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  1. Article ; Online: Decarboxylase activity of the non-starter lactic acid bacterium

    Decadt, Hannes / Vermote, Louise / Díaz-Muñoz, Cristian / Weckx, Stefan / De Vuyst, Luc

    Applied and environmental microbiology

    2024  Volume 90, Issue 2, Page(s) e0165523

    Abstract: Ten Gouda cheese wheels with an age of 31 weeks from six different batch productions were affected by a crack defect and displayed an unpleasant off-flavor. To unravel the causes of these defects, the concentrations of free amino acids, other organic ... ...

    Abstract Ten Gouda cheese wheels with an age of 31 weeks from six different batch productions were affected by a crack defect and displayed an unpleasant off-flavor. To unravel the causes of these defects, the concentrations of free amino acids, other organic acids, volatile organic compounds, and biogenic amines were quantified in zones around the cracks and in zones without cracks, and compared with those of similar Gouda cheeses without crack defect. The Gouda cheeses with cracks had a significantly different metabolome. The production of the non-proteinogenic amino acid γ-aminobutyric acid (GABA) could be unraveled as the key mechanism leading to crack formation, although the production of the biogenic amines cadaverine and putrescine contributed as well. High-throughput amplicon sequencing of the full-length 16S rRNA gene based on whole-community DNA revealed the presence of
    MeSH term(s) Lactobacillales/genetics ; Cheese/microbiology ; RNA, Ribosomal, 16S/genetics ; Cadaverine ; Putrescine ; Bacteria/genetics ; gamma-Aminobutyric Acid ; Carboxy-Lyases ; Lactic Acid ; Food Microbiology ; Lactobacillus ; Salts
    Chemical Substances brine ; RNA, Ribosomal, 16S ; Cadaverine (L90BEN6OLL) ; Putrescine (V10TVZ52E4) ; gamma-Aminobutyric Acid (56-12-2) ; Carboxy-Lyases (EC 4.1.1.-) ; Lactic Acid (33X04XA5AT) ; Salts
    Language English
    Publishing date 2024-01-17
    Publishing country United States
    Document type Journal Article
    ZDB-ID 223011-2
    ISSN 1098-5336 ; 0099-2240
    ISSN (online) 1098-5336
    ISSN 0099-2240
    DOI 10.1128/aem.01655-23
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.B 201: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  2. Article ; Online: New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation.

    Vermote, Louise / De Roos, Jonas / Cnockaert, Margo / Vandamme, Peter / Weckx, Stefan / De Vuyst, Luc

    International journal of food microbiology

    2023  Volume 394, Page(s) 110163

    Abstract: Belgian lambic beers are still produced through traditional craftsmanship. They rely on a spontaneous fermentation and maturation process that is entirely carried out in wooden barrels. The latter are used repetitively and may introduce some batch-to- ... ...

    Abstract Belgian lambic beers are still produced through traditional craftsmanship. They rely on a spontaneous fermentation and maturation process that is entirely carried out in wooden barrels. The latter are used repetitively and may introduce some batch-to-batch variability. The present systematic and multiphasic study dealt with two parallel lambic beer productions carried out in nearly identical wooden barrels making use of the same cooled wort. It encompassed a microbiological and metabolomic approach. Further, a taxonomic classification and metagenome-assembled genome (MAG) investigation was based on shotgun metagenomics. These investigations provided new insights into the role of these wooden barrels and key microorganisms for this process. Indeed, besides their role in traditionality, the wooden barrels likely helped in establishing the stable microbial ecosystem of lambic beer fermentation and maturation by acting as an inoculation source of the necessary microorganisms, thereby minimizing batch-to-batch variations. They further provided a microaerobic environment, which aided in achieving the desirable succession of the different microbial communities for a successful lambic beer production process. Moreover, these conditions prevented excessive growth of acetic acid bacteria and, therefore, uncontrolled production of acetic acid and acetoin, which may lead to flavor deviations in lambic beer. Concerning the role of less studied key microorganisms for lambic beer production, it was shown that the Acetobacter lambici MAG contained several acid tolerance mechanisms toward the harsh environment of maturing lambic beer, whereas genes related to sucrose and maltose/maltooligosaccharide consumption and the glyoxylate shunt were absent. Further, a Pediococcus damnosus MAG possessed a gene encoding ferulic acid decarboxylase, possibly contributing to 4-vinyl compound production, as well as several genes, likely plasmid-based, related to hop resistance and biogenic amine production. Finally, contigs related to Dekkera bruxellensis and Brettanomyces custersianus did not possess genes involved in glycerol production, emphasizing the need for alternative external electron acceptors for redox balancing.
    MeSH term(s) Beer/microbiology ; Fermentation ; Bacteria/genetics ; Plasmids ; Microbiota
    Language English
    Publishing date 2023-03-06
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 87122-9
    ISSN 1879-3460 ; 0168-1605
    ISSN (online) 1879-3460
    ISSN 0168-1605
    DOI 10.1016/j.ijfoodmicro.2023.110163
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 4668: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (2.OG)
    ab Jg. 2022: Lesesaal (EG)

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  3. Article: Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity.

    Vermote, Louise / Verce, Marko / Mozzi, Fernanda / De Vuyst, Luc / Weckx, Stefan

    Frontiers in microbiology

    2022  Volume 13, Page(s) 872281

    Abstract: The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using ... ...

    Abstract The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using autochthonous starter cultures can provide a solution for food waste. However, limited knowledge exists about the microbiota present on the surfaces of fruits and the preceding flowers. In the present exploratory study, the microbiomes associated with the surfaces of tropical fruits from Northern Argentina, such as white guava, passion fruit and papaya were investigated using a shotgun metagenomic sequencing approach. Hereto, one sample composed of 14 white guava fruits, two samples of passion fruits with each two to three fruits representing the almost ripe and ripe stage of maturity, four samples of papaya with each two to three fruits representing the unripe, almost ripe, and ripe stage of maturity were processed, as well as a sample of closed and a sample of open Japanese medlar flowers. A considerable heterogeneity was found in the composition of the fruits' surface microbiota at the genus and species level. While bacteria dominated the microbiota of the fruits and flowers, a small number of the metagenomic sequence reads corresponded with yeasts and filamentous fungi. A minimal abundance of bacterial species critical in lactic acid and acetic acid fermentations was found. A considerable fraction of the metagenomic sequence reads from the fruits' surface microbiomes remained unidentified, which suggested that intrinsic species are to be sequenced or discovered.
    Language English
    Publishing date 2022-07-11
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2587354-4
    ISSN 1664-302X
    ISSN 1664-302X
    DOI 10.3389/fmicb.2022.872281
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article: Amplicon and shotgun metagenomic sequencing indicates that microbial ecosystems present in cheese brines reflect environmental inoculation during the cheese production process

    Vermote, Louise / Luc De Vuyst / Marko Verce / Stefan Weckx

    International dairy journal. 2018 Dec., v. 87

    2018  

    Abstract: The taxonomic diversity of the microbial communities associated with stable 30-y old cheese brines from an artisan and large-scale cheese producer located in Flanders, Belgium, was investigated culture-independently. High-throughput amplicon and shotgun ... ...

    Abstract The taxonomic diversity of the microbial communities associated with stable 30-y old cheese brines from an artisan and large-scale cheese producer located in Flanders, Belgium, was investigated culture-independently. High-throughput amplicon and shotgun metagenomic sequencing revealed species of Tetragenococcus, Chromohalobacter, and Halanaerobium as the most abundant ones in both brines. Debaryomyces was the only yeast genus detected. All these halophiles might originate from the salt used and might survive and even grow in the brines. The occurrence of different and/or additional species in the two brines could be due to differences in salt concentrations. A second group of microorganisms, possibly incapable of growth in the brines, could be mainly associated with the cheese production ingredients, such as the rennet (Lactobacillus rennini), starter culture (Lactococcus lactis) or raw milk used (Lc. lactis and Staphylococcus equorum). This specific brine microbiota might have an impact on the ultimate quality of the cheeses produced.
    Keywords cheesemaking ; cheeses ; Chromohalobacter ; Debaryomyces ; Halanaerobium ; halophiles ; ingredients ; Lactobacillus ; Lactococcus lactis ; metagenomics ; microbial communities ; raw milk ; rennet ; species diversity ; Staphylococcus equorum ; starter cultures ; Tetragenococcus ; yeasts ; Belgium
    Language English
    Dates of publication 2018-12
    Size p. 44-53.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 1076400-8
    ISSN 0958-6946
    ISSN 0958-6946
    DOI 10.1016/j.idairyj.2018.07.010
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 5292: Show issues

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