Novel consortium of<i>Klebsiella variicola</i>and<i>Lactobacillus</i>species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles

Rosales-Bravo, H.; Morales-Torres, H.C.; Vázquez-Martínez, Juan; Molina‐Torres, Jorge; Olalde‐Portugal, Víctor; Partida‐Martínez, Laila P.

doi:10.1111/jam.13565

Cited by 7 publications

(5 citation statements)

References 66 publications

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“…Lactococcus is regarded as an important dairy microorganism (Casalta and Montel, 2008;Cavanagh et al, 2015). Although Klebsiella is a potential pathogen for humans and ruminants, Klebsiella species together with Lactobacillus could enhance the functional potential of fermented dairy products (Zadoks et al, 2011;Rosales-Bravo et al, 2017). Exiguobacterium and Acinetobacter dominated in C2, corresponding to 40.69 and 13.03%, respectively.…”

Section: Bacterial Community Profile Of Koumissmentioning

confidence: 99%

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

Guo¹,

Ya²,

Guo³

et al. 2019

Journal of Dairy Science

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Koumiss is notable for its nutritional functions, and microorganisms in koumiss determine its versatility. In this study, the bacterial and fungal community structures in traditional koumiss from Inner Mongolia, China, were investigated. Our results demonstrated that 6 bacterial phyla represented by 126 genera and 49 species and 3 fungal phyla represented by 59 genera and 57 species were detected in 11 samples of artisanal koumiss. Among them, Lactobacillus was the predominant genus of bacterium, and Kluyveromyces and Saccharomyces dominated at the fungal genus level. In addition, there were no differences in the bacterial and fungal richness and diversity of koumiss from 3 neighboring administrative divisions in Inner Mongolia, and the bacterial and fungal community structures (the varieties and relative abundance of bacterial and fungal genera and species) were clearly distinct in individual samples. This study provides a comprehensive understanding of the bacterial and fungal population profiles and the predominant genus and species, which would be beneficial for screening, isolation, and culture of potential probiotics to simulate traditional fermentation of koumiss for industrial and standardized production in the future.

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Section: Bacterial Community Profile Of Koumissmentioning

confidence: 99%

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

Guo¹,

Ya²,

Guo³

et al. 2019

Journal of Dairy Science

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“…Klebsiellas are common colonizers of human intestine. From human stools, klebsiellas have been isolated even from babies feeding from breast-milk (38). Notably the use of K variicola in agricultural crops to promote plant growth has been dismissed due to their pathogenic potential (39).…”

Section: Discussionmentioning

confidence: 99%

Nitrogen-fixing Klebsiella variicola in feces from herbivorous tortoises

Montes-Grajales

Jiménez

Rogel

et al. 2019

Preprint

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2 25 Abstract 26 Animals feeding on plants (herbivorous) may have nutritional deficiencies and 27 use bacterial nitrogen fixation in guts to compensate unbalanced diets with high carbon 28 and low nitrogen. Using the acetylene reduction assay we searched for nitrogen fixation 29 in the feces from several herbivorous animals in captivity. We detected acetylene 30 reduction in feces from two African spurred tortoises, Centrochelys sulcata and in feces 31 from six Gopherus berlandieri tortoises and isolated nitrogen-fixing klebsiellas from 32 them. Additionally, we performed a gut metagenomic study with Illumina sequencing 33 from a healthy Mexican G. berlandieri tortoise, and the nif genes identified in the feces 34 microbiome matched those from Klebsiella variicola. Fecal bacterial composition from 35 tortoises was similar to that reported from other reptilian guts. 36 3 37 Introduction 38 Nitrogen fixation is a unique biochemical process carried out by nitrogenases 39 encoded by nif genes, which are found in only a few prokaryotes (1). Nitrogen fixation 40 is energetically expensive and nitrogen-fixing bacteria are in many cases minor 41 components of the microbial community that nevertheless provide a valuable ecological 42 service (2). Nitrogen-fixing bacteria are called diazotrophs (3). 43 When associated with nitrogen-fixing bacteria, insects or plants may inhabit in 44 nitrogen poor conditions. Termites contain nitrogen-fixing bacteria in their guts that 45 allow them to grow in wood, similarly wood eating beetles contain nitrogen-fixing 46 bacteria (4). Nitrogen fixation by Klebsiella variicola occurs in the fungal garden of 47 ants (5). A novel betaproteobacterium capable of fixing nitrogen is a recently described 48 symbiont that is transmitted by eggs of carmine cochineals which feed on cacti as the 49 Gopherus berlandieri tortoise does (6). Cacti have high sugar content and are nitrogen 50 poor, conditions that would be favorable for nitrogen fixation in animals that use cacti 51 for food, such as the carmine cochineal or the G. berlandieri tortoise. 52 G. berlandieri, is distributed from North Mexico (states of Coahuila, Nuevo 53 Leon and Tamaulipas) to South-central Texas in United States (7). This species 54 generally maintains restricted mobility by living for prolonged times in the same 55 burrow (8) and its diet is mainly composed of grasses, weeds and cacti. On the other 56 hand, the African spurred tortoise, Centrochelys sulcata, which is also vegetarian, lives 57 in West Africa (9). 58 Metagenomic analyses have contributed to gain a better insight on taxonomic 59 composition and functions of the gut microbiota of various species, including non-60 model organisms, such as sea turtles (10). Gut microbiota may confer adaptability to 61 herbivorous tortoises such as G. berlandieri and C. sulcata naturally exposed to low 4 62 nitrogen-content diets. The aim of this research was to identify nitrogen-fixing species 63 in the gut microbiota of G. berlandieri and C. sulcata. In addition we present one G...

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“…The volatile compounds were determined, according to Rosales et al (2017) with some modifications. Briefly, 10 g of fermented skim milk by the mixed culture at 0, 24, and 72 h of fermentation were placed in headspace vials with 10 g of anhydrous sodium sulfate.…”

Section: Determination Of Volatile Compounds By Solid Phase Micro Extraction (Spme) and Gc-msmentioning

confidence: 99%

Metabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains for use in functional fermented dairy foods

Rosales-Bravo¹,

Vázquez-Martínez²,

Morales-Torres³

et al. 2021

Mexjbiotechnol

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The metabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains was assessed through the determination of the acidification profile and the production of amino acids and volatile compounds, during the fermentation of ultra-pasteurized skim milk. Two mixed cultures formed by [L. acidophilus + B. bifidum] and [L. acidophilus + B. animalis] stood out in the production of essential amino acids: His, Ile, Leu, Met, Thr, Trp and Val. As well as increased production of volatile compounds such as: acetoin, 2-heptanone, 2-nonanone, acetic acid, acid butanoic and hexanoic acid, in contrast to commercial fermented dairy products. Additionally, these bacterial mixed cultures were characterized by the production of distinctive volatile compounds: 1-heptanol, diisobutylcarninol, hemellitol, 1-dodecanol, acetone, 2-pentanone, 2-undecanone, ethyl acetate, benzaldehyde as well as valeric, acetyl valeric and isopropylpyruvic acids. Finally, the culture formed by [L. acidophilus + B. bifidum] presented a good acidification profile with a lactic acid production of 26.1 ± 0.1 g / L and pH 3.6 at the end of fermentation. This data suggests a great potential of these mixed cultures to improve the nutritional value and organoleptic characteristics of fermented dairy products, when added as starter or adjunct cultures in the fermentation process.

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Novel consortium ofKlebsiella variicolaandLactobacillusspecies enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles

Abstract: The identified consortium increases the functional potential of fermented dairy products.

Cited by 7 publications

References 66 publications

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

Nitrogen-fixing Klebsiella variicola in feces from herbivorous tortoises

Metabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains for use in functional fermented dairy foods

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