Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community.

Kombucha is a traditional beverage produced by a living culture known as SCOBY or "symbiotic culture of bacteria and yeast". Culture-dependent production is essential for stable kombucha fermentation. The aim of this study was to design a microbial community and to determine the effect of that community on the flavor and chemical properties of kombucha. The fermentations were carried out using combinations of selected species including Pichia kudriavzevii, Brettanomyces bruxellensis, Dekkera bruxellensis, Komagataeibacter saccharivorans, Komagataeibacter xylinus, and Acetobacter papayae, which were previously isolated from kombucha. The effects of monocultures and cocultures on fermentation were investigated. The highest acetic acid producer was A. papayae, which has strong antioxidant properties. In the monoculture and coculture fermentations, aldehydes, acids, and esters were generally observed at the end of fermentation. This study confirms that microbiota reconstruction is a viable approach for achieving the production of kombucha with increased bioactive constituents and consumer acceptance.

The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses.

The principal purpose of this study was to determine antioxidant and ACE-inhibitory (angiotensin converting enzyme) activities of 5 ripened Turkish cheese varieties (Kashar, Erzincan Tulum, Izmir Tulum Gruyere, Mihalic). Among the water-soluble extracts with a molecular weight smaller than 3 kDa Gruyere and Erzincan Tulum exhibited the highest free radical scavenger activity in FRAP (Ferric Reducing Ability of Plasma) and ABTS [2,20-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assays, respectively. For the inhibition of ACE, Mihalic was more effective than others. The water-soluble extracts of five cheese were analyzed with liquid chromatography-tandem mass spectrometry to identify the peptide sequences. Totally 394 peptides were sequenced; of these, 134 from αs1-casein, 44 from αs2-casein, 198 from ß-casein, and 18 from κ-casein. Among these sequences, 48 peptides were reported as bioactive with the activities including ACE-inhibitory, antioxidant, antimicrobial, DPP-IV inhibitory, antidiabetic, immunomodulating, antithrombotic, anti-inflammatory, and inhibition of cholesterol solubility. These results showed that Turkish cheeses are good sources of bioactive peptides. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05414-3.

Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough.

The aim of this study was to characterize the biodiversity of lactic acid bacteria (LAB) isolated from spontaneously-fermented hull-less barley sourdough and to determine its technological properties. Biodiversity was investigated by analysis of colonies isolated from sourdough on four different agar media. Of the 80 isolates, 67 were rapidly pre-identified as LAB using Fourier transforms infrared spectroscopy (FTIR). As a result of cluster analysis, 32 lactic acid bacteria chosen from different branches were identified. According to the polymerase chain reaction (PCR) results, 9 different species were identified: Pediococcus (dominant species), Lactobacillus curvatus, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus musae, Lactobacillus paralimentarius, Leuconostoc mesenteroides and Lactobacillus equigenerosi. The most species and strain diversity among the media was determined in ModMRS environment. Unlike other studies about hull-less barley, Lactobacillus equigenerosi was identified in this study. LABs were identified with salt and acid tolerance. Generally, different levels of antibacterial activity in these species were shown against (rope spoilage) food borne pathogens. The greatest antimicrobial effect was observed for Pediococcus acidilactici SAB26, Lactobacillus plantarum SAB15 and Pediococcus acidilactici SAB13 compared to the other strains. Pediococcus species were found to have the highest antifungal effect against Penicillium carneum, Aspergillus flavus and A. niger. The phytase activity of LAB, which increases mineral bioavailability, was observed to be highest in Lactobacillus plantarum, Pediococcus pentosaceus, and Leuconostoc mesenteroides.

Antimicrobial Susceptibility Test for the Determination of Resistant and Susceptible S. aureus and Enterococcus spp. Using a Multi-Channel Surface Plasmon Resonance Device.

The objective of this study was to investigate the development of a surface plasmon resonance (SPR) sensor platform equipped with multiple channels for the simultaneous determination of methicillin-resistant S. aureus (MRSA), methicillin-susceptible S. aureus (MSSA) and vancomycin-resistant Enterococcus (VRE), and vancomycin-susceptible Enterococcus (VSE). Drug resistance of S. aureus strains against cefoxitin and Enterococcus strains against vancomycin were investigated both using the minimum inhibitory concentration method (MIC) assay and the SPR system equipped with single and multiple channels. The MIC values of MRSA and MSSA ranged from 32 µg/mL to >128 µg/mL and from 1 µg/mL to 4 µg/mL, respectively. The MIC values of VRE and VSE were between 64 to >128 µg/mL and 2-4 µg/mL, respectively. With the multiple-channel system, the angle shifts of MRSA, MSSA, VRE and VSE were found to be -0.030° and -0.260°, -0.010° and -0.090° respectively. The antibiotic-resistant and susceptible strains were distinguished within 3 h for S. aureus strains and within 6 h for Enterococcus strains.