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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QIIME 2 Enables Comprehensive End‐to‐End Analysis of Diverse Microbiome Data and Comparative Studies with Publicly Available Data

Current Protocols in Bioinformatics, Год журнала: 2020, Номер 70(1)

Опубликована: Апрель 28, 2020

QIIME 2 is a completely re-engineered microbiome bioinformatics platform based on the popular platform, which it has replaced. facilitates comprehensive and fully reproducible data science, improving accessibility to diverse users by adding multiple user interfaces. can be combined with Qiita, an open-source web-based re-use available for meta-analysis. The following basic protocol describes how install single computer analyze sequence data, from processing of raw DNA reads through generating publishable interactive figures. These figures allow readers study interact same ease as its authors, advancing science transparency reproducibility. We also show plug-ins developed community add analysis capabilities installed used 2, enhancing various aspects analyses-e.g., taxonomic classification accuracy. Finally, we illustrate perform meta-analyses combining different datasets using readily public Qiita. In this tutorial, subset Early Childhood Antibiotics Microbiome (ECAM) study, tracked composition development 43 infants in United States birth years age, identifying associations antibiotic exposure, delivery mode, diet. For more information about see https://qiime2.org. To troubleshoot or ask questions analysis, join active at https://forum.qiime2.org. © 2020 Authors. Basic Protocol: Using Support Further analyses.

Язык: Английский

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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Molecules, Год журнала: 2017, Номер 22(2), С. 189 - 189

Опубликована: Янв. 24, 2017

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces non-Saccharomyces yeasts, as well lactic acid bacteria, considered by winemakers oenologists decisive factor influencing consumer's preferences. challenges opportunities emanating from contribution microbiome to production high quality wines are astounding. This review focuses on current knowledge about impact microorganisms in flavour, biochemical reactions pathways which they participate, therefore contributing both acceptability wine. In this context, an overview genetic transcriptional studies explain interpret these effects included, new directions proposed. It also considers human oral microbiota conversion perception during consumption. potential use yeasts bacteria biological tools enhance advent promising advice allowed pioneering -omics technologies research discussed.

Язык: Английский

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Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation

Applied and Environmental Microbiology, Год журнала: 2017, Номер 84(4)

Опубликована: Дек. 1, 2017

ABSTRACT Many microorganisms in the environment participate fermentation process of Chinese liquor. However, it is unknown to what extent environmental microbiota influences fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis was applied study microbial succession and metabolism changes during liquor from two environments (old new workshops). SourceTracker evaluate contribution Results showed that Daqu contributed 9.10 27.39% bacterial communities 61.06 80.00% fungal fermentation, whereas (outdoor ground, indoor tools, other environments) 62.61 90.90% 20.00 38.94% old workshop, six genera ( Lactobacillus [11.73% average relative abundance], Bacillus [20.78%], Pseudomonas [6.13%], Kroppenstedtia [10.99%], Weissella [16.64%], Pantoea [3.40%]) five Pichia [55.10%], Candida [1.47%], Aspergillus [10.66%], Saccharomycopsis [22.11%], Wickerhamomyces [3.35%]) were abundant at beginning change decreased abundances (5.74%), (6.64%), (33.91%), (7.08%), (0.12%), increased (17.04%), (13.31%), (11.41%), Acinetobacter (3.02%), (16.47%), Kazachstania (1.31%). Meanwhile, community resulted increase acetic acid, lactic malic ethyl acetate, decrease lactate This an important source could drive both metabolic profiles IMPORTANCE Traditional solid-state foods beverages mainly carried out by complex raw materials, starters, processing environments. still unclear how quality fermented beverages, especially for liquors. we utilized sequencing, tracking, analyze origins contributes a deeper understanding role

Язык: Английский

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Grapevine rootstocks shape underground bacterial microbiome and networking but not potential functionality

Microbiome, Год журнала: 2018, Номер 6(1)

Опубликована: Янв. 3, 2018

The plant compartments of Vitis vinifera, including the rhizosphere, rhizoplane, root endosphere, phyllosphere and carposphere, provide unique niches that drive specific bacterial microbiome associations. majority endophytes originate from soil migrate up to aerial through endosphere. Thus, endosphere partially define in leaves berries, contributing terroir fruit. However, V. vinifera cultivars are invariably grafted onto rootstocks other species hybrids. It has been hypothesized determines and, as a consequence, In this work, we test first part hypothesis. We investigate whether different influence bacteria selected surrounding soil, affecting diversity potential functionality rhizosphere Bacterial microbiomes both tissues Barbera cultivars, ungrafted on four rootstocks, cultivated same vineyard, were characterized by 16S rRNA high-throughput sequencing. To assess genotype communities’ recruitment system, (i) phylogenetic coupled with predicted functional profiles (ii) co-occurrence networks determined. Cultivation-dependent approaches used reveal plant-growth promoting (PGP) associated systems. Richness, community networking significantly influenced rootstocks. Complementary shared microbiome, subsets bacteria, those endowed PGP traits, system interaction between rootstock exerted selective pressure enhanced niche differentiation, but rootstock-specific communities still recruited conserved traits. While influences taxonomy, structure network properties grapevine roots, homeostatic effect distribution traits was found.

Язык: Английский

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From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

Frontiers in Microbiology, Год журнала: 2017, Номер 8

Опубликована: Май 8, 2017

Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers winemakers have been continuously changing their practices according scientific knowledge advances. A new enology direction is emerging aiming blend complexity spontaneous with safety fermentations. In this context, wines distinctive autochthonous peculiarities great acceptance among consumers, causing important economic returns. The concept terroir, far from being rural term, conceals wide range analytical parameters that are basis knowledge-based trend. sense, biological aspect soils has underestimated for years, when actually it contains microbial diversity. This soil-associated microbiota described determinant, not only nutritional properties soils, but also health, yield, quality grapevine. Additionally, recent works describe soil microbiome reservoir grapevine associated microbiota, contributor final sensory wines. To understand crucial roles on entire wine making process, we must ecological niches, population dynamics, relationships between 'microbiome- vine health' 'microbiome-wine metabolome.' These critical steps designing precision practices. For purpose, metagenomic techniques expanding laboratories, food industry. review focuses about microbiomes, emphasis technical next-generation sequencing pipelines. An overview molecular informatics tools included directions proposed, highlighting importance -omics technologies in research

Язык: Английский

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q2-sample-classifier: machine-learning tools for microbiome classification and regression

The Journal of Open Source Software, Год журнала: 2018, Номер 3(30), С. 934 - 934

Опубликована: Окт. 23, 2018

q2-sample-classifier is a plugin for the QIIME 2 microbiome bioinformatics platform that facilitates access, reproducibility, and interpretation of supervised learning (SL) methods broad audience non-bioinformatics specialists.

Язык: Английский

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Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

International Journal of Food Microbiology, Год журнала: 2019, Номер 311, С. 108350 - 108350

Опубликована: Сен. 6, 2019

Язык: Английский

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Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

International Journal of Food Microbiology, Год журнала: 2020, Номер 336, С. 108898 - 108898

Опубликована: Сен. 29, 2020

Язык: Английский

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Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Frontiers in Microbiology, Год журнала: 2021, Номер 11

Опубликована: Янв. 15, 2021

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct malolactic fermentation (MLF). This process can increase aroma and mouthfeel, improve microbial stability reduce acidity wine. A growing number studies support appreciation that LAB also significantly, positively negatively, contribute sensorial profile through many different enzymatic pathways. achieved either synthesis compounds such as diacetyl esters or by liberating bound glycoside-bound primary aromas volatile thiols which are odorless their form. liberate hydroxycinnamic acids from tartaric have potential break down anthocyanin glucosides, thus impacting color. produce enzymes with help winemaking stabilizing final product. For example, exhibit peptidolytic proteolytic activity could proteins causing haze, potentially reducing need for bentonite addition. Other contributions include pectinolytic activity, aid juice clarification ability acetaldehyde, even when SO 2 , additions during winemaking. Considering all these findings, this review summarizes novel activities negatively affect quality Inoculation strategies, improvement be used targeted additions, technological advances involving use highlighted along suggestions future research.

Язык: Английский

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