Cheese | Secondary Cultures

Rattray, Fergal P.; Eppert, Ilka

doi:10.1016/b978-0-12-374407-4.00068-6

Cited by 2 publications

(3 citation statements)

References 10 publications

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“…All identified yeast species are osmotolerant. The yeasts C. californica, P. membranifaciens, P. occidentalis, S. bacillaris, S. etchellsii, and Z. bailii can grow in a medium with a salt concentration of up to 10% [60] . The yeast-like fungus Geotrichum candidum is known to be sensitive to salinity.…”

Section: Discussionmentioning

confidence: 99%

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Salt concentration in substrate modulates the composition of bacterial and yeast microbiomes of Drosophila melanogaster

Yakovleva,

Danilova,

Maximova

et al. 2024

Microbiome Res Rep

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Aim: Microbiomes influence the physiology and behavior of multicellular organisms and contribute to their adaptation to changing environmental conditions. However, yeast and bacterial microbiota have usually been studied separately; therefore, the interaction between bacterial and yeast communities in the gut of Drosophila melanogaster (D. melanogaster ) is often overlooked. In this study, we investigate the correlation between bacterial and yeast communities in the gut of D. melanogaster . Methods: We studied the shifts in the joint microbiome of Drosophila melanogaster , encompassing both yeasts and bacteria, during adaptation to substrate with varying salt concentrations (0%, 2%, 4%, and 7%) using plating for both yeasts and bacteria and NGS-sequencing of variable 16S rRNA gene regions for bacteria. Results: The microbiome of flies and their substrates was gradually altered at moderate NaCl concentrations (2% and 4% compared with the 0% control) and completely transformed at high salt concentrations (7%). The relative abundance of Acetobacter , potentially beneficial to D. melanogaster , decreased as NaCl concentration increased, whereas the relative abundance of the more halotolerant lactobacilli first increased, peaking at 4% NaCl, and then declined dramatically at 7%. At this salinity level, potentially pathogenic bacteria of the genera Leuconostoc and Providencia were dominant. The yeast microbiome of D. melanogaster also undergoes significant changes with an increase in salt concentration in the substrate. The total yeast abundance undergoes nonlinear changes: it is lowest at 0% salt concentration and highest at 2%-4%. At a 7% concentration, the yeast abundance in flies and their substrate is lower than at 2%-4% but significantly higher than at 0%. Conclusions: The abundance and diversity of bacteria that are potentially beneficial to the flies decreased, while the proportion of potential pathogens, Leuconostoc and Providencia , increased with an increase in salt concentration in the substrate. In samples with a relatively high abundance and/or diversity of yeasts, the corresponding indicators for bacteria were often lowered, and vice versa . This may be due to the greater halotolerance of yeasts compared to bacteria and may also indicate antagonism between these groups of microorganisms.

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Section: Discussionmentioning

confidence: 99%

“…The yeast-like fungus Geotrichum candidum is known to be sensitive to salinity. It can grow at a salt concentration of 7%, but the growth rate drops 14-fold compared to the salt-devoid medium [ 61 , 62 ] .…”

Section: Discussionmentioning

confidence: 99%

Salt concentration in substrate modulates the composition of bacterial and yeast microbiomes of Drosophila melanogaster

Yakovleva,

Danilova,

Maximova

et al. 2024

Microbiome Res Rep

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“…The proteinase activity of Propionibacterium freudenreichii subsp. globosum may be attributed to the following enzymes: aminopeptidase, iminopeptidase, X-prolyl dipeptidyl aminopeptidase, endopeptidase, two different oligopeptidases, and carboxypeptidase [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility

Saizen,

Stipkovits,

Muto

et al. 2023

Foods

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Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aimed to assess the impact of fermentation on the in vitro protein digestibility and free amino acid profile of cooked peanut slurry (peanut to water ratio 1:1). Cultures used were Propionibacterium freudenreichii subsp. globosum and a commercial fresh cheese culture that contained Lactococcus lactis subsp. cremoris, lactis, lactis biovar diacetylactis, and Leuconostoc, fermenting at 38 °C for 48 h. Samples fermented with the combination of cultures showed higher protein digestibility, as well as softer texture. Significant increases were observed only in the sample fermented with the fresh cheese culture. While the fresh cheese culture improved the free amino acid profile after fermentation, the combination of the cultures decreased all free amino acid concentrations except for glutamine, alanine, and proline. The observed increases in in vitro protein digestibility and the free amino acid profile may be attributed to the proteolytic activities of the cultures.

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Cheese | Secondary Cultures

Cited by 2 publications

References 10 publications

Salt concentration in substrate modulates the composition of bacterial and yeast microbiomes of Drosophila melanogaster

Salt concentration in substrate modulates the composition of bacterial and yeast microbiomes of Drosophila melanogaster

Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility

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