Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

Juárez-Castelán, Carmen Josefina; García‐Cano, Israel; Escobar‐Zepeda, Alejandra; Azaola-Espinosa, Alejandro; Álvarez-Cisneros, Yenizey M.; Ponce‐Alquicira, Edith

doi:10.1016/j.meatsci.2018.09.001

Cited by 56 publications

(40 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the genus level among the top ten selected, Lactobacillus and Lactococcus dominated up to 90% of the community when starter and carbohydrate sources were given. Similar microbial shifts have been observed in fermented foods, such as sauerkraut, fish sauce, unpasteurized dairy products, and meats [16,35,38,51,58,60]. While the reported data are promising, further investigation is required to understand better the changes occurring during protein hydrolysis as well as nutrient bioavailability and its effects on the gut microbiome.…”

Section: Discussionsupporting

confidence: 54%

“…Then, the pH started to rise until it was slightly close to the initial pH of the mix. In this particular treatment, the endogenous microbial load from both ingredients was responsible for the pH drop and facilitated by the available lactose in the mix, followed by the increase of pH due to the release of compounds from the hydrolysis of proteins and peptides once the simple sugars were depleted [16,20,35]. Similarly, treatment AwFLr had two phases of pH behavior.…”

Section: Discussionmentioning

confidence: 93%

“…In the making of fish silage, pH is an indicator not only of quality but also safety [35]. Furthermore, a pH lower than 4.5 is desired to have control over the pathogenic and spoilage microorganisms and favor the dominance of desired bacteria [16]. In this study, a highly proteolytic bacterium was chosen to accomplish two tasks: lower pH and hydrolyze complex proteins.…”

Section: Discussionmentioning

confidence: 99%

“…These results are supported by nutrient availability and the changes in pH, which facilitate Firmicutes dominance. The involvement of fermentable sugars was noted to affect the relative abundance and diversity of the phylum because it modified the ecosystem that enabled favorable conditions for specific bacterial communities, as occurs in fermented foods [16,[58][59][60]. It is important to note that the scarcity of simple carbohydrates leads bacteria to use proteins and peptides as alternative energy sources.…”

Section: Discussionmentioning

confidence: 99%

“…The hydrolysates sought in this work are the result of proteins broken down by bacterial fermentation. These hydrolysates have proteases of known activity, and the fermentation process reduces them into peptides or free amino acids of value in feed production for aquaculture and, perhaps, other commercially essential crops [10,16].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation

et al. 2021

Self Cite

View full text Add to dashboard Cite

The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.

show abstract

Section: Discussionsupporting

confidence: 54%

Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

Are spontaneously fermented plant‐based foods potential sources of transferable antibiotic resistance genes?

Jasiak

Amund

2021

Food Frontiers

View full text Add to dashboard Cite

Spontaneously fermented plant-based foods are highly valued for their unique organoleptic characteristics and presumed health benefits. However, because natural (spontaneous) fermentation does not involve the employment of starter cultures, the safety of spontaneously fermented plant-based products is not easily controlled. This review examines the presence of antibiotic resistance determinants in lactic acid bacteria (LAB) from plant-based, naturally fermented foods. Phenotypic resistance to clinically relevant antibiotics has been widely observed in LAB from a variety of food types.The larger proportion of the resistance traits reported in this review can be considered intrinsic to LAB. However, some of the identified traits, especially resistance genes to tetracycline and erythromycin, have the potential for horizontal spread. Further molecular characterization is required to determine the genetic basis of detected resistance traits that have only been assessed using phenotypic methods. The implementation of novel safety measures in the production of spontaneously fermented plant-based foods should be considered in the future.

show abstract

Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution

Yuan,

Wang,

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDCold chain distribution with multiple links maintains low temperatures to ensure the quality of meat products, whereas temperature fluctuations during this are often disregarded by the industry. The present study simulated two distinct temperatures cold chain distribution processes. Quality indicators and high‐throughput sequencing were employed to investigate the effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during cold chain distribution.RESULTSQuality indicators revealed that temperature fluctuations during simulated cold chain distribution significantly (P < 0.05) exacerbated the quality deterioration of beef meatballs. High‐throughput sequencing demonstrated that temperature fluctuations affected the diversity and structure of microbial community. Lower microbial species abundance and higher microbial species diversity were observed in the temperature fluctuations group. Proteobacteria and Pseudomonas were identified as the dominant phylum and genus in beef meatballs, respectively, exhibiting faster growth rates and greater relative abundance under temperature fluctuations.CONCLUSIONThe present study demonstrates that temperature fluctuations during simulated cold chain distribution can worsen spoilage and shorten the shelf life of beef meatballs. It also offers certain insights into the spoilage mechanism and preservation of meat products during cold chain distribution. © 2024 Society of Chemical Industry.

show abstract

Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

Cited by 56 publications

References 36 publications

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation

Are spontaneously fermented plant‐based foods potential sources of transferable antibiotic resistance genes?

Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution

Contact Info

Product

Resources

About