Emerging DNA-based technologies to characterize food ecosystems

Galimberti, Andrea; Bruno, Antonia; Mezzasalma, Valerio; Mattia, Fabrizio De; Bruni, Ilaria; Labra, Massimo

doi:10.1016/j.foodres.2015.01.017

Cited by 50 publications

(28 citation statements)

References 154 publications

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“…Fortunately, molecular technologies can elucidate the microbial communities, including the identification and quantification of culturable and non-culturable organisms, and can do so at a much higher resolution than was previously possible with culture-based methods (Kergourlay et al, 2015;Elizaquível et al, 2015). Many bacterial species putatively responsible for food spoilage have been reported, thanks to the development of high throughput sequencing methods, that allow for a more detailed and deeper description of bacterial species present in food (Benson et al, 2014;Chaillou et al, 2014;Delcenserie et al, 2014;Galimberti et al, 2015;Riquelme et al, 2015). These works are mainly limited to the description of the product's microbiota during its shelf life.…”

Section: Introductionmentioning

confidence: 99%

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

Cauchie

Gand

Kergourlay

et al. 2017

International Journal of Food Microbiology

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In order to control food losses and wastage, monitoring the microbial diversity of food products, during processing and storage is important, as studies have highlighted the metabolic activities of some microorganisms which can lead to spoilage. Knowledge of this diversity can be greatly improved by using a metagenetic approach based on high throughput 16S rRNA gene sequencing, which enables a much higher resolution than culture-based methods. Moreover, the Jameson effect, a phenomenon described by Jameson in 1962, is often used to classify bacterial strains within an ecosystem. According to this, we have studied the bacterial microbiota of Belgian white pudding during storage at different temperatures using culture-dependent and independent methods. The product was inoculated with a mix of dominant strains previously isolated from this foodstuff at the end of its shelf life (Carnobacterium maltaromaticum, Lactobacillus fuchuensis, Lactobacillus graminis, Lactobacillus oligofermentans, Lactococcus lactis, Leuconostoc mesenteroides, Raoultella terrigena and Serratia sp.). Daily during 16 days, the absolute abundance of inoculated strain was monitored by combining total count on plate agar and metagenetic analysis. The results were confirmed by qPCR analysis. The growth of each species was modelled for each temperature conditions, representative of good or bad storage practices. These data allowed the bacterial strains subdivision into three classes based on criteria of growth parameters for the studied temperature: the "dominant", the "subdominant" and the "inhibited" bacterial species, according to their maximal concentration (Nmax, log CFU/g), growth rate (μmax, 1/h) and time to reach the stationary phase (TRSP, days). Thereby, depending on the storage conditions, these data have permitted to follow intrinsically the evolution of each strain on the bacterial ecosystem of Belgian white pudding. Interestingly, it has shown that the reliability of the Jameson effect can be discussed. For example, at 4°C when Lactococcus lactis and Serratia sp. stopped growth at day 12, at the same time Carnobacterium maltaromaticum reached its maximal concentration and entered its stationary phase. In opposition to this, it can be noticed that in the same condition, the "sub-dominant" organisms continued their growth independently of the "dominant" species behaviour. In this case, the Jameson effect was not illustrated. This pattern is described for all storage conditions with the same strain classifications. These results highlighted the importance of combining metagenetic analysis and classical methods, with modelling, to offer a new tool for studying the evolution of microorganisms present in perishable food within different environmental conditions.

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Section: Introductionmentioning

confidence: 99%

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

Cauchie

Gand

Kergourlay

et al. 2017

International Journal of Food Microbiology

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show abstract

“…The detection of adulteration in wine making by the addition of table grapes could be a crucial step when one has to certify the authenticity of the product, especially in upholding the "Made in Italy" as warranty of a quality product (Galimberti et al, 2015). Until few years ago, the characterization of musts and wines was mostly based on the analysis of chemical and biochemical compounds (Gonz alez-Lara, Correa, Polo, Martın-Alvarez, & Ramos, 1989;Soufleros, Bouloumpasi, Tsarchopoulos, & Biliaderis, 2003), which are not in themselves enough to provide definitive and comprehensive results (Garcıa-Beneytez, Moreno-Arribas, Borrego, Polo, & Ibanez, 2002).…”

Section: Introductionmentioning

confidence: 99%

An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts

et al. 2016

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“…In fact, the food market globalization has led a comprehensive food supply chain, where raw materials are often processed in different countries. At the same time, the industrialization of manufacturing processes are more complex and widely unknown to the consumers [19].…”

Section: Food Qualitymentioning

confidence: 99%

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

2018

International Journal of Research Studies in Microbiology and B

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Emerging DNA-based technologies to characterize food ecosystems

Cited by 50 publications

References 154 publications

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

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