. A novel taxa new divisions, classes, orders families have established in last decade. Many cryptic were identified by phylogeny. Based on recently generated data from culture-dependent -independent survey same samples, earth estimated to be 12 (11.7–13.2) million compared 2.2–3.8 a variety estimation techniques. Moreover, it speculated that current use techniques would reveal even higher than our estimation. Recently, formal classification environmental sequences permission DNA sequence as names' type proposed but strongly objected mycologist community. Surveys unusual niches indicated many previously regarded "unculturable fungi" could cultured certain substrates under specific conditions. sequencing, shotgun metagenomics single-cell genomics powerful means detect taxa. Here, we propose separate types into physical based specimen, genome (gDNA) complete culturable uncluturable specimen digital data. gDNA should priority, while can temporal supplementary before being available. name "digital type" assigned "clade" + name. genus, family or order, etc. which affiliates to. Facilitating future cultivation efforts encouraged. Also, with advancement knowledge inhabiting various environments mostly because rapid detection technologies, more information expected for planet.

Язык: Английский

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The use of next generation sequencing for improving food safety: Translation into practice

Food Microbiology, Год журнала: 2018, Номер 79, С. 96 - 115

Опубликована: Ноя. 17, 2018

Next Generation Sequencing (NGS) combined with powerful bioinformatic approaches are revolutionising food microbiology. Whole genome sequencing (WGS) of single isolates allows the most detailed comparison possible hitherto individual strains. The two principle for strain discrimination, nucleotide polymorphism (SNP) analysis and genomic multi-locus sequence typing (MLST) showing concordant results phylogenetic clustering complementary to each other. Metabarcoding metagenomics, applied total DNA isolated from either materials or production environment, identification complete microbial populations. Metagenomics identifies entire gene content when coupled transcriptomics proteomics, functional capacity biochemical activity focus this review is on recent use future potential NGS in microbiology current challenges. Guidance provided new users, such as public health departments industry, implementation how critically interpret place them a broader context. aims promote application technologies within industry well highlight knowledge gaps novel applications aim driving research increasing safety outputs its wider use.

Язык: Английский

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Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

mSystems, Год журнала: 2016, Номер 1(5)

Опубликована: Окт. 4, 2016

Kefir is a putatively health-promoting dairy beverage that produced when kefir grain, consisting of consortium microorganisms, added to milk initiate natural fermentation. Here, detailed analysis was carried out determine how the microbial population, gene content, and flavor three kefirs from distinct geographic locations change over course 24-h fermentations. Metagenomic sequencing revealed Lactobacillus kefiranofaciens dominant bacterial species in during early stages fermentations but Leuconostoc mesenteroides became more prevalent later stages. This pattern consistent with an observation genes involved aromatic amino acid biosynthesis were absent L. present mesenteroides. Additionally, these shifts community structure, associated pathways, corresponded changes levels volatile compounds. Specifically, Acetobacter spp. correlated acetic acid; carboxylic acids, esters ketones; 2,3-butanedione; Saccharomyces esters. The correlation data suggest causal relationship between taxa supported by observations addition NCFB 2797 increased ketones whereas 213M0 2,3-butanedione. Finally, we detected probiotic functionalities microbiome. Our results illustrate dynamic nature succession patterns therein can be applied optimize fermentation processes, flavors, health-related attributes this other fermented foods. IMPORTANCE Traditional foods represent relatively low-complexity environments used as model communities understand microbes interact environments. therein. In process, link individual species, compounds several could responsible for purported gut health-associated benefits consuming are identified. Ultimately, providing important fundamental insight into interactions, information

Язык: Английский

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Multi-kingdom ecological drivers of microbiota assembly in preterm infants

Nature, Год журнала: 2021, Номер 591(7851), С. 633 - 638

Опубликована: Фев. 24, 2021

Язык: Английский

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Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Nature Communications, Год журнала: 2020, Номер 11(1)

Опубликована: Май 25, 2020

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains regarded as probiotics. Large quantities live LAB consumed within foods, but it is not yet known to what extent we ingest become members gut microbiome. By analysis 9445 metagenomes from human samples, demonstrate that prevalence abundance species stool samples generally low linked age, lifestyle, geography, with Streptococcus thermophilus Lactococcus lactis being most prevalent. Moreover, identify genome-based differences between food microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed microbiomes along 154,723 MAGs 193,078 reference genomes. Our large-scale genome-wide demonstrates closely related occur both environments provides unprecedented evidence can be indeed a possible source for

Язык: Английский

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