Article
Biotechnology & Applied Microbiology
Renan Eugenio Araujo Piraine, Fabio Pereira Leivas Leite, Matthew L. Bochman
Summary: This study used deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. They identified various bacteria and fungi, with common species including Lactobacillus acetotolerans and Saccharomyces cerevisiae. The findings provide valuable information for understanding the sour beer fermentation process and brewing techniques.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Nicola Francesca, Antonino Pirrone, Ignazio Gugino, Rosario Prestianni, Vincenzo Naselli, Luca Settanni, Aldo Todaro, Raffaele Guzzon, Antonella Maggio, Antonella Porrello, Maurizio Bruno, Vittorio Farina, Roberta Passafiume, Antonio Alfonzo, Giancarlo Moschetti, Raimondo Gaglio
Summary: The interest in generating beers brewed with fruits has been increasing. In this study, two yeast species (Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113) isolated from manna were used as starter cultures to improve the sensory profile of loquat beer. The results showed that sour fruit beers produced with L. thermotolerans MNF105 were more balanced and had lower lactic acid production compared to the control. Furthermore, the yeast species S. cerevisiae MN113 showed great technological properties and improved aroma perception in the experimental trials.
Article
Biotechnology & Applied Microbiology
Evelyn Maluleke, Maleho Annastasia Lekganyane, Kgabo L. Maureen Moganedi
Summary: This study characterized the microbial population of marula wines from different regions in South Africa. It was found that the LAB and S. cerevisiae strains responsible for the spontaneous fermentation of marula wine are similar regardless of geographical differences and production preferences.
FERMENTATION-BASEL
(2023)
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco
Summary: Consumers' increasing interest in sparkling wine has positively affected the global market demand. Selecting suitable yeast strains for microbial starter cultures is crucial for improving the quality and safety of sparkling wine. Managing microbial resources is of great importance to the wine industry.
FERMENTATION-BASEL
(2022)
Article
Multidisciplinary Sciences
Diganta Narzary, Nitesh Boro, Ashis Borah, Takashi Okubo, Hideto Takami
Summary: The study reveals the complex microbial community structure and metabolic functions of emao using shotgun whole-metagenome sequencing technology; eukaryotic microorganisms dominate over prokaryotes in emao, holding a significant position in microbial abundance.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Sandra Bolanos-Nunez, Jorge A. Santiago-Urbina, Jean-Pierre Guyot, Gloria Diaz-Ruiz, Carmen Wacher
Summary: This study investigated the microbial ecology of Pozol, a Mexican beverage, and found that interactions between different bacteria in mixed cultures can affect fermentation parameters. Compared to pure cultures, co-fermentation of two strains can increase lactic acid production and growth rate.
Article
Food Science & Technology
Arao Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayna Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima
Summary: This study evaluated the effects of four different Saccharomyces cerevisiae strains on the characteristics of American Pale Ale craft beer. The type of yeast strain used significantly impacted the ethanol content, antioxidant capacity, and organic acid profile of the beer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Chiara Nasuti, Jennifer Ruffini, Laura Sola, Mario Di Bacco, Stefano Raimondi, Francesco Candeliere, Lisa Solieri
Summary: Craft beer is driving the search for novel ale yeast cultures, and the aging of sour beer in wooden barrels is found to be a source of suitable craft ale yeast candidates. During the aging process, different biotypes of yeast dominate the mycobiota, including Saccharomyces cerevisiae, Pichia membranifaciens, Brettanomyces bruxellensis, Brettanomyces anomalus, and S. cerevisiae x S. uvarum hybrids. The identified strains have relevant brewing properties and produce volatile organic compounds (VOCs), such as phenylethyl alcohol, that contribute to unique sensorial attributes in craft beer.
Article
Chemistry, Applied
Cemile Yilmaz, Senel Ecem Berk, Vural Gokmen
Summary: The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Yeasts were more affected by osmotic, temperature, and alcohol stresses. Both yeast strains increased the formation of kynurenic acid, tryptophan ethyl ester, tryptophol, and gamma-aminobutyric acid under osmotic stress conditions. The results may enable the development of new strategies for designing novel foods with a desired composition of bioactive amino acid derivatives.
Article
Agriculture, Dairy & Animal Science
Megan McCoun, Adeoye Oyebade, Zaira M. Estrada-Reyes, Andres A. Pech-Cervantes, Ibukun M. Ogunade
Summary: The two DFM products altered the concentrations of short-chain fatty acids in beef steers' rumen, with one product reducing metabolites related to fatty acid peroxidation and amino acid degradation. The dietary supplementation with either PROB or SYNB modified the ruminal fermentation pattern and reduced the concentrations of certain metabolic products.
Article
Biotechnology & Applied Microbiology
Vinicio Moya Almeida, Belen Diezma Iglesias, Eva Cristina Correa Hernando
Summary: The study developed a mathematical model based on Gompertz equations and ANNs to predict the concentration of solvent compounds produced by yeasts at different temperatures, demonstrating that temperature control can enhance the quality of beers.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Sneh Punia Bangar, William Scott Whiteside, Arashdeep Singh, Fatih Ozogul, Antima Gupta, Suresh Kumar Gahlawat
Summary: This review summarizes the effects of sour starches on the physicochemical properties of starch, and discusses their potential applications in the food industry. The study found that sour starches have improved swelling, solubility, thermal stability, and resistance to hydrolysis compared to native starches. Fermentation process also increases the gelling potential and delays the aging of sour starches.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Marianna De Gioia, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso
Summary: The topic of microbial interactions in winemaking is highly relevant as it affects microbial biodiversity and wine quality. This study examined the interactions between different microorganisms, specifically yeasts and lactic acid bacteria, which are representative of the microbial consortium in must/wine. Plate assays using culture medium, grape juice, and wine agar were used to screen these interactions. Antagonistic interactions were observed between yeast-yeast, yeast-bacteria, bacteria-yeast, and bacteria-bacteria. The inhibitory activity was most frequently observed in culture medium, followed by grape juice and wine. This study provides new insights into the interactions between non-Saccharomyces yeasts and malolactic bacteria and highlights the importance of managing fermentation processes, developing distinctive aromas, controlling spoilage yeasts, and selecting tailored mixed starter cultures. The plate assay method offers a fast, cost-effective, and suitable approach for selecting mixed starter cultures by excluding negative interactions among Saccharomyces spp., non-Saccharomyces yeasts, and malolactic bacteria during trials in regional spontaneous fermentations.
APPLIED SCIENCES-BASEL
(2022)
Review
Microbiology
Arne Bouchez, Luc De Vuyst
Summary: Beer is produced through a multistep brewing process, where certain bacteria can have different effects during fermentation and maturation. While bacteria can cause spoilage, they can also contribute to the desirable acidic flavors in certain sour beers.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Lauranne Rochefort, Olivier Caille, Laurence Van Nedervelde
Summary: Lactic acid bacteria play a crucial role in the souring process of acidic beers and their impact on fermentation process and physicochemical properties was evaluated. Sequential pitching of souring bacteria and yeast contributed to efficient fermentation and alteration in color and bitterness.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Multidisciplinary Sciences
Leszek Michalak, Sabina Leanti La Rosa, Shaun Leivers, Lars Jordhoy Lindstad, Asmund Kjendseth Rohr, Finn Lillelund Aachmann, Bjorge Westereng
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2020)
Review
Environmental Sciences
Lauren S. McKee, Sabina Leanti La Rosa, Bjorge Westereng, Vincent G. Eijsink, Phillip B. Pope, Johan Larsbrink
Summary: The Bacteroidetes phylum is known for its ability to degrade complex carbohydrates, especially in the human gut microbiome. They use PULs and T9SS to rapidly degrade polysaccharides and gain competitive advantages through enzyme secretion and gliding motility.
ENVIRONMENTAL MICROBIOLOGY REPORTS
(2021)
Article
Microbiology
Lars J. Lindstad, Galiana Lo, Shaun Leivers, Zijia Lu, Leszek Michalak, Gabriel V. Pereira, Asmund K. Rohr, Eric C. Martens, Lauren S. McKee, Petra Louis, Sylvia H. Duncan, Bjorge Westereng, Phillip B. Pope, Sabina Leanti La Rosa
Summary: The study demonstrates that the dominant butyrate producer Faecalibacterium prausnitzii in the human gut is able to acquire and degrade various beta-mannooligosaccharides, contributing to a more comprehensive understanding of beta-mannan metabolism and the cross-feeding interactions between beneficial microbes in the human gut. The findings highlight the importance of microbial metabolism of beta-mannans/beta-MOS as a common dietary component, offering potential insights for developing dietary formulations that may boost this beneficial symbiont and butyrate production in the gut.
Article
Biology
Maria Dalgaard Mikkelsen, Jesper Harholt, Bjorge Westereng, David Domozych, Stephen C. Fry, Ida Elisabeth Johansen, Jonatan U. Fangel, Mateusz Lezyk, Tao Feng, Louise Nancke, Jorn D. Mikkelsen, William G. T. Willats, Peter Ulvskov
Summary: The study provides evidence for the evolution of xyloglucan (XyG) in charophyte algae, showcasing the discovery of orthologs responsible for XyG production and the structural elucidation of XyG in various CGA. Additionally, the presence of xyloglucan fucosylation in Mesotaenium caldariorum suggests a late evolutionary elaboration of XyG structure.
COMMUNICATIONS BIOLOGY
(2021)
Review
Microbiology
Sabina Leanti La Rosa, Matthew P. Ostrowski, Arturo Vera-Ponce de Leon, Lauren S. McKee, Johan Larsbrink, Vincent G. Eijsink, Elisabeth C. Lowe, Eric C. Martens, Phillip B. Pope
Summary: This review summarizes recent insights into nutrient processing in microbiomes across different gastrointestinal ecosystems and discusses the implications for microbiome reprogramming to improve host health.
CURRENT OPINION IN MICROBIOLOGY
(2022)
Article
Microbiology
Matthew P. Ostrowski, Sabina Leanti La Rosa, Benoit J. Kunath, Andrew Robertson, Gabriel Pereira, Live H. Hagen, Neha J. Varghese, Ling Qiu, Tianming Yao, Gabrielle Flint, James Li, Sean P. McDonald, Duna Buttner, Nicholas A. Pudlo, Matthew K. Schnizlein, Vincent B. Young, Harry Brumer, Thomas M. Schmidt, Nicolas Terrapon, Vincent Lombard, Bernard Henrissat, Bruce Hamaker, Emiley A. Eloe-Fadrosh, Ashootosh Tripathi, Phillip B. Pope, Eric C. Martens
Summary: Our study reveals the presence of a potential food chain involving the degradation of xanthan gum in the human gut microbiota. We found that a primary degrader in the family Ruminococcaceae cleaves the backbone of xanthan gum, releasing oligosaccharides that can be further processed by other enzymes. Some individuals harbor Bacteroides intestinalis, which is unable to consume polymeric xanthan gum but can grow on the oligosaccharide products generated by the Ruminococcaceae.
NATURE MICROBIOLOGY
(2022)
Article
Biology
Shaun Leivers, Leidy Lagos, Philipp Garbers, Sabina Leanti La Rosa, Bjorge Westereng
Summary: The study of specific glycan uptake and metabolism is important for understanding the complexities of the human gut microbiome. Fluorescent labelling of glycans has been successfully used to monitor microbial degradation of labelled glycans. The combination of various techniques can provide a better understanding of glycan metabolism in microbial communities.
COMMUNICATIONS BIOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Sabina Leanti La Rosa, Lars J. Lindstad, Bjorge Westereng
Summary: Non-carbohydrate modifications such as acetylations are common in food and play important roles in biology. These modifications are removed from carbohydrate substrates by gut micro-biota. O-acetylations contribute to properties of polysaccharides and hinder their degradation. This review focuses on acetylesterases from gut micro-biota that deacetylate various food polysaccharides, providing insights into dietary component utilization in the human gut and potential applications in industrial products.
ESSAYS IN BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Davide Porcellato, Hanne Kristiansen, Misti D. Finton, Sabina Leanti La Rosa, Vinicius da Silva Duarte, Siv Borghild Skeie
Summary: This study investigated the impact of milk treatment and milk powder production on the composition and survival of anaerobic spore-forming bacteria. The results showed that the milk separation process significantly influenced the presence and composition of these bacteria. This has important implications for the quality and safety of dairy products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
John Kristian Jameson, Geir Mathiesen, Phillip B. Pope, Bjorge Westereng, Sabina Leanti La Rosa
Summary: Lactose, the most abundant by-product of the dairy industry, can be converted into valuable prebiotics lactulose and epilactose using cellobiose 2-epimerases (CEases). In this study, two CEases from thermophilic and mesophilic microorganisms were characterized. The optimal conditions for lactose conversion and product yields varied between the two enzymes at different temperatures.
CURRENT RESEARCH IN BIOTECHNOLOGY
(2021)
Article
Environmental Sciences
Oda K. Svennevik, Kjell R. Jonassen, Kine Svensson, Live H. Hagen, Bjorge Westereng, Odd Egil Solheim, Pal J. Nilsen, Svein J. Horn, Lars Bakken
Summary: This study investigated the impact of adding compost on controlling pathogen growth in biosolids produced from post-anaerobic digestion thermal hydrolysis process. The results showed that compost addition suppressed the growth of E. coli, reducing the time to meet regulatory requirements.
WASTE AND BIOMASS VALORIZATION
(2021)