Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes

Paramithiotis, Spiros; Kouretas, Konstantinos; Drosinos, Eleftherios H.

doi:10.1002/jsfa.6464

Cited by 17 publications

(10 citation statements)

References 46 publications

(79 reference statements)

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“…The biogeographic distribution of microbiota communities has been revealed on apple, blackcurrant, and grape [21,28]. The effect of the ripening stage on the development of the microbial population was investigated in grapes, mango, nectarines and plums [8,[29][30][31]. Analysis of grape bacterial microbiota defined changes in the structure and size of the population occurring during the ripening process.…”

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confidence: 99%

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

et al. 2020

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Sea buckthorn, Hippophae rhamnoides L., has considerable potential for landscape reclamation, food, medicinal, and cosmetics industries. In this study, we analyzed fungal microorganism populations associated with carposphere of sea buckthorn harvested in Lithuania. An amplicon metagenomic approach based on the ITS2 region of fungal rDNA was used to reveal the ripening-affected fungal community alterations on sea buckthorn berries. According to alpha and beta diversity analyses, depending on the ripening stage, sea buckthorn displayed significantly different fungal communities. Unripe berries were shown to be prevalent by Aureobasidium, Taphrina, and Cladosporium, while ripe berries were dominated by Aureobasidium and Metschnikowia. The selected yeast strains from unripe and mature berries were applied for volatile organic compounds identification by gas chromatography and mass spectrometry techniques. It was demonstrated that the patterns of volatiles of four yeast species tested were distinct from each other. The current study for the first time revealed the alterations of fungal microorganism communities colonizing the surface of sea buckthorn berries at different ripening stages. The novel information on specific volatile profiles of cultivable sea buckthorn-associated yeasts with a potential role in biocontrol is important for the development of the strategies for plant cultivation and disease management, as well as for the improvement of the quality and preservation of the postharvest berries. Management of the fungal microorganisms present on the surface of berries might be a powerful instrument for control of phytopathogenic and potentially antagonistic microorganisms affecting development and quality of the berries.

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confidence: 99%

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

et al. 2020

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“…The succession of bacteria in the fruit may also impact the relative abundance of particular bacteria in the gut of wild B. tryoni larvae. For example, Leuconostoc mesenteroides is usually present in the early stages of fermentation, which increases the acidity of the fruit and reduces the pH, which favors lactic acid bacteria over Enterobacteriaceae [ 90 , 91 ].…”

Section: Discussionmentioning

confidence: 99%

“…Few bacterial families were predominant in the larval midguts analyzed and included Acetobacteraceae , Enterobacteriaceae , and Leuconostocaceae (primarily Leuconostoc ), which are frequently isolated from fruits [ 5 , 70 , 91 ]. While there are only a few tephritid studies that have looked at the gut microbes of larvae, bacteria belonging to the families mentioned above were reported in C. capitata [ 24 ] and B. oleae [ 14 , 22 , 23 ].…”

Section: Discussionmentioning

confidence: 99%

Near full-length 16S rRNA gene next-generation sequencing revealed Asaia as a common midgut bacterium of wild and domesticated Queensland fruit fly larvae

et al. 2018

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BackgroundGut microbiota affects tephritid (Diptera: Tephritidae) fruit fly development, physiology, behavior, and thus the quality of flies mass-reared for the sterile insect technique (SIT), a target-specific, sustainable, environmentally benign form of pest management. The Queensland fruit fly, Bactrocera tryoni (Tephritidae), is a significant horticultural pest in Australia and can be managed with SIT. Little is known about the impacts that laboratory-adaptation (domestication) and mass-rearing have on the tephritid larval gut microbiome. Read lengths of previous fruit fly next-generation sequencing (NGS) studies have limited the resolution of microbiome studies, and the diversity within populations is often overlooked. In this study, we used a new near full-length (> 1300 nt) 16S rRNA gene amplicon NGS approach to characterize gut bacterial communities of individual B. tryoni larvae from two field populations (developing in peaches) and three domesticated populations (mass- or laboratory-reared on artificial diets).ResultsNear full-length 16S rRNA gene sequences were obtained for 56 B. tryoni larvae. OTU clustering at 99% similarity revealed that gut bacterial diversity was low and significantly lower in domesticated larvae. Bacteria commonly associated with fruit (Acetobacteraceae, Enterobacteriaceae, and Leuconostocaceae) were detected in wild larvae, but were largely absent from domesticated larvae. However, Asaia, an acetic acid bacterium not frequently detected within adult tephritid species, was detected in larvae of both wild and domesticated populations (55 out of 56 larval gut samples). Larvae from the same single peach shared a similar gut bacterial profile, whereas larvae from different peaches collected from the same tree had different gut bacterial profiles. Clustering of the Asaia near full-length sequences at 100% similarity showed that the wild flies from different locations had different Asaia strains.ConclusionsVariation in the gut bacterial communities of B. tryoni larvae depends on diet, domestication, and horizontal acquisition. Bacterial variation in wild larvae suggests that more than one bacterial species can perform the same functional role; however, Asaia could be an important gut bacterium in larvae and warrants further study. A greater understanding of the functions of the bacteria detected in larvae could lead to increased fly quality and performance as part of the SIT.Electronic supplementary materialThe online version of this article (10.1186/s40168-018-0463-y) contains supplementary material, which is available to authorized users.

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“…Our previous research found that the naturally fermented mature red tomatoes have good antioxidant activity, especially scavenging ABTS and DPPH free radicals; and the total phenol increased and the vitamin c decreased gradually with the extension of fermentation time, the lycopene decreased first and then increased (Zhou et al, 2019). And, spontaneous fermentation of green tomatoes at different stages of ripening revealed a significant effect on the growth kinetics of lactic acid bacteria and the final pH value (Paramithiotis et al, 2014); however, the study was limited to the analysis of some bacteria at sub-species level by RAPD-PCR and rep-PCR. And due to the influence of climate, human operation and other factors, the quality of fermented tomatoes beverages is difficult to guarantee.…”

Section: Introductionmentioning

confidence: 96%

“…Through its own material metabolism, microorganisms make fermentation materials produce a lot of complex intermediate metabolism or cross metabolism, realize the metabolic transformation between metabolic substances, and produce new bioactive substances and new biological enzymes. The microbiota responsible for the spontaneous fermentation of raw vegetables and fruit deserves a systematic and in-depth research as tools to improve the microbial safety of fermented foods and promote the scale development of related industries (Anal, 2019;Paramithiotis et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

et al. 2022

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This study revealed for the first time the dynamic changes of bacterial community and physic-chemical properties in the process of tomatoes fermentation. In the early phase of fermentation, Proteobacteria and Firmicutes account for 86.04% and 9.97%, respectively. Then, Firmicutes replaced Proteobacteria to be the dominant phylum from day 10. Among then, Lactobacillus decreased from 20 to 30 days and then rapidly increased. The total sugar showed a gradual decreased while the nitrite content increased in the early phases. The total acid content increased from initial 0.6% to 2.03% on day 30, mainly including citric acid, malic acid and lactic acid. In the later stages, the number of microorganisms and bacterial community tended to be stable, along with the content of organic acids and nitrite. During fermentation, the physic-chemical parameters inevitably change, mainly due to microbial metabolism, affecting in turns the development of the micro-ecosystem. These results contribute to our knowledge about bacterial participation in the process of fermentation and will help improve the quality of fermented food and vegetables.

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Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes

Abstract: Ripening stage affected the development of the micro-ecosystem through the growth of lactic acid bacteria and concomitant pH value reduction; however, the outcome of the fermentation was only marginally different.

Cited by 17 publications

References 46 publications

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

Near full-length 16S rRNA gene next-generation sequencing revealed Asaia as a common midgut bacterium of wild and domesticated Queensland fruit fly larvae

Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

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