Abstract:Endophytic fungal communities are well-recognised entities within plants worldwide. They hold species with potential in medicinal affairs, biological control of pests, industry, and more. Nevertheless, ecological data about structure and dynamics of endophytic communities are scarce. In this study we sampled root, stem and leaf tissues of Colombian vanilla species in order of both, identifying endosymbionts and characterising the community they belong to. An interesting array of endophytic species was found, i… Show more
“…For instance, a root-colonizing Bacillus amyloliquefaciens isolated by White et al 63 , was also isolated in leaves, flowers, and pods of Vanilla planifolia . Likewise, researchers have reported that Colombian vanilla had a couple of endophytes on the plant even on harvested pods 64 . Figure 4 The principal component analysis (PCA) of the bacterial communities obtained from naturally fermented vanilla (control) and B. velezensis ZN-S10-treated vanilla beans.…”
The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. A bacteria culture solution of B. velezensis ZN-S10 (1 mL of 1 × 107 CFU mL−1) was then coated on 1 kg of non-cured vanilla pods that was found to ferment and colonize vanilla. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78% and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.
“…For instance, a root-colonizing Bacillus amyloliquefaciens isolated by White et al 63 , was also isolated in leaves, flowers, and pods of Vanilla planifolia . Likewise, researchers have reported that Colombian vanilla had a couple of endophytes on the plant even on harvested pods 64 . Figure 4 The principal component analysis (PCA) of the bacterial communities obtained from naturally fermented vanilla (control) and B. velezensis ZN-S10-treated vanilla beans.…”
The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. A bacteria culture solution of B. velezensis ZN-S10 (1 mL of 1 × 107 CFU mL−1) was then coated on 1 kg of non-cured vanilla pods that was found to ferment and colonize vanilla. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78% and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.
“…Originally, the flavour of vanilla was obtained from vanilla beans, the seed capsules of Vanilla spp. plants, which are now known to be native to tropical rainforests located from Mexico to Brazil 62,63 . In recent years, vanilla orchids have been cultivated extensively in tropical areas such as Madagascar, Indonesia, and starting on Reunion Island in around 1819 64,65 .…”
Our food choices and consumption behaviours are often influenced by odour hedonics, especially in the case of those orthonasally-experienced aromas (i.e., those odours that are food-related). The origin(s) of odour hedonics remains one of the most intriguing in olfactory science and, over the years, several fundamentally different accounts have been put forward to try and explain the varying hedonic responses that people have to a wide range of odorants.Associative learning, innate, and molecular accounts of odour pleasantness have all been suggested. Here, the origins of the hedonic response to vanilla which is one of the most liked smells cross-culturally is explored. The history of vanilla's use in food and medicine is overviewed, with a focus on its neurocognitive appeal. While vanilla is one of the most widely liked aromas, it is also rated as smelling sweet to most people. Food scientists are becoming increasingly interested in the possibility that such 'sweet smells' could be used to help maintain the sweetness of commercial food products while, at the same time, reducing the use of calorific sweeteners. Such an approach is likely to be facilitated by the low cost of artificial vanilla flavouring (when compared to the high and fluctuation price of natural vanilla pods).
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