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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The starter culture is the group of microorganisms that are involved in the fermentation of foods and food products. It aids in the conversion of complex sugars into simple sugars, acids and flavor compounds that can improve the appearance, texture, flavor, and taste of a food along with improved digestibility, nutrient profile, nutrient bioavailability and prolonged shelf-life of the product. The major group of microorganisms that are helpful in the fermentation are bacteria, yeast and mold. The predominant group of bacteria for fermentation is lactic acid bacteria (such as: Lactococcus, Lactobacillus, Streptococcus, Pediococcus, etc.), which can covert lactose to lactic acid; and Acetobacter species that oxidizes alcohol to acetic acid.57, 58
Polysaccharides from Marine Micro- and Macro-Organisms
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Kannan Kamala, Pitchiah Sivaperumal, Gopal Dharani
Generally, various qualities of dextrans are extracted from Leuconostoc mesenteroides. The marine bacterium Acetobacter and Streptococcus also produce dextran (Niven et al., 1941; Hehre and Hamilton, 1951; Qader et al., 2005). Mostly it is used in the food industry for thickening the food product; it also improves moisture preservation, inhibits the crystallization of sugar, and maintains the flavor and appearance of different foodstuffs (Qader et al., 2005; Naessens et al., 2005; Purama and Goyal, 2005).
The Potential of Microbial Mediated Fermentation Products of Herbal Material in Anti-Aging Cosmetics
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Acetic acid fermentation is an aerobic process in which carbohydrates from grains and fruit are fermented into acetic acid. This is often used to produce condiments and beverages such as vinegar and kombucha by bacteria of the Acetobacter genus. Finally, in alkaline fermentation, proteins are broken down into their amino acid and peptide components, releasing ammonia in the process. Bacillus species are commonly employed with this type of fermentation and it is habitually associated with the fermentation of fish, soybeans and seeds. Therefore, although carbohydrates are the most ubiquitous substrate for fermentation, organic acids, peptides and molecules are fermentable substrates (Doelle, 1975; Anal, 2019).
Characterization of Bacteria in Nigerian Yogurt as Promising Alternative to Antibiotics in Gastrointestinal Infections
Published in Journal of Dietary Supplements, 2019
Anthony Opeyemi Ayeni, Werner Ruppitsch, Funmilola Abidemi Ayeni
Many authors have reported isolation of LAB from Nigerian yogurt (Illeghems, De Vuyst, & Stefan, 2013; Raspor and Goranovič, 2008), but no reports exist of isolation of AAB from Nigerian yogurt. This may be because phenotypic methods are usually used in identification; a genotypic method was used in this study. Acetobacter orientalis has been isolated from yogurt in Japan and produced lactobionic acid (Rhee, Sun-Young, Dougherty, & Dong-Hyun, 2003). Acetobacter pasteurianus isolated in this study has good antimicrobial activities against the gastrointestinal pathogens, but the Acetobacter ghanensis exhibited no activities. Acetobacter pasteurianus 386B has been proved to be an ideal functional starter culture for coca bean fermentations (Ruppitsch, Steoger, & Keck, 2004; Sikorska & Smoragiewicz, 2013). Acetic acid has been shown to have good antibacterial activity against microorganisms such as Pseudomonas aeruginosa (Starke, Paluszak, & Motyl, 2015). Several species are in this genus, and other bacteria are capable of forming acetic acid under various conditions, but all of the Acetobacter species are known by this characteristic ability. Rhee, Sun-Young, Dougherty, and Dong-Hyun (2003) stated that acetic acid's antimicrobial activity is mainly due to its pH-lowering effect in an undissociated form. Thus, its antimicrobial effects may vary, depending on the percentage of undissociated acid at a given pH. This could explain why Acetobacter pasteurianus has good antimicrobial activities in this study while Acetobacter ghanensis has no antimicrobial effects. Acetic acid bacteria are used industrially with Gluconacetobacter and Gluconobacter in the prodution of vinegar in addition to acetic acid production (Takaaki et al., 2012).
Approaches to discern if microbiome associations reflect causation in metabolic and immune disorders
Published in Gut Microbes, 2022
Marijana Basic, Dominique Dardevet, Peter Michael Abuja, Silvia Bolsega, Stéphanie Bornes, Robert Caesar, Francesco Maria Calabrese, Massimo Collino, Maria De Angelis, Philippe Gérard, Miguel Gueimonde, François Leulier, Eva Untersmayr, Evelien Van Rymenant, Paul De Vos, Isabelle Savary-Auzeloux
In both the lab and the wild, Drosophila-associated microbes fall into two major bacteria phylotypes dominated by the Acetobacter and Lactobacilli species.85 They proliferate on the nutritional matrix and as such are frequently ingested by Drosophila adults or larvae. Depending on the diet, developmental stage, age and health status, the abundance and composition of the gut communities change and evolve, and vary from individual to individual.86 Their persistence in the entire intestinal tract is modulated by their ability to resist the physico-chemical constraints of this environment rather than intrinsic ability to reside in this niche.56 Indeed most Drosophila-associated bacterial strains do not reside in the Drosophila gut but are rather transiting through the intestine and constantly re-ingested. Yet, in two recent studies, stable colonization or the adult most anterior intestinal regions by strains of Acetobacter spp. and Lactobacillus spp isolated from wild flies has been reported suggesting that a seed microbiota may exist in Drosophila.87,88 Long-term persistence in the gut (ie, residency) is an important biological parameter to consider when studying microbial ecology, microbial dynamics in the host, microbiota vertical transmission and host ecological and evolutionary trajectories. However, many Drosophila associated strains (persisting or not, from wild flies or lab Drosophila cultures) show a marked functional impact on the physiology of their host. These observations establish that residency is not required for Drosophila commensal bacteria to shape their host’s physiology but is probably an important attribute that has shaped Drosophila microbiota transmission patterns over generations.