Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
Abstract
:1. Introduction
2. Weissella Genus
2.1. Phenotypic and Genetic Characteristics of Weissella spp.
2.2. Taxonomical Position and Specific Traits
3. Occurrence of Weissella in Spontaneous Fermentation
3.1. General Occurrence
3.2. Fruits and Vegetables-Based Products
3.3. Dairy Fermented Foods
3.4. Meat and Fish-Based Products
3.5. Starchy and Cereal-Based Products
4. Spontaneous Versus Started Fermentation
4.1. Role of Starters in Food Fermentation
4.2. Expected Characteristics of Starters
4.3. Non-Expected Characteristics of Starters
4.4. Improvement of Starters
5. Investigation into Using Weissella spp. as a Starter
5.1. Acidification and Growth Performance
5.2. Production of Exopolysaccharides
5.3. Production of Antimicrobial Substances
5.4. Probiotic Aspects
5.5. Role in Bioavailability and Antioxidant Activities
6. Possible Constraints for the Use of Weissella spp. as Starters
6.1. Biogenic Amine Production of Weissella
6.2. Antibiotic Resistance Profile of Weissella
6.3. Infections Associated with Weissella
6.4. Bacteriophage Infection
6.5. Regulations
7. Concluding Remarks
Conflicts of Interest
References
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Weissella spp. | Sources | Genome Size (Mb) | Taxonomic Branch | References |
---|---|---|---|---|
W. fabalis | Cocoa bean fermentation | - | 1 | [26] |
W. fabaria | Cocoa bean fermentation | - | 1 | [27] |
W. ghanensis | Cocoa bean fermentation | - | 1 | [28] |
W. beninensis | Fermented cassava | - | 1 | [16] |
W. jogaejeotgali | Jeotgal (fermented seafood) | 2.11 (CP014332.1) | 2 | [29] |
W. thailandensis | Jeotgal, Mexican cheese, Thai fermented meat and fish | 1.97 (HE575133 to HE575182) | 2 | [30]; See Table 2 |
W. paramesenteroides | Fermented sausages, fermented fruits and vegetables, fermented milk, cheese, fermented cassava, sourdough, fermented cereal, fermented fish | 1.96 (NZ_ACKU00000000.1) | 2 | [31,32]; See Table 2 |
W. hellenica | Fermented sausages, fermented vegetables, fermented milk, cheese, fermented maize beverage, fermented meat | 1.82–1.92 (NZ_BBIK00000000.1; NZ_FMAW00000000.1) | 2 | [19]; See Table 2 |
W. bombi | Gut of a bumble bee | - | 2 | [33] |
W. halotolerans | Meat products, fermented sea food, cheese, fermented sausages | 1.36 (NZ_ATUU00000000.1) | 3 | [20]; See Table 2 |
W. ceti | Beaked whale | 1.35–1.39 (NZ_ANCA00000000.1; NZ_CP009224.1) | 3 | [17] |
W. viridescens | Meat products, dry salami, kimchi, fermented milk, cheese, fermented cereal beverage, fermented sausages, fermented fish | 1.53–1.56 (NZ_JQBM00000000.1; NZ_CYXF00000000.1) | 3 | [24]; See Table 2 |
W. minor | Sludge of milking machine, fermented fruits and vegetables, fermented dry salami | 1.77 (NZ_JQCD00000000.1) | 3 | [20]; See Table 2 |
W. uvarum | Wine grapes | - | 3 | [25] |
W. diestrammenae | Gut of a camel cricket | - | 4 | [34] |
W. kandleri | Desert spring and desert plants | 1.33 (NZ_JQBP00000000.1) | 4 | [35] |
W. koreensis | Kimchi, fermented vegetables | 1.42–1.73 (NC_015759.1; NZ_AKGG00000000.1) | 4 | [36]; See Table 2 |
W. cibaria | Malaysian ingredients foods, clinical samples, animals, human feces, fermented fruits and vegetables, fermented dairy products, cheese, fermented cassava, fermented cereal foods and beverages, sourdough, cocoa bean fermentation, fermented sausages, fermented fish | 2.32–2.47 (NZ_AEKT00000000.1; NZ_CP012873.1) | 5 | [37]; See Table 2 |
W. confusa | Sugar cane, animal, clinical samples, Malaysian ingredients foods, human feces, pasta manufacturing, kimchi, fermented vegetables, fermented milk, cheese, fermented cereal foods, fermented cassava, sourdough, cocoa bean fermentation, pork sausages, fermented fish | 2.18–2.28 (NZ_MNBZ00000000.1; NZ_CAGH00000000.1) | 5 | [37,38]; See Table 2 |
W. oryzae | Fermented rice grains, cereal based beverage | 2.13 (NZ_BAWR00000000.1) | 0 | [34,39] |
W. soli | Soil, kimchi, Jeotgal, stinky tofu, leek fermentation, sliced cabbage | - | 0 | [40]; See Table 2; [31] |
Food Category | Fermented Product | Weissella Species | Reference |
---|---|---|---|
Fruits and Vegetables Fermented Food | Kimchi (mix vegetables) | W. koreensis, W. cibaria, W. confusa, W. soli, W. hellenica | [36,41,42,43,44,45,46] |
Yan-dong-gua (wax gourd) | W. cibaria, W. paramesenteroides | [47] | |
Pobuzihi (cummingcordia) | W. cibaria, W. paramesenteroides | [48] | |
Jiang-gua (cucumbers) | W. cibaria, W. hellenica | [49] | |
Yan-tsai-shin (brocoli stems) | W. cibaria, W. paramesenteroides, W. minor | [50] | |
Yan-Jiang (ginger) | W. cibaria | [51] | |
Yan-taozih (pickled peaches) | W. cibaria, W. paramesenteroides, W. minor | [52] | |
Xi-gua-mian (watermelon) | W. paramesenteroides | [53] | |
Dochi (black beans) | W. paramesenteroides | [54] | |
Koozh (cucumber) | W. koreensis | [55] | |
Suan-tsai, fu-tsai (mustard product) | W. cibaria, W. paramesenteroides | [56] | |
Jeotgal (sea food) | W. thailandensis, W. halotolerans, W. soli, W. cibaria, W. jogaejeotgali | [29,43] | |
Stinky tofu | W. cibaria, W. confusa, W. paramesenteroides, W. soli | [57] | |
Tuaw jaew (soybeans) | W. confusa | [58] | |
Fermented sea food | W. paramesenteroides | [59] | |
Fermented cabbage | W. cibaria | [60] | |
Tempoyak (durian) | W. paramesenteroides | [61] | |
Commercial cucumber fermentation | W. cibaria, W. paramesenteroides | [62] | |
Cauliflower and mixed vegetables | W. cibaria, W. paramesenteroides | [63] | |
Well-fermented leek kimchi | W. viridescens, W. confusa, W. cibaria | [64] | |
Leek fermentation | W. soli, Weissella spp. | [65] | |
Commercial sauerkraut | Weissella spp. | [66] | |
Sauerkraut | Weissella confusa/cibaria | [67] | |
Dairy Fermented Food | Nono (Fermented skimmed milk), cheese | W. confusa | [68] |
Nunu (Ghanaian fermented milk) | W. confusa | [69] | |
Kule naoto (Masain fermented milk in Kenya) | W. paramesenteroides/Lc mesenteroides | [70] | |
Maisian fermented zebu milk | W. confusa (Lb confusus), W. viridescens (Lb viridescens) | [71] | |
Mongolian fermented milk | W. viridescens | [72] | |
Shubat (fermented camel milk) | W. hellenica | [73] | |
Dahi (Indian yogurt like product) | W. cibaria | [60] | |
Italian cheese | W. confusa, W. cibaria | [74] | |
Mexican cheese (Cotija cheese) | W. thailandensis | [75] | |
Manura (hard cheese) | W. paramesenteroides, W. viridescens | [76] | |
Scamorza Altamurana Cheese | W. viridescens | [77] | |
Mozarella cheese | W. hellenica | [78] | |
Cheddar cheese | W. halotolerans, W. viridescens | [79] | |
Romanian cheese | W. viridescens | [80] | |
Mongolian dairy products | W. cibaria | [81] | |
Starchy or Cereal-Based Fermented Food and Diverse | Togwa (sorghum based food) | W. confusa | [82] |
Gari, Attieke, Lafun (cassava) | W. paramesenteroides, W. cibaria, W. confusa, W. beninensis | [16,83,84,85,86] | |
Idli batter (Indian fermented rice and black gram based food) | W. confusa, W. cibaria | [60,87] | |
French wheat sourdough, buckwheat and teff sourdough, Italian sourdough, Turkish sourdough, spontaneous sourdough | W. confusa, W. cibaria, W. paramesenteroides | [10,88,89,90,91,92,93] | |
Mexican Pozol | W. paramesenteroides | [94] | |
Fermented rice grains | W. oryzae | [95] | |
Chicha (maize based beverage) | W. confusa, W. hellenica, W. paramesenteroides | [96] | |
Kunu-zaki (Nigerian cereal based food) | W. confusa | [97] | |
Boza (Bulgarian cereal-based beverage) | W. confusa, W. oryzae | [39] | |
Fura (African millet based food) | W. confusa | [98] | |
Borde (Ethiopian cereal beverage) | W. confusa, W. viridescens | [99] | |
Cocoa bean fermentation | W. cibaria, W. ghanensis, W. confusa, W. paramesenteroides, W. fabaria, W. fabalis | [26,27,28,100] | |
Makgeolli (Korean starchy alcoholic beverage) | W. confusa, W. cibaria, W. paramesenteroides | [101] | |
Fermented Meat and Fish Product | Nham (Thai fermented pork sausage) | W. cibaria, W. confusa | [102,103,104] |
Italian fermented sausages | W. hellinica, W. paramesenteroides | [105,106] | |
Greek dry-fermented sausages | W. viridescens | [107] | |
Fermented sausages in Hungary | W. paramesenteroides/W. hellenica, W. viridescens | [108] | |
Alheira (Fermented sausage in Portugal) | W. cibaria, W. viridescens | [109] | |
Sucuk (fermented turkish sausages) | W. viridescens | [110] | |
Portuguese fermented sausage | W. halotolerans | [111] | |
Smoked horsemeat sausage | W. hellenica, Weissella spp. | [112] | |
Fermented sausages | W. hellenica | [19] | |
Fermented Greek dry salami | W. hellenica, W. viridescens, W. paramesenteroides, W. minor, W. halotolerans | [113] | |
Chinese dong fermented meat | W. hellenica | [114] | |
Mum (Thai fermented meat) | W. thailandensis | [58] | |
Pla-ra, Pla-ra sub, plaa-som, pla-jom, pla-jaw (Thai fermented fish) | W. thailandensis, W. cibaria, W. confusa, W. paramesenteroides, W. viridescens | [30,58,115,116,117] | |
Sidra (Fish products) | W. confusa | [118] |
Type of Fermented Product | Product | LAB Species Used as Commercial Starters | References |
---|---|---|---|
Dairy Fermented Foods | Yoghurt | S. thermophilus, Lb. delbruecki subsp. bulgaricus | [130] |
Fermented/Probiotic milk | Lb. casei, Lb. acidophilus, Lb. rhamnosus, Lb. johnsonii, B. lactis, B. bifidum, B. brevis | ||
Kefir | Lb. kefir, Lb. kefiranofacies, Lb. brevis | ||
Butter and buttermilk | L. lactis susbp. lactis, L. lactis subsp. diacetylactis, L. lactis subsp. cremoris, Lc. mesenteroides subsp. cremoris | ||
Swiss and Italian type cheeses | Lb. delbrueckii subsp. lactis, Lb. helveticus, Lb. casei, Lb. delbrueckii subsp. bulgaricus, S. thermophilus | ||
Cheeses (with or without eyes) | L. lactis subsp. Lactis, L. lactis subsp. cremoris, L. lactis subsp. diacetylactis, Lc. mesenteroides subsp. cremoris | ||
Fermented Cereals | Sourdough | Lb. brevis, Lb. plantarum, Lb. sanfranciscensis, Lb. casei, Lb. delbrueckii, Lb. fermentum, P. pentosaceus, P. acidilactic, Lb. pontis, Lb. crispatus, Lb. paracasei, Lb. helveticus, Lb. paralimentarius, Lc. lastis | [6] |
Fruits and Vegetables | Sauerkraut | Lc. mesenteroides, Lb. plantarum, P. acidilactici | [8] |
Pickles | Lc. mesenteroides, P. cerevisiae, Lb. brevis, Lb. plantarum | ||
Fermented olives | Lb. paracasei, Lb. pentosus, Lb. plantarum | ||
Fermented vegetables | P. acidilactici, P. pentosaceus, Lb. plantarum, Lb. fermentum | ||
Vegetable juices | Lb. acidophilus, Lb. bavaricus, Lb. bifidus, Lb. brevis, Lb. casei, Lb. delbrueckii, Lb. helveticus, Lb. plantarum, Lb. salivarius, Lb. xylosus, L. lactis, Lc. mesenteroides | [3] | |
Meat Products | Sausages | P. acidilactici, P. pentosaceus, Lb. sakei, Lb. curvatus, Lb. plantarum, Lb. pentosus, Lb, casei, L. lactis | [124,131] |
Fermented Beverages | Wine | Oenococcus oeni, Lb. plantarum, Lb. hilgardii | [3] |
Criteria Category | Fruits and Vegetables | Dairy Products | Meat Products | Cereal Based Foods |
---|---|---|---|---|
Technological | - Growth and acidification rate - Salt tolerance - Tolerance to low values of pH - Growth at low temperature - Completeness of fermentation - Malolatic fermentation - Tolerance to phenols - Synthesis of antimicrobial substances - No formation of hydrogen peroxide - Pectinolytic activity | - Growth and acidification rate - Production of nutraceuticals - Accelerate ripening of cheese - Resistance to bacteriophage - Proteinase and peptidase activity | - Fast production of lactic acid - Growth rate at different temperatures - Salt and pH tolerance - Persistence over the whole fermentation and ripening process - Nitrate and nitrite reduction - Catalase positive - Lactose negative - Proteolytic and lipolytic enzyme activities - No formation of hydrogen peroxide - Antagonism against pathogens - Improve the nutritional value of the sausages | - Growth and acidification rate - Salt tolerance - Growth at low temperatures - Synthesis of antimicrobial compounds |
Sensory | - Hetero-fermentative metabolism - Synthesis of aroma compounds and their precursors | - Production of aroma and flavor - Synthesis of exopolysaccharides | - Formation of flavor - Hetero-fermentative metabolism | - Hetero-fermentative metabolism - Synthesis of aroma compounds and their precursors |
Nutritional | - Synthesis of exopolysaccharides - Increase of the antioxidant activity - Synthesis of biogenic compounds - Bacteriocin production | - Synthesis of exo-polysaccharides - Bacteriocins production - Reduction of toxic or antinutritional factors - Low-calorie sugar production - Vitamin production - Bioactive peptide production - Production of conjugated linolein acid (CLA) | - Tolerance or even synergy to other microbial components or starters - No formation of ropy slime - Bacteriocin production - Probiotic features | - Release of free amino acids - Synthesis of biogenic compounds - Degradation of antinutritionnal factor (phytic acid) - Increase the antioxidant activity - Synthesis of exopolysaccharides |
Safety | - No formation of biogenic amines - No antibiotic resistance profile |
Species | Source | Type of EPS | Molecular Mass (Da) | Amount Produced | Media | Reference |
---|---|---|---|---|---|---|
W. cibaria (WC4) | Sourdough | Glucan | 1.1–1.3 × 104 | 7.9 g·L−1 (6 d) | MRS + Sucrose | [10] |
2.5 g·kg−1 | Sourdough | |||||
W. cibaria (WC3) | Sourdough | Glucan | 1.1–1.3 × 104 | 6.7 g·L−1 (6 d) | MRS + Sucrose | [10] |
W. cibaria (WC9) | Sourdough | Glucan | 1.1–1.3 × 104 | 5.5 g·L−1 (6 d) | MRS + Sucrose | [10] |
W. cibaria (MG1) | Sourdough | Dextran | 106 to 107 | 0.9 g·kg−1 | Sourdough | [149] |
3.2 g·kg−1 | ||||||
4.2 g·kg−1 | ||||||
7.2 × 108 | 8 g·kg−1 | [151] | ||||
36.4 g·L−1 | MRS + Sucrose | [153] | ||||
W. cibaria (11GM-2) | Sour milk | Dextran | >2 × 107 | ND | MRS + Sucrose | [152] |
W. cibaria (CMGDEX3) | Cabbage | Dextran | >2 × 106 | 0.24 g·L−1 | MRS + Sucrose | [154] |
W. cibaria (JAG8) | Apple | Dexran | 8 × 105 | 38 g·L−1 (12 h) | Tsuchiya medium | [155,156] |
W. confusa (E392) | Soured carrot mash | Dextran | ND | ND | MRS + Sucrose | [157] |
W. confusa (KR780676) | Idli batter | Galactan | ND | 17.2 g·kg−1 (dry weight) | MRS + Sucrose | [87] |
W. confusa (F3/2-2) | Cassava fermentation | Dextran | >2 × 107 | ND | MRS + Sucrose | [152] |
Levan | 2 × 105 | ND | MRS + Raffinose | |||
W. confusa (8CS-2) | Sour milk | HePS | ND | ND | MRS + Glucose | [152] |
Dextran | >2 × 107 | ND | MRS + Sucrose | |||
W. confusa (NH 02) | Nham | ND | 1.13 × 106 | 18.08 g·L−1 | MRS + Sucrose | [104] |
W. hellenica (SKkimchi3) | Kimchi | Glucan | 2.03 × 105 | 5.12 g·L−1 | MRS + Sucrose | [45] |
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Fessard, A.; Remize, F. Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? Fermentation 2017, 3, 38. https://doi.org/10.3390/fermentation3030038
Fessard A, Remize F. Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? Fermentation. 2017; 3(3):38. https://doi.org/10.3390/fermentation3030038
Chicago/Turabian StyleFessard, Amandine, and Fabienne Remize. 2017. "Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?" Fermentation 3, no. 3: 38. https://doi.org/10.3390/fermentation3030038