Diversity and dynamics of bacterial and fungal communities in cider for distillation

Misery, Boris; Legendre, Patrick; Rué, Olivier; Bouchart, Valérie; Guichard, Hugues; Laplace, Jean-Marie; Cretenet, Marina

doi:10.1016/j.ijfoodmicro.2020.108987

Cited by 12 publications

(8 citation statements)

References 47 publications

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“…Z. mobilis is a relatively unknown bacterium in the context of dough production, with studies focusing more on the leavening performance and dough-quality assessment rather than on the bacterial community [ 9 , 11 , 16 ]. Musatti et al [ 16 ] investigated the association of Z. mobilis with Fructilactobacillus sanfranciscensis; however, most community studies of association with both fungi and other bacteria involving Z. mobilis are still limited to the context of beverages, mainly alcoholic, in relation to fermentation and spoilage [ 30 , 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of Two Zymomonas mobilis Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs

Picozzi

Clagnan

Musatti

et al. 2022

Foods

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Two Zymomonas mobilis wild strains (UMB478 and 479) isolated from water kefir were characterized for their biomass production levels and leavening performance when used as the inoculum of a real bread-like dough formulation. The obtained baked product would be consumable by people with adverse responses to Saccharomyces cerevisiae. In liquid cultures, the two strains reached similar biomass concentration (0.7 g CDW/L). UMB479 showed an interesting resistance to NaCl (MBC 30 g/L), that may be useful in the bakery sector. When inoculated in doughs, UMB479 produced the maximum dough volume (650 mL) after 5 h, glucose was almost consumed and 1 g/100 g of ethanol produced, +200% respective to UMB478. Using S. cerevisiae for comparison purposes, the dough doubled its volume fast, in only 2 h, but reached a final level of 575 mL, lower than that achieved by Z. mobilis. The analysis of bacterial and fungal population dynamics during dough leavening was performed through the Automated Ribosomal Intergenic Spacer Analysis (ARISA); doughs leavened by UMB479 showed an interesting decrease in fungal richness after leavening. S. cerevisiae, instead, created a more complex fungal community, similar before and after leavening. Results will pave the way for the use of Z. mobilis UMB479 in commercial yeast-free leavened products.

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Section: Resultsmentioning

confidence: 99%

Characterization of Two Zymomonas mobilis Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs

Picozzi

Clagnan

Musatti

et al. 2022

Foods

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“…In fact, most research related to cider microbiome has concentrated on bacteria of oenological interest, like acetic and lactic acid bacteria present in the microflora in fermented cider. A study carried out by Misery et al examined the microbiome of different ciders for distillation originating from several producers, at three main stages of the fermentation process, while focusing on phytopathogenic microorganisms and those associated with cider spoilage [32]. Nevertheless, identifying the different epiphytic microbiomes observed at various post-harvest stages could help explore indigenous antagonistic strains against P. expansum and therefore improve prevention practices against the blue mold disease in cider-apples.…”

Section: Discussionmentioning

confidence: 99%

“…In fact, Acetobacter sp. is an acetic acid bacteria (AAB) associated to malolactic fermentation and it was detected by Misery et al at the end of the alcoholic fermentation and the maturation period of different ciders [32]. The abundance of Acetobacter in the storage stage could have been enhanced due to the ethanol produced during storage by the indigenous yeasts.…”

Section: Discussionmentioning

confidence: 99%

Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Penicillium expansum Occurrence and Patulin Contamination

Riachy

Strub

Durand

et al. 2021

JoF

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Patulin is a secondary metabolite produced primarily by the fungus Penicillium expansum, responsible for the blue mold disease on apples. It is found in apple products including apple cider when apple juice is added after fermentation. In the present study, two hundred and twenty-five cider-apples of the variety “Bedan”, cultivated in Brittany in France, were sampled from the orchard during harvesting until the storage step, right before processing. The patulin analysis on these samples reported a low contamination at the orchard and a significantly higher-level of contamination in the cider-apples starting from the transporting bin. The percentage of positive samples increased from 6% to 47% after 12 h in the harvesting bin before transporting and reached 95% after 24 h of transporting, decreasing then to 69% at the end of the storage. Penicillium expansum was quantified on the surface of apples using real-time PCR and was observed to be mostly consistent between the harvest and post-harvest steps. It was detected on average, on the surface of 85% of all sampled apples with a mean value around 2.35 × 106Penicillium expansum DNA/g of apple. Moreover, the changes in the fungal and bacterial epiphytic microbiota in the different steps were studied using a metabarcoding approach. The alpha and beta diversity analysis revealed the presence of unique and more diverse bacterial and fungal communities on the surface of apples picked from the orchard compared to the rest of the sampling steps. Potential indigenous biological control agents were identified on the surface of sampled apples. Future perspective includes developing actions of prevention and control of the contamination by Penicillium expansum during the harvest and along the various critical post-harvest stages before transformation in a sustainable development concern.

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“…No study is available about the phageomes in fermented beverages, especially in cider. Cider is an alcoholic fermented apple beverage, consumed all around the world, presenting harsh physico-chemical conditions with low pH values (3.0-4.0) and the presence of ethanol [21], polyphenols and volatiles [22]. Two types of fermentation occur during cider elaboration.…”

Section: Introductionmentioning

confidence: 99%

“…Two types of fermentation occur during cider elaboration. First, the alcoholic fermentation is performed by yeasts, including the Saccharomyces species (S. cerevisiae and S. uvarum) and non-Saccharomyces species (Hanseniaspora, Candida) [21]. Then, the malolactic fermentation (MLF) is performed by Lactic Acid Bacteria (LAB) belonging to Oenococcus sp., Leuconostoc sp., Pediococcus sp.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage

et al. 2022

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Phageomes are known to play a key role in the functioning of their associated microbial communities. The phageomes of fermented foods have not been studied thoroughly in fermented foods yet, and even less in fermented beverages. Two approaches were employed to investigate the presence of phages in cider, a fermented beverage made from apple, during a fermentation process of two cider tanks, one from an industrial producer and one from a hand-crafted producer. The phageome (free lytic phages) was explored in cider samples with several methodological developments for total phage DNA extraction, along with single phage isolation. Concentration methods, such as tangential flow filtration, flocculation and classical phage concentration methods, were employed and tested to extract free phage particles from cider. This part of the work revealed a very low occurrence of free lytic phage particles in cider. In parallel, a prophage investigation during the fermentation process was also performed using a metagenomic approach on the total bacterial genomic DNA. Prophages in bacterial metagenomes in the two cider tanks seemed also to occur in low abundance, as a total of 1174 putative prophages were identified in the two tanks overtime, and only two complete prophages were revealed. Prophage occurrence was greater at the industrial producer than at the hand-crafted producer, and different dynamics of prophage trends were also observed during fermentation. This is the first report dealing with the investigation of the phageome and of prophages throughout a fermentation process of a fermented beverage.

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Diversity and dynamics of bacterial and fungal communities in cider for distillation

Cited by 12 publications

References 47 publications

Characterization of Two Zymomonas mobilis Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs

Characterization of Two Zymomonas mobilis Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs

Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Penicillium expansum Occurrence and Patulin Contamination

Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage

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