scholarly journals A Study of the Microbial Community at the Interface between Granite Bedrock and Soil Using a Culture-Independent and Culture-Dependent Approach

2016 ◽  
Vol 06 (03) ◽  
pp. 233-245 ◽  
Author(s):  
Karen Olsson-Francis ◽  
Victoria K. Pearson ◽  
Paul F. Schofield ◽  
Anna Oliver ◽  
Stephen Summers
Keyword(s):  
Microbial Community ◽  
Culture Independent ◽  
Culture Dependent

scholarly journals The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production

2018 ◽  
Vol 85 (1) ◽  
Author(s):  
J. De Roos ◽  
D. Van der Veken ◽  
L. De Vuyst
Keyword(s):  
Microbial Community ◽  
Amplicon Sequencing ◽  
Microbial Inoculation ◽  
Culture Independent ◽  
Pressure Water ◽  
Cleaning Procedures ◽  
Environmental Air ◽  
Beer Production ◽  
Different Characteristics ◽  
Culture Dependent

ABSTRACTTraditional lambic beer production takes place through wort inoculation with environmental air and fermentation and maturation in wooden barrels. These wooden casks or foeders are possible additional inoculation sources of microorganisms for lambic worts. To date, however, these lambic barrels have been examined only with culture-dependent techniques, thereby missing a portion of the microorganisms present. Moreover, the effects of the cleaning procedures (involving high-pressure water and/or fumigation) and the barrel type on the microbial community structures of the interior surfaces of wooden lambic barrels were unclear. The culture-dependent plating and culture-independent amplicon sequencing of swab samples obtained from the interior surfaces of different wooden casks and foeders used for traditional lambic beer production in Belgium revealed that the microbial compositions of these surfaces differed statistically throughout the barrel-cleaning procedures applied. At the end of the cleaning procedures, amplicon sequencing still detected fermentation- and maturation-related microorganisms, although only a few colonies were still detectable using culture-dependent methods. It is possible that some of the surviving microorganisms were missed due to the presence of many of these cells in a viable but not culturable state and/or engrained deeper in the wood. These surviving microorganisms could act as an additional inoculation source, besides brewery air and brewery equipment, thereby helping to establish a stable microbial community in the wort to diminish batch-to-batch variations in fermentation profiles. Furthermore, the microbial compositions of the interior barrel surfaces differed statistically based on the barrel type, possibly reflecting different characteristics of the lambic barrels in terms of age, wood thickness, and wood porosity.IMPORTANCEAlthough the coolship step is generally regarded as the main contributor to the spontaneous inoculation by environmental air of fresh worts for lambic beer production, it is known that microorganisms often associate with specific surfaces present in a brewery. However, knowledge about the association of microorganisms with the interior surfaces of wooden lambic barrels is limited. To clarify the role of casks and foeders as additional microbial inoculation sources, it was important to determine the influence of the barrel characteristics and the cleaning procedures on the microbial communities of the interior barrel surfaces. Moreover, this helped to elucidate the complex spontaneous lambic beer fermentation and maturation process. It will allow further optimization of the lambic beer production process, as well as the wooden-barrel-cleaning procedures applied.

scholarly journals Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

2020 ◽  
Vol 8 (7) ◽  
pp. 982
Author(s):  
Lucas von Gastrow ◽  
Marie-Noëlle Madec ◽  
Victoria Chuat ◽  
Stanislas Lubac ◽  
Clémence Morinière ◽  
...  
Keyword(s):  
Microbial Community ◽  
Fermentation Process ◽  
Fermented Milk ◽  
Geotrichum Candidum ◽  
Microbial Composition ◽  
Streptococcus Species ◽  
Culture Independent ◽  
History Of ◽  
Points Of View ◽  
Culture Dependent

Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species.

scholarly journals Isolation of Novel Extreme-Tolerant Cyanobacteria from a Rock-Dwelling Microbial Community by Using Exposure to Low Earth Orbit

2010 ◽  
Vol 76 (7) ◽  
pp. 2115-2121 ◽  
Author(s):  
Karen Olsson-Francis ◽  
Rosa de la Torre ◽  
Charles S. Cockell
Keyword(s):  
Microbial Community ◽  
16S Rrna ◽  
Low Earth Orbit ◽  
Earth Orbit ◽  
Cyanobacterial Community ◽  
Environmental Extremes ◽  
Culture Independent ◽  
Limestone Cliff ◽  
Culture Dependent ◽  
Environmental Tolerances

ABSTRACT Many cyanobacteria are known to tolerate environmental extremes. Motivated by an interest in selecting cyanobacteria for applications in space, we launched rocks from a limestone cliff in Beer, Devon, United Kingdom, containing an epilithic and endolithic rock-dwelling community of cyanobacteria into low Earth orbit (LEO) at a height of approximately 300 kilometers. The community was exposed for 10 days to isolate cyanobacteria that can survive exposure to the extreme radiation and desiccating conditions associated with space. Culture-independent (16S rRNA) and culture-dependent methods showed that the cyanobacterial community was composed of Pleurocapsales, Oscillatoriales, and Chroococcales. A single cyanobacterium, a previously uncharacterized extremophile, was isolated after exposure to LEO. We were able to isolate the cyanobacterium from the limestone cliff after exposing the rock-dwelling community to desiccation and vacuum (0.7 � 10−3 kPa) in the laboratory. The ability of the organism to survive the conditions in space may be linked to the formation of dense colonies. These experiments show how extreme environmental conditions, including space, can be used to select for novel microorganisms. Furthermore, it improves our knowledge of environmental tolerances of extremophilic rock-dwelling cyanobacteria.

Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods

2008 ◽  
Vol 127 (3) ◽  
pp. 200-208 ◽  
Author(s):  
Hikmate Abriouel ◽  
Antonio Martín-Platero ◽  
Mercedes Maqueda ◽  
Eva Valdivia ◽  
Manuel Martínez-Bueno
Keyword(s):  
Microbial Community ◽  
Culture Independent ◽  
Culture Dependent

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

2012 ◽  
Vol 160 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Ivan M. Mukisa ◽  
Davide Porcellato ◽  
Yusuf B. Byaruhanga ◽  
Charles M.B.K. Muyanja ◽  
Knut Rudi ◽  
...  
Keyword(s):  
Microbial Community ◽  
Culture Independent ◽  
Culture Dependent
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