Article
Food Science & Technology
Maria Francesca Peruzy, Kurt Houf, Marie Joossens, Zhongjia Yu, Yolande Therese Rose Proroga, Nicoletta Murru
Summary: Routine evaluation of the slaughter process involves counting aerobic bacteria, Enterobacteriaceae, and Salmonella spp. on carcasses, with both destructive and non-destructive methods used. The study characterized the bacterial communities on different areas of pork carcasses from two slaughterhouses using both culture-based and culture-independent methods. Results show differences in microbial populations between slaughterhouses, suggesting that sampling from only one carcass area may be sufficient for hygienic evaluation of the slaughter process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Ling Ling, Liyan Jiang, Qirui Chen, Bo Zhao, Yueying Li, Xinhua Guo
Summary: A rapid and highly reproducible method for profiling oligosaccharides in beer using PAPAN reactive matrix and MALDI-TOF MS was reported. Through optimization of sample dilution factor and cationization agents, successful identification of maltodextrin distributions in different brands of beers was achieved, showing potentials for analysis of oligosaccharides in other foods.
Article
Microbiology
Botond Bendeguz Suranyi, Benjamin Zwirzitz, Csilla Mohacsi-Farkas, Tekla Engelhardt, Konrad J. Domig
Summary: In order to enhance agricultural productivity and feed the growing population, irrigation is crucial. However, the use of poorly characterized water sources increases the prevalence of foodborne diseases. Therefore, analyzing microorganisms in irrigation water can help prevent such cases.
Article
Food Science & Technology
Zhongjia Yu, Marie Joossens, Pieter -Jan Kerkhof, Kurt Houf
Summary: Freezing broiler carcasses can delay spoilage and hinder the growth of food pathogens, but may not be an effective safety hurdle against bacterial contamination. The study found that freezing did not significantly affect the levels of aerobic bacteria on carcasses, and short freezing periods did not result in differences in bacterial loads compared to longer freezing periods. Industrial frozen carcasses showed no presence of Salmonella and Campylobacter, while fresh carcasses had detectable levels both before and after freezing.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jaana Huotari, Irina Tsitko, Kaisu Honkapaa, Hanna-Leena Alakomi
Summary: There is growing interest in using whole Baltic herring for food consumption and this study explored the suitability of ungutted herring for this purpose. The microbiological quality of commercially fished whole and gutted herring was analyzed, and it was found that the bacterial diversity was good and the microbiological quality was acceptable in all the analyzed fish batches.
Article
Biotechnology & Applied Microbiology
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: Hop-derived volatile organic compounds (VOCs) and their transformation products have a significant impact on the flavor and aroma of beer. This study investigated the biotransformation of geraniol, a key hop monoterpene alcohol, by different yeast species and strains during fermentation. The evolution of geraniol and its transformation products were monitored throughout fermentation using SPME-GC/MS and PTR-ToF-MS. Different yeast strains showed variations in the concentration and formation behavior of the transformation products. This research provides insights into the biotransformation of hop terpenes by yeast and its implications for beer aroma optimization.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Samart Dorn-In, Sirkka Mang, Karin Schwaiger
Summary: This study investigated cold-tolerant Clostridium spp. strains isolated from various samples, identifying them into different groups based on genetic and biochemical characteristics. Spiked beef samples showed changes in odor after storage, while maintaining similar color and meat quality compared to the control group.
Article
Agriculture, Multidisciplinary
Igor Moreira, Jessica Costa, Leonardo Vilela, Nelson Lima, Cledir Santos, Rosane Schwan
Summary: This study evaluated the impact of different starter cultures on the fermentation of different cocoa hybrids, showing that co-culturing S. cerevisiae and P. kluyveri can lead to the production of sweeter and more preferred chocolates. Analysis of volatile organic compounds (VOCs) and protein profiles during fermentation revealed significant changes, indicating the influence of microbial cultures on chocolate sensory characteristics. Further research is needed to understand the dynamics of protein degradation during inoculated fermentations.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Eiseul Kim, Ji-Eun Won, Seung-Min Yang, Hyun-Jae Kim, Hae-Yeong Kim
Summary: This study investigated the diversity and dynamics of lactic acid bacteria in gajami-sikhae fermented at different temperatures. The results showed that L. sakei was dominant at low temperatures, while L. plantarum and L. brevis replaced it at higher temperatures. The findings suggest that low temperatures are optimal for gajami-sikhae fermentation.
Article
Microbiology
Luna Girolamini, Maria Rosaria Pascale, Marta Mazzotta, Simona Spiteri, Federica Marino, Silvano Salaris, Antonella Grottola, Massimiliano Orsini, Sandra Cristino
Summary: Legionella surveillance is crucial for preventing infection risks and studying the ecology of isolates, but difficulties in isolation may lead to underestimation of human infection. The discovery of a new Legionella species highlights the importance of paying attention to characteristics of isolates less associated with the Legionella genus during culture techniques.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Microbiology
Daniele Maubon, Cecile Garnaud, Lala Soavina Ramarozatovo, Rapelanoro Rabenja Fahafahantsoa, Muriel Cornet, Tahinamandranto Rasamoelina
Summary: Chromoblastomycosis and sporotrichosis, as neglected tropical diseases, have laboratory diagnosis methods that require expertise and have limitations in sensitivity and specificity. However, the application of molecular methods such as MALDI-TOF MS, PCR, and sequencing can greatly improve the speed and accuracy of diagnosis, providing user-friendly point-of-care tests for basic healthcare settings and field consultations.
Review
Microbiology
Fernando Sanchez-Juanes, Noelia Calvo Sanchez, Moncef Belhassen Garcia, Carmen Vieira Lista, Raul Manzano Roman, Rufino Alamo Sanz, Antonio Muro Alvarez, Juan Luis Munoz Bellido
Summary: Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a simple, fast, and specific method used for bacterial identification, and has also been shown to be useful for identifying certain parasites and arthropod vectors. Fast, simple, and reliable methods for identifying arthropod vectors are crucial for controlling diseases transmitted by these vectors.
Article
Microbiology
Mari Tohya, Kanae Teramoto, Shin Watanabe, Tomomi Hishinuma, Masahito Shimojima, Miho Ogawa, Tatsuya Tada, Yoko Tabe, Teruo Kirikae
Summary: The study compared different methods to identify Pseudomonas species and found that many of the clinical isolates, initially identified as P. putida or P. fluorescens, were misidentified. Whole-genome sequencing (WGS) and MALDI-TOF MS analysis revealed that these isolates actually belonged to different Pseudomonas species, including 9 novel species. The study suggests that WGS is the optimal method for Pseudomonas species identification, and MALDI-TOF MS has the potential to complement WGS.
MICROBIOLOGY SPECTRUM
(2022)
Article
Food Science & Technology
Zaina Kadri, Freek Spitaels, Margo Cnockaert, Mohamed Amar, Marie Joossens, Peter Vandamme
Summary: The study analyzed the bacterial composition in four raw camel milk samples, revealing the presence of established and novel dairy lactic acid bacteria, as well as bacteria indicating poor hygiene conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained provide an interesting resource for starter culture selection.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Mary Cruz Torrico, Anna Fernandez-Arevalo, Cristina Ballart, Marco Solano, Ernesto Rojas, Alba Abras, Fabiola Gonzales, Albert Arnau, Silvia Tebar, Teresa Llovet, Daniel Lozano, Eva Ariza-Vioque, Joaquim Gascon, Albert Picado, Faustino Torrico, Carmen Munoz, Montserrat Gallego
Summary: The objective of the study was to evaluate the usefulness of MALDI-TOF MS for the characterization of Leishmania species in Bolivia. All of the isolates could be identified, and no misidentifications were observed at the complex level. MALDI-TOF MS can be used as an alternative to molecular techniques for the identification of Leishmania spp., and its simplicity and cost-effectiveness make it a valuable tool in improving patient management and control of tegumentary leishmaniasis in Bolivia.
MICROBIOLOGY SPECTRUM
(2023)
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Luc De Vuyst
Summary: The application of starter culture mixture in cocoa fermentation plays a crucial role in improving the quality and flavor of chocolate products, making it essential to select appropriate strains for the process.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Bram Danneels, Monique Blignaut, Guillaume Marti, Simon Sieber, Peter Vandamme, Marion Meyer, Aurelien Carlier
Summary: The symbiotic relationships between plants of the Rubiaceae and Primulaceae families and Burkholderia bacteria are unique and intimate. This study assembled and analyzed 17 new endophyte genomes, revealing that all endophytes, despite their taxonomic diversity, contained gene clusters linked to the production of specialized metabolites. Acquisition of secondary metabolite gene clusters through horizontal gene transfer is proposed to be a prerequisite for the evolution of a stable association between these endophytes and their hosts.
ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Louise Vermote, Jonas De Roos, Margo Cnockaert, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Summary: Belgian lambic beers are produced using traditional craftsmanship, relying on wooden barrels for spontaneous fermentation and maturation. These barrels play a crucial role in establishing a stable microbial ecosystem, minimizing batch-to-batch variations, and preventing flavor deviations. They provide an inoculation source of necessary microorganisms and a microaerobic environment for successful lambic beer production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Juan Guzman, Miyoung Won, Anja Poehlein, Atena Sadat Sombolestani, Daniela Mayorga-Ch, David Laureys, Jessika De Clippeleer, Peter Kaempfer, Rolf Daniel, Andreas Vilcinskas, Peter Vandamme, Soon- Wo Kwon
Summary: In this study, two strains of bacteria were isolated from wasps in Germany and Korea. Molecular and phenotypic analysis showed that these strains are closely related to known species but also have distinct characteristics. Therefore, it is proposed to name these strains Aristophania vespae.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Peter Vandamme, Charlotte Peeters, Amanda Hettiarachchi, Margo Cnockaert, Aurelien Carlier
Summary: Strain LMG 31809 T was isolated from a top soil sample in Belgium and classified as a rare biosphere bacterium that occurs at low abundances in multiple soil and water ecosystems. It represents a new species within a new genus, Govania unica gen. nov., sp. nov, belonging to the class Alphaproteobacteria. The strain is strictly aerobic and uses organic acids and possibly aromatic compounds as growth substrates. Its whole-genome sequence has a size of 3.21 Mbp with a G + C content of 58.99 mol%.
SYSTEMATIC AND APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Hannes Decadt, Stefan Weckx, Luc De Vuyst
Summary: This study evaluated the impact of three different starter culture mixtures on the organoleptic properties of Gouda cheeses. Analysis of 23 batches of cheeses at different ripening times revealed that different starter cultures led to variations in key metabolite concentrations and the relative abundance of non-starter lactic acid bacteria. Leuconostoc pseudomesenteroides played a minor role in aroma formation but had a major impact on the growth of non-starter lactic acid bacteria. The relative abundance of Tetragenococcus halophilus (high) and Loigolactobacillus rennini (low) increased from the rind to the core with ripening time, suggesting that a well-chosen T. halophilus strain could be used as an adjunct culture for Gouda cheese production.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Nanzhen Qiao, Julia Bechtner, Margo Cnockaert, Eliza Depoorter, Christian Diaz-Munoz, Peter Vandamme, Luc De Vuyst, Michael G. Ganzle
Summary: This study characterized the genus Periweissella through phylogenetic analysis and genomic analysis, revealing its evolutionary relationship with closely related genera Weissella and Furfurilactobacillus. The study also determined the genetic and physiological traits of the genus. Results showed that Periweissella is the link between rod-shaped heterofermentative lactobacilli and the coccoid Leuconostoc clade, and it is the only heterofermentative genus in the Lactobacillaceae that comprises predominantly motile strains.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Ecology
Amanda Hettiarachchi, Margo Cnockaert, Marie Joossens, Antoine Gekiere, Ivan Meeus, Nicolas J. Vereecken, Denis Michez, Guy Smagghe, Peter Vandamme
Summary: We characterized the microbial communities in different parts of four wild solitary bee species and found that the dominant bacteria were endosymbionts such as Wolbachia and Spiroplasma. Other bacterial and yeast genera were associated with environmental sources. The bacterial communities varied between bee species, gut compartments, and ovaries, suggesting a selective process influenced by floral and host traits. Many of the gut symbionts identified in this study exhibited metabolic versatility.
Article
Biotechnology & Applied Microbiology
Atena Sadat Sombolestani, Dries Bongaerts, Eliza Depoorter, Ilse Cleenwerck, Anneleen D. Wieme, Scott J. Britton, Stefan Weckx, Luc De Vuyst, Peter Vandamme
Summary: Polyphasic taxonomic and comparative genomic analyses revealed a novel species among acetic acid bacteria, named Brytella acorum gen. nov., sp. nov., represented by lambic beer isolates including strain LMG 32668T and the kombucha isolate LMG 32879. This species has Acidomonas methanolica as its closest phylogenomic neighbor and possesses metabolic characteristics typical of acetic acid bacteria. The absence of glycolysis pathway and the presence of both aerobic respiration and oxidative fermentation for energy metabolism are notable features. Antibiotic resistance genes and virulence factors are absent.
SYSTEMATIC AND APPLIED MICROBIOLOGY
(2023)
Article
Plant Sciences
Ramon de Koning, Gertjan E. Wils, Raphael Kiekens, Luc De Vuyst, Geert Angenon
Summary: Due to climate change, farmers will face more extreme weather conditions and hence will need crops that are better adapted to these challenges. This study presents new insights into the role of raffinose family oligosaccharides (RFOs) as a resilience mechanism against environmental stress in common bean, particularly focusing on galactinol and RFOs in common beans exposed to drought and salt stress conditions.
Article
Biology
Luc Cornet, Benoit Durieu, Frederik Baert, Elizabet D'hooge, David Colignon, Loic Meunier, Valerian Lupo, Ilse Cleenwerck, Heide-Marie Daniel, Leen Rigouts, Damien Sirjacobs, Stephane Declerck, Peter Vandamme, Annick Wilmotte, Denis Baurain, Pierre Becker
Summary: A bioinformatics toolbox called GEN-ERA has been developed by the Belgian Coordinated Collections of Microorganisms. It allows researchers to perform robust phylogenomic analyses on bacteria and small eukaryotes without specific training in bioinformatics. The toolbox provides workflows for genome downloading, quality assessment, contamination estimation, tree reconstruction, average nucleotide identity comparisons, and metabolic modeling. It has been tested on various microorganisms and used in a case study on Gloeobacterales for microbial taxonomy.
Article
Microbiology
Juliana Botero, Atena Sadat Sombolestani, Margo Cnockaert, Charlotte Peeters, Wim Borremans, Luc De Vuyst, Nicolas J. Vereecken, Denis Michez, Guy Smagghe, German Bonilla-Rosso, Philipp Engel, Peter Vandamme
Summary: This study provides insights into the diversity and function of Commensalibacter bacteria in various insect species. Through analysis of their whole-genome sequences, it was found that Commensalibacter strains can be classified into four species, which share similar genetic pathways for central metabolism. However, there are differences in genome size, G+C content, amino acid metabolism, and carbohydrate-utilizing enzymes among these species. Notably, the study on the Western honey bee symbiont, C. melissae, revealed its unique characteristics such as reduced genome size and a large number of species-specific gene clusters.
Article
Environmental Sciences
Leon Marshall, Nicolas Leclercq, Timothy Weekers, Insafe El Abdouni, Luisa G. Carvalheiro, Michael Kuhlmann, Denis Michez, Pierre Rasmont, Stuart P. M. Roberts, Guy Smagghe, Peter Vandamme, Thomas Wood, Nicolas J. Vereecken
Summary: Visitation by wild bee species is essential for apple production, but they are vulnerable to climate change. We modeled the distribution range shifts of key apple-pollinating bee species under different climate change scenarios and found that overall contractions in range are limited. However, under the worst-case scenario, some countries such as France and Italy may experience significant loss in bee populations and potential pollination services. Climate change is not the only threat to apple pollination, and future deficits will also depend on orchard management and ecological infrastructure.
GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS
(2023)