How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities

Tlais, Ali Zein Alabiden; Lemos, Wilson José Fernandes; Filannino, Pasquale; Campanaro, Stefano; Gobbetti, Marco; Cagno, Raffaella Di

doi:10.1128/spectrum.00168-22

Cited by 29 publications

(21 citation statements)

References 71 publications

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“…Shikimic acid content decreased with the increasing abundance of Levilactobacillus brevis . Lactiplantibacillus plantarum and Levilactobacillus brevis harbored a high abundance of genes encoding for ethanol dehydrogenase, which is involved in the production of aroma compounds ( Tlais et al, 2022a ). Ethanol content is one of the main bases for assessing silage fermentation ( Wang et al, 2022c ), and the perception of a sour taste can be affected by the presence of polyols, in addition to organic acids ( Tlais et al, 2022b ).…”

Section: Discussionmentioning

confidence: 99%

Effects of different harvest frequencies on microbial community and metabolomic properties of annual ryegrass silage

et al. 2022

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In this study, we analyzed the fermentation quality, microbial community, and metabolome characteristics of ryegrass silage from different harvests (first harvest-AK, second harvest-BK, and third harvest-CK) and analyzed the correlation between fermentative bacteria and metabolites. The bacterial community and metabolomic characteristics were analyzed by single-molecule real-time (SMRT) sequencing and ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS/MS), respectively. After 60 days of ensiling, the pH of BK was significantly lower than those of AK and CK, and its lactic acid content was significantly higher than those of AK and CK. Lactiplantibacillus and Enterococcus genera dominate the microbiota of silage obtained from ryegrass harvested at three different harvests. In addition, the BK group had the highest abundance of Lactiplantibacillus plantarum (58.66%), and the CK group had the highest abundance of Enterococcus faecalis (42.88%). The most annotated metabolites among the differential metabolites of different harvests were peptides, and eight amino acids were dominant in the composition of the identified peptides. In the ryegrass silage, arginine, alanine, aspartate, and glutamate biosynthesis had the highest enrichment ratio in the metabolic pathway of KEGG pathway enrichment analysis. Valyl-isoleucine and glutamylvaline were positively correlated with Lactiplantibacillus plantarum. D-Pipecolic acid and L-glutamic acid were positively correlated with Levilactobacillus brevis. L-phenylalanyl-L-proline, 3,4,5-trihydroxy-6-(2-methoxybenzoyloxy) oxane-2-carboxylic acid, and shikimic acid were negatively correlated with Levilactobacillus brevis. In conclusion, this study explains the effects of different harvest frequencies on the fermentation quality, microbial community, and metabolites of ryegrass, and improves our understanding of the ensiling mechanisms associated with different ryegrass harvesting frequencies.

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Section: Discussionmentioning

confidence: 99%

Effects of different harvest frequencies on microbial community and metabolomic properties of annual ryegrass silage

et al. 2022

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“…cheeses (0 out of 9; 2 out of 9; 1 out of 9 samples, p < 0.01). L. coryniformis has exhibited antibacterial activity against pathogens and spoilage microorganisms associated with acid, H 2 O 2 and bacteriocin production [ 54 , 55 ], while S. malefermentans , a bacterium exclusively fermenting carbohydrates at low temperature, was recently identified as a core member of sauerkraut (fermented food product) carrying genes encoding for enzymes with significant contribution to the aroma development of the final product [ 56 , 57 ]. Str.…”

Section: Resultsmentioning

confidence: 99%

An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota

et al. 2023

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The purpose of this study was to determine for the first time the microbiota in artisanal-type and industrial-type Gidotyri cheeses and investigate the influence of the cheese-making practices on their composition using culture-independent techniques. The microbiota present in artisanal with commercial starters (Artisanal_CS, n = 15), artisanal with in-house starters (Artisanal_IHS, n = 10) and industrial (Ind., n = 9) Gidotyri cheese samples were analyzed using a targeted metagenomic approach (16S rRNA gene). The Ind. Gidotyri cheese microbiota were less complex, dominated by the Streptococcaceae family (91%) that was more abundant compared to the artisanal Gidotyri cheeses (p < 0.05). Artisanal cheeses were more diverse compositionally with specific bacterial species being prevalent to each subtype. Particularly, Loigolactobacillus coryniformis (OTU 175), Secundilactobacillus malefermentans (OTU 48), and Streptococcus parauberis (OTU 50) were more prevalent in Artisanal_IHS cheeses compared to Artisanal_CS (p ≤ 0.001) and Ind. (p < 0.01) Gidotyri cheeses. Carnobacterium maltaromaticum (OTU 23) and Enterobacter hormaechei subsp. hoffmannii (OTU 268) were more prevalent in Artisanal_CS cheeses compared to Artisanal_IHS cheeses (p < 0.05) and Ind. cheeses (p < 0.05). Hafnia alvei (OTU 13) and Acinetobacter colistiniresistens (OTU 111) tended to be more prevalent in Artisanal_CS compared to the other two cheese groups (p < 0.10). In conclusion, higher microbial diversity was observed in the artisanal-type Gidotyri cheeses, with possible bacterial markers specific to each subtype identified with potential application to traceability of the manufacturing processes’ authenticity and cheese quality.

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“…Regarding phenolic content, all studied strains were able to enhance the release of bio-accessible free phenolic compounds in all partially digested matrices but to different extents. Polyphenols have recently gained a lot of interest in food due to their high antimicrobial and antioxidant features [ 44 , 45 ]. Phenolic compounds occur in foods mainly as esters, glycosides, and polymers [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements

et al. 2023

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Our study investigated the effectiveness of 446 strains of lactic acid bacteria (LAB) belonging to different species and isolated from diverse sources (food, human, and animal) as potential probiotic candidates, with the perspective of producing dietary supplements or pharmacological formulations suitable for enhancing gastrointestinal digestion. The survival capability of all the isolates under harsh gastrointestinal tract conditions was evaluated, in which only 44 strains, named high-resistant, were selected for further food digestibility investigations. All 44 strains hydrolyzed raffinose and exhibited amino and iminopeptidase activities but at various extents, confirming species- and strain-specificity. After partial in vitro digestion mimicking oral and gastric digestive phases, food matrices were incubated with single strains for 24 h. Fermented partially digested matrices provided additional functional properties for some investigated strains by releasing peptides and increasing the release of highly bio-accessible free phenolic compounds. A scoring procedure was proposed as an effective tool to reduce data complexity and quantitively characterize the probiotic potential of each LAB strain, which could be more useful in the selection procedure of powerful probiotics.

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How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities

Cited by 29 publications

References 71 publications

Effects of different harvest frequencies on microbial community and metabolomic properties of annual ryegrass silage

Effects of different harvest frequencies on microbial community and metabolomic properties of annual ryegrass silage

An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements

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