Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages
Production of Cambodian rice wine involves complex microbial consortia. Indeed, previous studies focused on traditional microbial starters used for this product revealed that three microbial strains with complementary metabolic activities are required for an effective fermentation, i.e., filamentous...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-07-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/7/7/206 |
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| author | Sokny Ly F. Bajoul Kakahi Hasika Mith Chanvorleak Phat Barbara Fifani Tierry Kenne Marie-Laure Fauconnier Frank Delvigne |
| author_facet | Sokny Ly F. Bajoul Kakahi Hasika Mith Chanvorleak Phat Barbara Fifani Tierry Kenne Marie-Laure Fauconnier Frank Delvigne |
| author_sort | Sokny Ly |
| collection | DOAJ |
| description | Production of Cambodian rice wine involves complex microbial consortia. Indeed, previous studies focused on traditional microbial starters used for this product revealed that three microbial strains with complementary metabolic activities are required for an effective fermentation, i.e., filamentous fungi (<i>Rhizopus oryzae),</i> yeast (<i>Saccharomyces</i> <i>cerevisiae</i>), and lactic acid bacteria (<i>Lactobacillus</i> <i>plantarum</i>). Modulating the ratio between these three key players led to significant differences, not only in terms of ethanol and organic acid production, but also on the profile of volatile compounds, in comparison with natural communities. However, we observed that using an equal ratio of spores/cells of the three microbial strains during inoculation led to flavor profile and ethanol yield close to that obtained through the use of natural communities. Compartmentalization of metabolic tasks through the use of a biofilm cultivation device allows further improvement of the whole fermentation process, notably by increasing the amount of key components of the aroma profile of the fermented beverage (i.e., mainly phenylethyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2-methyl-butanol) and reducing the amount of off-flavor compounds. This study is a step forward in our understanding of interkingdom microbial interactions with strong application potential in food biotechnology. |
| first_indexed | 2024-12-21T19:20:32Z |
| format | Article |
| id | doaj.art-33f5656537d148a38d10ecfe1391f154 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-12-21T19:20:32Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-33f5656537d148a38d10ecfe1391f1542022-12-21T18:52:58ZengMDPI AGMicroorganisms2076-26072019-07-017720610.3390/microorganisms7070206microorganisms7070206Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented BeveragesSokny Ly0F. Bajoul Kakahi1Hasika Mith2Chanvorleak Phat3Barbara Fifani4Tierry Kenne5Marie-Laure Fauconnier6Frank Delvigne7Terra Research and Teaching Centre, Microbial Processes and Interactions, Gembloux Agro-Bio Tech, University of Liège, Gembloux Agro-Bio Tech, 5030 Gembloux, BelgiumTerra Research and Teaching Centre, Microbial Processes and Interactions, Gembloux Agro-Bio Tech, University of Liège, Gembloux Agro-Bio Tech, 5030 Gembloux, BelgiumFaculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh 12156, CambodiaFaculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh 12156, CambodiaTerra Research and Teaching Centre, Microbial Processes and Interactions, Gembloux Agro-Bio Tech, University of Liège, Gembloux Agro-Bio Tech, 5030 Gembloux, BelgiumGeneral and Organic Chemistry, Gembloux Agro-BioTech, University of Liège, 5030 Gembloux, BelgiumGeneral and Organic Chemistry, Gembloux Agro-BioTech, University of Liège, 5030 Gembloux, BelgiumTerra Research and Teaching Centre, Microbial Processes and Interactions, Gembloux Agro-Bio Tech, University of Liège, Gembloux Agro-Bio Tech, 5030 Gembloux, BelgiumProduction of Cambodian rice wine involves complex microbial consortia. Indeed, previous studies focused on traditional microbial starters used for this product revealed that three microbial strains with complementary metabolic activities are required for an effective fermentation, i.e., filamentous fungi (<i>Rhizopus oryzae),</i> yeast (<i>Saccharomyces</i> <i>cerevisiae</i>), and lactic acid bacteria (<i>Lactobacillus</i> <i>plantarum</i>). Modulating the ratio between these three key players led to significant differences, not only in terms of ethanol and organic acid production, but also on the profile of volatile compounds, in comparison with natural communities. However, we observed that using an equal ratio of spores/cells of the three microbial strains during inoculation led to flavor profile and ethanol yield close to that obtained through the use of natural communities. Compartmentalization of metabolic tasks through the use of a biofilm cultivation device allows further improvement of the whole fermentation process, notably by increasing the amount of key components of the aroma profile of the fermented beverage (i.e., mainly phenylethyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2-methyl-butanol) and reducing the amount of off-flavor compounds. This study is a step forward in our understanding of interkingdom microbial interactions with strong application potential in food biotechnology.https://www.mdpi.com/2076-2607/7/7/206microbial interactionsvolatolomicbiofilmalcoholic fermentation |
| spellingShingle | Sokny Ly F. Bajoul Kakahi Hasika Mith Chanvorleak Phat Barbara Fifani Tierry Kenne Marie-Laure Fauconnier Frank Delvigne Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages Microorganisms microbial interactions volatolomic biofilm alcoholic fermentation |
| title | Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages |
| title_full | Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages |
| title_fullStr | Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages |
| title_full_unstemmed | Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages |
| title_short | Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages |
| title_sort | engineering synthetic microbial communities through a selective biofilm cultivation device for the production of fermented beverages |
| topic | microbial interactions volatolomic biofilm alcoholic fermentation |
| url | https://www.mdpi.com/2076-2607/7/7/206 |
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