Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production

Dysvik, Anna; Rosa, Sabina Leanti La; Buffetto, Fanny; Liland, Kristian Hovde; Myhrer, Kristine S.; Rukke, Elling‐Olav; Wicklund, Trude; Westereng, Bjørge

doi:10.1021/acs.jafc.9b05459

Cited by 20 publications

(16 citation statements)

References 58 publications

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“…Acetylated (arabino)glucuronoxylan (AcAGX) was produced in house from birch ( Betula pubescens ) chips(76). A simplified (lower DP range and deacetylated) version of this substrate, named GH10-AGX was produced by treating the AcAGX with sodium hydroxide to remove all acetylations followed by subsequent treatment with the commercial xylanase Shearzyme (Novozymes, Denmark).…”

Section: Methodsmentioning

confidence: 99%

A technical pipeline for screening microbial communities as a function of substrate specificity through single cell fluorescent imaging

Lagos

Rosa

et al. 2021

Preprint

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The study of specific glycan uptake and metabolism has been shown to be an effective tool in aiding with the continued unravelling of the complexities in the human gut microbiome. To this aim fluorescent labelling of glycans may provide a powerful route towards target. In this study, we successfully used the fluorescent label 2-aminobenzamide (2-AB), most commonly employed for enhancing the detection of protein anchored glycans, to monitor and study microbial degradation of labelled glycans. Both single strain and co-cultured fermentations of microbes from the common human-gut derived Bacteroides genus, were able to grow when supplemented with 2-AB labelled glycans of different monosaccharide composition, degrees of acetylation and polymerization. Utilizing a multifaceted approach that combines chromatography, mass spectrometry, microscopy and flow cytometry techniques, it was possible to comprehensively track the metabolism of the labelled glycans in both supernatants and at a single cell level. We envisage this combination of complimentary techniques will help further the understanding of substrate specificity and the role it plays within microbial communities.

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Section: Methodsmentioning

confidence: 99%

A technical pipeline for screening microbial communities as a function of substrate specificity through single cell fluorescent imaging

Lagos

Rosa

et al. 2021

Preprint

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“…Alpha-Mannan from Saccharomyces cerevisiae was purchased from Sigma. Acetylated arabinoglucuronoxylan was produced in-house following a protocol described in [ 19 ]. Glycan stocks (10 mg/mL) were prepared using purified H 2 O and sterilized by filtration using a 0.22-μm syringe filter (Sarstedt AG & Co, Nümbrecht, Germany).…”

Section: Methodsmentioning

confidence: 99%

Isolation and Characterization of Extracellular Vesicles Secreted In Vitro by Porcine Microbiota

et al. 2020

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The secretion of extracellular vesicles, EVs, is a common process in both prokaryotic and eukaryotic cells for intercellular communication, survival, and pathogenesis. Previous studies have illustrated the presence of EVs in supernatants from pure cultures of bacteria, including Gram-positive and Gram-negative glycan-degrading gut commensals. However, the isolation and characterization of EVs secreted by a complex microbial community have not been clearly reported. In a recent paper, we showed that wood-derived, complex β-mannan, which shares a structural similarity with conventional dietary fibers, can be used to modulate the porcine gut microbiota composition and activity. In this paper, we investigated the production, size, composition, and proteome of EVs secreted by pig fecal microbiota after 24 h enrichment on complex β-mannan. Using transmission electron microscopy and nanoparticle tracking analysis, we identified EVs with an average size of 165 nm. We utilized mass spectrometry-based metaproteomic profiling of EV proteins against a database of 355 metagenome-assembled genomes (MAGs) from the porcine colon and thereby identified 303 proteins. For EVs isolated from the culture grown on β-mannan, most proteins mapped to two MAGs, MAG53 and MAG272, belonging to the orders Clostridiales and Bacilli, respectively. Furthermore, the MAG with the third-most-detected protein was MAG 343, belonging to the order Enterobacteriales. The most abundant proteins detected in the β-mannan EVs proteome were involved in translation, energy production, amino acid, and carbohydrate transport, as well as metabolism. Overall, this proof-of-concept study demonstrates the successful isolation of EVs released from a complex microbial community; furthermore, the protein content of the EVs reflects the response of specific microbes to the available carbohydrate source.

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“…Ciosek et al (2020) showed that pitching sequence plays a crucial role in sour beer production; lactic acid yield in appropriate concentrations (~ 6 g/L) and a reduction in pH (< 3.6) were achieved by inoculating LAB prior to yeast inoculation, whereas the reverse inoculating pattern resulted in relatively low lactic acid levels. Dysvik et al (2020a) showed that xylooligosaccharides (XOS) from birch-wood can potentially be used as a substrate for secondary LAB (L. brevis) fermentation in sour beer production. After 28 days of secondary fermentation, final concentrations of lactic and acetic acid were 1800 and 1200 mg/L, respectively; pH was decreased from 4.1 to 3.6.…”

Section: Novel Approaches To Sour Beer Productionmentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production

Cited by 20 publications

References 58 publications

A technical pipeline for screening microbial communities as a function of substrate specificity through single cell fluorescent imaging

A technical pipeline for screening microbial communities as a function of substrate specificity through single cell fluorescent imaging

Isolation and Characterization of Extracellular Vesicles Secreted In Vitro by Porcine Microbiota

Recent innovations in the production of selected specialty (non-traditional) beers

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