The microbial communities inhabiting Portuguese traditional cheeses play a fundamental role in shaping their unique flavor, texture, and safety characteristics. This comprehensive review synthesizes findings from both conventional microbiological studies and advanced OMICs analyses to provide a deeper understanding of the microbiota dynamics in these cheeses. We explore the microbial composition, diversity, and functional roles of bacteria, yeasts, and molds across various Protected Designation of Origin (PDO) cheeses, highlighting their contributions to cheese ripening, flavor development, and safety. Additionally, we discuss the potential of OMICs technologies, namely metagenomics, in unraveling the complex microbial ecosystems of Portuguese traditional cheeses. Through this integrative approach, we aim to shed light on the intricate interplay between microorganisms and cheese matrices, unveiling the secrets behind the rich heritage and distinctiveness of Portuguese traditional cheeses.
{"title":"Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses","authors":"Susana Serrano, Susana Morais, Teresa Semedo-Lemsaddek","doi":"10.3389/finmi.2024.1420042","DOIUrl":"https://doi.org/10.3389/finmi.2024.1420042","url":null,"abstract":"The microbial communities inhabiting Portuguese traditional cheeses play a fundamental role in shaping their unique flavor, texture, and safety characteristics. This comprehensive review synthesizes findings from both conventional microbiological studies and advanced OMICs analyses to provide a deeper understanding of the microbiota dynamics in these cheeses. We explore the microbial composition, diversity, and functional roles of bacteria, yeasts, and molds across various Protected Designation of Origin (PDO) cheeses, highlighting their contributions to cheese ripening, flavor development, and safety. Additionally, we discuss the potential of OMICs technologies, namely metagenomics, in unraveling the complex microbial ecosystems of Portuguese traditional cheeses. Through this integrative approach, we aim to shed light on the intricate interplay between microorganisms and cheese matrices, unveiling the secrets behind the rich heritage and distinctiveness of Portuguese traditional cheeses.","PeriodicalId":505029,"journal":{"name":"Frontiers in Industrial Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3389/finmi.2024.1409699
Xiaokang Huang, G. Lu, Lin Li, Chaosheng Liao, Xiaolong Tang, Cheng Chen, Mingjie Zhang, Ping Li, Chao Chen
The aim of this study was to investigate the effect of distillery wastewater (DWW) on the nutrient composition, fermentation quality and microbial community of Sorghum propinquum silage during the micro-permeation of air. S. propinquum without (CK) or with L. buchneri, (LAB), distillery wastewater yellow serofluid (Y) and distillery spent wash (S) was ensiled for 60 days, and then subjected to a micro-permeation stability of air test for 6 days. After 60 days of storage, treatments with DWW and LAB decreased the loss of DM, inhibited the degradation of protein and reduced the production of ammonia nitrogen in silage relative to the control. In particular, S. propinquum silage treated with yellow serofluid sustained higher levels. Moreover, the addition of DWW resulted in higher levels of acetic and propionic acid than the other treatments. During the micro-permeation of air, the addition of DWW was effective in inhibiting the reduction of lactic acid content, and unique genera Roseburia and Faecalibacterium, which are beneficial for livestock production, discovered in DWW-treated S. propinquum silage. In conclusion, the addition of DWW was efficacious in improving the nutritional composition and microbial community of S. propinquum silage during the micro-permeation of air.
{"title":"Effect of distillery wastewater on chemical composition and microbial community of Sorghum propinquum silage during micro-permeation of air","authors":"Xiaokang Huang, G. Lu, Lin Li, Chaosheng Liao, Xiaolong Tang, Cheng Chen, Mingjie Zhang, Ping Li, Chao Chen","doi":"10.3389/finmi.2024.1409699","DOIUrl":"https://doi.org/10.3389/finmi.2024.1409699","url":null,"abstract":"The aim of this study was to investigate the effect of distillery wastewater (DWW) on the nutrient composition, fermentation quality and microbial community of Sorghum propinquum silage during the micro-permeation of air. S. propinquum without (CK) or with L. buchneri, (LAB), distillery wastewater yellow serofluid (Y) and distillery spent wash (S) was ensiled for 60 days, and then subjected to a micro-permeation stability of air test for 6 days. After 60 days of storage, treatments with DWW and LAB decreased the loss of DM, inhibited the degradation of protein and reduced the production of ammonia nitrogen in silage relative to the control. In particular, S. propinquum silage treated with yellow serofluid sustained higher levels. Moreover, the addition of DWW resulted in higher levels of acetic and propionic acid than the other treatments. During the micro-permeation of air, the addition of DWW was effective in inhibiting the reduction of lactic acid content, and unique genera Roseburia and Faecalibacterium, which are beneficial for livestock production, discovered in DWW-treated S. propinquum silage. In conclusion, the addition of DWW was efficacious in improving the nutritional composition and microbial community of S. propinquum silage during the micro-permeation of air.","PeriodicalId":505029,"journal":{"name":"Frontiers in Industrial Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-14DOI: 10.3389/finmi.2024.1428686
Anurag S. Mandalika, Katherine J. Chou, Stephen R. Decker
Biohydrogen (bioH2) production in rural regions of the United States leveraged from existing biomass waste streams serves two extant needs: rural energy resiliency and decarbonization of heavy industry, including the production of ammonia and other H2-dependent nitrogenous products. We consider bioH2 production using two different strategies: (1) dark fermentation (DF) and (2) anaerobic digestion followed by steam methane reforming of the biogas (AD-SMR). Production of bioH2 from biomass waste streams is a potentially ‘greener’ pathway in comparison to natural gas-steam methane reforming (NG-SMR), especially as fugitive emissions from these wastes are avoided. It also provides a decarbonizing potential not found in water-splitting technologies. Based on literature on DF and AD of crop residues, woody biomass residues from forestry wastes, and wastewaters containing fats, oils, and grease (FOG), we outline scenarios for bioH2 production and displacement of fossil fuel derived methane. Finally, we compare the costs and carbon intensity (CI) of bioH2 production with those of other H2 production pathways.
{"title":"Biohydrogen: prospects for industrial utilization and energy resiliency in rural communities","authors":"Anurag S. Mandalika, Katherine J. Chou, Stephen R. Decker","doi":"10.3389/finmi.2024.1428686","DOIUrl":"https://doi.org/10.3389/finmi.2024.1428686","url":null,"abstract":"Biohydrogen (bioH2) production in rural regions of the United States leveraged from existing biomass waste streams serves two extant needs: rural energy resiliency and decarbonization of heavy industry, including the production of ammonia and other H2-dependent nitrogenous products. We consider bioH2 production using two different strategies: (1) dark fermentation (DF) and (2) anaerobic digestion followed by steam methane reforming of the biogas (AD-SMR). Production of bioH2 from biomass waste streams is a potentially ‘greener’ pathway in comparison to natural gas-steam methane reforming (NG-SMR), especially as fugitive emissions from these wastes are avoided. It also provides a decarbonizing potential not found in water-splitting technologies. Based on literature on DF and AD of crop residues, woody biomass residues from forestry wastes, and wastewaters containing fats, oils, and grease (FOG), we outline scenarios for bioH2 production and displacement of fossil fuel derived methane. Finally, we compare the costs and carbon intensity (CI) of bioH2 production with those of other H2 production pathways.","PeriodicalId":505029,"journal":{"name":"Frontiers in Industrial Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-25DOI: 10.3389/finmi.2024.1386726
Marcelo Navarro-Díaz, Valeria Aparicio-Trejo, I. Valdez‐Vazquez, J. Carrillo-Reyes, M. Avitia, Ana E. Escalante
Climate change and pollution drive the need for fossil fuel alternatives. Dark fermentation offers promise through the use of microbial consortia to convert organic matter into hydrogen gas. Persisting challenges like instability and low yields may stem from reduced diversity of the anaerobic digestion communities that serve as inoculum and undergo aggressive pretreatments and culturing conditions. This study explores the impact of diversity loss on function, focusing on biogas production and stability. Two treatments, with and without aggressive pretreatment, were tested on 12 replicate bioreactors each, resulting in differing microbial diversity levels. Microbial communities were assessed via 16S amplicon sequencing, monitoring biogas production, volatile fatty acids, and testing invasion susceptibility. The two treatments exhibited divergent assembly and functional trajectories, although replicates within each treatment ultimately converged into similar compositions and stable levels of biogas production. Heat-treated bioreactors showed a 91.5% biogas increase but exhibited higher invasion susceptibility compared to non-treated. Non-treated bioreactors showed unique species associations with biogas production (e.g. Ethanoligenens harbinense and Enterococcus olivae), distinct from the commonly studied Clostridium group. These findings provide insights into the effects of diversity loss on stability, elucidating differences across taxonomic and functional stability as well as invasion susceptibility. Moreover, the identification of novel bacterial groups associated with hydrogen production suggests promising directions for future research to enhance microbial consortia control and design in dark fermentation.
{"title":"Levels of microbial diversity affect the stability and function of dark fermentation bioreactors","authors":"Marcelo Navarro-Díaz, Valeria Aparicio-Trejo, I. Valdez‐Vazquez, J. Carrillo-Reyes, M. Avitia, Ana E. Escalante","doi":"10.3389/finmi.2024.1386726","DOIUrl":"https://doi.org/10.3389/finmi.2024.1386726","url":null,"abstract":"Climate change and pollution drive the need for fossil fuel alternatives. Dark fermentation offers promise through the use of microbial consortia to convert organic matter into hydrogen gas. Persisting challenges like instability and low yields may stem from reduced diversity of the anaerobic digestion communities that serve as inoculum and undergo aggressive pretreatments and culturing conditions. This study explores the impact of diversity loss on function, focusing on biogas production and stability. Two treatments, with and without aggressive pretreatment, were tested on 12 replicate bioreactors each, resulting in differing microbial diversity levels. Microbial communities were assessed via 16S amplicon sequencing, monitoring biogas production, volatile fatty acids, and testing invasion susceptibility. The two treatments exhibited divergent assembly and functional trajectories, although replicates within each treatment ultimately converged into similar compositions and stable levels of biogas production. Heat-treated bioreactors showed a 91.5% biogas increase but exhibited higher invasion susceptibility compared to non-treated. Non-treated bioreactors showed unique species associations with biogas production (e.g. Ethanoligenens harbinense and Enterococcus olivae), distinct from the commonly studied Clostridium group. These findings provide insights into the effects of diversity loss on stability, elucidating differences across taxonomic and functional stability as well as invasion susceptibility. Moreover, the identification of novel bacterial groups associated with hydrogen production suggests promising directions for future research to enhance microbial consortia control and design in dark fermentation.","PeriodicalId":505029,"journal":{"name":"Frontiers in Industrial Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140658895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-26DOI: 10.3389/finmi.2024.1380037
Beatrice Farda, Fabrizia Pasquarelli, R. Djebaili, D. Spera, M. del Gallo, M. Pellegrini
Microbial-based inoculants for agricultural use consist of different strains. The consortia production process involves growing pure cultures separately and combining them in the appropriate ratio. However, the inclusion of multiple strains in the formulation increases production costs. By developing co-culture fermentations, it is possible to create consortia with the correct bacterial charge. This study aims to develop a cost-effective co-culture approach for producing an inoculum that includes the appropriate ratio of four Gram-negative bacteria, i.e., Azospirillum brasilense, Burkholderia ambifaria, Gluconacetobacter diazotrophicus, and Herbaspirillum seropedicae. The specific growth rates of strains were studied using the T4 medium, previously optimized for their culture. The co-fermentation process was optimized in 500 mL flasks to attain an equivalent density of 9.7-10 Log CFU mL-1. Then, it was successfully scaled up to a 5 L bioreactor, obtaining an equivalent density of 9.7-9.9 CFU mL-1. This first co-formulation of a four multistrain consortium formed by Gram-negative plant growth-promoting bacteria pave the road for future evaluations of other products useful for sustainable agriculture.
{"title":"Co-culturing a multistrain Gram-negative inoculant useful in sustainable agriculture","authors":"Beatrice Farda, Fabrizia Pasquarelli, R. Djebaili, D. Spera, M. del Gallo, M. Pellegrini","doi":"10.3389/finmi.2024.1380037","DOIUrl":"https://doi.org/10.3389/finmi.2024.1380037","url":null,"abstract":"Microbial-based inoculants for agricultural use consist of different strains. The consortia production process involves growing pure cultures separately and combining them in the appropriate ratio. However, the inclusion of multiple strains in the formulation increases production costs. By developing co-culture fermentations, it is possible to create consortia with the correct bacterial charge. This study aims to develop a cost-effective co-culture approach for producing an inoculum that includes the appropriate ratio of four Gram-negative bacteria, i.e., Azospirillum brasilense, Burkholderia ambifaria, Gluconacetobacter diazotrophicus, and Herbaspirillum seropedicae. The specific growth rates of strains were studied using the T4 medium, previously optimized for their culture. The co-fermentation process was optimized in 500 mL flasks to attain an equivalent density of 9.7-10 Log CFU mL-1. Then, it was successfully scaled up to a 5 L bioreactor, obtaining an equivalent density of 9.7-9.9 CFU mL-1. This first co-formulation of a four multistrain consortium formed by Gram-negative plant growth-promoting bacteria pave the road for future evaluations of other products useful for sustainable agriculture.","PeriodicalId":505029,"journal":{"name":"Frontiers in Industrial Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140379692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-11DOI: 10.3389/finmi.2024.1360263
Mercedes Fabiana Vargas, M. Mestre, Cristina Vergara, Paola Maturano, Diego Petrignani, V. Pesce, Fabio Vazquez
The food industry generates substantial amounts of organic waste often underutilized within the system. Craft beer production, experiencing global rapid expansion, contributes to this waste stream with byproducts such as spent grain, trub, and yeast. Many craft beer industries discharge yeast residue directly into public water bodies. In recent years, yeasts have garnered attention for their potential to enhance plant growth and contribute to sustainable agriculture. This study focuses on characterizing Saccharomyces cerevisiae yeast collected at the end of the craft beer fermentation process. Biomass characterization was conducted, and the yeast’s effect on lettuce and tomato seeds and seedlings was evaluated at four concentrations (105, 106, 107, and 108 cells mL−1) in sterile substrate. After 28 days, plant height, leaf number, fresh and dry weights of both aboveground and root parts, as well as chlorophyll content, were analyzed. The most effective concentration (107 cells mL−1) was applied to tomato seedlings in sterile substrate, compared with a commercial organic fertilizer. After 21 days, growth parameters were assessed. The study demonstrated that increasing yeast doses up to 108 cells mL−1 positively affects seed germination and seedling development. Notably, a dose of 107 cells mL−1 proved effective for application in seedlings as an organic amendment and substitute for commercial products. This integrated approach showcases the potential of yeasts in sustainable agriculture, utilizing byproducts from the food industry to enhance crop performance and mitigate environmental pollution.
{"title":"Residual brewer’s Saccharomyces cerevisiae yeasts as biofertilizers in horticultural seedlings: towards a sustainable industry and agriculture","authors":"Mercedes Fabiana Vargas, M. Mestre, Cristina Vergara, Paola Maturano, Diego Petrignani, V. Pesce, Fabio Vazquez","doi":"10.3389/finmi.2024.1360263","DOIUrl":"https://doi.org/10.3389/finmi.2024.1360263","url":null,"abstract":"The food industry generates substantial amounts of organic waste often underutilized within the system. Craft beer production, experiencing global rapid expansion, contributes to this waste stream with byproducts such as spent grain, trub, and yeast. Many craft beer industries discharge yeast residue directly into public water bodies. In recent years, yeasts have garnered attention for their potential to enhance plant growth and contribute to sustainable agriculture. This study focuses on characterizing Saccharomyces cerevisiae yeast collected at the end of the craft beer fermentation process. Biomass characterization was conducted, and the yeast’s effect on lettuce and tomato seeds and seedlings was evaluated at four concentrations (105, 106, 107, and 108 cells mL−1) in sterile substrate. After 28 days, plant height, leaf number, fresh and dry weights of both aboveground and root parts, as well as chlorophyll content, were analyzed. The most effective concentration (107 cells mL−1) was applied to tomato seedlings in sterile substrate, compared with a commercial organic fertilizer. After 21 days, growth parameters were assessed. The study demonstrated that increasing yeast doses up to 108 cells mL−1 positively affects seed germination and seedling development. Notably, a dose of 107 cells mL−1 proved effective for application in seedlings as an organic amendment and substitute for commercial products. This integrated approach showcases the potential of yeasts in sustainable agriculture, utilizing byproducts from the food industry to enhance crop performance and mitigate environmental pollution.","PeriodicalId":505029,"journal":{"name":"Frontiers in Industrial Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140253825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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