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Bacterial Community Diversity of a Congolese Traditional fermented food, “Pandé”, Revealed by Illumina Miseq^TM Sequencing of 16S rRNA Gene

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Open Journal of Applied Sciences 2022年第3期12卷 387-405页

作者： C. P. Limingui Polo A. A. Lebonguy A. E. Lembella Boumba S. A. E. Nzaou M Bokamba Moukala J. Goma-Tchimbakala M. Diatewa Institut national de Recherche en Sciences Exactes et Naturelles Brazzaville Congo Faculté des Sciences et Techniques Brazzaville Congo Ecole Nationale Supérieure d’Agronomie et de Foresterie Brazzaville Congo Faculté des Sciences de la Santé Brazzaville Congo

Pandé is a Congolese fermented food produced from fruit pulps of raffia palm. The aim of this study was to explore the diversities in bacterial communities in the unfermented pulps (control) (PNFL) and fermented pulps obtained from fruits using boiling (PMF) and purchased at markets in Brazzaville (PFL) and using Illumina MiSeqTM sequencing of 16S rRNA gene. A total number of 157,054 sequences was obtained and grouped into 737 operational taxonomic units (OTUs). These were classified into 13 phyla, 26 classes, 48 orders, 96 families and 176 genera. At the phylum level, the most frequent bacterial communities were: for PFM, Proteobacteria (38.94%) and Firmicutes (19.37%);for PFL, Firmicutes (69.10%) and Proteobacteria (30.89%);for PNFL, Firmicutes (84.92%) and Proteobacteria (14.22%). were the most frequent in PFL, while Acidobacteria (40.02%), Proteobacteria (38.94%) and Firmicutes (19.37%) were preponderant in PFM. Firmicutes (84.92%) and Proteobacteria (14.22%) were the most common in unfermented pulps (PNFL). Lactobacillus (47.70%) and Gluconobacter genera (15.33%) were the most represented in the PFL sample. Acidipila (35.56%) and Rhizomicrobium (11.41%) were preponderant genera in the PFM sample. Weissella genus was the most frequent in the PNFL sample. Hierarchical cluster indicated that the samples could be grouped into two groups of different origins. PCA showed that main genera were higher in the fermented samples. The diversity was higher in the fermented pulps or Pandé than in the unfermented pulps. Pandé can be a potential source for the isolation of bacteria with biotechnological potential.

关键词： Diversity Pandé Bacterial Community fermented food Raffia Palm

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Roles of fermented plant-,dairy-and meat-based foods in the modulation of allergic responses

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food Science and Human Wellness 2023年第3期12卷 691-701页

作者： Muhamad Hafi z Abd Rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar Rashidah Sukor Faculty of food Science and Technology Universiti Putra Malaysia43400 SerdangSelangorMalaysia Department of Biological Sciences and Biotechnology Faculty of Science and TechnologyUniversiti Kebangsaan Malaysia43600 BangiSelangorMalaysia Faculty of Medicine and Health Sciences Universiti Putra Malaysia43400 SerdangSelangorMalaysia Functional Omics and Bioprocess Development Laboratory Institute of Biological SciencesFaculty of ScienceUniversiti Malaya50603 Kuala LumpurMalaysia Laboratory of food Safety and food Integrity Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia43400 SerdangSelangorMalaysia

This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat *** for AR alleviation and aggravation were noted for many different fermented food *** outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 *** on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich *** usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi *** fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh ***,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(*** sp.),is ***,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these *** review may aid consumers to make informed decision during the consumption of fermented food.

关键词： Allergy fermented food Milk-based allergens Plant-based allergens Animal-based allergens

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Targeting gut microbiota in osteoporosis:impact of the microbial based functional food ingredients

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food Science and Human Wellness 2024年第1期13卷 1-15页

作者： Pauline Duffuler Khushwant S.Bhullar Jianping Wu Department of Agricultural food&Nutritional Science University of AlbertaEdmonton T6G 2P5Canada

Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to *** the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis *** patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic *** reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine ***,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of ***-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone *** promising initial results,microbial-based therapies are still under ***,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.

关键词： Dysbiosis Bone health Probiotic Prebiotic fermented food Synbiotic

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Natural populations of lactic acid bacteria in douchi from Yunnan Province,China

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2012年第4期13卷 298-306页

作者： Chen-jian LIU Fu-ming GONG Xiao-ran LI Hai-yan LI Zhong-hua ZHANG Yue FENG Hiroko NAGANO State Key Laboratory of food Science and Technology Jiangnan UniversityWuxi 214122China Laboratory ofApphed Mierobtology Faculty ofLife Scwnee and TechnologyKunmmg Umversity of Sctence and TechnologyKunming 650500Chin Basic Department Dehong Vocational CollegeMangshi 678499China Faculty of Education Gifu UniversityGifu 501-1193Japan

This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,*** predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological *** hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan,and those strains were divided into twelve groups by their morphological and biochemical *** on 16S ribosomal DNA(rDNA) sequencing and analysis,56 representative strains were identified as belonging to 6 genera and 14 species:Lactobacillus(4 spp.),Weissella(3 spp.),Pediococcus(2 spp.),Staphylococcus(2 spp.),Enterococcus(1 sp.),and Bacillus(2 spp.).The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented *** is the first study on the original douchi from Yunnan,and the results suggest that it may be a useful source for the isolation of *** study has also laid a foundation for further research on developing functional douchi products.

关键词： fermented food Douchi Lactic acid bacteria Culture-dependent methods 16S rDNA

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Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits

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food Bioscience 2022年第2期46卷 975-986页

作者： Birsen Yilmaz Heena Sharma Ebru Melekoglu Fatih Ozogul Department of Nutrition and Dietetics Cukurova University01380AdanaTurkey Dairy Technology Division ICAR-National Dairy Research InstituteKarn¯alHaryana132001India Department of Seafood Processing Technology Faculty of FisheriesCukurova University01330AdanaTurkey

Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional *** grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh *** kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage *** acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting ***-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological *** addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including ***,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work.

关键词： Kefir Dairy product Lactic acid bacteria Health benefits fermented food

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Traditional rice-based fermented products:Insight into their probiotic diversity and probable health benefits

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food Bioscience 2022年第6期50卷 52-70页

作者： Shruti Mishra S.Mithul Aravind Pratiksha Charpe Said Ajlouni C.Senaka Ranadheera S.Chakkaravarthi Department of Basic and Applied Sciences National Institute of Food Technology and Entrepreneurship ManagementHaryanaIndia School of Agriculture and food Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVIC3010Australia

Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of *** fermented products have been enjoyed worldwide since time *** products are popular due to their enhanced sensory attributes and probable health benefits,owing to the microorganisms and biochemical changes involved during ***,one of the popularly consumed cereal,forms a staple diet of many people across the globe especially Asia,Latin America and parts of *** traditional/ethnic fermented foods and beverages have been prepared from rice,since *** to urbanization and change in lifestyles,traditional rice based fermented products are losing its ***,there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods,microorganisms involved and their clinical studies assisted health *** from conventional rice,pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products,because of their phytochemical contents,that increase by many folds due to *** review is intended to assess an overview of the nutritional composition of various rice varieties,probiotics in fermented rice-based products,their intervention in improving health and possible applications in the food and beverage sectors,to regain the lost popularity of these ethnic products.

关键词： fermented food Health benefits Pigmented rice varieties Prebiotics Probiotics Rice

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Enhanced aroma and flavour profile of fermented Tetragonula pagdeni Schwarz honey by a novel yeast T. delbrueckii GT-ROSE1 with superior fermentability

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food Bioscience 2022年第6期50卷 237-248页

作者： Chayaphathra Sooklim Wiwan Samakkarn Alisa Thongmee Orawan Duangphakdee Nitnipa Soontorngun Division of Biochemical Technology School of Bioresources and TechnologyKing Mongkut's University of Technology Thonburi49 Tian Talay RoadSoi 25Tha KhamBang KhuntianBangkok10150Thailand Native Honeybee and Pollinator Research Center King Mongkut's University of Technology Thonburi Ratchaburi Learning ParkRang BuaChom BuengRatchaburi70150Thailand

Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.

关键词： Aroma and flavour fermented food Honey Torulaspora spp. Wine yeast 2-Phenylethanol

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