Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

Cagno, Raffaella Di; Cardinali, G.; Minervini, Giovanna; Antonielli, Livio; Rizzello, Carlo Giuseppe; Ricciuti, Patrizia; Gobbetti, Marco

doi:10.1016/j.fm.2009.11.012

Cited by 92 publications

(64 citation statements)

References 31 publications

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“…Two oligonucleotides, M13m (5=-GAGGGTGGCGGTTC-3=) and Rp 11 (5=-GAAACTCGCCAAG-3=) (35), were used singly in two series of amplifications for biotyping of yeast isolates. RAPD-PCR profiles were acquired by the Gel Doc 2000 Documentation System and compared using Fingerprinting II Informatix software (Bio-Rad Laboratories).…”

Section: Sourdoughsmentioning

confidence: 99%

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Cagno

Pontonio

Buchin

et al. 2014

Appl Environ Microbiol

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c Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was the highest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains, which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevis dominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs. Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughs at all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candida humilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identified in firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap-/solid-phase microextraction-gas chromatography-mass spectrometry (PT-/SPME-GC-MS). Aldehydes, several alcohols, and some esters were at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds, and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional baked goods, which have been manufactured under firm conditions for a long time.

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Section: Sourdoughsmentioning

confidence: 99%

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Cagno

Pontonio

Buchin

et al. 2014

Appl Environ Microbiol

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“…Recently, several vegetables and fruits (6,8,9,10) were successfully subjected to fermentation by lactic acid bacteria, which were selected within the autochthonous microbiota. Lactic acid fermentation of fresh vegetables and fruits is a low-cost and sustainable process that aims to retain the sensory and nutritional features of the raw matrices and extend shelf life under safe conditions.…”

mentioning

confidence: 99%

“…Lactic acid fermentation of fresh vegetables and fruits is a low-cost and sustainable process that aims to retain the sensory and nutritional features of the raw matrices and extend shelf life under safe conditions. Lactobacillus plantarum is one of the species of lactic acid bacteria most frequently found or used to ferment vegetables and fruits (6,8,9,10). L. plantarum is a highly heterogeneous and versatile species (6), very often encountered in plant, dairy, meat, and wheat fermentations and as a natural inhabitant of the gastrointestinal tract in humans and animals (11,12).…”

mentioning

confidence: 99%

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Filannino

Cardinali

Rizzello

et al. 2014

Appl Environ Microbiol

135

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Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

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“…La degradación de la proteína β-lactoglobulin tiene especial utilidad porque en ocasiones produce alergias (Pescuma et al, 2010). Se han empleado a lo largo de la historia en la fermentación de variados alimentos induciendo cambios en el sabor, la textura y tienen efecto conservante incrementando su vida útil, al mantener las propiedades sensoriales y reológicas de los mismos (Di Cagno et al, 2010;G. Liu et al, 2010).…”

Section: Bacterias Acido Lácticasunclassified

Caracterización y potencial probiótico de bacterias lácticas aisladas de leche de oveja guirra

Cruz¹,

Milena²

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Esta editorial es miembro de la UNE, lo que garantiza la difusión y comercialización de sus publicaciones a nivel nacional e internacional. © Claudia Milena Amorocho Cruz, 2011Primera edición, 2011 © de la presente edición:Editorial Universitat Politècnica de València www.editorial.upv.es ISBN: 978-84-695-2327-8 Ref. editorial: 5515 Queda prohibida la reproducción, distribución, comercialización, transformación, y en general, cualquier otra forma de explotación, por cualquier procedimiento, de todo o parte de los contenidos de esta obra sin autorización expresa y por escrito de sus autores. CERTIFICAN:Que la tesis doctoral titulada "CARACTERIZACIÓN Y POTENCIAL PROBIÓTICO DE BACTERIAS LÁCTICAS AISLADAS DE LECHE DEOVEJA GUIRRA", que presenta Dña. Claudia Milena Amorocho Cruz para optar al grado de Doctor por la Universidad Politécnica de Valencia, ha sido realizada bajo su dirección y reúne los requisitos adecuados para ser presentada como tesis doctoral ante el tribunal correspondiente para su lectura y defensa.Y para que conste a los efectos oportunos, firman el presente certificado, Agradecimientos Doy gracias a Dios por mi vida y la de cada una de las personas que me han acompañado durante este tiempo, de cada uno de ustedes me llevo gratos recuerdos.Agradezco al Dr. Manuel Hernández por su dirección, apoyo y darme la oportunidad de trabajar en el laboratorio durante esta etapa, a la Dra. Yolanda Moreno por su dirección, enseñanza y dedicación. A Dr. Enrique Hernández por su gentileza. Al Dr. Javier Hernández por su cordialidad. A la Dra. Ma Angeles Castillo por su escucha y generosidad. A la Dra.Ma Antonia Ferrús por su colaboración incondicional. Al Dr. Luis Roig por su atención y pedagogía. A la Dra. Salut por su acogida. A la Dra. Rosa por su ayuda desinteresada. Al Dr.Gonzalo por compartir de su experiencia en el laboratorio y por las dudas que me ayudó a solucionar. A la Dra. Ana G por su franqueza. A la Dra. Ana J por su atención. Al Dr. Rafael por su amabilidad y al Dr. Jorge G por su sinceridad. A Nancy por su buena disposición y ayuda.Del departamento de Bioquímica, agradezco a la Dra. Ma Jesús Ibañez su colaboración y a la Dra. Consuelo por su confianza y cooperación en la última etapa de la investigación.A mis compañeros de laboratorio Veronica Belenguer y Susana por su buena energía y amistad. A Pilar, Rocío, Ana de la Hoz, Myriam, Eyder, Gloria, Paula, Javier, Irene, Lorena, Albert y muchos otros, por cada uno de los buenos detalles.A mis amigos de los buenos y los malos ratos y que llevo en el corazón Juan Pablo, Anicia, S. Francisca, Javier Eduardo, Amanda del Pilar, Nelly Condori, Alejandro, Marcos, Liliana, Daniel, Pilar Angarita, Liliana del Pilar, Claudia Yaneth y Nelly Alvarez por ser tan especiales, bellos y alegrar mi vida con cada uno de los momentos compartidos.A Begoña por su buen ánimo y ternura, a María Sancho por su generosidad. A los hermanos de la Parroquia de San Martín, en especial la cuarta comunidad por compartir el camino de Fé. A mi familia fuente de mi inspiración por...

show abstract

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

Cited by 92 publications

References 31 publications

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Caracterización y potencial probiótico de bacterias lácticas aisladas de leche de oveja guirra

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