Comparative pangenomic analyses and biotechnological potential of cocoa-related Acetobacter senegalensis strains

Almeida, Otávio Guilherme Gonçalves de; Giménez, Matías; Martinis, Elaine Cristina Pereira De

doi:10.1007/s10482-021-01684-7

Cited by 5 publications

(7 citation statements)

References 73 publications

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“…The determination of A. senegalensis strains was masked by the ambiguous identification of Gluconobacter species presenting high similarities for the 16S rRNA gene as, during blast analysis, some Acetobacter ASVs were identified as Gluconobacter spp. However, the results raised in this study show no dominance of the inoculated Acetobacter senegalensis strains, which were detected in lower amounts, even presenting an interesting metabolic potential to circumvent adverse conditions in fermentative environments (Almeida et al, 2022).…”

Section: Discussioncontrasting

confidence: 59%

“…As no Acetobacter spp. present luxS genes (Almeida et al, 2020; Almeida et al 2022), the survey in this study was performed only for lactobacilli. It was observed luxS genes were highly expressed in F1 fermentation, most because of the inoculation of a high-density of lactobacilli cells.…”

Section: Discussionmentioning

confidence: 99%

“…fermentum Lb1 and Lp. plantarum Lb2, the AAB A. senegalensis strains MRS7, GYC10, GYC12, GYC19 and GYC27 were previously evaluated and genomic characterised (de Almeida et al, 2021; Almeida et al, 2022). These yeasts were selected to add contrast of fungal diversity and due to the valuable importance of fungi for cocoa fermentation (Crafack et al, 2013; Lefeber et al, 2012; Magalhães da Veiga Moreira et al, 2017)□, while the LAB and AAB were selected given the QS potential teased previously (Almeida et al, 2021) and adaptive potential to stressors (Almeida et al, 2022), respectively.…”

Section: Discussionmentioning

confidence: 99%

“…Regarding LAB, the strains Lactiplantibacillus plantarum Lb2 and Limosilactobacillus fermentum Lb1 were selected as they were characterised in terms of potential interspecific QS by genomic-centred analysis (Almeida et al, 2021)□. Finally, five genotypically diverse Acetobacter senegalensis strains named MRS7, GYC10, GYC12, GYC19 and GYC27 were selected due to their genetic potential to adapt in harsh fermentative environments (Almeida et al, 2022)□.…”

Section: Methodsmentioning

confidence: 99%

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Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Almeida¹,

Pereira

Bighetti‐Trevisan

et al. 2022

Preprint

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The fermentation of cocoa beans is a key process to supply high quality ingredients for the chocolate industry. In spite of several attempts to obtain standardised microbial cultures for cocoa fermentation, it is still a spontaneous process. It has been suggested lactobacilli present potential for quorum sensing (QS) regulation in cocoa fermentation, and in the present research, laboratory scale fermentations were carried out to further elucidate possible QS influence on microbial shifts and fermented seeds quality. The experimental design comprised the 96 hours-fermentations designated as F0 (control), F1 (yeasts and lactic acid bacteria), F2 (lactic acid bacteria only), F3 (yeasts only), with evaluation of the microbial succession by plate counting, determination of enzymatic activities by classical methods and qualitative evaluation of flavour compounds by gas-chromatography (GC-MS) with headspace sampling. Besides, QS was estimated by quantification of the expression of luxS genes by Reverse Transcriptase Real Time PCR analysis using selected primers. The results demonstrated that microbial successions were displayed in lab conditions, but no statistical difference in terms of microbial enumeration and α-diversity metrics were observed among the experimental and control fermentations. Moreover, enzymatic activities were not correlated to the total microbiota, indicating the seeds' endogenous hydrolases protagonist enzymes secretion and activity. Regarding luxS genes measuring for the species Lactiplantibacillus plantarum and Limosilactobacillus fermentum, genes were active in fermentation in the start to the end phase and to the beginning to the middle phase of fermentation, respectively. Correlation analysis among luxS expression and volatile metabolites evidenced Lp. plantarum association with detrimental compounds for fermentation quality. This data contributes to our previous research which monitored fermentations to survey enzymatic changes and QS potential along the process and sheds light of QS-related strategies of lactobacilli dominance in cocoa fermentations.

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Section: Discussioncontrasting

confidence: 59%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Almeida¹,

Pereira

Bighetti‐Trevisan

et al. 2022

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…Regarding LAB, the strains Lactiplantibacillus plantarum Lb2 and Limosilactobacillus fermentum Lb1 were selected as they were characterised in terms of potential interspecific QS by genomic-centred analysis . Finally, five genotypically diverse Acetobacter senegalensis strains named MRS7, GYC10, GYC12, GYC19 and GYC27 were selected due to their genetic potential to adapt in harsh fermentative environments (Almeida et al, 2022) .…”

Section: Selected Strainsmentioning

confidence: 99%

Metagenomic prospection of quorum sensing related bacteria during spontaneous cocoa beans fermentation

Almeida¹

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Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations

Almeida,

Pereira,

Bighetti-Trevisan

et al. 2024

Food Microbiology

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Comparative pangenomic analyses and biotechnological potential of cocoa-related Acetobacter senegalensis strains

Cited by 5 publications

References 73 publications

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Metagenomic prospection of quorum sensing related bacteria during spontaneous cocoa beans fermentation

Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations

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