Dynamics of bacterial communities in alfalfa and mung bean sprouts during refrigerated conditions

Keshri, Jitendra; Krouptiski, Yulia; Abu-Fani, Lareen; Achmon, Yigal; Bauer, Tal Stern; Zarka, Omri; Maler, Ilana; Pinto, Riky; Saldinger, Shlomo Sela

doi:10.1016/j.fm.2019.103261

Cited by 32 publications

(30 citation statements)

References 73 publications

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“…In 4-day-old soybean sprouts, the contents of isoflavones after a 7-day cold storage (4 • C) were generally equal or higher than in fresh sprouts [125], while 4 • C storage for more than 7 days revealed a significant decrease of glucosinolates in Brassica oleracea sprouts [152]. Plant species seem to play a pivotal role also in terms of dynamics of sprouts' microbiome during cold storage [153], but further investigations are still needed. Recently, high hydrostatic pressure (HHP) was effectively tested under cold storage (4 • C) on mung bean sprouts, showing positive effects on amino acid concentrations [154].…”

Section: Post-harvest Shelf Life and Processingmentioning

confidence: 98%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.

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Section: Post-harvest Shelf Life and Processingmentioning

confidence: 98%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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“…Alfalfa leaf concentrate and dehydrated alfalfa could be used for the pigmentation of eggs and poultry meat due to the carotenoids content. The main use of alfalfa for human nutrition is the sprouts, which can be used in sandwiches and salads (Keshri et al, 2019).…”

Section: The Economic Importance Of Alfalfamentioning

confidence: 99%

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

et al. 2020

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Egyptian Journal of Botany http://ejbo.journals.ekb.eg/ Review 45 A LFALFA is considered as "the Queen of the Forages" due to its high protein content and nutritional value. The production of alfalfa under different stressful environments is a great challenge, representing a serious threat to global food security. To improve the production of alfalfa under stressful conditions, there is a crucial need to understand the response of alfalfa plants to stresses, the mechanisms of tolerance and the management options. Alfalfa is a promising biorefinery crop from which leaf protein concentrates as well as bio-organic fertilizers can be produced. The potential of leaf-derived protein concentrate for human and animal nutrition is huge, yet unexploited. The bio-organic fertilizers derived from alfalfa plants represent a sustainable way to supply the plant with some nutrients. This review article highlights the sustainable use of alfalfa in biorefinery and bio-organic fertilizer production. Moreover, scattered knowledge about its use for production is collected supporting its suitability for improving soil fertility. Last, we discuss the suitability of alfalfa to produce stable yields in the light of changing climate and stressful conditions like salinity.

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“…High‐throughput sequencing technology has been widely used in the analysis of microbial information recently . In particular, many researchers have used the 16S rRNA and ITS sequencing techniques to investigate the composition, diversity, and functions of microbial community during wine fermentation process . The aim of the present study was to identify the enantiomeric effect and degradation of paclobutrazol, which resided in raw material (grapes) during wine fermentation process.…”

Section: Introductionmentioning

confidence: 85%

“…21,22 In particular, many researchers have used the 16S rRNA and ITS sequencing techniques to investigate the composition, diversity, and functions of microbial community during wine fermentation process. [23][24][25] The aim of the present study was to identify the enantiomeric effect and degradation of paclobutrazol, which resided in raw material (grapes) during wine fermentation process. Furthermore, 16S rRNA and ITS sequencing techniques were employed to explore the influences of paclobutrazol enantiomers on fermented microorganism composition and functions.…”

Section: Introductionmentioning

confidence: 99%

Enantiomeric effect of paclobutrazol on the microorganism composition during wine fermentation

et al. 2020

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Pesticide residues in food can bring potential risks to human health and has been widely concerned in recent years. In the current study, the influence of paclobutrazol, which resided in raw material (grape) on wine fermentation process, were investigated. The degradation kinetic results indicated that the enantiomers of paclobutrazol not be degraded during 30 days of fermentation process. In order to achieve the fermented microorganism information of diversity, community composition, and function, the analysis of 16S rRNA and ITS sequencing were performed. Results demonstrated that the dominant microorganisms multiplied and the microbial diversity in the samples decreased as the fermentation process progresses. Furthermore, the paclobutrazol stimulated the growth of Pichia, which was observed during wine fermentation and which may have an underlying impact on the quality of the wine. The above results inferred that paclobutrazol residue could disturb the microbial community stability during wine fermentation, and the stable existence of paclobutrazol will cause potential risks to food safety and human health. In this work, we have successfully devised a method to investigate the influences of pesticide residues in raw materials during food processing and conclusions from this study could provide basis for dietary risk assessment.

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Dynamics of bacterial communities in alfalfa and mung bean sprouts during refrigerated conditions

Cited by 32 publications

References 73 publications

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

Enantiomeric effect of paclobutrazol on the microorganism composition during wine fermentation

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