Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

Du, Gengan; Liu, Lin; Guo, Qi; Cui, Yuanyuan; Chen, Hong; Yuan, Yahong; Wang, Zhouli; Gao, Zhenpeng; Sheng, Qinlin; Yue, Tianli

doi:10.1016/j.fm.2021.103803

Cited by 38 publications

(17 citation statements)

References 51 publications

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“…Amplicon-based sequencing was used to evaluate the microbiome composition of all treated apple wedges after storage for 15 d. Apple samples were ground in a sterile mortar, filtered with gauze, and centrifuged at 8000 × g for 10 min. DNA extraction, PCR amplification, sequencing, and data analyses were conducted on the sediment as previously described by Du et al, 2021 , Gao and Zhang, 2019 . The detailed method is presented in the Supplementary Information .…”

Section: Methodsmentioning

confidence: 99%

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

Guo

Qiang

et al. 2023

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

Guo

Qiang

et al. 2023

Food Chemistry: X

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“…Most studies about the mitigation of mycotoxins by biological means focused on the treatment of liquid food or milk [ 32 , 33 , 112 ], assessing the effect of yeast, bacteria, or their enzymes on the mycotoxins in buffers or solutions [ 30 , 113 , 114 ]. Biological detoxification could be the result of binding the targets by adsorption mechanisms or by degradation.…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

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“…Grains, China CD Ropy colonies [21] Grains, China CI - [45] Grains and beverages, Brazil CI - [47] Grains and beverages, Ireland CI - [31] Grains and beverages, Turkey CD, CI Not detected [29] Grains, Turkey CI - [55] Grains, Brazil CI - [46] Grains, Slovenia CD, CI 40 [48] Grains, Argentina CD, CI 11 [27] Grains, Turkey CI - [51] Grains, China CD, CI 11 [44] Grains, Italy CD, CI - [23] Grains, Korea CI - [37] Grains, Belgium CI - [50] Grains, Brazil CD, CI 5 [22] Grains, USA CI - [56] Grains, Russia CD, CI Not detected [30] Grains and beverages, Ireland, France, United Kingdom CI - [34] Grains, Malaysia CI - [57] Grains, Turkey CI - [35] Grains, China CD, CI 18 [28] Kefir and beverages, China CI - [58] Beverages, Korea CI - [59] Grains, China CI - [60] Grains, Turkey CD 3 [61] Grains, Greece CI - [62] Beverage, Korea CI - [63] Grains and beverages, Germany, Italy CI - [38] Grains and beverages, United Kingdom, Caucuses region, Ireland, Lithuania, South Korea, USA CI - [64] Grains, China, Germany, USA CI - [65] Grains, China CD, CI 1 [66] CD: culture-dependent method; CI: culture-independent method; -: isolation not performed.…”

Section: Origin Detection Number Of Isolates Referencementioning

confidence: 99%

“…Tibetan kefir grains dominated by L. kefiranofaciens species were proposed as a new alternative for biological detoxification of mycotoxins, such as ochratoxin A (OTA), in foods. In fact, an analysis of the OTA detoxification mechanism in milk revealed that both adsorption and degradation activities were exhibited by kefir grains [66]. Experiments were also performed to investigate the ability of kefir, again with the dominant L. kefiranofaciens species, to reduce wound area in an in vitro scratch assay with positive results [137].…”

Section: Other Health-promoting Propertiesmentioning

confidence: 99%

Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

et al. 2021

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One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.

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Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

Cited by 38 publications

References 51 publications

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

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