Dataset Information

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice.

ABSTRACT: This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino acids but exhibited different growth patterns. Lactic acid was detected only in L. acidophilus inoculated juice. The content of the phenolic compounds, especially anthocyanins, decreased in juice after inoculation. The CIELa*b* analysis indicated that the juice inoculated with L. acidophilus and O. oeni showed a decrease on a* and b* (less red and yellow) but an increase on L (more lightness), whereas the color attributes of L. brevis inoculated juice did not significantly change. Based on this study, L. brevis showed the most optimal performance in the juice due to its better adaptability and fewer effects on the appearance of juice. This study provided a useful reference on the metabolism of lactic acid bacteria in low pH juice and the evolution of primary and secondary nutrients in juice after inoculated with lactic acid bacteria.

SUBMITTER: Chen Y

PROVIDER: S-EPMC6835820 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice.

Chen Yuqi Y Ouyang Xiaoyu X Laaksonen Oskar O Liu Xiaoyu X Shao Yuan Y Zhao Hongfei H Zhang Bolin B Zhu Baoqing B

Foods (Basel, Switzerland) 20190921 10

This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino ...[more]

PMID: 31546648

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Project description:Oenococcus oeni is the lactic acid bacterium (LAB) that most commonly drives malolactic fermentation in wine. Although oenococcal prophages are highly prevalent, their implications on bacterial fitness have remained unexplored and more research is required in this field. An important step toward achieving this goal is the ability to produce isogenic pairs of strains that differ only by the lysogenic presence of a given prophage, allowing further comparisons of different phenotypic traits. A novel protocol for the rapid isolation of lysogens is presented. Bacteria were first picked from the center of turbid plaques produced by temperate oenophages on a sensitive nonlysogenic host. When streaked onto an agar medium containing red grape juice (RGJ), cells segregated into white and red colonies. PCR amplifications with phage-specific primers demonstrated that only lysogens underwent white-red morphotypic switching. The method proved successful for various oenophages irrespective of their genomic content and attachment site used for site-specific recombination in the bacterial chromosome. The color switch was also observed when a sensitive nonlysogenic strain was infected with an exogenously provided lytic phage, suggesting that intracolonial lysis triggers the change. Last, lysogens also produced red colonies on white grape juice agar supplemented with polyphenolic compounds. We posit that spontaneous prophage excision produces cell lysis events in lysogenic colonies growing on RGJ agar, which, in turn, foster interactions between lysed materials and polyphenolic compounds to yield colonies easily distinguishable by their red color. Furthermore, the technique was used successfully with other species of LAB.IMPORTANCE The presence of white and red colonies on red grape juice (RGJ) agar during enumeration of Oenococcus oeni in wine samples is frequently observed by stakeholders in the wine industry. Our study brings an explanation for this intriguing phenomenon and establishes a link between the white-red color switch and the lysogenic state of O. oeni It also provides a simple and inexpensive method to distinguish between lysogenic and nonlysogenic derivatives in O. oeni with a minimum of expended time and effort. Noteworthy, the protocol could be adapted to two other species of LAB, namely, Leuconostoc citreum and Lactobacillus plantarum It could be an effective tool to provide genetic, ecological, and functional insights into lysogeny and aid in improving biotechnological processes involving members of the lactic acid bacterium (LAB) family.

Dataset Information

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice.

Publications

Effect of <i>Lactobacillus acidophilus</i>, <i>Oenococcus oeni</i>, and <i>Lactobacillus brevis</i> on Composition of Bog Bilberry Juice.

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