prof egon bech hansen qps idf list safety food microorganisms 11 slides
TRANSCRIPT
Microorganisms with technologically
beneficial use
Professor Egon Bech Hansen
Chairman of the IDF UIM Task Force
Head of DTU Systems Biology
IDF Task Force UIM
• Title:
– Update of the Inventory of Microorganisms with a
Documented History of Use in Foods
• Background:
– IDF Bulletin 377 from 2002 has become a de facto
reference paper for microbial species used in Microbial
Food Cultures
• Scope of the task force:
– To update the list with respect to changes in taxonomy
– To update the list with species with a documented use
– Critical review of the species listed in IDF Bulletin 377
– To widen the scope to include all fermented foods
Members of the Task Force / scientific experts
• Serge Casaregola
• Choreh Farrokh
• Jens C. Frisvad
• Monica L. Gerds
• Walter P. Hammes
• James Harnett
• Geert Huys
• Svend Laulund
• Arthur Ouwehand
• Ian B. Powell
• Jashbhai.B. Prajapati
• Yasuyuki Seto
• Eelko Ter Schure
• Aart Van Boven
• Vanessa Vankerckhoven
• Annabelle Zgoda
• François Bourdichon
• Sandra Tuijtelaars
• Egon Bech Hansen
Australia, Belgium, Denmark, Finland, France, Germany,
India, Japan, The Netherlands, New Zealand, USA
Process of the TF UIM
• Sources of new input
– 2002 IDF inventory
– National Committees of IDF
– Members of EFFCA
– Literature on food fermentations - emphasis on microbial associations and food
matrices not initially covered
• Selection of species to include
– Critically and somewhat conservative review of the literature for each species
– Contribution to the food fermentation must be desirable
• not without ambiguity
• taste preferences (spoilage or flavor)
• The dilemma between conservatism and completeness
Summary of outcome
• Up to date inventory of microbial species used in
production of fermented foods
• The inventory covers species of starter cultures and
"natural floras”
• Species with a documented beneficial, technological
purpose are included
• We present a history of use also for newly established
taxonomic units
• The inventory consists of 185 bacterial species and 36
species of yeasts and moulds
Purpose of food fermentation
• Preservation of food
• Improving food safety
– Inhibition of pathogens
– Detoxification
• Improving nutritional value
– Enrichment of essential nutrients (vitamins, proteins,
essential amino acid, fatty acids, etc)
– Enhanced bioavailability
• Organoleptic properties through effects on flavor, texture
and color
Regulatory systems for Microbial Food Cultures
• Definition of MFC
• National and international regulations
Defining MSC
• MFC have not been defined legally
• EFFCA has proposed the definition:
– MFC preparations are formulations, consisting of one
or more microbial species and/or strains, including
media components carried over from the fermentation
and components which are necessary for their survival,
storage, standardization, and to facilitate their
application in the food production process
Regulatory systems for Microbial Food Cultures
• USA
– Food Drug and Cosmetic Act (1958) introduced the
status of Generally Recognized As Safe (GRAS)
• European Union
– EFSA
– Qualified Presumption of Safety (QPS)
• Denmark
– National legislation since 1974
GRAS
• Three ways to obtain GRAS status for an MFC in the
USA:
– A GRAS notification with receipt of a no-objection letter
from FDA
– A GRAS determination made by qualified experts
– GRAS due to a general recognition of safety based on
experience from common use in food by a significant
number of people before 1958.
Qualified Presumption of Safety
• QPS approach is a fast track for species for which there is
a sufficient body of knowledge that all strains within a
species are assumed to be safe
• The QPS list covers only selected groups of
microorganisms which have been evaluated by the EFSA
• The absence of a particular organism from the QPS list
does not necessarily imply a risk associated with its use
Microbial Taxonomy
• The definition of species of microorganisms lacks a
theoretical basis
• In praxis a species is represented by a type strain
• Strains showing a high degree of phenotypic and/or
genotypic similarity to that type strain are regarded as
belonging to the same species
• Objective measures of relatedness have been proposed,
but there is no simple definition of the species as a
taxonomical unit
• Fungi are allowed to have two names
– one for teleomorph and holomorph state
– one for the anamorphic state
Taxonomy, up to date
• Prokaryotes:
– International Committee on Systematics of Prokaryotes
(http://www.the-icsp.org)
– International Journal of Systematic and Evolutionary
Microbiology (http://www.ijs.sgmjournals.org)
– The Taxonomic Outline of the Bacteria and Archea
(http://www.taxonomicoutline.org)
• Eukaryotes
– International Commission on the Taxonomy of Fungi
(http://www.fungaltaxonomy.org)
History of Use
• Proposed definition according to Health Canada, 2003
– „Significant human consumption of food over several
generations and in a large, genetically diverse
population for which adequate toxicological and
allergenicity data exists to provide reasonable certainty
that no harm will result from consumption of the food‟
Undesired properties of MFC
• Infections and opportunistic infections
• Toxic metabolites
• Virulence factors
• Antibiotic resistance
The 2011 inventory in one slide
Bacterial Diversity in the 2011 list
Fungal diversity in the 2011 list
Microorganisms used in dairy fermentations
Bacteria Fungi Arthrobacter arilaitensis Enterococcus durans Lactobacillus rhamnosus Candida colliculosa
Arthrobacter bergerei Enterococcus faecalis Lactobacillus salivarius Cystofilobasidium infirmominiatum
Arthrobacter globiformis Enterococcus faecium Lactobacillus tucceti Debaryomyces hansenii
Arthrobacter nicotianae Hafnia alvei Lactococcus lactis Fusarium domesticum
Bifidobacterium adolescentis Kocuria rhizophila Lactococcus raffinolactis Geotrichum candidum
Bifidobacterium animalis Kocuria varians Leuconostoc citreum Issatchenkia orientalis
Bifidobacterium bifidum Lactobacillus acidipiscis Leuconostoc mesenteroides Kazachstania exigua
Bifidobacterium breve Lactobacillus acidophilus Leuconostoc pseudomesenteroides Kazachstania unispora
Bifidobacterium longum Lactobacillus brevis Macrococcus caseolyticus Kluveromyces marxianus
Bifidobacterium pseudolongum Lactobacillus casei Microbacterium gubbeenense Kluyveromyces lactis
Bifidobacterium thermophilum Lactobacillus coryniformis Micrococcus luteus Lecanicillium lecanii
Brachybacterium alimentarium Lactobacillus delbrueckii Propionibacterium acidipropionici Mucor plumbeus
Brachybacterium tyrofermentans Lactobacillus helveticus Propionibacterium freudenreichii Mucor racemosus
Brevibacterium aurantiacum Lactobacillus kefiri Propionibacterium jensenii Penicillium camemberti
Brevibacterium casei Lactobacillus kefranofaciens Propionibacterium thoenii Penicillium caseifulvum
Brevibacterium linens Lactobacillus nodensis Staphylococcus equorum Penicillium chrysogenum
Carnobacterium divergens Lactobacillus parabrevis Staphylococcus fleurettii Penicillium commune
Carnobacterium maltaromaticum Lactobacillus paracasei Staphylococcus sciuri Penicillium nalgiovense
Corynebacterium ammoniagenes Lactobacillus parakefiri Staphylococcus succinus Penicillium roqueforti
Corynebacterium casei Lactobacillus pentosus Staphylococcus vitulinus Pichia fermentans
Corynebacterium flavescens Lactobacillus perolens Staphylococcus xylosus Yarrowia lipolytica
Corynebacterium variabile Lactobacillus plantarum Streptococcus gallolyticus Zygotorulaspora florentina
Streptococcus salivarius
Microorganisms used in cheese production
Bacteria Fungi Arthrobacter arilaitensis Lactobacillus pentosus Candida colliculosa
Arthrobacter bergerei Lactobacillus perolens Cystofilobasidium infirmominiatum
Arthrobacter globiformis Lactococcus raffinolactis Debaryomyces hansenii
Arthrobacter nicotianae Leuconostoc citreum Fusarium domesticum
Brachybacterium alimentarium Macrococcus caseolyticus Geotrichum candidum
Brachybacterium tyrofermentans Microbacterium gubbeenense Kluveromyces marxianus
Brevibacterium aurantiacum Micrococcus luteus Kluyveromyces lactis
Brevibacterium linens Propionibacterium acidipropionici Lecanicillium lecanii
Corynebacterium ammoniagenes Propionibacterium freudenreichii Mucor plumbeus
Corynebacterium casei Propionibacterium jensenii Mucor racemosus
Corynebacterium flavescens Propionibacterium thoenii Penicillium camemberti
Corynebacterium variabile Staphylococcus equorum Penicillium caseifulvum
Enterococcus faecalis Staphylococcus fleurettii Penicillium chrysogenum
Enterococcus faecium Staphylococcus sciuri Penicillium commune
Kocuria rhizophila Staphylococcus vitulinus Penicillium nalgiovense
Lactobacillus coryniformis Penicillium roqueforti
Lactobacillus parabrevis Yarrowia lipolytica
Microorganisms used in meat fermentations
Species Food Usage Species Food Usage
Carnobacterium divergens Meat, Fish,
Cheese Micrococcus lylae Meat
Carnobacterium piscicola Meat Pediococcus acidilactici Meat
Halomonas elongata Meat Pediococcus pentosaceus Meat
Kocuria rhizophila Cheese Meat Penicillium solitum Meat
Kocuria varians Dairy, Meat Staphylococcus carnosus Meat
Lactobacillus alimentarius Fish, Meat Staphylococcus equorum Cheese, meat
Lactobacillus curvatus Meat Staphylococcus succinus Meat
Lactobacillus dextrinicus Meat Staphylococcus vitulinus Cheese, meat
Lactobacillus paracasei Dairy, Meat Staphylococcus warneri Meat
Lactobacillus rhamnosus
Dairy,
Vegetables,
Meat
Steptomyces griseus Meat
Lactobacillus sakei Meat, Sake Weissella paramesenteroides Meat
Leuconostoc carnosum Meat
Soy fermentations
Species Food Usage
Aspergillus oryzae Japanese sake, Soy sauce, Miso
Aspergillus sojae Soy sauce, Miso
Bacillus subtilis Natto, soybean proteolysis
Enterococcus faecalis Ham, Cheese, Miso and Japanese pickles fermentation
Enterococcus faecium Ham, Cheese, Miso and Japanese pickles fermentation
Lactobacillus farciminis Fish, Soy
Mucor hiemalis Fermented soy bean curd
Rhizopus oligosporus Tempeh
Staphylococcus condimenti Soy
Tetragenococcus halophilus Soy sauce, Miso
Kimchi
Species Food Usage
Tetragenococcus koreensis Kimchi
Lactobacillus kimchii Kimchi
Leuconostoc inhae Kimchi
Leuconostoc kimchii Kimchi
Weissella cibaria Kimchi
Weissella koreensis Kimchi
Cassava fermentation
Species Food Usage
Weissella beninensis Cassava fermentation
IITA Image Library
Gram negative bacteria used in food fermentation
Species Food
Usage
Species Food
Usage
Acetobacter aceti Vinegar Gluconacetobacter diazotrophicus Cocoa, Coffee
Acetobacter fabarum Cocoa, Coffee Gluconacetobacter entanii Vinegar
Acetobacter lovaniensis Vegetables Gluconacetobacter europaeus Vinegar
Acetobacter malorum Vinegar Gluconacetobacter hansenii Vinegar
Acetobacter orientalis Vegetables Gluconacetobacter johannae Cocoa, Coffee
Acetobacter pasteurianus Vinegar, Cocoa Gluconacetobacter oboediens Vinegar
Acetobacter pomorum Vinegar Gluconacetobacter xylinus Vinegar
Acetobacter syzygii Vinegar, Cocoa Hafnia alvei Dairy
Acetobacter tropicalis Cocoa, Coffee Halomonas elongata Meat
Gluconacetobacter azotocaptans Cocoa, Coffee Zymomonas mobilis Beverage
Dissemination of Results and continuation
• Publication in a peer reviewed open access journal
– Manuscript currently under review for IJFM
• Presentation at relevant conferences
– Poster presented at LAB10 in September 2011
– Presentations at IDF World Dairy Summit 2011
• IDF Bulletin will be prepared, and species database
become available as a web based tool
• Proposal for an IDF work item on:
Continuous update of
The Inventory of microorganisms
with technological beneficial use
Acknowledgments
The Task Force is thankful to all National Committees of the
International Dairy Federation for their helpful support, as well
as the associations EFFCA (European Food & Feed Cultures
Association) and EDA (European Dairy Association)..
The authors also thank the following experts for review of the
inventory: Joelle Dupont (MNHN, France), Jerôme Mounier
(ESMISAB-LUBEM, France), and Patrick Boyaval (Danisco,
France).
Microorganisms with technologically beneficial use
Professor Egon Bech Hansen – DTU Systems Biology, Technical University of Denmark
Thank you