Relationship Between Sluggish Fermentations and the Antagonism of Yeast by Lactic Acid Bacteria

Huang, Yunlin; Edwards, Charles G.; Peterson, Jean C. Dodson; Haag, K. M.

doi:10.5344/ajev.1996.47.1.1

Cited by 49 publications

(3 citation statements)

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“…The type strain Apb. kunkeei YH-15, originally isolated and reported by Huang et al [ 95 ], was investigated for its beneficial properties as well. The authors reported on Apb.…”

Section: Fructobacilli As Beneficial Microbesmentioning

confidence: 99%

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Bee-Associated Beneficial Microbes—Importance for Bees and for Humans

Todorov,

Alves,

Bueno

et al. 2024

Insects

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Bees are one of the best-known and, at the same time, perhaps the most enigmatic insects on our planet, known for their organization and social structure, being essential for the pollination of agricultural crops and several other plants, playing an essential role in food production and the balance of ecosystems, being associated with the production of high-value-added inputs, and a unique universe in relation to bees’ microbiota. In this review, we summarize information regarding on different varieties of bees, with emphasis on their specificity related to microbial variations. Noteworthy are fructophilic bacteria, a lesser-known bacterial group, which use fructose fermentation as their main source of energy, with some strains being closely related to bees’ health status. The beneficial properties of fructophilic bacteria may be extendable to humans and other animals as probiotics. In addition, their biotechnological potential may ease the development of new-generation antimicrobials with applications in biopreservation. The concept of “One Health” brings together fundamental and applied research with the aim of clarifying that the connections between the different components of ecosystems must be considered part of a mega-structure, with bees being an iconic example in that the healthy functionality of their microbiota is directly and indirectly related to agricultural production, bee health, quality of bee products, and the functional prosperity for humans and other animals. In fact, good health of bees is clearly related to the stable functionality of ecosystems and indirectly relates to humans’ wellbeing, a concept of the “One Health”.

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“…The type strain Apb. kunkeei YH-15, originally isolated and reported by Huang et al [ 95 ], was investigated for its beneficial properties as well. The authors reported on Apb.…”

Section: Fructobacilli As Beneficial Microbesmentioning

confidence: 99%

“…The authors also suggested that, most probably, the origin of that strain of Apb. kunkeei needs to be associated with honeybees themselves, since while searching for some sugar sources, they transferred the strain to the grape [ 95 , 97 ]. Apb.…”

Section: Fructobacilli As Beneficial Microbesmentioning

confidence: 99%

Bee-Associated Beneficial Microbes—Importance for Bees and for Humans

Todorov,

Alves,

Bueno

et al. 2024

Insects

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“…Conversely, S. cerevisiae populations are seldom impacted by inoculated LAB. This is unsurprising given the MLF still takes place after alcoholic fermentations for many wines, but even when co-inoculation practices care used, there has been little impact demonstrated on S. cerevisiae populations [20,21].…”

Section: Figurementioning

confidence: 99%

Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae

Hamm,

Muñoz González

2023

New Advances in Saccharomyces

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While Saccharomyces cerevisiae is recognized as the yeast species that completes the process of alcoholic fermentation during winemaking, the use of starter cultures from other species has become popular in recent years. Non-saccharomyces yeast cultures are now widely used for their bio-protective effects and/or the contribution they make to a wine’s sensory profile. Conversely, starters of wine lactic acid bacteria are also commonly utilized around the same time as commercial Saccharomyces cerevisiae, as an alternative to encouraging adventitious strains to proliferate. This could be either for initiating malolactic fermentation during alcoholic fermentation, or more recently for biological protection of musts prior to the fermentation process. The interactions between S. cerevisiae and other species are documented in the following chapter. The areas examined in more details include requirements of nutrients compared to S. cerevisiae, whether complimentary of symbiotic. Active bioprotective agents such as killer factors, the role of cell-to-cell contact, and the resultant effects on final wine composition when co-fermenting with S. cerevisiae is also discussed.

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Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Cui

Zheng

et al. 2014

Eur Food Res Technol

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Relationship Between Sluggish Fermentations and the Antagonism of Yeast by Lactic Acid Bacteria

Cited by 49 publications

References 0 publications

Bee-Associated Beneficial Microbes—Importance for Bees and for Humans

Bee-Associated Beneficial Microbes—Importance for Bees and for Humans

Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

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