Fermentation microbiota

In Tokaj, most small wineries rely on spontaneous fermentation, although the use of starter cultures is spreading, and is standard in most new estates. Beside commercial starters, some wineries use local S. cerevisiae (var. bayanus) strains selected from the winery microbiota (Magyar, 2010). 

Teeth adherent bacterial biofilms, commonly called plaque or plaques, are responsible for the common forms of periodontal disease (Chap. 13) and dental caries (Chap. 15). In children or adults who keep their teeth clean and have no periodontal disease, the bacteria in a biofilm (the microbiota) is mostly gram positive and resembles that in saliva or adhering to the oral mucosa. The microbiota is predominantly saccharolytic and the major fermentation... 

By contrast, beneath a healthy gingival sulcus, there is an intermittent flow of proteins from serum, blood plasma proteins in which clotting has been inactivated (Sect. 11.4.1). This exudate of serum proteins, the gingival crevicular fluid (GCF), provides a sulcus that is richer in proteins than saliva and an environment that is more suited for an asaccharo-lytic microbiota (Sect. 13.1.2). Asaccharolytic bacteria secrete proteases that digest proteins to small peptides, which they digest (ferment) in the cytosol. 

Short-chain fatty acids (SCFAs) are of considerable importance to the physiological effect of the intestinal microbiota. They are the fermentation product of bacteria in the colon and are therefore an important characteristic feature of the intestinal microbiota (60). Compared to formula-fed infants, the profile of SCFAs differs considerably from that of breastfed infants. On supplementing an infant formula... 

As defined by Wang, an ingredient can be classified as prebiotic if (1) it is resistant to the digestion in the upper gut tract, (2) it can be fermented by intestinal microbiota, (3) it brings beneficial effects to the host health, (4) it selectively stimulates the activity of probiotics, and (5) it is stable to food processing treatments. 

Kim, B.-S. et al. (2014) Pyrosequenc-ing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae. Biosci. Biotechnol, Biochem., 78, 1611-1618. 

De Los Reyes-Gavilan, C.G., and Ruas-Madiedo, P. (2015) Exopolysaccharides produced by lactic acid bacteria and bifidobacteria as fermentable substrates by the intestinal microbiota. Crit. Rev. Food Sci. Nutr, 56, 1440-1453. 

To what extent strains from such new probiotic species can and will be incorporated into fermented foods is uncertain. Likewise, it is uncertain whether these and other new health targets are suitable for fermented foods. What is certain, however, is that the one-strain-suits-all approach that has been common until now is going to change. A single strain is simply not able to perform the varied functions that are required to tackle various health risks the emergence of health benefit-specific strains should be anticipated. Similarly, one could anticipate that more complex mixtures might be more efficacious, as they could provide a multitude of functions to microbiota in disarray. 

A number of reviews and studies have been published dealing with the potential health and nutritional benefits of EPSs from LAB in fermented dairy products for example, EPSs from LAB have been associated with various health benefits, such as the lowering of cholesterol (Liu et al., 2006 Maeda, Zhu, Omura, Suzuki, Kitamura, 2004 Nakajima, Suzuki, Hirota, 1992), anti-hypertensive effects (Maeda, Zhu, Suzuki, Suzuki, Kitamura, 2004), anticarcinogenic effects (Furukawa, Takahashi, Yamanaka, 1996 Kitazawa et al., 1991) and immunomodulatory activity (Chabot et al., 2001 Nishimura-Uemura et al., 2003 Vinderola, Matar, Palacios, Perdigon, 2007). Apart from these effects, there also appears be a complex web of interactions between LAB EPSs and human gut microbiota, some enteric pathogens and toxins, and gut epithelial cells and the immune system the discussion that follows presents evidence for health and nutritional benefits that are potentially derived from these relationships. 

Cocolin, L., Alessandria, V., Dolci, R, Gorra, R., Rantsiou, K. (2013). Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations. International Journal of Food Microbiology, 167, 29 3. 

Kiyohara, M., Koyanagi, T., Matsui, H., Yamamoto, K., Take, H., Katsuyama, Y, et al. (2012). Changes in microbiota population during fermentation of Narezushi as revealed by pyrose-quencing analysis. Bioscience Biotechnology and Biochemistry, 76,48-52. 

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