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Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods
Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. Biofilm acts as the best ecological...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9036442/ https://www.ncbi.nlm.nih.gov/pubmed/35479755 http://dx.doi.org/10.3389/fnut.2022.808630 |
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author | Ghosh, Sreejita Nag, Moupriya Lahiri, Dibyajit Sarkar, Tanmay Pati, Siddhartha Kari, Zulhisyam Abdul Nirmal, Nilesh P. Edinur, Hisham Atan Ray, Rina Rani |
author_facet | Ghosh, Sreejita Nag, Moupriya Lahiri, Dibyajit Sarkar, Tanmay Pati, Siddhartha Kari, Zulhisyam Abdul Nirmal, Nilesh P. Edinur, Hisham Atan Ray, Rina Rani |
author_sort | Ghosh, Sreejita |
collection | PubMed |
description | Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. Biofilm acts as the best ecological niche for the residing microbes by providing food ingredients that interact with the fermenting microorganisms' metabolites to boost their growth. This leads to the alterations in the biochemical and nutritional quality of the fermented food ingredients compared to the initial ingredients in terms of antioxidants, peptides, organoleptic and probiotic properties, and antimicrobial activity. Microbes within the biofilm have altered genetic expression that may lead to novel biochemical pathways influencing their chemical and organoleptic properties related to consumer acceptability. Although microbial biofilms have always been linked to pathogenicity owing to its enhanced antimicrobial resistance, biofilm could be favorable for the production of amino acids like l-proline and L-threonine by engineered bacteria. The unique characteristics of many traditional fermented foods are attributed by the biofilm formed by lactic acid bacteria and yeast and often, multispecies biofilm can be successfully used for repeated-batch fermentation. The present review will shed light on current research related to the role of biofilm in the fermentation process with special reference to the recent applications of NGS/WGS/omics for the improved biofilm forming ability of the genetically engineered and biotechnologically modified microorganisms to bring about the amelioration of the quality of fermented food. |
format | Online Article Text |
id | pubmed-9036442 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-90364422022-04-26 Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods Ghosh, Sreejita Nag, Moupriya Lahiri, Dibyajit Sarkar, Tanmay Pati, Siddhartha Kari, Zulhisyam Abdul Nirmal, Nilesh P. Edinur, Hisham Atan Ray, Rina Rani Front Nutr Nutrition Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. Biofilm acts as the best ecological niche for the residing microbes by providing food ingredients that interact with the fermenting microorganisms' metabolites to boost their growth. This leads to the alterations in the biochemical and nutritional quality of the fermented food ingredients compared to the initial ingredients in terms of antioxidants, peptides, organoleptic and probiotic properties, and antimicrobial activity. Microbes within the biofilm have altered genetic expression that may lead to novel biochemical pathways influencing their chemical and organoleptic properties related to consumer acceptability. Although microbial biofilms have always been linked to pathogenicity owing to its enhanced antimicrobial resistance, biofilm could be favorable for the production of amino acids like l-proline and L-threonine by engineered bacteria. The unique characteristics of many traditional fermented foods are attributed by the biofilm formed by lactic acid bacteria and yeast and often, multispecies biofilm can be successfully used for repeated-batch fermentation. The present review will shed light on current research related to the role of biofilm in the fermentation process with special reference to the recent applications of NGS/WGS/omics for the improved biofilm forming ability of the genetically engineered and biotechnologically modified microorganisms to bring about the amelioration of the quality of fermented food. Frontiers Media S.A. 2022-04-11 /pmc/articles/PMC9036442/ /pubmed/35479755 http://dx.doi.org/10.3389/fnut.2022.808630 Text en Copyright © 2022 Ghosh, Nag, Lahiri, Sarkar, Pati, Kari, Nirmal, Edinur and Ray. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Ghosh, Sreejita Nag, Moupriya Lahiri, Dibyajit Sarkar, Tanmay Pati, Siddhartha Kari, Zulhisyam Abdul Nirmal, Nilesh P. Edinur, Hisham Atan Ray, Rina Rani Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods |
title | Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods |
title_full | Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods |
title_fullStr | Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods |
title_full_unstemmed | Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods |
title_short | Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods |
title_sort | engineered biofilm: innovative nextgen strategy for quality enhancement of fermented foods |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9036442/ https://www.ncbi.nlm.nih.gov/pubmed/35479755 http://dx.doi.org/10.3389/fnut.2022.808630 |
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