Food Fermentations: Mucorales in Ragi and Related Products

Hesseltine, C. W.

doi:10.1007/978-1-4684-7112-0_2

Cited by 2 publications

(2 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Within the samples containing Rhizopus, the abundance of this fungus varied widely, ranging from complete dominance to comprising less than 10% of total assigned reads. It was also not always the most dominant fungus, and overall, black oncom harbored a diversity of fungi beyond Rhizopus, including Geotrichum, which is typically associated with dairy fermented foods 35 , Mucor, which is found in diverse Asian fermented foods 36 , Meyerozyma, a yeast that grows in a variety of habitats 37 , and Apophysomyces, a fungus associated with subtropical climates 38 (Fig. 1E and 1F).…”

Section: Metagenomic Survey Of Oncom Reveals Differences Across Sampl...mentioning

confidence: 99%

Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation ofNeurospora intermediafor waste-to-food upcycling

Rekdal,

Villalobos-Escobedo,

Rodriguez-Valeron

et al. 2024

Preprint

View full text Add to dashboard Cite

Fungal solid-state fermentation (SSF) of byproducts has promise for increasing food sustainability and security, but fungal waste-to-food upcycling remains poorly understood at the molecular level. Here we use a multi-omics approach to characterize oncom - a fermented food traditionally produced from byproducts in Java, Indonesia - as a model system for understanding fungal waste conversion. Metagenomic sequencing of two oncom types (red and black) indicated that Neurospora intermedia is the fungus dominating red oncom. Further transcriptomic, metabolomic, and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation for substrate conversion and belongs to a distinct byproduct-associated subpopulation that differs from wild strains at the genetic and biochemical level. Finally, we found that N. intermedia grew on a range of industrially relevant byproducts, did not encode for any known mycotoxins, and could be used to create foods that were positively perceived by consumers outside Indonesia. This study uncovers the microbial and genetic basis of a traditional upcycled food, sheds light on human domestication of microbes for sustainability challenges, and establishes the edible N. intermedia as a promising fungus for byproduct upcycling in SSF and beyond.

show abstract

Section: Metagenomic Survey Of Oncom Reveals Differences Across Sampl...mentioning

confidence: 99%

Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation ofNeurospora intermediafor waste-to-food upcycling

Rekdal,

Villalobos-Escobedo,

Rodriguez-Valeron

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…Before the advent of modern microbiology, craftsmen relied on spontaneous fermentation to produce tea, beer, cheese, and bread. Many fermentation processes utilize mixed cultures that contain two or more different microorganisms, which may include fungi (e.g., yeast and molds) or bacteria (e.g., lactic acid and acetic acid bacteria) (Hesseltine, 1992a , 1992b ). These varieties of mixed cultures are employed for their ability to create unique flavor profiles, health benefits, and food preservation capabilities (Smid & Lacroix, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation

Williamson

Kennedy

Bhattacharya

et al. 2023

Journal of Industrial Microbiology and Biotechnology

View full text Add to dashboard Cite

Mixed microorganism cultures are prevalent in the food industry. From sour beer to sourdough bread, mixed culture popularity has been growing steadily. A variety of microbiological mixtures have been used in these unique fermenting processes to create distinctive flavor profiles and potential health benefits. Although mixed cultures may seem ubiquitous, they are typically not well characterized, which may be due to the lack of user-friendly and simple measurement tools. Image-based cytometry systems have been employed to count bacteria or yeast cells directly and rapidly in plastic chambers, as opposed to traditional cell counting methods that can take days to grow and count. In this work, we aim to develop a novel image cytometry method to distinguish and enumerate mixed cultures of yeast and bacteria in beer products. We demonstrate that the proposed image cytometry method can be used to rapidly distinguish and simultaneously count the bacteria and yeast cells mixed cultures. The Cellometer X2 from Nexcelom was used to automate the counting of Lactobacillus plantarum and Saccharomyces cerevisiae in a mixed culture using fluorescent dyes and size exclusion image analysis algorithm. The proposed image cytometry method was tested with a series of experiments. (1) Yeast and bacteria monoculture titration, (2) mixed culture with various ratios, and (3) monitoring a Berliner Weisse mixed culture fermentation. All experiments were validated by comparing directly to manual counting of yeast and bacteria colony formation on agar plates. The two counting methods were highly comparable with ANOVA analysis showing p-value > 0.05 for all trials. The image cytometry method was the most accurate for yeast concentrations between 105-107 cells/mL and 106-108 cells/mL for lactic acid bacteria. Overall, the novel image cytometry method was able to distinguish and count mixed cultures consistently and accurately, which may provide better characterization and assessment of mixed culture brewing applications that may produce more consistent and higher quality products.

show abstract

Food Fermentations: Mucorales in Ragi and Related Products

Cited by 2 publications

References 12 publications

Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation ofNeurospora intermediafor waste-to-food upcycling

Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation ofNeurospora intermediafor waste-to-food upcycling

A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation

Contact Info

Product

Resources

About