[논문]Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Zaragoza, Jose; Bendiks, Zachary; Tyler, Charlotte; Kable, Mary E.; Williams, Thomas R.; Luchkovska, Yelizaveta; Chow, Elaine; Boundy-Mills, Kyria; Marco, Maria L.; LaPara, Timothy M.

doi:10.1128/mSphere.00315-16

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations 원문보기

MSphere, v.2 no.1, 2017년, pp.e00315-16 -

Zaragoza, Jose (University of Minnesota) , Bendiks, Zachary , Tyler, Charlotte , Kable, Mary E. , Williams, Thomas R. , Luchkovska, Yelizaveta , Chow, Elaine , Boundy-Mills, Kyria , Marco, Maria L. , LaPara, Timothy M.

Abstract ▼ AI-Helper

Food fermentations are subject to tremendous selective pressures resulting in the growth and persistence of a limited number of bacterial and fungal taxa. Although these foods are vulnerable to spoilage by unintended contamination of certain microorganisms, or alternatively, can be improved by the deliberate addition of starter culture microbes that accelerate or beneficially modify product outcomes, the impact of either of those microbial additions on community dynamics within the fermentations is not well understood at strain-specific or global scales. Herein, we show how exogenous spoilage yeast or starter lactic acid bacteria confer very different effects on microbial numbers and diversity in olive fermentations. Introduced microbes have long-lasting consequences and result in changes that are apparent even when levels of those inoculants and their major enzymatic activities decline. This work has direct implications for understanding bacterial and fungal invasions of microbial habitats resulting in pivotal changes to community structure and function.ABSTRACTIn this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc pseudomesenteroides BGM3R. Olives containing S. cerevisiae UCDFST 09-448, a strain able to hydrolyze pectin, but not P. kudriazevii UCDFST 09-427, a nonpectinolytic strain, exhibited excessive tissue damage within 4 weeks. DNA sequencing of fungal internal transcribed spacer (ITS) regions and comparisons to a yeast-specific ITS sequence database remarkably showed that neither S. cerevisiae UCDFST 09-448 nor P. kudriazevii UCDFST 09-427 resulted in significant changes to yeast species diversity. Instead, Candida boidinii constituted the majority (>90%) of the total yeast present, independent of whether S. cerevisiae or P. kudriazevii was added. By comparison, Lactobacillus species were enriched in olives inoculated with potential starter LAB L. plantarum AJ11R and L. pseudomesenteroides BGM3R according to community 16S rRNA gene sequence analysis. The bacterial diversity of those olives was significantly reduced and resembled control fermentations incubated for a longer period of time. Importantly, microbial populations were highly dynamic at the strain level, as indicated by the large variations in AJ11R and BGM3R cell numbers over time and reductions in the numbers of yeast isolates expressing polygalacturonase activity. These findings show the distinct effects of exogenous spoilage and starter microbes on indigenous communities in plant-based food fermentations that result in very different impacts on product quality.IMPORTANCE Food fermentations are subject to tremendous selective pressures resulting in the growth and persistence of a limited number of bacterial and fungal taxa. Although these foods are vulnerable to spoilage by unintended contamination of certain microorganisms, or alternatively, can be improved by the deliberate addition of starter culture microbes that accelerate or beneficially modify product outcomes, the impact of either of those microbial additions on community dynamics within the fermentations is not well understood at strain-specific or global scales. Herein, we show how exogenous spoilage yeast or starter lactic acid bacteria confer very different effects on microbial numbers and diversity in olive fermentations. Introduced microbes have long-lasting consequences and result in changes that are apparent even when levels of those inoculants and their major enzymatic activities decline. This work has direct implications for understanding bacterial and fungal invasions of microbial habitats resulting i

주제어

참고문헌 (37)

1. Wolfe BE , Dutton RJ 2015 Fermented foods as experimentally tractable microbial ecosystems . Cell 161 : 49 – 55 . doi: 10.1016/j.cell.2015.02.034 . 25815984

상세보기
2. Bachmann H , Pronk JT , Kleerebezem M , Teusink B 2015 Evolutionary engineering to enhance starter culture performance in food fermentations . Curr Opin Biotechnol 32 : 1 – 7 . doi: 10.1016/j.copbio.2014.09.003 . 25269887

상세보기
3. Uylaşer V , Yildiz G 2014 The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet . Crit Rev Food Sci Nutr 54 : 1092 – 1101 . doi: 10.1080/10408398.2011.626874 . 24499124

상세보기
4. Golomb BL , Morales V , Jung A , Yau B , Boundy-Mills KL , Marco ML 2013 Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations . Food Microbiol 33 : 97 – 106 . doi: 10.1016/j.fm.2012.09.004 . 23122507

상세보기
5. Tufariello M , Durante M , Ramires FA , Grieco F , Tommasi L , Perbellini E , Falco V , Tasioula-Margari M , Logrieco AF , Mita G , Bleve G 2015 New process for production of fermented black table olives using selected autochthonous microbial resources . Front Microbiol 6 : 1007 . doi: 10.3389/fmicb.2015.01007 . 26441932

상세보기
6. Martorana A , Alfonzo A , Settanni L , Corona O , La Croce F , Caruso T , Moschetti G , Francesca N 2016 Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives . J Sci Food Agric 96 : 2004 – 2017 . doi: 10.1002/jsfa.7311 . 26084955

상세보기
7. De Angelis M , Campanella D , Cosmai L , Summo C , Rizzello CG , Caponio F 2015 Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives . Food Microbiol 52 : 18 – 30 . doi: 10.1016/j.fm.2015.06.002 . 26338113

상세보기
8. Grounta A , Doulgeraki AI , Nychas GJ , Panagou EZ 2016 Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture . Food Microbiol 56 : 35 – 44 . doi: 10.1016/j.fm.2015.12.002 . 26919816

상세보기
9. Pistarino E , Aliakbarian B , Casazza AA , Paini M , Cosulich ME , Perego P 2013 Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives . Food Chem 138 : 2043 – 2049 . doi: 10.1016/j.foodchem.2012.11.021 . 23411341

상세보기
10. Abriouel H , Benomar N , Cobo A , Caballero N , Fernández Fuentes MÁ , Pérez-Pulido R , Gálvez A 2012 Characterization of lactic acid bacteria from naturally fermented Manzanilla Alorena green table olives . Food Microbiol 32 : 308 – 316 . doi: 10.1016/j.fm.2012.07.006 . 22986194

상세보기
11. Argyri AA , Nisiotou AA , Mallouchos A , Panagou EZ , Tassou CC 2014 Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives . Int J Food Microbiol 171 : 68 – 76 . doi: 10.1016/j.ijfoodmicro.2013.11.003 . 24334091

상세보기
12. Blana VA , Grounta A , Tassou CC , Nychas GJ , Panagou EZ 2014 Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives . Food Microbiol 38 : 208 – 218 . doi: 10.1016/j.fm.2013.09.007 . 24290645

상세보기
13. Rodríguez-Gómez F , Romero-Gil V , Bautista-Gallego J , García-García P , Garrido-Fernández A , Arroyo-López FN 2014 Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters . Food Microbiol 44 : 278 – 287 . doi: 10.1016/j.fm.2014.03.023 . 25084674

상세보기
14. Lanza B 2013 Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation . Front Microbiol 4 : 91 . doi: 10.3389/fmicb.2013.00091 . 23675370

상세보기
15. Arroyo-López FN , Querol A , Bautista-Gallego J , Garrido-Fernández A 2008 Role of yeasts in table olive production . Int J Food Microbiol 128 : 189 – 196 . doi: 10.1016/j.ijfoodmicro.2008.08.018 . 18835502

상세보기
16. Hurtado A , Reguant C , Bordons A , Rozès N 2010 Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives . Food Microbiol 27 : 731 – 740 . doi: 10.1016/j.fm.2010.03.006 . 20630314

상세보기
17. Hurtado A , Reguant C , Bordons A , Rozès N 2009 Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives . Food Microbiol 26 : 827 – 833 . doi: 10.1016/j.fm.2009.05.010 . 19835767

상세보기
18. Arroyo-López FN , Durán-Quintana MC , Ruiz-Barba JL , Querol A , Garrido-Fernández A 2006 Use of molecular methods for the identification of yeast associated with table olives . Food Microbiol 23 : 791 – 796 . doi: 10.1016/j.fm.2006.02.008 . 16943084

상세보기
19. Coton E , Coton M , Levert D , Casaregola S , Sohier D 2006 Yeast ecology in French cider and black olive natural fermentations . Int J Food Microbiol 108 : 130 – 135 . doi: 10.1016/j.ijfoodmicro.2005.10.016 . 16380183

상세보기
20. Botta C , Cocolin L 2012 Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches . Front Microbiol 3 : 245 . doi: 10.3389/fmicb.2012.00245 . 22783248

상세보기
21. Salma M , Rousseaux S , Sequeira-Le Grand A , Divol B , Alexandre H 2013 Characterization of the viable but nonculturable (VBNC) state in Saccharomyces cerevisiae . PLoS One 8 : e77600 . doi: 10.1371/journal.pone.0077600 . 24204887

상세보기
22. Oro L , Ciani M , Bizzaro D , Comitini F 2016 Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces / Dekkera spoilage yeast, as compared to sulphur dioxide . J Appl Microbiol 121 : 207 – 214 doi: 10.1111/jam.13121 . 26939714

상세보기
23. Cocolin L , Alessandria V , Botta C , Gorra R , De Filippis F , Ercolini D , Rantsiou K 2013 NaOH-debittering induces changes in bacterial ecology during table olives fermentation . PLoS One 8 : e69074 . doi: 10.1371/journal.pone.0069074 . 23935928

상세보기
24. Tataridou M , Kotzekidou P 2015 Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes . Int J Food Microbiol 208 : 122 – 130 . doi: 10.1016/j.ijfoodmicro.2015.06.001 . 26065729

상세보기
25. Maligoy M , Mercade M , Cocaign-Bousquet M , Loubiere P 2008 Transcriptome analysis of Lactococcus lactis in coculture with Saccharomyces cerevisiae . Appl Environ Microbiol 74 : 485 – 494 . doi: 10.1128/AEM.01531-07 . 17993564

상세보기
26. Mendes F , Sieuwerts S , de Hulster E , Almering MJ , Luttik MA , Pronk JT , Smid EJ , Bron PA , Daran-Lapujade P 2013 Transcriptome-based characterization of interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus in lactose-grown chemostat cocultures . Appl Environ Microbiol 79 : 5949 – 5961 . doi: 10.1128/AEM.01115-13 . 23872557

상세보기
27. Mansour S , Bailly J , Landaud S , Monnet C , Sarthou AS , Cocaign-Bousquet M , Leroy S , Irlinger F , Bonnarme P 2009 Investigation of associations of Yarrowia lipolytica , Staphylococcus xylosus , and Lactococcus lactis in culture as a first step in microbial interaction analysis . Appl Environ Microbiol 75 : 6422 – 6430 . doi: 10.1128/AEM.00228-09 . 19684166

상세보기
28. Gregori R , Mari M , Bertolini P , Barajas JAS , Tian JB , Labavitch JM 2008 Reduction of Colletotrichum acutatum infection by a polygalacturonase inhibitor protein extracted from apple . Postharvest Biol Technol 48 : 309 – 313 . doi: 10.1016/j.postharvbio.2007.10.006 .

상세보기
29. Caporaso JG , Lauber CL , Walters WA , Berg-Lyons D , Lozupone CA , Turnbaugh PJ , Fierer N , Knight R 2011 Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample . Proc Natl Acad Sci U S A 108 ( Suppl 1 ): 4516 – 4522 . doi: 10.1073/pnas.1000080107 . 20534432

상세보기
30. Bokulich NA , Mills DA 2013 Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communities . Appl Environ Microbiol 79 : 2519 – 2526 . doi: 10.1128/AEM.03870-12 . 23377949

상세보기
31. Caporaso JG , Kuczynski J , Stombaugh J , Bittinger K , Bushman FD , Costello EK , Fierer N , Peña AG , Goodrich JK , Gordon JI , Huttley GA , Kelley ST , Knights D , Koenig JE , Ley RE , Lozupone CA , McDonald D , Muegge BD , Pirrung M , Reeder J , Sevinsky JR , Turnbaugh PJ , Walters WA , Widmann J , Yatsunenko T , Zaneveld J , Knight R 2010 QIIME allows analysis of high-throughput community sequencing data . Nat Methods 7 : 335 – 336 . doi: 10.1038/nmeth.f.303 . 20383131

상세보기
32. Edgar RC 2010 Search and clustering orders of magnitude faster than BLAST . Bioinformatics 26 : 2460 – 2461 . doi: 10.1093/bioinformatics/btq461 . 20709691

상세보기
33. DeSantis TZ , Hugenholtz P , Larsen N , Rojas M , Brodie EL , Keller K , Huber T , Dalevi D , Hu P , Andersen GL 2006 Greengenes, a chimera-checked 16S rRNA gene database and workbench compatible with ARB . Appl Environ Microbiol 72 : 5069 – 5072 . doi: 10.1128/AEM.03006-05 . 16820507

상세보기
34. McDonald D , Price MN , Goodrich J , Nawrocki EP , DeSantis TZ , Probst A , Andersen GL , Knight R , Hugenholtz P 2012 An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea . ISME J 6 : 610 – 618 . doi: 10.1038/ismej.2011.139 . 22134646

상세보기
35. Kurtzman C , Fell JW , Boekhout T 2011 The yeasts: a taxonomic study , 5th ed. Elsevier, Philadelphia, PA .
36. Paulson JN , Stine OC , Bravo HC , Pop M 2013 Differential abundance analysis for microbial marker-gene surveys . Nat Methods 10 : 1200 – 1202 . doi: 10.1038/nmeth.2658 . 24076764

상세보기
37. Lozupone C , Knight R 2005 UniFrac: a new phylogenetic method for comparing microbial communities . Appl Environ Microbiol 71 : 8228 – 8235 . doi: 10.1128/AEM.71.12.8228-8235.2005 . 16332807

상세보기

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations 원문보기

Abstract ▼ AI-Helper

주제어

참고문헌 (37)

이 논문을 인용한 문헌

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

연관된 기능

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트