Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese

Suzuki, Toshihiro; Matsutani, Minenosuke; Matsuyama, Mioko; Unno, Ryosuke; Matsushita, Hiroto; Sugiyama, Minami; Yamasato, Kazuhide; Koizumi, Yukimichi; Ishikawa, Morio

doi:10.1016/j.idairyj.2020.104840

Cited by 6 publications

(5 citation statements)

References 42 publications

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“…As with MB, the existence of HALAB in smear-ripened cheeses has been reported previously (Mounier et al, 2017). Previous experiments have shown that Marinilactibacillus psychrotolerans B-7-9-5 produces acetate from lactate during ripening in Brie-type model cheeses, and Vagococcus lutrae 9A8 produces acetate from lactose under aerobic conditions (Unno et al, 2020;Suzuki et al, 2021). Nevertheless, HALAB were less associated with acetic acid and showed a positive correlation with isobutyric acid in this study.…”

Section: Discussionsupporting

confidence: 73%

“…The supernatant was filtered through an Ultrafree ® -MC Centrifugal Filter Unit (pore size, 0.2 μm; EDM Millipore, Billerica, MA, United States) by centrifuging for 5 min at 16,000 × g at 20°C prior to analysis. Organic acids and free amino acids were analyzed using HPLC, as previously described ( Suzuki et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

“…One gram of cheese sample was homogenized in 2 mL ultrapure water with BioMasher SP (Nippi, Tokyo, Japan) and centrifuged for 5 min at 20,000 × g at 20 • C. The solution was treated with a twofold volume of 5% trichloroacetic acid solution for deproteinization and centrifuged for 10 min at 20,000 × g at 20 • C. The supernatant was filtered through an Ultrafree R -MC Centrifugal Filter Unit (pore size, 0.2 µm; EDM Millipore, Billerica, MA, United States) by centrifuging for 5 min at 16,000 × g at 20 • C prior to analysis. Organic acids and free amino acids were analyzed using HPLC, as previously described (Suzuki et al, 2021).…”

Section: Organic Acids and Free Amino Acids Analysismentioning

confidence: 99%

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Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

et al. 2021

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Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.

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Section: Discussionsupporting

confidence: 73%

Section: Methodsmentioning

confidence: 99%

Section: Organic Acids and Free Amino Acids Analysismentioning

confidence: 99%

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Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

et al. 2021

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“…Marinilactibacillus is a representative group of basophilic marine LAB and has been found in fermented herring and fermented rays [28,29]. A previous study has demonstrated that halophilic and alkaliphilic strains of Marinilactibacillus played a part in the fermentation of surface-ripened soft cheese and significantly influenced the quality of the product [30]. Marinilactibacillus might also play an important part in the quality formation of grasshopper sub shrimp paste, which was as rich in protein as cheese.…”

Section: Discussionmentioning

confidence: 99%

Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste

Zhang

et al. 2023

Foods

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Fermented shrimp paste is a popular food in Asian countries. However, biogenic amines (BAs) are a typically associated hazard commonly found during the fermentation of shrimp paste and pose a food-safety danger. In this work, an autochthonic salt-tolerant Tetragenococcus muriaticus TS (T. muriaticus TS) strain was used as a starter culture for grasshopper sub shrimp paste fermentation. It was found that with the starter culture, putrescine, cadaverine, and histamine concentrations were significantly lower (p < 0.05) with a maximal reduction of 19.20%, 14.01%, and 28.62%, respectively. According to high-throughput sequencing data, T. muriaticus TS could change the interactions between species and reduce the abundance of bacterial genera positively associated with BAs, therefore inhibiting the BA accumulation during shrimp paste fermentation. Moreover, the volatile compounds during the fermentation process were also assessed by HS-SPME-GC-MS. With the starter added, the content of pyrazines increased, while the off-odor amines decreased. The odor of the shrimp paste was successfully improved. These results indicate that T. muriaticus TS can be used as an appropriate starter culture for improving the safety and quality of grasshopper sub shrimp paste.

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“…Brining, i.e., treating, food with dry salt or a salt solution, is one of the oldest methods to preserve and season the eatables in food processing. There are numerous and continual scientific reports on isolating new halophilic microorganisms, the diversity and properties of halophilic Bacteria and Archaea, as well as genomic analyses from commercial salt [70][71][72][73], cheeses [74][75][76][77], table olives [78], kimchi (Asian fermented vegetables) [79][80][81], and shrimp paste [82,83]. Recent years have also brought interest in the halophilic and halotolerant prokaryotes contributing to the human gut microbiota [73,[84][85][86].…”

Section: Biodiversity Of Hypersaline Environmentsmentioning

confidence: 99%

The Methods of Digging for “Gold” within the Salt: Characterization of Halophilic Prokaryotes and Identification of Their Valuable Biological Products Using Sequencing and Genome Mining Tools

Lach

Jecz

Strapagiel

et al. 2021

Genes

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Halophiles, the salt-loving organisms, have been investigated for at least a hundred years. They are found in all three domains of life, namely Archaea, Bacteria, and Eukarya, and occur in saline and hypersaline environments worldwide. They are already a valuable source of various biomolecules for biotechnological, pharmaceutical, cosmetological and industrial applications. In the present era of multidrug-resistant bacteria, cancer expansion, and extreme environmental pollution, the demand for new, effective compounds is higher and more urgent than ever before. Thus, the unique metabolism of halophilic microorganisms, their low nutritional requirements and their ability to adapt to harsh conditions (high salinity, high pressure and UV radiation, low oxygen concentration, hydrophobic conditions, extreme temperatures and pH, toxic compounds and heavy metals) make them promising candidates as a fruitful source of bioactive compounds. The main aim of this review is to highlight the nucleic acid sequencing experimental strategies used in halophile studies in concert with the presentation of recent examples of bioproducts and functions discovered in silico in the halophile’s genomes. We point out methodological gaps and solutions based on in silico methods that are helpful in the identification of valuable bioproducts synthesized by halophiles. We also show the potential of an increasing number of publicly available genomic and metagenomic data for halophilic organisms that can be analysed to identify such new bioproducts and their producers.

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Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese

Cited by 6 publications

References 42 publications

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste

The Methods of Digging for “Gold” within the Salt: Characterization of Halophilic Prokaryotes and Identification of Their Valuable Biological Products Using Sequencing and Genome Mining Tools

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