Isolation of a lactic acid bacterium and yeast consortium from a fermented material of Ulva spp. (Chlorophyta)

Uchida, Motoharu; Murata, Masakazu

doi:10.1111/j.1365-2672.2004.02425.x

Cited by 52 publications

(29 citation statements)

References 19 publications

(22 reference statements)

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“…Noteworthy is the specificity of the association between D. hansenii and several lactic acid and coryneform bacteria, including those we isolated from fermenting tobacco. These microbial consortia are typical of certain fermenting substrates that are characterized by a low C/N ratio, such as ripening cheeses (2,4,10,31,36,43,61), fresh sausages (7,47), vegetables (35), and algae (57). An association between D. hansenii and P. pentosaceus, revealed for tobacco samples (Tables 4 and 5), has previously been described for sorghum fermentation (35), and the same yeast has been isolated from the surface microflora of many brick cheeses in association with several coryneform bacteria, including C. ammoniagenes (58).…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and cultureindependent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G؉C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.

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Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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“…Later studies on the lactic acid fermentation of seaweeds began in 1998, with a scope of developing foods and food production-related items 17,18,19 . The development of halophilic starter cultures of lactic acid bacteria is left for future study.…”

Section: Future Prospects Of Algal Fermentationmentioning

confidence: 99%

“…The addition of salt (5% w/v) besides the starter microorganisms (initial concentration, ca. 10 6-7 cfu/mL) and cellulase (0.1-1%) also promoted the predominance of LAB and yeast, and successfully induced fermentation 17,18,19 .…”

Section: Introductionmentioning

confidence: 99%

“…However, it was recently reported that seaweed could be used as a substrate for lactic acid and ethanol fermentation, provided that the algal tissue was saccharified with cellulase enzymes. This finding opened the possibility of obtaining foods and related items from algal fermentation 17,18,19 . This manuscript reviews past studies on the lactic acid fermentation of algae 17,22 .…”

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Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Uchida

Miyoshi

2013

JARQ

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There have been many kinds of fermentation technology and products since ancient times. For example, fermented food items from soybean are common in the East Asian countries of China, Korea and Japan, while those from fish are common in Southeast Asian countries 5 . Despite the long history of fermentation technology, fermented food items produced from algae have yet to be developed (Fig. 1). Many studies were conducted on methane fermentation of seaweeds during the 1970s and 1980s 1, 2, 6 . However, methane fermentation is a technology for supplying energy, not for foods and food production.Macroalgae (macrophytes) can be divided into four groups: brown algae (Phaeophyta), red algae (Rhodophyta), green algae (Chlorophyta), and seagrass (Magnoliophyta). Carbohydrates are the major component of seaweeds and seagrass (ca. 50-70% on a dry basis) 11,29 , containing mostly polysaccharides to construct algal tissue. For example, brown algae contain alginate and fucoidan as major components. Red algae contain galactan (e.g. agar, carrageenan) as a major component. Green algae and seagrasses contain cellulose and hemicellulose as major components. These major algal polysaccharides are known to be unfavorable substrates for fermentation. This may be one of the reasons why algal fermentation technology has yet to be developed. However, it was recently reported that seaweed could be used as a substrate for lactic acid and ethanol fermentation, provided that the algal tissue was saccharified with cellulase enzymes. This finding opened the possibility of obtaining foods and related items from algal fermentation 17,18,19 . This manuscript reviews past studies on the lactic acid fermentation of algae 17,22 . It also refers to other kinds of algal fermentation that are now being developed, such AbstractMany kinds of fermented products are now being consumed as food and dietary items, although those produced from algae have yet to be developed. A recent observation that seaweed could be used as a substrate for lactic acid fermentation opened the possibility of obtaining such products as foods, diets and fertilizers by algal fermentation. This manuscript reviews past studies on the lactic acid fermentation of algae. Both macroalgae (seaweeds) and microalgae can be used as the materials for lactic acid fermentation, as successful fermentation has been observed regarding all the seaweed species tested to date. Saccharification by cellulase treatment is considered a significant element for inducing algal fermentation. The addition of a starter culture of lactic acid bacteria and salt also promotes successful fermentation. A wide range of Lactobacillus species can be used for inducing algal fermentation, with Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum in particular showing a superior ability to dominate in seaweed fermentation cultures. A starter culture of halophilic lactic acid bacteria that is now being developed will make it possible to prepare algal fermented products containing a high (>10%) salt con...

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“…Although the microorganisms observed and identified on the surfaces of diverse algae include yeasts, fungi, and protists (Armstrong et al 2000;Cundell et al 1977;Genilloud et al 1994;Schaumann and Weide 1995;Uchida and Murata 2004), most available reports on alga-associated microbial populations concern bacteria. Therefore this review focuses mainly on alga-associated bacterial communities.…”

Section: Diversity Of Microorganisms On Algaementioning

confidence: 99%

Microorganisms living on macroalgae: diversity, interactions, and biotechnological applications

Martin

Portetelle

Michel

et al. 2014

Appl Microbiol Biotechnol

139

107

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Marine microorganisms play key roles in every marine ecological process, hence the growing interest in studying their populations and functions. Microbial communities on algae remain underexplored, however, despite their huge biodiversity and the fact that they differ markedly from those living freely in seawater. The study of this microbiota and of its relationships with algal hosts should provide crucial information for ecological investigations on algae and aquatic ecosystems. Furthermore, because these microorganisms interact with algae in multiple, complex ways, they constitute an interesting source of novel bioactive compounds with biotechnological potential, such as dehalogenases, antimicrobials and alga-specific polysaccharidases (e.g. agarases, carrageenases, alginate lyases). Here, to demonstrate the huge potential of alga-associated organisms and their metabolites in developing future biotechnological applications, we first describe the immense diversity and density of these microbial biofilms. We further describe their complex interactions with algae, leading to the production of specific bioactive compounds and hydrolytic enzymes of biotechnological interest.We end with a glance at their potential use in medical and industrial applications.

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Isolation of a lactic acid bacterium and yeast consortium from a fermented material of Ulva spp. (Chlorophyta)

Abstract: This is the first report of lactic acid and ethanol fermentation in seaweed, which is expected to provide a new material for food and dietary applications.

Cited by 52 publications

References 19 publications

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Microorganisms living on macroalgae: diversity, interactions, and biotechnological applications

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