Search Advanced

AIMS Microbiology

2017, Volume 3, Issue 1: 8-24. doi: 10.3934/microbiol.2017.1.8
Previous Article Next Article
Review Topical Sections

Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages

  • 1.
    Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK Canada S7N 0W8
  • 2.
    VTT Technical Research Centre of Finland Ltd., PL1000, 02044VTT, Espoo, Finland
  • Received: 21 November 2016 Accepted: 12 January 2017 Published: 17 January 2017

  • Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products. These plant-based products can often have undesirable physiochemical properties related to flavour, texture, and nutrient availability and/or deficiencies. Lactic acid bacteria (LAB) fermentation offers potential remediation for many of these issues, and allows consumers to retain their perception of the resultant products as natural and additive-free. Using next-generation sequencing (NGS) or omics approaches to characterize LAB isolates to find those that will improve properties of plant-based beverages is the most direct way to product improvement. Although NGS/omics approaches have been extensively used for selection of LAB for use in the dairy industry, a comparable effort has not occurred for selecting LAB for fermenting plant raw substrates, save those used in producing wine and certain types of beer. Here we review the few and recent applications of NGS/omics to profile and improve LAB fermentation of various plant-based substrates for beverage production. We also identify specific issues in the production of various LAB fermented plant-based beverages that such NGS/omics applications have the power to resolve.

    Citation: Jordyn Bergsveinson, Ilkka Kajala, Barry Ziola. Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages[J]. AIMS Microbiology, 2017, 3(1): 8-24. doi: 10.3934/microbiol.2017.1.8

    Related Papers:

  • Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products. These plant-based products can often have undesirable physiochemical properties related to flavour, texture, and nutrient availability and/or deficiencies. Lactic acid bacteria (LAB) fermentation offers potential remediation for many of these issues, and allows consumers to retain their perception of the resultant products as natural and additive-free. Using next-generation sequencing (NGS) or omics approaches to characterize LAB isolates to find those that will improve properties of plant-based beverages is the most direct way to product improvement. Although NGS/omics approaches have been extensively used for selection of LAB for use in the dairy industry, a comparable effort has not occurred for selecting LAB for fermenting plant raw substrates, save those used in producing wine and certain types of beer. Here we review the few and recent applications of NGS/omics to profile and improve LAB fermentation of various plant-based substrates for beverage production. We also identify specific issues in the production of various LAB fermented plant-based beverages that such NGS/omics applications have the power to resolve.


    加载中
    [1] Mäkinen O, Wanhalinna V, Zannini E, et al. (2016) Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Crit Rev Food Sci Nutr 56: 339–349. doi: 10.1080/10408398.2012.761950
    [2] Peyer LC, Zannini E, Arendt EK (2016) Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends Food Sci Technol 54: 17–25. doi: 10.1016/j.tifs.2016.05.009
    [3] Friedman M (1996) Nutritional value of proteins from different food sources: A review. J Agric Food Chem 44: 6–29. doi: 10.1021/jf9400167
    [4] Durand A, Franks GV, Hosken RW (2003) Particle sizes and stability of UHT bovine, cereal and grain milks. Food Hydrocol 17: 671–678. doi: 10.1016/S0268-005X(03)00012-2
    [5] Preedy VR, (2011) In: Preedy VR, Ed, Beer in health and disease production, New York: Academic press.
    [6] Back W, (2005) In: Back W, Ed, Colour atlas and handbook of beverage biology, Verlag Hans Carl: Nürnberg, Germany, 10–112.
    [7] Menz G, Andrighetto C, Lombardi A, et al. (2010) Isolation, identification, and characterisation of beer-spoilage lactic acid bacteria from microbrewed beer from Victoria, Australia. J Inst Brew 116: 14–22. doi: 10.1002/j.2050-0416.2010.tb00393.x
    [8] Priest FG, (2003) Gram-positive brewery bacteria, In: Priest FG, Campbell I, Eds, Brewing Microbiology, 3rd Ed., New York: Kluwer Academic/Plenum Publishers, 181–217.
    [9] Suzuki K, Asano S, Iijima K et al. (2008) Sake and beer spoilage lactic acid bacteria—A review. J Inst Brew 114: 209–223. doi: 10.1002/j.2050-0416.2008.tb00331.x
    [10] Thelen K, Beimfohr C, Snaidr J (2006) Evaluation study of the frequency of different beer-spoiling bacteria using the VIT analysis. Tech Q Master Brew Assoc Am 43: 31–35.
    [11] Spitaels F, Wieme AD, Janssens M, et al. (2014) The microbial diversity of traditional spontaneously fermented lambic beer. PLoS One 9: e95384. doi: 10.1371/journal.pone.0095384
    [12] Tonsmeire M, (2014) Sour beers: A primer, In: Tonsmeire M, Ed, American sour beers: innovative techniques for mixed fermentations, Boulder, CO: Brewers Publication, 1–9.
    [13] Bokulich NA, Bamforth CW (2013) The microbiology of malting and brewing. Microbiol Mol Biol Rev 77: 157–172. doi: 10.1128/MMBR.00060-12
    [14] Pittet V, Morrow K, Ziola B (2011) Ethanol tolerance of lactic acid bacteria, including relevance of the exopolysaccharide gene, gtf. J Am Soc Brew Chem 69: 57–61.
    [15] Kalač P, Šavel J, Křížrek M, et al. (2002) Biogenic amine formation in bottled beer. Food Chem 79: 431–434. doi: 10.1016/S0308-8146(02)00193-0
    [16] Kalač P, Křížrek M (2003) A review of biogenic amines and polyamines in beer. J Inst Brewing 109: 123–128. doi: 10.1002/j.2050-0416.2003.tb00141.x
    [17] Geissler AJ, Behr J, Vogel RF (2016) Multiple genome sequences of the important beer-spoiling species Lactobacillus backii. Genom Announ 4: e00826–16.
    [18] Bergsveinson J, Friesen V, Ewen E, et al. (2015) Genome sequence of rapid beer-spoiling isolate Lactobacillus brevis BSO 464. Genom Announ 3: e01411–15.
    [19] Kim DW, Choi SH, Kang A, et al. (2011) Draft genome sequence of Lactobacillus malefermentans KCTC 3458. J Bacteriol 193: 5537. doi: 10.1128/JB.05710-11
    [20] Behr J, Geissler AJ, Schmid J, et al. (2016) The identification of novel diagnostic marker genes for the detection of beer-spoiling Pediococcus damnosus strains using the BlAst diagnostic gene finder. PLoS One 1: e0152747.
    [21] Snauwaert I, Stragier P, De Vuyst L, et al. (2015) Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well adapted to the beer environment. BMC Genom 16: 267. doi: 10.1186/s12864-015-1438-z
    [22] Pittet V, Abegunde T, Marfleet T, et al. (2012) Complete genome sequence of the beer spoilage organism Pediococcus claussenii ATCC BAA-344T. J Bacteriol 194: 1271–1272. doi: 10.1128/JB.06759-11
    [23] Bergsveinson J, Friesen V, Ziola B. (2016) Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 in degassed and gassed beer. Int J Food Micro 235: 28–35. doi: 10.1016/j.ijfoodmicro.2016.06.041
    [24] Pittet V, Phister TG, Ziola B (2013) Transcriptome sequence and plasmid copy number analysis of the brewery isolate Pediococcus claussenii ATCC BAA-344T during growth in beer. PLoS One 8: e73627. doi: 10.1371/journal.pone.0073627
    [25] Bergsveinson J, Ewen E, Friesen V, et al. (2016) Transcriptional activity and role of plasmids of Lactobacillus brevis BSO 464 and Pediococcus claussenii ATCC BAA-344T during growth in the presence of hops. AIMS Microbiol 2: 460–478. doi: 10.3934/microbiol.2016.4.460
    [26] Behr J, Geissler AJ, Preissler P, et al. (2015) Identification of ecotype- specific marker genes for categorization of beer-spoiling Lactobacillus brevis. Food Microbiol 51: 130–138. doi: 10.1016/j.fm.2015.05.015
    [27] Sami M, Yamashita H, Hirono T, et al. (1997) Hop-resistant Lactobacillus brevis contains a novel plasmid harboring a multidrug resistance-like gene. J FermentBioeng 84: 1–6.
    [28] Snauwaert I, Roels SP, Van Nieuwerburg F, et al. (2016) Microbial diversity and metabolite composition of Belgian red-brown acidic ales. Int J Food Microbiol 221: 1–11. doi: 10.1016/j.ijfoodmicro.2015.12.009
    [29] Bokulich NA, Bergsveinson J, Ziola B, et al. (2015) Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patters of contamination and resistance. eLife 4: e04634.
    [30] Garofalo C, Osimani A, Milanović V, et al. (2015) The occurrence of beer spoilage lactic acid bacteria in craft beer production. J Food Sci 80: M2845–M2852. doi: 10.1111/1750-3841.13112
    [31] Bartowsky EJ (2009) Bacterial spoilage of wine and approaches to minimize it. Lett Appl Microbiol 48: 149–156. doi: 10.1111/j.1472-765X.2008.02505.x
    [32] Gagné S, Lucas PM, Perello MC, et al. (2011) Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates. J Appl Microbiol 110: 218–228. doi: 10.1111/j.1365-2672.2010.04878.x
    [33] Milchlmayr H, Nauer S, Brandes W, et al. (2012) Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni. Food Chem 135: 80–87. doi: 10.1016/j.foodchem.2012.04.099
    [34] Antalick G, Perello MC, de Revel G (2012) Characterization of fruity aroma modifications in red wines during malolactic fermentation. J Agric Food Chem 60: 12371–12383. doi: 10.1021/jf303238n
    [35] Lerm E, Engelbrecht L, du Toit M (2011) Selection and characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures. South Afr J Enol Vit 32: 280–295.
    [36] Rossouw D, du Toit M, Bauer FF (2012) The impact of co-inoculation with Oenococcus oeni on the transcriptome of Saccharomyces cerevisiae and on the flavour active metabolite profiles during fermentation in synthetic must. Food Microbiol 29: 121–131. doi: 10.1016/j.fm.2011.09.006
    [37] Mills DA, Rawsthorne H, Parker C, et al. (2005) Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking. FEMS Microbiol Rev 26: 465–475.
    [38] Mohedano ML, Russo P, de los Rios V, et al. (2014) A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163. Open Biol 4: 130154. doi: 10.1098/rsob.130154
    [39] Bokulich NA, Joseph CML, Allen G, et al. (2012) Next-generation sequencing reveals significant bacterial diversity of botrytized wine. PLoS One 7: e36357. doi: 10.1371/journal.pone.0036357
    [40] Pinto C, Pinho D, Cardoso R (2015) Wine fermentation microbiome: a landscape from different Portuguese wine appellations. Front Microbiol 6: 905.
    [41] Bokulich NA, Thorngate JH, Richardson PM, et al. (2014) Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate. PNAS 111: E139–E148. doi: 10.1073/pnas.1317377110
    [42] Bokulich NA, Collins TS, Masarweh C, et al. (2016) Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial constribution to regional wine characteristics. mBio 7: e00631–16.
    [43] Zarraonaindia I, Owens SM, Weisenhorn P, et al. (2015) The soil microbiome influences grapevine-associated microbiota. mBio 6: e02527–14.
    [44] Campanaro S, Treu L, Vendramin V, et al. (2014) Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. Appl Microbiol Biotechnol 98: 6015–6037. doi: 10.1007/s00253-014-5795-3
    [45] de Nadra MCM, (2007) Nitrogen metabolism in lactic acid bacteria from fruits: a review, In: Mèndez-Vilas A, Ed, Comm Curr Edu Top Trend Appl Microbiol.
    [46] Lonvaud-Funel A (2001) Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol Lett 199: 9–13. doi: 10.1111/j.1574-6968.2001.tb10643.x
    [47] Haakensen M, Schubert A, Ziola B (2008) Multiplex PCR for putative Lactobacillus and Pediococcus beer-spoilage genes and ability of gene presence to predict growth in beer. J Am Soc Brew Chem 66: 63–70.
    [48] Araque I, Gil J, Carreté R, et al. (2009) Detection of arc genes related with ethyl carbamate precursors in wine lactic acid bacteria. J Agric Food Chem 57: 1841–1847. doi: 10.1021/jf803421w
    [49] Spano G, Massa S (2006) Environmental stress response in wine lactic acid bacteria: beyond Bacillus subtilus. Crit Rev Microbiol 32: 77–86. doi: 10.1080/10408410600709800
    [50] Foligne J, Dewulf J, Breton O (2010) Probiotic properties of non-conventional lactic acid bacteria immunomodulation by Oenococcus oeni. Int J Food Microbiol 140: 136–145. doi: 10.1016/j.ijfoodmicro.2010.04.007
    [51] García-Ruiz A, González de Llano D, Esteban-Fernández, et al. (2014) Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol 44: 220–225. doi: 10.1016/j.fm.2014.06.015
    [52] Mital BK, Steinkraus KH (1979) Fermentation of soy milk by lactic acid bacteria: A review. J Food Protect 42: 895–899. doi: 10.4315/0362-028X-42.11.895
    [53] Wang YC, Yu RC, Chou CC (2002) Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiol 19: 501–508. doi: 10.1006/fmic.2002.0506
    [54] Donkor ON, Henriksson A, Vasiljevic T, et al. (2007) α-galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chem 104: 10–20. doi: 10.1016/j.foodchem.2006.10.065
    [55] LeBlanc JG, Garro MS, Silvestroni A, et al. (2004) Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk. J Appl Microbiol 97: 876–881. doi: 10.1111/j.1365-2672.2004.02389.x
    [56] Silvestroni A, Connes C, Sesma F, et al. (2012) Characterization of the melA locus for α-galactosidase in Lactobacillus plantarum. Appl Environ Microbiol 68: 5464–5471.
    [57] Aguirre L, Herbert EM, Garro MS (2014) Proteolytic activity of Lactobacillus strains on soybean proteins. Food Sci Technol 59: 780–785.
    [58] Pescuma M, Turbay MBE, Mozzi F, et al. (2013) Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins. Appl Microbiol Biotechnl 97: 7831–7844. doi: 10.1007/s00253-013-5037-0
    [59] Savijoki K, Ingmer H, Varmanen P (2006) Proteolytic systems of lactic acid bacteria. Appl Microbiol Biotechnol 71: 394–406. doi: 10.1007/s00253-006-0427-1
    [60] Juarez del Valle M, Laiño JE, Savoy de Giori G, et al. (2014) Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk. Food Res Int 62: 1015–1019. doi: 10.1016/j.foodres.2014.05.029
    [61] Molina V, Médici M, de Valdez GF, et al. (2012) Soybean-based functional food with vitamin B 12-producing lactic acid bacteria. J Funct Foods 4: 831–836. doi: 10.1016/j.jff.2012.05.011
    [62] Torres AC, Suárez NE, Font G, et al. (2016) Draft genome sequence of Lactobacillus reuteri strain CRL 1098, an interesting candidate for functional food development. Genom Announ 4: e00806–16.
    [63] Wang YC, Yu RC, Chou CC (2006) Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidiobacterium. Food Microbiol 23: 128–135. doi: 10.1016/j.fm.2005.01.020
    [64] Wagar LE, Champagne CP, Buckley ND, et al. (2009) Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria. J Food Sci 74: M423–M430. doi: 10.1111/j.1750-3841.2009.01308.x
    [65] Fritsch C, Vogel RF, Toelstede S (2015) Fermentation performance of lactic acid bacteria in different lupin substrates—influence and degradation ability of antinutritives and secondary metabolites. J Appl Microbiol 119: 1075–1088. doi: 10.1111/jam.12908
    [66] Hickisch A, Beer R, Vogel RF, et al. (2016) Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives. Food Res Int 84: 180–188. doi: 10.1016/j.foodres.2016.03.037
    [67] De Angelis M, Gallo G, Corbo MR, et al. (2003) Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. Int J Food Microbiol 87: 259–270. doi: 10.1016/S0168-1605(03)00072-2
    [68] Palacios MC, Haros M, Rosell CM, et al. (2005) Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties. J Appl Microbiol 98: 229–237. doi: 10.1111/j.1365-2672.2004.02447.x
    [69] Reale A, Mannina L, Tremonte P, et al. (2004) Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study. J Agric Food Chem 52: 6300–6305. doi: 10.1021/jf049551p
    [70] Lee C, Beuchat LR (1991) Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria. Int J Food Microbiol 13: 273–283. doi: 10.1016/0168-1605(91)90085-4
    [71] Schaffner DW, Beuchat LR (1986) Fermentation of aqueous plant seed extracts by lactic acid bacteria. Appl Environ Microbiol 51: 1072–1076.
    [72] Wang NF, Yan Z, Li CY, et al. (2011) Antioxidant activity of peanut flour fermented with lactic acid bacteria. J Food Biochem 35: 1514–1521. doi: 10.1111/j.1745-4514.2010.00473.x
    [73] Bernat N, Cháfer M, Chiralt A, et al. (2014) Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. Int J Food Sci Technol 49: 2553–2562. doi: 10.1111/ijfs.12585
    [74] Bernat N, Cháfer M, Chiralt A, et al. (2015) Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells. Int J Food Stud 4: 49–60. doi: 10.7455/ijfs/4.1.2015.a4
    [75] Blandino A, Al-Aseeri ME, Pandiella SS, et al. (2003) Cereal-based fermented foods and beverages. Food Res Int 36: 527–543. doi: 10.1016/S0963-9969(03)00009-7
    [76] Agarry O, Nkama O, Akoma O (2010) Production of Kununzaki (a Nigerian fermented cereal beverage) using starter culture. Int Res J Microbiol 1: 18–25.
    [77] Vieira-Dalodé G (2008) Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gowé, a sour beverage from Benin. Afr J Microbiol Res 2: 179–186.
    [78] Onyago C, Bley T, Raddatz H, et al. (2004) Flavour compounds in backslop fermented uji (an East African sour porridge). Euro Food Res Technol 218: 579–583. doi: 10.1007/s00217-003-0870-5
    [79] Muyanja, CMBK, Narhvus JA, Langsrud T (2012) Organic acids and volatile organic compounds produced during traditional and starter culture fermentation of Bushera, a Ugandan fermented cereal beverage. Food Biotechnol 26: 1–28. doi: 10.1080/08905436.2011.617252
    [80] Hong X, Chen J, Liu L, et al. (2016) Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine. Sci Rep 6: 26621. doi: 10.1038/srep26621
    [81] Sankar Bora S, Keot J, Das S (2016) Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India. 3 Biotech 6: 1–13.
    [82] Liu SP, Yu JX, Wei XL, et al. (2016) Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine. Food Cont 64: 98–104. doi: 10.1016/j.foodcont.2015.12.013
    [83] Fang RS, Dong YC, Chen F, et al. (2015) Bacterial diversity analysis during the fermentation processing of traditional Chinese yellow rice wine revealed by 16S rDNA 454 pyrosequencing. J Food Sci 80: M2265–M2271. doi: 10.1111/1750-3841.13018
    [84] Liu SP, Mao J, Liu YY, et al. (2015) Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World J Microbiol Biotechnol 31: 1907–1921. doi: 10.1007/s11274-015-1931-1
    [85] Turpin W, Humblot C, Guyot JP (2011) Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods. Appl Environ Microbiol 77: 8722–8734. doi: 10.1128/AEM.05988-11
    [86] Humblot C, Turpin W, Chevalier F, et al. (2014) Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel. Int J Food Microbiol 185: 103–111. doi: 10.1016/j.ijfoodmicro.2014.05.016
    [87] Leemhuis H, Pijning T, Dobruchowska JM, et al. (2013) Glucansucrases: Three-dimensional structures, reactions, mechanisms, α-glucan analysis and their implications in biotechnology and food applications. J Biotechnol 163: 250–272. doi: 10.1016/j.jbiotec.2012.06.037
    [88] Tieking M, Gänzle MG (2005) Exopolysaccharides from cereal-associated lactobacilli. Trends Food Sci Technol 16: 79–84. doi: 10.1016/j.tifs.2004.02.015
    [89] Russo P, de Chiara MLV, Capozzi V, et al. (2016) Lactobacillus plantarum strains for multifunctional oat-based foods. LWT-Food Sci Technol 68: 288–294. doi: 10.1016/j.lwt.2015.12.040
    [90] Lamontanara A, Caggianiello G, Orrù L, et al. (2015) Draft genome sequence of Lactobacillus plantarum Lp90 isolated from wine. Genom Announ 3: e00097–15.
    [91] Lynch KM, Lucid A, Arendt EK, et al. (2015) Genomics of Weissella cibaria with an examination of its metabolic traits. Microbiol 161: 914–930. doi: 10.1099/mic.0.000053
    [92] Zannini E, Mauch A, Galle S, et al. (2013) Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. J Appl Microbiol 115: 1379–1387. doi: 10.1111/jam.12329
    [93] Zannni E, (2015) Chapter 5: Impact of exopolysaccharide-producing Weissella cibaria MG1 on the properties of soy yoghurt, In: Zannin E, Functional application of lactic acid bacteria exopolysaccharide in complex food systems, PhD Thesis, University of Cork, 88–126.
    [94] Luckow T, Delahunty C (2004) Which juice is “healthier”? A consumer study of probiotic non-dairy juice drinks. Food Qual Pref 15: 751–759.
    [95] Yoon KY, Woodams EE, Hang YD (2004) Probiotification of tomato juice by lactic acid bacteria. J Microbiol 42: 315–318.
    [96] Maki M, (2004) Lactic acid bacteria in vegetables fermentation, In: Salminen S, Von WrightA, Ouwehand A, Eds, Lactic Acid Bacteria Microbiological and Functional Aspects, New York: Marcel Dekker, 419–430.
    [97] Urbonaviciene D, Viskelis P, Bartkiene E, (2015) The use of lactic acid bacteria in the fermentation of fruits and vegetables—technological and functional properties, In: Ekinci D, Author, Biotechnology, Croatia: Intech, 135–164.
    [98] Di Cagno R, Filannino P, Gobetti M, (2015) Chapter 14: Vegetable and fruit fermentation by lactic acid bacteria, In: Mozzi F, Raya RR, Vignolo GM, Eds, Biotechnology of Lactic Acid Bacteria: Novel Applications, 2nd Ed, New Jersey: Wiley, 216–230.
    [99] Sheehan VM, Ross P, Fitzgerald GF (2007) Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innov Food Sci Emerg Technol 8: 279–284. doi: 10.1016/j.ifset.2007.01.007
    [100] Reddy LV, Min JH, Wee YJ (2015) Production of probiotic mango juice by fermentation of lactic acid bacteria. Microbiol Biotechnol Lett 43: 120–125. doi: 10.4014/mbl.1504.04007
    [101] Wang CY, Ng CC, Su H, et al. (2009) Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria. Int J Food Sci Nutr 6: 98–106.
    [102] Yoon KY, Woodams EE, Hang YD (2005) Fermentation of beet juice by beneficial lactic acid bacteria. Lebensm-Wiss Technol 38: 73–75. doi: 10.1016/j.lwt.2004.04.008
    [103] Yoon KY, Woodams EE, Hang YD (2006) Production of probiotic cabbage juice by lactic acid bacteria. Biores Techol 97: 1427–1430. doi: 10.1016/j.biortech.2005.06.018
    [104] Filannino P, Di Cagno R, Crecchio C, et al. (2016) Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches. Sci Rep 6: 27392. doi: 10.1038/srep27392
    [105] Kahala M, Ahola V, Mäkimattila E, et al. (2014) The use of macroarray as a simple tool to follow the metabolic profile of Lactobacillus plantarum during fermentation. Adv Microbiol 4: 996. doi: 10.4236/aim.2014.414111
    [106] Riveros-Mckay F, Campos I, Giles-Gómez M, et al. (2014) Draft genome sequence of Leuconostoc mesenteroides P45 isolated from Pulque, a traditional mexican alcoholic fermented beverage. Genom Announ 2: e01130–14.
    [107] Giles-Gómez M, García JGS, Matus V, et al. (2016) In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides. SpringerPlus 5: 1–10. doi: 10.1186/s40064-015-1659-2
    [108] Chiou TY, Oshima K, Suda W, et al. (2016) Draft genome sequence of Lactobacillus farciminis NBRC 111452, isolated from kôso, a Japanese sugar-vegetable fermented beverage. Genom Announ 4: e01514–15.
    [109] Chiou TY, Suda W, Oshima K, et al. (2016) Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. Biosci Biotechnol Biochem 1: 1–8.
    [110] Gram L, Ravn L, Rasch M, et al. (2002) Food spoilage—interactions between food spoilage bacteria. Int J Food Microbiol 78: 79–97. doi: 10.1016/S0168-1605(02)00233-7
    [111] Temitope FP, Oluchi UE (2015) Studies of the antifungal activity of Lactobacillus plantarum and Lactobacillus fermentum on spoilage fungi of tomato fruit. J Microbiol Res 5: 95–100.
    [112] Crowley S, Majony J, van Sinderen D (2013) Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models. Folia Microbiol 58: 291–299. doi: 10.1007/s12223-012-0209-3
  • Reader Comments
  • © 2017 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
AIMS Microbiology
2.7 7.0

Metrics

Article views(8275) PDF downloads(1573) Cited by(11)

Preview PDF
Download XML
Export Citation
Article outline

Figures and Tables

Tables(1)

Other Articles By Authors

Related pages

Tools

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog