Screening of representative cider yeasts and bacteria for volatile phenol-production ability

Buron, Nicolas; Coton, Monika; Desmarais, Cécile; Ledauphin, Jérôme; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel

doi:10.1016/j.fm.2011.05.001

Cited by 27 publications

(22 citation statements)

References 38 publications

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“…The Asturian ciders presented higher levels of 4‐EP and lower of 4‐EC than French ones. In any case, the high contents of both 4‐EP and 4‐EC in ciders is related to the metabolism of lactobacilli, in particular, some strains of Lactobacillus paracollinoides , which are able to synthesize those components from hydroxycinnamic acids (Buron and others ).…”

Section: Resultsmentioning

confidence: 99%

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Antón

Valles

Hevia

et al. 2013

Journal of Food Science

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Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.

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Section: Resultsmentioning

confidence: 99%

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Antón

Valles

Hevia

et al. 2013

Journal of Food Science

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“…Yet, due to their sporadic presence and low abundances, they are not likely to play a key role during fermentation. More interestingly, two dominant yeast species identified in this studied, namely Dekkera anomala and D. bruxellensis, are considered in other fermented beverages such as wine, cider and beer to be spoilage microorganisms as they can produce substantial quantities of volatile phenols inducing distinct animal and leather-like off-odours and flavours in the final product (Heresztyn 1986a,b;Oelofse, Lonvaud-Funel and Du Toit 2009;Buron et al 2011Buron et al , 2014Smith and Divol 2016). On the other hand, in lambic beers, D. bruxellensis was suggested to potentially play a positive role in flavour development (DeKeersmaecher 1996) probably providing a very typical and characteristic taste to this type of beer.…”

Section: Discussionmentioning

confidence: 99%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

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212

149

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Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.

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“…Nevertheless, its status as a wine and cider associated lactic acid bacterium has yielded some insight into the metabolism of the species. L. mali is a malolactic bacterium [51] capable of producing volatile phenols [52], [53] and biogenic amines [54], [55] which influence the organoleptic properties and the safety of fermented alcoholic beverages. L. mali strains are also known to produce exopolysaccharide [56] and menaquinones [46], [57] suggesting that some L. mali strains may be suitable for industrial applications.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Pro-Inflammatory Flagellin Proteins Produced by Lactobacillus ruminis and Related Motile Lactobacilli

et al. 2012

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Lactobacillus ruminis is one of at least twelve motile but poorly characterized species found in the genus Lactobacillus . Of these, only L. ruminis has been isolated from mammals, and this species may be considered as an autochthonous member of the gastrointestinal microbiota of humans, pigs and cows. Nine L. ruminis strains were investigated here to elucidate the biochemistry and genetics of Lactobacillus motility. Six strains isolated from humans were non-motile while three bovine isolates were motile. A complete set of flagellum biogenesis genes was annotated in the sequenced genomes of two strains, ATCC25644 (human isolate) and ATCC27782 (bovine isolate), but only the latter strain produced flagella. Comparison of the L. ruminis and L. mali DSM20444 T motility loci showed that their genetic content and gene-order were broadly similar, although the L. mali motility locus was interrupted by an 11.8 Kb region encoding rhamnose utilization genes that is absent from the L. ruminis motility locus. Phylogenetic analysis of 39 motile bacteria indicated that Lactobacillus motility genes were most closely related to those of motile carnobacteria and enterococci. Transcriptome analysis revealed that motility genes were transcribed at a significantly higher level in motile L. ruminis ATCC27782 than in non-motile ATCC25644. Flagellin proteins were isolated from L. ruminis ATCC27782 and from three other Lactobacillus species, while recombinant flagellin of aflagellate L. ruminis ATCC25644 was expressed and purified from E. coli . These native and recombinant Lactobacillus flagellins, and also flagellate L. ruminis cells, triggered interleukin-8 production in cultured human intestinal epithelial cells in a manner suppressed by short interfering RNA directed against Toll-Like Receptor 5. This study provides genetic, transcriptomic, phylogenetic and immunological insights into the trait of flagellum-mediated motility in the lactobacilli.

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Screening of representative cider yeasts and bacteria for volatile phenol-production ability

Cited by 27 publications

References 38 publications

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Characterization of Pro-Inflammatory Flagellin Proteins Produced by Lactobacillus ruminis and Related Motile Lactobacilli

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