Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin.

Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colonies of 22 isolates showed a ropy phenotype, and NMR analysis of their EPS supported that 21 of them were dextran producers. These isolates were identified by their random amplified polymorphic DNA (RAPD) patterns and their rrs and pheS gene sequences as LAB belonging to four species (Weissella cibaria, Leuconostoc citreum, Leuconostoc falkenbergense and Leuconostoc mesenteroides). Six selected strains from the Leuconostoc (3) and Weissella (3) genera grew in the absence of riboflavin and synthesized vitamin B2. The EPS produced by these strains were characterized as dextrans by physicochemical analysis, and the L. citreum polymer showed an unusually high degree of branching. Quantification of the riboflavin and the EPS productions showed that the W. cibaria strains produce the highest levels (585-685 µg/and 6.5-7.4 g/L, respectively). Therefore, these new LAB strains would be good candidates for the development of fermented foods bio-fortified with both dextrans and riboflavin. Moreover, this is the first report of riboflavin and dextran production by L. falkenbergense.

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.

Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker's yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.

On the bright side of a forest pest-the metabolic potential of bark beetles' bacterial associates.

Bark beetles reproduce and overwinter under the bark of trees, and are associated with bacteria that may influence the fitness of their hosts. As regard the aim of this study was to test the metabolic potential of bacterial strains, isolated from the bark beetle species Cryphalus piceae, Ips typographus and Pityophthorus pityophthorus and collected in the Czech Republic from fir, spruce and pine trees, respectively, to degrade plant cell compounds. The bacterial strains were identified as belonging to the genera Curtobacterium, Erwinia, Pantoea, Pseudomonas, Rahnella, Staphylococcus, and Yersinia. Several activities related to the degradation of lignocellulosic materials, such as cellulose, xylan and starch, were found. Moreover, the genomes of three of these strains were sequenced and analyzed, and the presence of the enzymatic machinery required for biomass hydrolysis was discovered. This finding supports the idea that bacteria aid in the provision of nutrients to the beetle from the hydrolysis of tree compounds, results that are relevant for studying the ecological implication of bacterial strains in the bark beetle life cycle. In addition, the activities found in association with the bacterial strains could be useful in biotechnological processes, such as the production of biofuels from biomass, colorant degradation, in the textile industry and for wastewater treatments. Furthermore, the gene sequences of the lignocellulolytic enzymes found within the genomes serve as a basis for future studies regarding the potential application of these bacteria, and their metabolic machinery, in processes such as biomass hydrolysis and bioremediation.

Rhizobium zeae sp. nov., isolated from maize (Zea mays L.) roots.

A bacterial strain designated CRZM18RT was isolated from a root of Zea mays in Spain. The analysis of the 16S rRNA gene sequence showed that this strain belongs to the genus Rhizobium, with Rhizobium cellulosilyticum ALA10B2T and Rhizobium yantingense H66T being the most closely related species with 98.3 and 97.9 % sequence similarity, respectively. The analysis of the concatenated recA and atpD genes showed that strain CRZM18RT forms a cluster with these species and also with Rhizobiumsmilacinae PTYR-5T, but the recA and atpD genes of strain CRZM18RT were phylogenetically distant, with identities lower than 90 and 96 %, respectively. DNA-DNA hybridization analysis showed mean relatedness of 43, 22 and 38 % with respect to R. cellulosilyticum ALA10B2T, R. yantingense LMG 28229T and R. smilacinae LMG 27604T. Phenotypic characteristics also differed from those of the most closely related species of the genus Rhizobium. The major fatty acids were those from summed feature 8 (C18 : 1ω6c/C18 : 1ω7c) and C16 : 0. Based on the genotypic, chemotaxonomic and phenotypic data obtained in this study, we propose to classify strain CRZM18RT in a novel species named Rhizobium zeae sp. nov. (type strain CRZM18RT=LMG 29735T=CECT 9169T).

Plant probiotic bacteria enhance the quality of fruit and horticultural crops.

The negative effects on the environment and human health caused by the current farming systems based on the overuse of chemical fertilizers have been reported in many studies. By contrast, bacterial inoculations produce positive effects on yields without causing this type of harm. Hence, during recent years, the commercialization of biofertilizers has been on the increase, and the number of companies and products available are expanding worldwide every year. In addition to the notable enhancement of crop production, many studies have shown how the application of bacteria has positive effects on food quality such as improved vitamin, flavonoid and antioxidant content, among other benefits. This advantage is interesting with respect to food that is consumed raw, such as fruits and many vegetables, as these bioactive molecules are maintained up until the moment the food is consumed. As regards this review focuses on the collection of studies that demonstrate that microorganisms can act as plant probiotics of fruit and horticultural crops, essential types of food that form part of a healthy diet.