Integration of metataxonomic datasets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables DOI Creative Commons
Romane Junker, Florence Valence, Michel‐Yves Mistou

и другие.

bioRxiv (Cold Spring Harbor Laboratory), Год журнала: 2023, Номер unknown

Опубликована: Ноя. 14, 2023

ABSTRACT The management of food fermentation is still largely based on empirical knowledge, as the dynamics microbial communities and underlying metabolic networks that produce safe nutritious products remain beyond our understanding. Although these closed ecosystems contain relatively few taxa, they have not yet been thoroughly characterized with respect to how their interact dynamically evolve. However, increased availability metataxonomic datasets different fermented vegetables, it now possible gain a comprehensive understanding relationships structure plant fermentation. In this study, we present bioinformatics approach integrates public 16S targeting vegetables. Specifically, developed method for exploring, comparing, combining in order perform meta-analyses microbiota. workflow includes steps searching selecting time-series constructing association amplicon sequence variants (ASVs) co-abundance metrics. Networks individual are then integrated into core network significant associations. Microbial identified comparison clustering ASV using “stochastic block model” method. When applied 10 (including total 931 samples), found was able shed light vegetable by characterizing processes community succession among bacterial assemblages. IMPORTANCE Within growing body research involved there particular interest discovering species or consortia drive steps. This integrative analysis demonstrates reuse integration microbiome can provide new insights little-known biotope. Our most important finding recurrent but transient appearance, at beginning fermentation, ASVs belonging Enterobacterales associations Lactobacillales . These findings could be design products.

Язык: Английский

Traditional and New Microorganisms in Lactic Acid Fermentation of Food DOI Creative Commons
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz

и другие.

Fermentation, Год журнала: 2023, Номер 9(12), С. 1019 - 1019

Опубликована: Дек. 14, 2023

Lactic acid fermentation is one of the oldest and most commonly used methods bioconservation. This process widely for food preservation also a production technique that relies on metabolism lactic bacteria (LAB) to convert carbohydrates into acid. imparts unique flavors texture foods, extends their shelf life, can offer health benefits. There are both traditional new microorganisms involved in food. The current review outlines issues fermented foods. Based methods, broad panorama various products presented, with involved. (spontaneous back-slopping) as well importance application starter cultures mass presented. Currently, based results scientific research, health-promoting effect foods becoming more important. due presence probiotic naturally presented or may be added them, additives, from prebiotics postbiotics. New innovative using open up perspectives functional

Язык: Английский

Процитировано

41
Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes DOI
Meilun Li, Fei Lao, Xin Pan

и другие.

Food Research International, Год журнала: 2024, Номер 179, С. 114033 - 114033

Опубликована: Янв. 21, 2024

Язык: Английский

Процитировано

14
Exploring viral diversity in fermented vegetables through viral metagenomics DOI Creative Commons

Julia Cantuti Gendre,

Claire Le-Marrec,

Stéphane Chaillou

и другие.

Food Microbiology, Год журнала: 2025, Номер 128, С. 104733 - 104733

Опубликована: Янв. 18, 2025

Fermented vegetables are traditionally produced using the endogenous microorganisms present in raw ingredients. While diversity of bacteria and fungi fermented has been relatively well studied, phage communities remain largely unexplored. In this study, we collected twelve samples cabbage, carrot, turnip after fermentation analyzed microbial viral shotgun metagenomic approaches. Assessment also benefited from epifluorescence microscopy to estimate load. The metagenomics approach targeted dsDNA, ssDNA, RNA viruses. microbiome was dominated by lactic acid varied according type vegetable used as material. analysis metagenome-assembled-genomes allowed detection 22 prophages which 8 were free particles therefore detected metaviromes. community, estimated range 5.28 7.57 log virus-like per gram depending on sample, mainly composed dsDNA viruses, although ssDNA non-bacterial possibly originating phyllosphere, detected. primarily comprising bacteriophages, for fermentation. bacterial hosts predicted these phages belonged Lactobacillaceae Enterobacteriaceae families. These results highlighted complex composition vegetables, three types Further research is needed deepen our understanding impact viruses ecology quality final products.

Язык: Английский

Процитировано

0
Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates DOI Creative Commons
Prem Prakash Das,

Caishuang Xu,

Yuping Lu

и другие.

Food Chemistry Molecular Sciences, Год журнала: 2025, Номер unknown, С. 100254 - 100254

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Fermented beverages among indigenous Latin American societies DOI Creative Commons

Christian Lasso García,

Fátima Andrea German Bermúdez,

Wim Vanden Berghe

и другие.

Frontiers in Sustainable Food Systems, Год журнала: 2024, Номер 8

Опубликована: Июнь 13, 2024

Purpose Traditional fermented beverages are a valuable cultural, economic, and social heritage of Latin American societies that deserve to be preserved strengthened with sustainable development respect for diversity. Therefore, this article will demonstrate, through scientific literature, the importance indigenous nutritional contributions most traditional North South America. Methods This systematic review followed PRISMA (Preferred Reporting Items Systematic Reviews Meta-Analysis) verification protocol. The study focused on exploring information Central beverages. search was conducted in Biomed, PubMed, ScienceDirect, Scopus, Scielo, Google Scholar databases identify publications published within past 15 years. Results However, presence toxic compounds such as biogenic amines phenols affect quality product human health has been detected. In addition, it found macro-and micronutrients, vitamins, microorganisms differ according type raw material used. It concluded corn is widely used produce At same time, Mexico more research product, analyses being carried out use production several studies have shown using validated standardized methodologies detect weapons crucial ensure accurate identification, effective response, compliance legal security requirements critical area.

Язык: Английский

Процитировано

3
Flavor compound profiles and enhancement strategies in the kimchi-making process DOI
Siti Hajar‐Azhari,

Fateen Aqlima Haniem Ab Jabar,

Zul Ilham

и другие.

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105385 - 105385

Опубликована: Окт. 1, 2024

Язык: Английский

Процитировано

3
Microbial communities of a variety of 75 homemade fermented vegetables DOI Creative Commons
Anne Thierry,

Marie‐Noëlle Madec,

Victoria Chuat

и другие.

Frontiers in Microbiology, Год журнала: 2023, Номер 14

Опубликована: Дек. 15, 2023

Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest Western countries, where they mainly manufactured at domestic artisanal scales poorly characterized. Our aim was to investigate the microbial communities safety French homemade fermented vegetables, frame citizen science project. data associated with their manufacture were collected from citizens characterized for pH, NaCl concentration, microbiology by culturomics 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) yeast isolates identified rRNA gene sequencing D1/D2 domains large subunit gene, respectively. The 75 samples contained 23 types cabbage, followed carrots beets, many mixtures vegetables. 2 weeks 4 years old, median pH 3.56, except two over 4.5. LAB represented dominant viable bacteria. concentrations ranged non-detectable values 8.7 log colony-forming units (CFU)/g only depended on age samples, highest most frequently observed youngest (<100 days). 93 belonged species, mains being Lactiplantibacillus pentosus/plantarum Levilactobacillus brevis . other groups enumerated (total aerobic bacteria, halotolerant Gram-negative acetic bacteria) generally showed lower compared concentrations. No pathogenic detected. Viable yeasts nearly half reaching up 8.0 CFU/g. 33 clones 16 species. Bacterial main orders, namely, Lactobacillales (i.e., LAB, 79% abundance, 177 398 total ASVs) Enterobacterales (19% 191 ASVs). Fifteen genera identified, as abundant, 41 12% reads, members Enterobacteriaceae Yersiniaceae This study first wide description microbiota variety documents safety.

Язык: Английский

Процитировано

8
Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation DOI Creative Commons
Ewa Ropelewska, Justyna Szwejda‐Grzybowska, Anna Wrzodak

и другие.

Agriculture, Год журнала: 2024, Номер 14(11), С. 1855 - 1855

Опубликована: Окт. 22, 2024

Fermented food is characterized by positive health-promoting properties. The objective of this study was to distinguish and assess the changes in flesh structure sweet bell pepper samples after specific periods fermentation a non-destructive manner. Two cultivars pepper, red yellow, were subjected lacto-fermentation. experiments lasted 56 days taken for analysis at beginning (0 days) 3, 7, 10, 14, 21, 28, days. process monitored based on image features, which used develop machine learning models distinguishing before various lacto-fermentation (0, days). average accuracy classification up 93% model built using IBk (Lazy group). yellow distinguished 90% LMT algorithm (Trees performed allowed us determine terms textures during

Язык: Английский

Процитировано

2
Novel Probiotic for Peppers Fermentation with Safe and Health-Promoting Potential DOI Open Access

Micaela Ivana Nuñez,

María Cecilia Verni,

Eloy Argañaraz-Martínez

и другие.

Опубликована: Март 6, 2024

This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. The research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional technological properties. predominant isolates were identified as Lactilactobacillus curvatus Lactiplantibacillus plantarum. Rep-PCR analysis grouped the into 11 clonal groups. Lp. plantarum LVP 40 LV 46; Levilactobacillus brevis 41, Pediococcus pentosaseus P43, Lt. LVP44, displayed both resilience against adverse conditions such slow pH, bile, simulated gastric intestinal juices. Moreover, LAB strains exhibited high hydrophobicity auto-aggregation percentages, NaCl substantial acidifying capacity. supernatants demonstrated promising surfactant emulsifying Likewise, they differentially inhibited Staphylococcus aureus Pseudomonas aeruginosa biofilms, showcasing their potential antipathogenic agents. Noteworthy some considerable co-aggregation with these pathogens, several showed an effective antimutagenic detoxifying power, further emphasizing multifaceted capabilities. Five pepper showcased probiotic properties, suggesting for gut health enhancement. In summary, hold promise vegetable fermentation starters, contributing to food versatile applications in science.

Язык: Английский

Процитировано

1
Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential DOI Creative Commons

Ivana Micaela Nuñez,

María Cecilia Verni,

Eloy Argañaraz-Martínez

и другие.

Fermentation, Год журнала: 2024, Номер 10(4), С. 209 - 209

Опубликована: Апрель 11, 2024

This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional technological properties. The predominant isolates were identified as Lactilactobacillus curvatus Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the into 11 clonal groups. Lp. plantarum LVP 40 LV 46, Levilactobacillus brevis 41, Pediococcus pentosaceus P43, Lt. LVP44 displayed both resilience against adverse conditions such slow pH, bile, simulated gastric intestinal juices. Moreover, LAB strains exhibited high hydrophobicity auto-aggregation percentages, NaCl substantial acidifying capacity. supernatants demonstrated promising surfactant emulsifying Likewise, they differentially inhibited Staphylococcus aureus Pseudomonas aeruginosa biofilms, showcasing their potential antipathogenic agents. Noteworthily, some considerable co-aggregation with these pathogens, several showed an effective antimutagenic detoxifying power, further emphasizing multifaceted capabilities. Five pepper showcased beneficial properties, suggesting for gut health enhancement. In summary, hold promise vegetable fermentation starters, contributing to food versatile applications in science.

Язык: Английский

Процитировано

1