ABSTRACT
Fermentation has long been utilized to preserve and enhance the flavor and nutritional value of foods. Recently, fermented foods have gained popularity, reaching new consumer groups due to perceived health benefits. However, the microbial composition of many fermented foods re-mains unknown. Here, we characterized the bacterial composition, diversity, and richness of 47 fermented foods available in Sweden, including kombucha, water kefir, milk kefir, yogurt, plant-based yogurt alternatives, kimchi, sauerkraut, and fermented vegetables. Via 16S rRNA gene sequencing, we identified 2497 bacteria (amplicon sequence variants). The bacterial composition was strongly associated with the type of fermented food, and lactic acid bacteria and/or acetic acid bacteria dominated most samples. However, each fermented food had a unique composition, with kombucha and water kefir having the highest diversity across and within samples. Few bacteria were abundant in multiple foods and food groups. These were Streptococcus thermophilus in yogurts and plant-based yoghurts; Lactococcus lactis in milk kefirs and one water kefir; and Lactiplantibacillus plantarum in kimchi, sauerkraut, and fermented cucumber. The broad range of fermented foods included in this study and their diverse bacterial communities warrant further investigation into the implications of microbial compositions for product traits and potential impact on human health.
ABSTRACT
We analysed the proteinase profiles in nine Trypanosoma (Herpetosoma) rangeli strains from distinct geographical regions, three T. (Schizotrypanum) cruzi reference strains and in T. (Herpetosoma) lewisi, T. (Herpetosoma) musculi and T. (Megatrypanum) conorhini samples by detection of enzyme activity on SDS-PAGE containing co-polymerized gelatin as substrate. Three different profiles of cysteine proteinase activity were detected in T. rangeli within a similar range of molecular mass. T. lewisi and T. musculi displayed a similar pattern of proteolysis, quite distinct from the ones detected in T. rangeli and in the other subgenera belonging to the stercorarian trypanosomes. Our results indicate the potential of the SDS-PAGE-gelatin technique in distinguishing between these parasites, and confirm several findings on the existence of subgroups within the T. rangeli taxon. These may represent either subspecies or distinct species. Our results also demonstrate the lack of affinity of T. rangeli with the species belonging to the subgenus Herpetosoma.
