Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

Felšöciová, Soňa; Kowalczewski, Przemysław Łukasz; Krajčovič, Tomáš; Dráb, Štefan; Kačániová, Miroslava

doi:10.3390/agronomy10091301

Cited by 4 publications

(1 citation statement)

References 26 publications

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“…Various lactic acid bacteria, acetic acid bacteria and few Enterobacter species were detected. Of concern was the presence of different genera of the enteric bacteria, though occurring only during the early stages of fermentation, since the species such as E. cloacae and Raoultella omithinolytica do not survive in acidic and alcoholic environments that result due to active fermentative metabolism [35][36][37]. The presence of these microorganisms could be an indication of contamination of the wine during harvesting, handling and processing of the marula fruits.…”

Section: Discussionmentioning

confidence: 99%

Microbial Diversity of Marula Wine during Spontaneous Fermentation

Maluleke,

Lekganyane,

Moganedi

2023

Fermentation

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Marula wine is produced from ripe fruits of the Sclerocarya birrea subspecies caffra tree through spontaneous fermentation. A few culture-based studies have shown that the fermentation is largely driven by yeasts, although, in the early stages, some lactic acid bacteria (LAB) and acetic acid bacteria may be detected. Some of the microbes may produce undesirable metabolites that lead to the spoilage and short shelf life of the wine. However, there is generally limited information on the microbial composition and its contribution to the chemical characteristics of the resultant marula wine. The aim of this study was to characterise the microbial population of marula wine from different localities in the Limpopo province, South Africa. MALDI-TOF and amplicon sequencing technique were used to identify microbial strains and to determine their diversity and changes in the different stages of fermentation. The phylogenetic relationships of LAB and S. cerevisiae were analysed using multilocus sequence typing. Bacterial species that were common in the different marula wines included Gluconobacter oxydans, Lactiplantibacillus plantarum, Levilactobacillus brevis, Lacitilactobacillus nagelii, Lentilactobacillus kefiri and Lentilactobacillus parabuchneri, and the yeasts were Hanseniaspora guiliermondii, Saccharomyces cerevisiae, Rhodotorula mucilaginosa and Pichia kudriavzevii. The MLST data indicated common microbiota from different marula wines with low intraspecific diversity, suggesting that the LAB and S. cerevisiae strains that are mainly responsible for the spontaneous fermentation of marula wine are similar irrespective of the geographical differences and production preferences.

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Section: Discussionmentioning

confidence: 99%

Microbial Diversity of Marula Wine during Spontaneous Fermentation

Maluleke,

Lekganyane,

Moganedi

2023

Fermentation

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Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels

Gnonlonfoun

Fotin

Risler

et al. 2022

Journal of the American Society of Brewing Chemists

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Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation

Sooresh

Willing

Bourrie

2023

Foods

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Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to understand the underlying mechanism of microbial community assembly and how this correlates with changes observed in microbial succession, composition, interaction, and metabolite production. Spontaneous food and beverage fermentations are home to autochthonous bacteria and fungi that are naturally inoculated from raw materials, environment, and equipment. This review discusses the factors that play an important role in microbial community assembly, particularly focusing on commonly reported yeasts and bacteria isolated from spontaneously fermenting food and beverages, and how this affects the fermentation dynamics. A wide range of studies have been conducted in spontaneously fermented foods that highlight some of the mechanisms that are involved in microbial interactions, niche adaptation, and lifestyle of these microorganisms. Moreover, we will also highlight how controlled culture experiments provide greater insight into understanding microbial interactions, a modest attempt in decoding the complexity of spontaneous fermentations. Further research using specific in vitro microbial models to understand the role of core microbiota are needed to fill the knowledge gap that currently exists in understanding how the phenotypic and genotypic expression of these microorganisms aid in their successful adaptation and shape fermentation outcomes. Furthermore, there is still a vast opportunity to understand strain level implications on community assembly. Translating these findings will also help in improving other fermentation systems to help gain more control over the fermentation process and maintain consistent and superior product quality.

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Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

Cited by 4 publications

References 26 publications

Microbial Diversity of Marula Wine during Spontaneous Fermentation

Microbial Diversity of Marula Wine during Spontaneous Fermentation

Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels

Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation

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