Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage

Amadoro, Carmela; Rossi, Franca; Piccirilli, Michele; Colavita, Giampaolo

doi:10.1016/j.fm.2015.03.011

Cited by 25 publications

(12 citation statements)

References 12 publications

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“…Tetragenococcus, is known to survive in extreme salt environments, and are frequently found in fermented foods, such as Doen jang, fish sauce, soy sauce and raw fermented sausage [7]. Genus of Tetragenococcus has been reported in association with osmotic tolerance and acid tolerance and it was also suggested as a starter for fermented meat products [17,18].…”

Section: Specific Fermentation Microorganismsmentioning

confidence: 99%

The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing

Hu¹,

Chen²,

Zhan³

2017

Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)

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Abstract-Microbial diversity in a Chinese traditional spontaneous fermented sour meat product, Suanrou, was investigated using High-throughput sequencing. A taxonomic analysis was carried out on 1248 OTUs obtained with 454-pyrosequencing of 16S rRNA amplicons of the bacterial microbiota in 3samples of suanrou produced traditionally. Taxonomically, Staphylococcus, Lactobacillus, Cyanobacterium, Tetragenococcus, Weissella, Rickettsiales and Brevibacterium were the mains groups, of which Staphylococci and Lactobacillus were dominant. Microbial diversity in the 3 Suanrou samples was not similar and we concluded that the salt concentration was the main driver for the structure of the microbial community in these Suanrou. Further research aims to develop novel strains for commercial production.

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Section: Specific Fermentation Microorganismsmentioning

confidence: 99%

The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing

Hu¹,

Chen²,

Zhan³

2017

Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)

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“…As early as 7,000 BC in China's Jiahu region, alcoholic beverages were fermented by mixing rice, honey, and fruits (McGovern et al., 2004). In addition to these fermented raw materials, many edible plant or animal resources can be used as raw materials for TFFB (Figure 1) (Tamang, Watanabe, & Holzapfel, 2016), including kishk fermented from a mixture of milk and grains in the Middle East (O'Callaghan, Shevade, Guinee, O'Connor, & O'Brien, 2019), tequila fermented from agave in Mexico (Aldrete‐Tapia, Escalante‐Minakata, Martinez‐Peniche, Tamplin, & Hernandez‐Iturriaga, 2020), gochujang fermented from red pepper in Korea (Lee, Suh, Jung, & Lee, 2016), “huangjiu” (Chinese rice wine) fermented from cooked rice (Liu et al., 2019), and Ventricina Vastese fermented from pork meat in Italy (Amadoro, Rossi, Piccirilli, & Colavita, 2015). TFFB remain widely favored by people because of their unique flavor and high nutritional value (Chaves‐López et al., 2014; Tamang & Samuel, 2010).…”

Section: Introductionmentioning

confidence: 99%

Metaproteomics insights into traditional fermented foods and beverages

Yang

Fan

2020

Comp Rev Food Sci Food Safe

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Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

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“…REP‐PCR (repetitive element sequence‐based polymerase chain reaction) is a powerful molecular fingerprinting technology for genotyping of microbial isolates with the closely related phylogenetical relationship at subspecies or strain level, which has been successfully applied to bacteria and yeasts, with the advantages of fast, low cost, high‐throughput and high discriminative power (Gevers et al ., ; Pedersen et al ., ; Bautista‐Gallego et al ., ). In recent years, this technology has been applied to the food science area, including both identification and taxonomical studies of microbial isolates from a series of fermented food such as fermented sausage (Amadoro et al ., ), fermented table olives (Comunian et al ., ), fermented dairy products (Haghshenas et al ., ) and so on.…”

Section: Introductionmentioning

confidence: 99%

Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir

Gao

Zhang

2018

Int J of Food Sci Tech

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Summary In this study, we have investigated the intraspecies genotypic diversity of bacteria and yeasts isolated from Tibetan kefir via the (GTG)5‐REP‐PCR technology. According to the cluster analysis of generated fingerprints, forty‐nine bacterial isolates were grouped into nine clusters and formed thirteen genotypes, and twenty‐two yeast isolates were grouped into two clusters and formed two genotypes. It's worth noting that isolates of Lactobacillus kefiranofaciens, Streptococcus thermophilus, Lactobacillus kefiri and Lactobacillus paracasei exhibited the intraspecies genotypic diversity, whereas isolates of Saccharomyces cerevisiae and Kazachstania unispora did not exhibit. These results confirmed that bacterial isolates possessed higher level of intraspecies genotypic diversity than yeast isolates studied in this research. These findings revealed that (GTG)5‐REP‐PCR was an efficient and sensitive molecular typing tool for revealing the intraspecies genotypic diversity among the bacterial isolates originated from Tibetan kefir.

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Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage

Cited by 25 publications

References 12 publications

The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing

The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing

Metaproteomics insights into traditional fermented foods and beverages

Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir

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