Identification and characterization of high GABA and low biogenic amine producing indigenous yeasts isolated from Korean traditional fermented Bokbunja (Rubus coreanus Miquel) wine

Download Identification and characterization of high GABA and low biogenic amine producing indigenous yeasts isolated from Korean traditional fermented Bokbunja (Rubus coreanus Miquel) wine

Post on 21-Feb-2017




1 download

Embed Size (px)


<ul><li><p>Abstracts / Journal of Biotechnology 185S (2014) S37S125 S83</p><p>Effect of a formulation of selected dairy startercultures and probiotics on microbiological,chemical and sensory characteristics of swinedry-cured sausages</p><p>Paola Sechi1,, Maria Francesca Iulietto1, SaraMattei1, Giovanna Traina2, Michela Codini2,Beniamino Terzo Cenci Goga1</p><p>1 Dipartimento di Medicina Veterinaria, Perugia,Italy2 Dipartimento di Scienze Farmaceutiche, Perugia,Italy</p><p>E-mail address: (P. Sechi).</p><p>Aim: Evaluation of a formulation of selected dairy starter-culturesand commercial probiotics in the production of nitrite-free fer-mented pork sausage produced in a small-scale plant, and theireffect on microbiological, physico-chemical and sensorial proper-ties of the products. Conditions investigated: (i) formulation ofselected dairy starter-cultures and commercial probiotics (PRO)vs no starter (NO-PRO); (ii) specific ripening conditions (SPEC) vsclassic ripening conditions (NO-SPEC); (iii) nitrate (NIT) vs nitriteand nitrate-free sausages (NO-NIT). Two trials: (1) NIT, PRO vs NO-PRO, SPEC vs NO-SPEC: here starter cultures and probiotics had asimilar behaviour in SPEC and in NO-SPEC, sensory propertieswereimproved in salami added with PRO both in SPEC and in NO-SPECand pathogens control was greater in salami added with PRO inboth ripening conditions; (2)NIT,NOSPECvs SPEC, PROvsNO-PRO:here starter cultures and probiotics showed a correct evolutionwhile pathogens and hygiene-indicators were reduced throughoutripening both in SPEC and in NO SPEC. PRO in SPEC did prevent thegrowth of safety and hygiene indicators, greatly reduced the rateof isolation of pathogens and increased the acceptability of salami,demonstrating the practicability of producing fermented sausageswithout nitrites yet preserving the original flavour and aroma.</p><p></p><p>Bacteriophages useful for elimination ofCronobacter strains in infant formulae</p><p>Hana Drahovska , Michal Kajsik, LuciaOslanecova, Jan Turna</p><p>Department of Molecular Biology, Faculty of NaturalSciences, Comenius University, Bratislava, Slovakia</p><p>E-mail address: (H. Drahovska).</p><p>Cronobacter spp. are gram-negative opportunistic bacteria belong-ing to Enterobacteriaceae family. This pathogen is responsible forserious bacteraemia, necrotizing enterocolitis and meningitis inneonates and infants, with fatality rates as high as 80%. Powderedinfantmilk formula has been implicated as the vehicle of transmis-sion. Bacteriophages can be used in phage therapy of Cronobacterinfections and also in the protection of infant formula. The aim ofthe work was to characterize Cronobacter specific bacteriophagesfor application in food control. Five phages were isolated fromsewage water. Two of them (Pet-CM-3 and Dev-CS701) possesseda broad host specificity as they lysed 78% and 98% tested strains.Based on genome sequence they belonged to the T4-like groupof Myoviridae family. The Dev2 bacteriophage had host specificitylimited to C. turicensis serotype CT O:1 strains. Its genomewas sim-ilar to K1F phage belonging to T7-like group of Podoviridae family.Two other mutually similar phages (Dev-CT57 and Dev-CD23823)also belonged to T7-like group of Podoviridae. They were able toinfectmore than 80% Cronobacter strains. In the study, the ability of</p><p>all phages to kill host bacteria in reconstituted infant milk formulawas also confirmed.</p><p></p><p>Identification and characterization of highGABA and low biogenic amine producingindigenous yeasts isolated from Koreantraditional fermented Bokbunja (Rubuscoreanus Miquel) wine</p><p>Nho Eul Song , Sang Ho Baik</p><p>Department of Food Science and Human Nutrition,and Research Institute of Makgeolli, ChonbukNational University, Jeonju, Republic of Korea</p><p>E-mail address: (N.E. Song).</p><p>The contribution of gamma-aminobutyric acid (GABA) producingyeasts and reduction of the amines which has dose-dependenttoxicity to human is not well investigated on wine fermentation.The aim of this research was screening of the GABA releasing andlow biogenic amine (BA) producing indigenous yeasts adapted tothe Korean traditional Bokbunja wine. Among 200 strains, sevenyeast-like strains which produced over 0.20.7 g/L of GABA wereselected as high GABA producing strains. The selected strains wereidentified as Saccharomyces cerevisiae by 26S rRNA sequence anal-ysis. Especially, S. cerevisiae JBCC A74 strain was shown to haveboth high alcohol synthesis (above 10%) and high synthetic abilityof GABA on the Bokbunja (0.33g/L). The BA analysis on the Bok-bunja wine fermented by S. cerevisiae JBCC A21, B40, B43 and B197showed lower BA concentration than control wine. Cadaverinewasnot detected and serotonine concentration was approximately 3to 5-fold reduced in wine. The alcohol contents in the final Bok-bunja wine were 912%. In this research, GABA enriched as wellas histamine-free Bokbunja wine was manufactured by functionalindigenous S. cerevisiae. Our finding could contribute to furtherfunctional wine industry by adapting as a good wine fermentationstarter.</p><p></p><p>Prevention of TNBS-induced colitis by probioticsupplement in mice</p><p>Gabriele Brecchia1,, Francesca Rappa2,Francesco Cappello2, Giovanna Traina3</p><p>1 Department of Veterinary Medicine, University ofPerugia, Perugia, Italy2 Department of Experimental Biomedicine andClinical Neurosciences, University of Palermo,Palermo, Italy3 Department of Pharmaceutical Sciences, Universityof Perugia, Perugia, Italy</p><p>E-mail address: (G. Brecchia).</p><p>Probiotics may protect against inflammatory bowel disease (IBD).The aim of this study was to investigate whether a commercialprobiotic mixture prevented gut inflammatory disease. CD-1 micereceived daily a probiotic mixture of Lactobacillus casei and Bifi-dobacterium lactis (Citogenex, Bromatech,Milano, Italy) for 1, 2 or 3weeks by gavage. Colitis was induced by intrarectal administrationof trinitrobenzene-sulfonic acid (TNBS) at the end of the treatmentperiods. Largebowelwas stainedandassessed forhistological alter-ations, according to a scoring system. Largebowelwas also assessedfor apoptosis by TUNEL assay. TNBS induced inflammation and</p><p>;;;;</p></li></ul>