A temporal view of the water kefir microbiota and flavour attributes

Innovative Food Science & Emerging Technologies, Год журнала: 2022, Номер 80, С. 103084 - 103084

Опубликована: Июль 19, 2022

Water kefir is a fermented beverage often produced in household setting through the inoculation of microbial community (water grains) into sugar rich solution. To date, detailed understanding how this evolves during fermentation, and resulting impact on final flavour has not been elucidated. address metagenomics, analysis sensory science were used to resolve temporal evolution model water kefir. We observed that diversity studied relatively unique, being dominated throughout fermentation by gluconic acid producer Zymomonas mobilis. describe metagenome-assembled genome two likely new Curvibacter species, mostly found liquid fraction. Finally, we show that, addition Z. mobilis, members Bifidobacterium, Acetobacter Saccharomyces species as well former Lactobacillus genus, main contributors flavour. become an increasingly attractive alternative natural for consumers, while also serving interesting enhance our communities consisting eukaryotes prokaryotes. By integrating chemical profiling evaluation, illustrate clarify dynamic nature fermentations. In elucidating its diversity, highlight potential contributions different community. These combined findings represent significant milestone microbiology paving way development defined starter cultures can enable manufacture which reproduces attributes traditionally brewed

Язык: Английский

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The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Foods, Год журнала: 2022, Номер 11(20), С. 3297 - 3297

Опубликована: Окт. 21, 2022

The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities health-promoting traits, maintaining microbiological safety foods. In this context, it is crucial to study these characterise production processes involved. High Throughput Sequencing (HTS)-based methods such as metagenomics enable community studies through amplicon shotgun sequencing approaches. As field constantly develops, technologies becoming more accessible, affordable accurate with further shift from short read long being observed. Metagenomics enjoying wide-spread application in food recent years also employed concert synthetic biology techniques help tackle problems large amounts waste generated sector. This review presents an introduction current benefits their

Язык: Английский

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Taxonomic and environmental distribution of bacterial amino acid auxotrophies

Nature Communications, Год журнала: 2023, Номер 14(1)

Опубликована: Ноя. 22, 2023

Many microorganisms are auxotrophic-unable to synthesize the compounds they require for growth. With this work, we quantify prevalence of amino acid auxotrophies across a broad diversity bacteria and habitats. We predicted biosynthetic capabilities 26,277 unique bacterial genomes spanning 12 phyla using metabolic pathway model validated with empirical data. Amino auxotrophy is widespread phyla, but conservatively estimate that majority taxa (78.4%) able all acids. Our estimates indicate more prevalent among obligate intracellular parasites in free-living genomic attributes characteristic 'streamlined' life history strategies. communities found habitats investigate environmental associations auxotrophy, data compiled from 3813 samples major aquatic, terrestrial, engineered environments. Auxotrophic were abundant host-associated environments (including human oral cavity gut) fermented food products, auxotrophic being relatively rare soil aquatic systems. Overall, work contributes complete understanding tree ecological contexts which can be successful strategy.

Язык: Английский

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Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

International Journal of Food Microbiology, Год журнала: 2023, Номер 396, С. 110193 - 110193

Опубликована: Март 30, 2023

Язык: Английский

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The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

International Journal of Food Microbiology, Год журнала: 2023, Номер 407, С. 110421 - 110421

Опубликована: Окт. 4, 2023

Язык: Английский

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