Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

Vaccalluzzo, Amanda; Celano, Giuseppe; Pino, Alessandra; Calabrese, Francesco Maria; Foti, Paola; Caggia, Cinzia; Randazzo, Cinzia Lucia

doi:10.3389/fmicb.2021.771636

Cited by 16 publications

(7 citation statements)

References 60 publications

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“…Bacteria that are members of the phylum Bacteroidota are widely spread throughout a wide variety of biological niches on Earth, including soil, arctic, freshwater, and marine ecosystems, host‐associated microbiomes, and soil [26] . According to Vaccalluzzo et al ., [27] they studied with inoculated table olives and as a control uninoculated table olives samples. They published that at the start of fermentation, only a sample of uninoculated table olives included the Bacteroidetes phylum, even in low concentration.…”

Section: Resultsmentioning

confidence: 99%

Determination of Bacterial Community Structure of Table Olive via Metagenomic Approach in Şarköy

Ucak

2024

Chemistry & Biodiversity

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One of the most popular pickled foods created worldwide is table olives. The aim was to identify the bacterial microbiota of table olive samples collected from Şarköy, Tekirdağ‐Türkiye using next generation sequencing and 16S metagenomic analysis. Samples were studied as non‐pre‐enriched (n:10) and after pre‐enrichment (n:10) to compare the effects of the enrichment process on the bacterial diversity. In non‐pre‐enriched, the most common genus found was Sphingomonas, followed by Altererythrobacter and Lysobacter. The most common phylum found was Proteobacteria, followed by Bacteroidota and Actinobacteria. In pre‐enriched, Bacillus was the most commonly detected genus, followed by Pantoea and Staphylococcus. The most frequently found phylum was Firmicutes, followed by Proteobacteria and Cyanobacteria. This study is the first study for Şarköy, which is the only table olive production place in the Tekirdağ region due to its microclimate feature. Further studies are needed in more table olive samples from different geographical areas to confirm and develop current findings.

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Section: Resultsmentioning

confidence: 99%

Determination of Bacterial Community Structure of Table Olive via Metagenomic Approach in Şarköy

Ucak

2024

Chemistry & Biodiversity

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“…In detail, the V3 region of the 16S rRNA gene sequence was amplified using the Probio_Uni e/Probio_Rev primer pair ( Milani et al, 2013 ) and subjected to MiSeq (Illumina) by GenProbio srl (Parma, Italy). Bioinformatics analysis was performed as reported by Vaccalluzzo et al (2022) . 16S rRNA raw data from the study were deposited at NCBI Sequence Read Archive (SRA 1 ) under accession code PRJNA 903126.…”

Section: Methodsmentioning

confidence: 99%

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Calabrese

Russo²,

Celano³

et al. 2023

Front. Microbiol.

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IntroductionWith the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared.MethodsOur panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results.Results and discussionLooking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems.

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“…The fecal microbiome composition was determined by 16S rRNA gene sequencing as previously described ( Milani et al, 2013 ; Vaccalluzzo et al, 2022 ). Briefly, the V3 region of the 16S rRNA gene was amplified using PCR to build qualified libraries, which were subjected to MiSeq (Illumina) sequencing at the facilities of GenProbio Srl.…”

Section: Methodsmentioning

confidence: 99%

Influence of olive cake dietary supplementation on fecal microbiota of dairy cows

et al. 2023

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Olive by-products represent a valuable low-price feed supplement for animal nutrition. In the present study, the effect of the dietary destoned olive cake supplementation, on both composition and dynamics of the fecal bacterial biota of cow, was assessed by Illumina MiSeq analysis of the 16S rRNA gene. In addition, metabolic pathways were predicted by using the PICRUSt2 bioinformatic tool. Eighteen lactating cows, according to the body condition score, the days from calving, and the daily milk production were homogeneously allocated into two groups, control or experimental, and subjected to different dietary treatments. In detail, the experimental diet contained, along with the components of the control one, 8% of destoned olive cake. Metagenomics data revealed significant differences in abundance rather than in richness between the two groups. Results showed that Bacteroidota and Firmicutes were identified as the dominant phyla, accounting for over 90% of the total bacterial population. The Desulfobacterota phylum, able to reduce sulfur compounds, was detected only in fecal samples of cows allocated to the experimental diet whereas the Elusimicrobia phylum, a common endosymbiont or ectosymbiont of various flagellated protists, was detected only in cows subjected to the control diet. In addition, both Oscillospiraceae and Ruminococcaceae families were mainly found in the experimental group whereas fecal samples of control cows showed the presence of Rikenellaceae and Bacteroidaceae families, usually associated with the high roughage or low concentrate diet. Based on the PICRUSt2 bioinformatic tool, pathways related to carbohydrate, fatty acid, lipid, and amino acids biosynthesis were mainly up regulated in the experimental group. On the contrary, in the control group, the metabolic pathways detected with the highest occurrence were associated with amino acids biosynthesis and degradation, aromatic compounds degradation, nucleosides and nucleotides biosynthesis. Hence, the present study confirms that the destoned olive cake is a valuable feed supplement able to modulate the fecal microbiota of cows. Further studies will be conducted in order to deepen the inter-relationships between the GIT microbiota and the host.

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Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

Cited by 16 publications

References 60 publications

Determination of Bacterial Community Structure of Table Olive via Metagenomic Approach in Şarköy

Determination of Bacterial Community Structure of Table Olive via Metagenomic Approach in Şarköy

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Influence of olive cake dietary supplementation on fecal microbiota of dairy cows

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