Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Cagno, Raffaella Di; Surico, Rosalinda F.; Minervini, Giovanna; Rizzello, Carlo Giuseppe; Lovino, Raffaella; Servili, Maurizio; Taticchi, Agnese; Urbani, Sefania; Gobbetti, Marco

doi:10.1016/j.fm.2010.12.008

Cited by 94 publications

(54 citation statements)

References 39 publications

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“…Consumption of carbohydrates was consistent and similar to that in other favorable media (WFH and MRS broth) only in vegetable juices (CJ and TJ), which had lower concentrations of glucose and fructose and were less acidic than fruit juices (ChJ and PJ). None of the previous studies (6,8,9,10) showed a shift of the main energy source used, depending on the vegetable and fruit matrices, and this also differentiated the behavior of L. plantarum with respect to dairy or wheat ecosystems, where carbohydrates are mostly fermented. Indeed, depending on whether the environmental conditions were favorable (CJ and TJ) or unfavorable (ChJ and PJ), the trend of L. plantarum strains seemed to turn from pathways mainly devoted to growth (fermentation of carbohydrates) to routes that mainly allowed maintenance (e.g., malolactic fermentation) (34,35).…”

Section: Resultsmentioning

confidence: 87%

“…The extremely acid environment, buffering capacity, high concentration of carbohydrates, indigestible nutrients (e.g., fiber, inulin, and fructo-oligosaccharides), and antinutritional and inhibitory factors (e.g., tannins and polyphenol compounds) (4,5,6) are the main features of raw fruits and some vegetables (7).…”

mentioning

confidence: 99%

“…Recently, several vegetables and fruits (6,8,9,10) were successfully subjected to fermentation by lactic acid bacteria, which were selected within the autochthonous microbiota. Lactic acid fermentation of fresh vegetables and fruits is a low-cost and sustainable process that aims to retain the sensory and nutritional features of the raw matrices and extend shelf life under safe conditions.…”

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confidence: 99%

“…Lactic acid fermentation of fresh vegetables and fruits is a low-cost and sustainable process that aims to retain the sensory and nutritional features of the raw matrices and extend shelf life under safe conditions. Lactobacillus plantarum is one of the species of lactic acid bacteria most frequently found or used to ferment vegetables and fruits (6,8,9,10). L. plantarum is a highly heterogeneous and versatile species (6), very often encountered in plant, dairy, meat, and wheat fermentations and as a natural inhabitant of the gastrointestinal tract in humans and animals (11,12).…”

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confidence: 99%

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Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Filannino

Cardinali

Rizzello

et al. 2014

Appl Environ Microbiol

135

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Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

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Section: Resultsmentioning

confidence: 87%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Filannino

Cardinali

Rizzello

et al. 2014

Appl Environ Microbiol

135

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“…Randomly amplified polymorphic DNA-PCR (RAPD-PCR) was carried out to exclude clonal relatedness. RAPD-PCR analysis was performed as described by Di Cagno et al (46), using primers M13, P7, and P4 (Invitrogen Life Technologies, Milan, Italy). Cultures were maintained as stocks in 15% (vol/vol) glycerol at Ϫ80°C and routinely propagated at 30°C for 24 h in FYP broth.…”

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confidence: 99%

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

Filannino

Cagno

Addante

et al. 2016

Appl Environ Microbiol

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Fructophilic lactic acid bacteria (FLAB) are strongly associated with the gastrointestinal tracts (GITs) of Apis mellifera L. worker bees due to the consumption of fructose as a major carbohydrate. Seventy-seven presumptive lactic acid bacteria (LAB) were isolated from GITs of healthy A. mellifera L. adults, which were collected from 5 different geographical locations of the Apulia region of Italy. Almost all of the isolates showed fructophilic tendencies: these isolates were identified as Lactobacillus kunkeei (69%) or Fructobacillus fructosus (31%). A high-throughput phenotypic microarray targeting 190 carbon sources was used to determine that 83 compounds were differentially consumed. Phenotyping grouped the strains into two clusters, reflecting growth performance. The utilization of phenolic acids, such as p-coumaric, caffeic, syringic, or gallic acids, as electron acceptors was investigated in fructose-based medium. Almost all FLAB strains showed tolerance to high phenolic acid concentrations. p-Coumaric acid and caffeic acid were consumed by all FLAB strains through reductases or decarboxylases. Syringic and gallic acids were partially metabolized. The data collected suggest that FLAB require external electron acceptors to regenerate NADH. The use of phenolic acids as external electron acceptors by the 4 FLAB showing the highest phenolic acid reductase activity was investigated in glucose-based medium supplemented with p-coumaric acid. Metabolic responses observed through a phenotypic microarray suggested that FLAB may use p-coumaric acid as an external electron acceptor, enhancing glucose dissimilation but less efficiently than other external acceptors such as fructose or pyruvic acid. Fructophilic lactic acid bacteria (FLAB), described only recently (1-9), belong to a special group of lactic acid bacteria (LAB) that prefer fructose instead of glucose as a carbon source. These bacteria have been isolated from specific ecological fructose-rich niches such as flowers, fruits, and fermented food based-fruits and, only recently, from the gastrointestinal tracts (GITs) of several insects (e.g., bumblebees, honeybees, tropical fruit flies, and Camponotus ants), which have a fructose-based diet (4, 10, 11). Among these insects, social honeybees are those of greater interest because of their economic and ecological importance for honeybee products (e.g., propolis, royal jelly, honey, and pollen) and especially for crop pollination. Despite a global increase in the population of domesticated bees according to the FAO data (12), honeybees are facing growing adversity. Localized declines in bee populations have occurred in many European countries (13-15). To understand and to prevent the decrease, several studies have been addressed to investigate the symbiotic and pathogenic microbial interactions (16-19). The observations made as of to date indicate the honeybees' GITs harbor a core microbiota dissimilar to those of other animals, including humans (16)(17)(18)(19)(20)(21)(22)(23)(24). FLAB are strongly as...

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Commercial starters or autochtonous strains? That is the question

Corbo

Racioppo

Monacis

et al. 2017

Starter Cultures in Food Production

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Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Cited by 94 publications

References 39 publications

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

Commercial starters or autochtonous strains? That is the question

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