The MOVECLIM - AZORES project: Bryophytes from Pico Island along an elevation gradient.

Background: In September 2012, a comprehensive survey of Pico Island was conducted along an elevational transect, starting at Manhenha (10 m a.s.l.) and culminating at the Pico Mountain caldera (2200 m a.s.l.). The primary objective was to systematically inventory the bryophytes inhabiting the best-preserved areas of native vegetation environments. Twelve sites were selected, each spaced at 200 m elevation intervals. Within each site, two 10 m x 10 m plots were established in close proximity (10-15 m apart). Within these plots, three 2 m x 2 m quadrats were randomly selected and sampled for bryophytes using microplots measuring 10 cm x 5 cm, which were then collected into paper bags. Six substrates were surveyed in each quadrat: rock, soil, humus, organic matter, tree bark and leaves/fronds. Three replicates were obtained from all substrates available and colonised by bryophytes, resulting in a maximum of 18 microplots per quadrat, 54 microplots per plot, 108 microplots per site, and a total of 1296 microplots across the 12 sites on Pico Island. New information: Two-thirds of the maximum expected number of microplots (n = 878; 67.75%) were successfully collected, yielding a total of 4896 specimens. The vast majority (n = 4869) were identified at the species/subspecies level. The study identified a total of 70 moss and 71 liverwort species or subspecies. Elevation levels between 600-1000 m a.s.l., particularly in the native forest plots, exhibited both a higher number of microplots and greater species richness. This research significantly enhanced our understanding of Azorean bryophyte diversity and distribution, contributing valuable insights at both local and regional scales. Notably, two new taxa for the Azores were documented during the MOVECLIM study, namely the pleurocarpous mosses Antitrichiacurtipendula and Isotheciuminterludens.

Seasonal Hydration Status of Common Bryophyte Species in Azorean Native Vegetation.

Bryophytes play a crucial role in the ecosystem's water compartment due to their unique ability to retain water. However, their role within temperate native ecosystems is mostly unknown. To address this knowledge gap, a study was conducted on Terceira Island (Azores), focusing on 14 bryophyte species found at different altitudes (40 m, 683 m, and 1012 m); five samples were collected monthly, per species and location, and their fresh, saturated, and dry weights were examined in the laboratory; four species were collected from more than one site. Generalized linear models (GLM) were used to assert the influence of climate factors (temperature, precipitation, and relative humidity) and environmental variables on two water indicators: field water content (FWC) and relative water content (RWC). None of the examined factors, per se, were able to explain all cases. Species appear to respond to climate according to a limiting factor effect: at lower elevations, precipitation was determinant, while at medium elevations, FWC was influenced by a combination of precipitation and relative humidity. At higher elevations, temperature was retained for seven of the nine studied species. The RWC values indicated that the 14 bryophyte species remained hydrated throughout the year but rarely reached their maximum water-holding capacity, even at the highest altitude. Understanding the mechanisms by which native bryophytes acquire, store, and release water is crucial for comprehending the resilience of native vegetation in the face of climate change. This knowledge can also enable the development of strategies to mitigate the effects of climate change and protect vital water resources.

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).

São Jorge cheese is an iconic product of the Azores, produced from raw cow's milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially on sensory evaluation by trained tasters. The aim of this work was to characterize the bacterial diversity of this cheese using next-generation sequencing (NGS) and to identify the specific microbiota that contributes most to its uniqueness as a PDO by distinguishing the bacterial communities of PDO and non-PDO cheeses. The NWS and curd microbiota was dominated by Streptococcus and Lactococcus, whereas Lactobacillus and Leuconostoc were also present in the core microbiota of the cheese along with these genera. Significant differences (p < 0.05) in bacterial community composition were found between PDO cheese and non-certified cheese; Leuconostoc was found to play the chief role in this regard. Certified cheeses were richer in Leuconostoc, Lactobacillus and Enterococcus, but had fewer Streptococcus (p < 0.05). A negative correlation was found between contaminating bacteria, e.g., Staphylococcus and Acinetobacter, and the development of PDO-associated bacteria such as Leuconostoc, Lactobacillus and Enterococcus. A reduction in contaminating bacteria was found to be crucial for the development of a bacterial community rich in Leuconostoc and Lactobacillus, thus justifying the PDO seal of quality. This study has helped to clearly distinguish between cheeses with and without PDO based on the composition of the bacterial community. The characterization of the NWS and the cheese microbiota can contribute to a better understanding of the microbial dynamics of this traditional PDO cheese and can help producers interested in maintaining the identity and quality of São Jorge PDO cheese.

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA.

Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50-71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250-300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer.