Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina

Autores
Elizaquível, Patricia; Perez Cataluña, Alba; Yepes, Alba; Aristimuño Ficoseco, Maria Cecilia; Jimenez, María Eugenia; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Aznar, Rosa
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The diversity of lactic acid bacteria (LAB) associated with chicha, a traditional maize-based fermented alcoholicbeverage from Northwestern Argentina, was analyzed using culture-dependent and culture-independent approaches.Samples corresponding to 10 production steps were obtained from two local producers at Maimará(chicha M) and Tumbaya (chicha T). Whereas by culture-dependent approach a few number of species(Lactobacillus plantarum and Weissella viridescens in chicha M, and Enterococcus faecium and Leuconostocmesenteroides in chicha T) were identified, a higher quantitative distribution of taxa was found in both beveragesby pyrosequencing. The relative abundance of OTUs was higher in chicha M than in chicha T; six LAB genera werecommon for chicha M and T: Enterococcus, Lactococcus, Streptococcus, Weissella, Leuconostoc and Lactobacilluswhile Pediococcus only was detected in chicha M. Among the 46 identified LAB species, those of Lactobacilluswere dominant in both chicha samples, exhibiting the highest diversity, whereas Enterococcus and Leuconostocwere recorded as the second dominant genera in chicha T and M, respectively. Identification at species levelshowed the predominance of Lb. plantarum, Lactobacillus rossiae, Leuconostoc lactis and W. viridescens in chichaM while Enterococcus hirae, E. faecium, Lc. mesenteroides and Weissella confusa predominated in chicha T samples.In parallel, when presumptive LAB isolates (chicha M: 146; chicha T: 246) recovered from the same samples wereidentified by ISR-PCR and RAPD-PCR profiles, species-specific PCR and 16S rRNA gene sequencing, most of themwere assigned to the Leuconostoc genus (Lc. mesenteroides and Lc. lactis) in chicha M, Lactobacillus, Weissella andEnterococcus being also present. In contrast, chicha T exhibited the presence of Enterococcus and Leuconostoc,E. faecium being the most representative species. Massive sequencing approach was applied for the first timeto study the diversity and evolution of microbial communities during chicha manufacture. Although differencesin the LAB species profile between the two geographically different chicha productions were observed by culturing,a larger number for predominant LAB species as well as other minorities were revealed by pyrosequencing.The fine molecular inventory achieved by pyrosequencing provided more precise information on LAB populationcomposition than culture-dependent analysis processes.
Fil: Elizaquível, Patricia. Universidad de Valencia; España
Fil: Perez Cataluña, Alba. Universidad de Valencia; España
Fil: Yepes, Alba. Universidad de Valencia; España
Fil: Aristimuño Ficoseco, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad de Valencia; España
Fil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Aznar, Rosa. Universidad de Valencia; España
Materia
Lactic Acid Bacteria
Diversity
Chicha
Isr, Rapd Profiles
16s Rrna Sequencing
High-Troughput Sequencing (Hts)
Pyrosequencing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28373
Acceder
id CONICETDig_4b66166abe7f9c8fbc17cb3e27a8fc39
oai_identifier_str oai:ri.conicet.gov.ar:11336/28373
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern ArgentinaElizaquível, PatriciaPerez Cataluña, AlbaYepes, AlbaAristimuño Ficoseco, Maria CeciliaJimenez, María EugeniaCocconcelli, Pier SandroVignolo, Graciela MargaritaAznar, RosaLactic Acid BacteriaDiversityChichaIsr, Rapd Profiles16s Rrna SequencingHigh-Troughput Sequencing (Hts)Pyrosequencinghttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The diversity of lactic acid bacteria (LAB) associated with chicha, a traditional maize-based fermented alcoholicbeverage from Northwestern Argentina, was analyzed using culture-dependent and culture-independent approaches.Samples corresponding to 10 production steps were obtained from two local producers at Maimará(chicha M) and Tumbaya (chicha T). Whereas by culture-dependent approach a few number of species(Lactobacillus plantarum and Weissella viridescens in chicha M, and Enterococcus faecium and Leuconostocmesenteroides in chicha T) were identified, a higher quantitative distribution of taxa was found in both beveragesby pyrosequencing. The relative abundance of OTUs was higher in chicha M than in chicha T; six LAB genera werecommon for chicha M and T: Enterococcus, Lactococcus, Streptococcus, Weissella, Leuconostoc and Lactobacilluswhile Pediococcus only was detected in chicha M. Among the 46 identified LAB species, those of Lactobacilluswere dominant in both chicha samples, exhibiting the highest diversity, whereas Enterococcus and Leuconostocwere recorded as the second dominant genera in chicha T and M, respectively. Identification at species levelshowed the predominance of Lb. plantarum, Lactobacillus rossiae, Leuconostoc lactis and W. viridescens in chichaM while Enterococcus hirae, E. faecium, Lc. mesenteroides and Weissella confusa predominated in chicha T samples.In parallel, when presumptive LAB isolates (chicha M: 146; chicha T: 246) recovered from the same samples wereidentified by ISR-PCR and RAPD-PCR profiles, species-specific PCR and 16S rRNA gene sequencing, most of themwere assigned to the Leuconostoc genus (Lc. mesenteroides and Lc. lactis) in chicha M, Lactobacillus, Weissella andEnterococcus being also present. In contrast, chicha T exhibited the presence of Enterococcus and Leuconostoc,E. faecium being the most representative species. Massive sequencing approach was applied for the first timeto study the diversity and evolution of microbial communities during chicha manufacture. Although differencesin the LAB species profile between the two geographically different chicha productions were observed by culturing,a larger number for predominant LAB species as well as other minorities were revealed by pyrosequencing.The fine molecular inventory achieved by pyrosequencing provided more precise information on LAB populationcomposition than culture-dependent analysis processes.Fil: Elizaquível, Patricia. Universidad de Valencia; EspañaFil: Perez Cataluña, Alba. Universidad de Valencia; EspañaFil: Yepes, Alba. Universidad de Valencia; EspañaFil: Aristimuño Ficoseco, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad de Valencia; EspañaFil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore; ItaliaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Aznar, Rosa. Universidad de Valencia; EspañaElsevier Science2015-01-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28373Elizaquível, Patricia; Perez Cataluña, Alba; Yepes, Alba; Aristimuño Ficoseco, Maria Cecilia; Jimenez, María Eugenia; et al.; Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina; Elsevier Science; International Journal of Food Microbiology; 198; 2-1-2015; 9-180168-16051879-3460CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2014.12.027info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160514006333info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:26:02Zoai:ri.conicet.gov.ar:11336/28373instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:26:02.498CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
title Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
spellingShingle Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
Elizaquível, Patricia
Lactic Acid Bacteria
Diversity
Chicha
Isr, Rapd Profiles
16s Rrna Sequencing
High-Troughput Sequencing (Hts)
Pyrosequencing
title_short Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
title_full Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
title_fullStr Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
title_full_unstemmed Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
title_sort Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
dc.creator.none.fl_str_mv Elizaquível, Patricia
Perez Cataluña, Alba
Yepes, Alba
Aristimuño Ficoseco, Maria Cecilia
Jimenez, María Eugenia
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
Aznar, Rosa
author Elizaquível, Patricia
author_facet Elizaquível, Patricia
Perez Cataluña, Alba
Yepes, Alba
Aristimuño Ficoseco, Maria Cecilia
Jimenez, María Eugenia
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
Aznar, Rosa
author_role author
author2 Perez Cataluña, Alba
Yepes, Alba
Aristimuño Ficoseco, Maria Cecilia
Jimenez, María Eugenia
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
Aznar, Rosa
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Diversity
Chicha
Isr, Rapd Profiles
16s Rrna Sequencing
High-Troughput Sequencing (Hts)
Pyrosequencing
topic Lactic Acid Bacteria
Diversity
Chicha
Isr, Rapd Profiles
16s Rrna Sequencing
High-Troughput Sequencing (Hts)
Pyrosequencing
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The diversity of lactic acid bacteria (LAB) associated with chicha, a traditional maize-based fermented alcoholicbeverage from Northwestern Argentina, was analyzed using culture-dependent and culture-independent approaches.Samples corresponding to 10 production steps were obtained from two local producers at Maimará(chicha M) and Tumbaya (chicha T). Whereas by culture-dependent approach a few number of species(Lactobacillus plantarum and Weissella viridescens in chicha M, and Enterococcus faecium and Leuconostocmesenteroides in chicha T) were identified, a higher quantitative distribution of taxa was found in both beveragesby pyrosequencing. The relative abundance of OTUs was higher in chicha M than in chicha T; six LAB genera werecommon for chicha M and T: Enterococcus, Lactococcus, Streptococcus, Weissella, Leuconostoc and Lactobacilluswhile Pediococcus only was detected in chicha M. Among the 46 identified LAB species, those of Lactobacilluswere dominant in both chicha samples, exhibiting the highest diversity, whereas Enterococcus and Leuconostocwere recorded as the second dominant genera in chicha T and M, respectively. Identification at species levelshowed the predominance of Lb. plantarum, Lactobacillus rossiae, Leuconostoc lactis and W. viridescens in chichaM while Enterococcus hirae, E. faecium, Lc. mesenteroides and Weissella confusa predominated in chicha T samples.In parallel, when presumptive LAB isolates (chicha M: 146; chicha T: 246) recovered from the same samples wereidentified by ISR-PCR and RAPD-PCR profiles, species-specific PCR and 16S rRNA gene sequencing, most of themwere assigned to the Leuconostoc genus (Lc. mesenteroides and Lc. lactis) in chicha M, Lactobacillus, Weissella andEnterococcus being also present. In contrast, chicha T exhibited the presence of Enterococcus and Leuconostoc,E. faecium being the most representative species. Massive sequencing approach was applied for the first timeto study the diversity and evolution of microbial communities during chicha manufacture. Although differencesin the LAB species profile between the two geographically different chicha productions were observed by culturing,a larger number for predominant LAB species as well as other minorities were revealed by pyrosequencing.The fine molecular inventory achieved by pyrosequencing provided more precise information on LAB populationcomposition than culture-dependent analysis processes.
Fil: Elizaquível, Patricia. Universidad de Valencia; España
Fil: Perez Cataluña, Alba. Universidad de Valencia; España
Fil: Yepes, Alba. Universidad de Valencia; España
Fil: Aristimuño Ficoseco, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad de Valencia; España
Fil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Aznar, Rosa. Universidad de Valencia; España
description The diversity of lactic acid bacteria (LAB) associated with chicha, a traditional maize-based fermented alcoholicbeverage from Northwestern Argentina, was analyzed using culture-dependent and culture-independent approaches.Samples corresponding to 10 production steps were obtained from two local producers at Maimará(chicha M) and Tumbaya (chicha T). Whereas by culture-dependent approach a few number of species(Lactobacillus plantarum and Weissella viridescens in chicha M, and Enterococcus faecium and Leuconostocmesenteroides in chicha T) were identified, a higher quantitative distribution of taxa was found in both beveragesby pyrosequencing. The relative abundance of OTUs was higher in chicha M than in chicha T; six LAB genera werecommon for chicha M and T: Enterococcus, Lactococcus, Streptococcus, Weissella, Leuconostoc and Lactobacilluswhile Pediococcus only was detected in chicha M. Among the 46 identified LAB species, those of Lactobacilluswere dominant in both chicha samples, exhibiting the highest diversity, whereas Enterococcus and Leuconostocwere recorded as the second dominant genera in chicha T and M, respectively. Identification at species levelshowed the predominance of Lb. plantarum, Lactobacillus rossiae, Leuconostoc lactis and W. viridescens in chichaM while Enterococcus hirae, E. faecium, Lc. mesenteroides and Weissella confusa predominated in chicha T samples.In parallel, when presumptive LAB isolates (chicha M: 146; chicha T: 246) recovered from the same samples wereidentified by ISR-PCR and RAPD-PCR profiles, species-specific PCR and 16S rRNA gene sequencing, most of themwere assigned to the Leuconostoc genus (Lc. mesenteroides and Lc. lactis) in chicha M, Lactobacillus, Weissella andEnterococcus being also present. In contrast, chicha T exhibited the presence of Enterococcus and Leuconostoc,E. faecium being the most representative species. Massive sequencing approach was applied for the first timeto study the diversity and evolution of microbial communities during chicha manufacture. Although differencesin the LAB species profile between the two geographically different chicha productions were observed by culturing,a larger number for predominant LAB species as well as other minorities were revealed by pyrosequencing.The fine molecular inventory achieved by pyrosequencing provided more precise information on LAB populationcomposition than culture-dependent analysis processes.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/28373
Elizaquível, Patricia; Perez Cataluña, Alba; Yepes, Alba; Aristimuño Ficoseco, Maria Cecilia; Jimenez, María Eugenia; et al.; Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina; Elsevier Science; International Journal of Food Microbiology; 198; 2-1-2015; 9-18
0168-1605
1879-3460
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28373
identifier_str_mv Elizaquível, Patricia; Perez Cataluña, Alba; Yepes, Alba; Aristimuño Ficoseco, Maria Cecilia; Jimenez, María Eugenia; et al.; Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina; Elsevier Science; International Journal of Food Microbiology; 198; 2-1-2015; 9-18
0168-1605
1879-3460
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2014.12.027
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160514006333
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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