Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

Escalante, Adelfo; Gilés-Gómez, Martha; Hernández, Georgina; Córdova-Aguilar, M.S.; López-Munguı́a, Agustı́n; Gosset, Guillermo; Bolívar, Francisco

doi:10.1016/j.ijfoodmicro.2008.03.003

Cited by 121 publications

(128 citation statements)

References 25 publications

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“…Instead, they are composed of mixed species of bacteria and eukaryotes, which are thought to be more stable than monospecies films (3,4). This behavior is also the case with microbial communities in food environments (5)(6)(7)(8)(9)(10). In the particular case of olive table fermentations, the presence of polymicrobial communities composed of yeasts and lactic acid bacteria (LAB) attached to both biotic (skin of the olives) and abiotic (inner fermenter walls) surfaces has been reported (11)(12)(13)(14).…”

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confidence: 95%

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

León-Romero

Domínguez-Manzano

Garrido‐Fernández

et al. 2016

Appl Environ Microbiol

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The present work details the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain cocultures. However, biofilm formation was inhibited in the presence of D-(؉)-mannose. In addition, biofilm formation by C. boidinii monoculture was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast and L. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures of L. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing. U ntil recently, microbiologists had studied microorganisms as pure cultures of nonaggregated planktonic cells. However, it is now well accepted that in nature, microorganisms can exist within microbial communities named biofilms (1). Biofilms are defined as sessile microbial communities that are attached to a surface or each other, surrounded by a matrix of exopolysaccharide material (EPS) and extracellular DNA (eDNA) produced and released by the same microorganisms. According to Costerton et al. (2), the biofilm life cycle is part of a dominant survival strategy in natural environments.It is known that monocultural biofilms are rarely found in nature. Instead, they are composed of mixed species of bacteria and eukaryotes, which are thought to be more stable than monospecies films (3, 4). This behavior is also the case with microbial communities in food environments (5-10). In the particular case of olive table fermentations, the presence of polymicrobial communities composed of yeasts and lactic acid bacteria (LAB) attached to both biotic (skin of the olives) and abiotic (inner fermenter walls) surfaces has been reported (11-14). The predominant LAB adhered to the surface of this fruit belong mainly to the species Lactobacillus pentosus, although a variety of yeast species coexist in the same biofilms during fermentation. Candida boidinii, Debaryomyces etchelsii, Issatchenkia occidentalis, Pichia membranifaciens, Saccharomyces cerevisiae, and Wickerhamomyces anomalus are among the most prominent yeast species found in this fermented fruit (15).Apart from contributing to the sensory attributes of the final product and other advantageous activities, it has been recognized that yeasts have a beneficial role in the olive fermentation ecosystem by promoting the growth of L. pentosus through the production of essential B vitamins (15-18). In the last few years, various authors have described the biofilm formation process with mixed species of L. pentosus and yeasts in natura...

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confidence: 95%

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

León-Romero

Domínguez-Manzano

Garrido‐Fernández

et al. 2016

Appl Environ Microbiol

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“…In this study, both thermophilic and mesophilic LAB were identified by sequencing the V3 region of the 16S rRNA gene from the DGGE fragments on natural whey culture profiles. Other fermented products that have been characterized by sequencing techniques include pulque, a traditional Mexican alcoholic beverage from Maguey (Escalante et al, 2008), kimchi, a naturally fermented vegetable product of Korea (Jung et al, 2011;Park et al, 2012), narezushi, a fermented salted fish and cooked rice of Japan (Kiyohara et al, 2012), doenjang, soy bean paste ), kochujang, a traditional Korean fermented food that is made with red pepper, glutinous rice, salt, and soybean (Nam et al, 2012 b ), seafood, and rice bran among others. Some of the other molecular diagnostic/ typing techniques that have been applied in the study of microorganisms in food and could be useful in the study of Mursik, Amabere amaruranu, kule naoto and suusa are listed in Table 1.…”

Section: Challenges Of Current Methods (Starter Culture Development mentioning

confidence: 99%

Spontaneously fermented kenyan milk products: A review of the current state and future perspectives

Nduko¹,

Matofari²,

Nandi³

et al. 2017

Afr. J. Food Sci.

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Many spontaneously fermented milk products are produced in Kenya, where they are integral to human diet and play a central role in enhancing food security and income generation. Some of these products have demonstrated therapeutic and probiotic effects although recent reports have linked some to death, biotoxin infections, and esophageal cancer. These products are mostly processed from poor quality raw materials under unhygienic conditions resulting to inconsistent product quality and limited shelf-lives. Though very popular, research on their processing technologies is low. This review provides a comprehensive summary of the most common spontaneously fermented milk products from Kenya including Mursik, Kule naoto, Amabere amaruranu and Suusa. Their production challenges and future perspectives are highlighted; emphasizing the need for application of high throughput biotechnologies in their study. Available literature on their microbiology, biochemistry, and chemical composition is summarized. Moreover, knowledge on the value of clean starting raw material, fermentation parameters definition, and employment of standard equipment are discussed.

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“…The bacterial chromosomal DNA of selected isolates was extracted with the UltraClean ® extraction kit (Mo Bio Laboratories, Inc., Carlsbad, CA, USA), and DNA amplification was conducted as described by Escalante et al [11], with slight modifications. Briefly, each sample of DNA extracted was used as template for 16S rRNA gene fragment amplification with the primers targeted to Eubacteria, Eu530F, and Eu1449R [11,14].…”

Section: Microorganism Identificationmentioning

confidence: 99%

“…Briefly, each sample of DNA extracted was used as template for 16S rRNA gene fragment amplification with the primers targeted to Eubacteria, Eu530F, and Eu1449R [11,14]. The protocol used for most of the isolates consisted of an initial denaturation step (95 • C for 5 min), followed by 30 cycles of denaturation at 95 • C for 1 min, primer annealing at 42 • C for 30 s, and elongation at 72 • C for 1 min, plus an additional 5 min cycle.…”

Section: Microorganism Identificationmentioning

confidence: 99%

“…The microbiota of agave sap and its fermented product, known as pulque, has been studied previously. Bacterial diversity in these products is dominated mainly by lactic acid bacteria and aerobic mesophiles belonging to α-and γ-proteobacteria [11]. However, little is known about the microorganisms that survive after cooking, or their effects on saponins and other metabolites.…”

Section: Introductionmentioning

confidence: 99%

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Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

et al. 2017

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Abstract:Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms that survive after cooking, or their effects on saponins and other metabolites. The aim of this study was to evaluate the changes in metabolites found in agave (A. salmiana) sap after its fermentation with microorganisms isolated from agave sap concentrate, and demonstrate its potential use to enhance anticancer activity. Microorganisms were isolated by dilution plating and identified by 16S rRNA analysis. Isolates were used to ferment agave sap, and their corresponding butanolic extracts were compared with those that enhanced the cytotoxic activity on colon (Caco-2) and liver (Hep-G2) cancer cells. Metabolite changes were investigated by mass spectrometry-based metabolomics. Among 69 isolated microorganisms, the actinomycetes Arthrobacter globiformis and Gordonia sp. were used to analyze the metabolites, along with bioactivity changes. From the 939 ions that were mainly responsible for variation among fermented samples at 48 h, 96 h, and 192 h, four were correlated to anticancer activity. It was shown that magueyoside B, a kammogenin glycoside, was found at higher intensities in the samples fermented with Gordonia sp. that reduced Hep-G2 viability better than controls. These findings showed that microorganisms from agave sap concentrate change agave sap metabolites such as saponins. Butanolic extracts obtained after agave sap fermentation with Arthrobacter globiformis or Gordonia sp. increased the cancer cell growth inhibitory effect on colon or liver cancer cells, respectively.

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Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

Cited by 121 publications

References 25 publications

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

Spontaneously fermented kenyan milk products: A review of the current state and future perspectives

Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

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