Progress 02/15/15 to 07/14/19
Outputs
Target Audience:The target audiences for this project include (i) the research community aiming to improve and control food quality and nutrition and (ii) agricultural and industrial sectors involved in fresh and preserved fruits and vegetables. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided training to a graduate students (Annabelle Yu, Eric Stevens, and Benjamin Golomb), technicians (Jose Zaragoza, Brendan McCarthy-Sinclair, Jason Brooks), and undergraduate student interns, one of whom was recently awarded a Provost's Undergraduate Research Fellowship. The students working on the project received training from Dr. Marco on the ecology and molecular genetics of lactic acid bacteria, food fermentations, and HTP DNA sequencing. These individuals are responsible for conducting the bacteriology experiments well as analyzing results in cooperation with Dr. Marco. How have the results been disseminated to communities of interest?Dissemination events include conference presentations and consultations with local and international food processors and members of the media. Dissemination of knowledge beyond a scientific audience has included on-site tours of the research laboratory and description of the research program to university students, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science, nutrition, and health). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
This project has the overarching goal to identify the food-relevant traits of plant-associated LAB important for prevention of food spoilage and for the production of novel or enhanced fermented plant-based foods which have optimal sensory and nutritional qualities. This project supported the training of PhD students, technicians, as well as undergraduates, visiting PhD students, and high school students. During the project period, we completed the genome sequencing on a collection of plant-associated LAB and used comparative genomics to examine for shared and unique traits. The findings were also used to relate to the previously observed phenotypic properties of these strains, including the capacity to use different carbon sources and nutrients for growth and tolerance to environmental stresses. We also characterized the growth of two strains with different phenotype and genotype profiles in a fermented food. Both of those strains originated from that food and so the experiments provided novel insight into the competing and non-overlapping relationships of LAB in situ. Overall, the project findings show the tremendous species and strain diversity of plant-associated LAB and provide clues on how to better control the growth and survival of those microbes in foods and beverages.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2019
Citation:
Annabelle O. Yu, Johan H. J. Leveau, and Maria L. Marco. 2019. Abundance, diversity, and plant-specific adaptations of plant-associated lactic acid bacteria. Environmental Microbiology Reports in press
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Dustin D. Heeney and Maria L. Marco. 2019. Complete genome sequence of the plantaricin-sensitive strain Lactobacillus plantarum NCIMB 700965. Microbiology Resource Announcements 8:e01724-18.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Inhwan You, Sukjung Choi, Thomas R. Williams, Maria L. Marco, and Eun Bae Kim. 2019. Draft genome sequence of Enterococcus plantarum Strain TRW2, isolated from lettuce. Microbiology Resource Announcements. 8(6): e01428-18.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Dustin D. Heeney, Zhengyuan Zhai, Vladimir Yarov-Yarovoy, and Maria L. Marco. 2019. Sensitivity to the two peptide bacteriocin Plantaricin EF is dependent on CorC, a putative membrane-bound magnesium and cobalt efflux protein. Microbiology Open. e827.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
4th International Conference on Fermented Foods and Beverages. Keynote speaker. Title: Fermented foods: adaptations and variation among plant-associated lactic acid bacteria. 8/29/2019 Davis, CA
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
American Society for Microbiology. Invited speaker Title: Beneficial food microbes. 6/21/2019 San Francisco, CA
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
UC Davis Food Forum. Keynote speaker. Title: Suprising superfoods: the science of fermented foods. 3/12/2019 Davis, CA
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Progress 02/15/18 to 02/14/19
Outputs
Target Audience:The target audiences for this project include (i) the research community aiming to improve and control food quality and nutrition and (ii) agricultural and industrial sectors involved in fresh and preserved fruits and vegetables. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided training to a graduate students (Annabelle Yu, Eric Stevens, and Benjamin Golomb), technicians (Jose Zaragoza, Brendan McCarthy-Sinclair, Jason Brooks), and undergraduate student interns, one of whom was recently awarded a Provost's Undergraduate Research Fellowship. The students working on the project received training from Dr. Marco on the ecology and molecular genetics of lactic acid bacteria, food fermentations, and HTP DNA sequencing. These individuals are responsible for conducting the bacteriology experiments well as analyzing results in cooperation with Dr. Marco. How have the results been disseminated to communities of interest?Dissemination events include conference presentations and consultations with local and international food processors and members of the media. Dissemination of knowledge beyond a scientific audience has included on-site tours of the research laboratory and description of the research program to university students, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science, nutrition, and health). What do you plan to do during the next reporting period to accomplish the goals?For the remainder of the project, we are completing our analyses and writing the results into 4-expected peer-reviewed publications. We are also extending knowledge by working with fresh and fermented foods industries to design ways to improve control of LAB and spoilage microorganisms in those foods. These studies are employing modern microbiological, genetic, and biochemical methods with the goal to inform the public and industry on how to control LAB in foods. These results will continue to be disseminated at (inter)national meetings, in small group meetings with industrial stakeholders, to the public by the press and other media outlets, and to academic groups by publishing peer-reviewed journal articles.
Impacts
What was accomplished under these goals?
This project has the overarching goal to identify the food-relevant traits of plant-associated LAB important for prevention of food spoilage and for the production of novel or enhanced fermented plant-based foods which have optimal sensory and nutritional qualities. This project has contributed to the training of a PhD student, technician, as well as undergraduates, visiting PhD students, and a high school student. During the project period, we performed genome sequencing on a collection of plant-associated LAB and used comparative genomics to examine for shared and unique traits. The findings were also used to relate to the previously observed phenotypic properties of these strains, including the capacity to use different carbon sources and nutrients for growth and tolerance to environmental stresses. We also characterized the growth of two strains with different phenotype and genotype profiles in a fermented food. Both of those strains originated from that food and so the experiments provided novel insight into the competing and non-overlapping relationships of LAB in situ. Overall, the project findings show the tremendous species and strain diversity of plant-associated LAB and provide clues on how to better control the growth and survival of those microbes in foods and beverages.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Angel I. Angelov, Galya Petrova, Angel D. Angelov, Petya Stefanova, Innocent Y. Bokossa, C�lestin K. C. Tchekessi, Maria L. Marco and Velitchka Gotcheva. 2017 Molecular identification of yeasts and lactic acid bacteria involved in the production of Beninese fermented food degue. The Open Biotechnology Journal 11:94-104. �10.2174/1874070701711010094
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
FoodMicro Conference. Keynote speaker. Untangling Lactobacillus in food from strain diversity to human health. 9/6/2018. Berlin, Germany.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Specialty Coffee Association Conference. Keynote Speaker. Fermented foods - let the microbes to the work. 1/23/2018. Davis, CA.
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Progress 02/15/17 to 02/14/18
Outputs
Target Audience:The target audiences for this project include (i) the research community aiming to improve and control food quality and nutrition and (ii) agricultural and industrial sectors involved in fresh and preserved fruits and vegetables. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided training to a graduate students (Annabelle Yu, Eric Stevens, and Benjamin Golomb), technicians (Jose Zaragoza, Brendan McCarthy-Sinclair, Jason Brooks), and undergraduate student interns, one of whom was recently awarded a Provost's Undergraduate Research Fellowship. The students working on the project received training from Dr. Marco on the ecology and molecular genetics of lactic acid bacteria, food fermentations, and HTP DNA sequencing. These individuals are responsible for conducting the bacteriology experiments well as analyzing results in cooperation with Dr. Marco. How have the results been disseminated to communities of interest?Dissemination events include conference presentations and consultations with local and international food processors and members of the media. Dissemination of knowledge beyond a scientific audience has included on-site tours of the research laboratory and description of the research program to university students, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science, nutrition, and health). What do you plan to do during the next reporting period to accomplish the goals?Our work will focus on elucidating the genetic basis for distinct food-quality related phenotypes of different LAB species. Moreover, we will hone in on novel and discriminatory phenotypes of fundamental and food-related importance. These studies will employ modern microbiological, genetic, and biochemical methods with the goal to inform the public and industry on how to control LAB in foods. These results will be disseminated at (inter)national meetings, in small group meetings with industrial stakeholders, to the public by the press and other media outlets, and to academic groups by publishing peer-reviewed journal articles.
Impacts
What was accomplished under these goals?
This project has the overarching goal to identify the food-relevant traits of plant-associated LAB important for prevention of food spoilage and for the production of novel or enhanced fermented plant-based foods that have optimal sensory and nutritional qualities. This project has contributed to the training of a PhD student, technician, as well as undergraduates, visiting PhD students, and a high school student. During the project period, we measured the phenotypic diversity of a collection of 90 different LAB strains. The collection of bacteria were tested for the capacity grow on different sugar sources, form biofilms, grow at low (refrigeration) temperatures, survive at high temperatures, and tolerate several other environmental stresses. We initiated work at matching the observed phenotypes of these strains to genetic markers. We tested several of these strains in a model food fermentation to assess inter-strain diversity in capacity to grow in multiple food types. Importantly, we also focused in on a more in-depth analysis of a smaller set of strains that demonstrate disparate phenotypes. This work was necessary to elucidate the precise mechanistic causes of those those phenotypes at the genetic and ecological levels. Overall, the project findings show the tremendous species and strain diversity of plant-associated LAB and provide clues on how to better control the growth and survival of those microbes in foods and beverages.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Maria L. Marco, Dustin Heeney, Sylvie Binda, Christopher J. Cifelli, Paul D. Cotter, Benoit Folign�, Michael G�nzle, Remco Kort, Gonca Pasin, Anne Pihlanto, Eddy J. Smid, and Robert Hutkins. 2017. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology 44:94 -102.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Anne Katrine Bolvig, Natalja P. N�rskov, Mette Skou Hedemann, Leslie Foldager, Brendan McCarthy-Sinclair, Maria L. Marco, Helle N. L�rke and Knud Erik Bach Knudsen. 2017. The effect of antibiotics and diet on enterolactone concentration and metabolome studied by targeted and non-targeted LC-MS metabolomics. Journal of Proteome Research DOI: 10.1021/acs.jproteome.6b00942
https://www.ncbi.nlm.nih.gov/pubmed/28294620
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
The microbiota of foods, IC-FOODS Conference, Davis CA 11/6/2016
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Fermented Foods: Current State of Research and Future Opportunities. 2nd international conference on fermented foods and beverages, Davis CA 8/1/2017
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Form and function of food microbiomes, Oregon State University Microbiome Research Forum. Corvallis, Oregon, 5/12/2017
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Strain diversity of generalist and specialist species of plant-associated lactic acid bacteria, 12th International Symposium on Lactic Acid Bacteria, Egmond Aan Zee, The Netherlands, 8/27-31/2017
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Progress 02/15/16 to 02/14/17
Outputs
Target Audience:The target audiences for this project include (i) the research community aiming to improve and control food quality and nutrition and (ii) agricultural and industrial sectors involved in fresh and preserved fruits and vegetables. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided training to a graduate students (Annabelle Yu and Benjamin Golomb), technician (Jose Zaragoza, Brendan McCarthy-Sinclair), and undergraduate student interns, one of whom was recently awarded a Provost's Undergraduate Research Fellowship. Training to Ben Golomb was also provided during an industry internship. Annabelle and Ben and the other individuals on the project received training from Dr. Marco on the ecology and molecular genetics of lactic acid bacteria, food fermentations, and HTP DNA sequencing. These individuals are responsible for conducting the bacteriology experiments well as analyzing results in cooperation with Dr. Marco. How have the results been disseminated to communities of interest?Dissemination events include conference presentations and consultations with local and international food processors and members of the media. Dissemination of knowledge beyond a scientific audience has included on-site tours of the research laboratory and description of the research program to university students, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science, nutrition, and health). What do you plan to do during the next reporting period to accomplish the goals?In the next reporting period, we will focus on providing an in-depth analysis of a smaller set of strains that demonstrate disparate phenotypes to elucidate the precise mechanistic causes of those those phenotypes at the genetic and ecological levels. These results will be disseminated at (inter)national meetings, in small group meetings with industrial stakeholders, to the public by the press and other media outlets, and to academic groups by publishing peer-reviewed journal articles.
Impacts
What was accomplished under these goals?
This project has the overarching goal to identify the food-relevant traits of plant-associated LAB important for prevention of food spoilage and for the production of novel or enhanced fermented plant-based foods that have optimal sensory and nutritional qualities. This project has contributed to the training of a PhD student, technician, as well as undergraduates, a visiting PhD students, and a high school student. During the project period, we measured the phenotypic diversity of a collection of 90 different LAB strains. The collection of bacteria were tested for the capacity grow on different sugar sources, form biofilms, grow at low (refrigeration) temperatures, survive at high temperatures, and tolerate several other environmental stresses. We initiated work at matching the observed phenotypes of these strains to genetic markers. Lastly, we tested several of these strains in a model food fermentation to assess inter-strain diversity in capacity to grow in multiple food types. These findings show the tremendous species and strain diversity of plant-associated LAB and already provide clues on how to better control the growth and survival of those microbes in foods and beverages.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2016
Citation:
Charlotte Tyler, Lauren Kopit, Carolyn Doyle, Annabelle Yu, Jeroen Hugenholtz, and Maria L Marco. 2016. Polyol production during heterofermentative growth of the plant isolate Lactobacillus florum 2F. Journal of Applied Microbiology. 120(5):1336-45.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Mining the diversity of plant-associated lactic acid bacteria
|
Progress 02/15/15 to 02/14/16
Outputs
Target Audience:The target audiences for this project include (i) the research community aiming to improve and control food quality and nutrition and (ii) agricultural and industrial sectors involved in fresh and preserved fruits and vegetables. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided training to a graduate students (Annabelle Yu and Benjamin Golomb), technician (Jose Zaragoza), and undergraduate student interns. Training to Ben Golomb was also provided during an industry internship. Annabelle and Ben and the other individuals on the project received training from Dr. Marco on the ecology and molecular genetics of lactic acid bacteria, food fermentations, and HTP DNA sequencing. These individuals are responsible for conducting the bacteriology experiments well as analyzing results in cooperation with Dr. Marco. How have the results been disseminated to communities of interest?Dissemination events include conference presentations and consultations with local and international food processors and members of the media. Dissemination of knowledge beyond a scientific audience has included on-site tours of the research laboratory and description of the research program to university students, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science, nutrition, and health). What do you plan to do during the next reporting period to accomplish the goals?In the next reporting period, we plan to expand our screening efforts to identify the functional and technical traits of plant-associated LAB. We will also initiate genome sequencing efforts to investigate the strain-specific properties that confer novel food-relevant properties of these bacteria. These results will be disseminated at (inter)national meetings, in small group meetings with industrial stakeholders, to the public by the press and other media outlets, and to academic groups by publishing peer-reviewed journal articles.
Impacts
What was accomplished under these goals?
This project has the overarching goal to identify the food-relevant traits of plant-associated LAB important for prevention of food spoilage and for the production of novel or enhanced fermented plant-based foods that have optimal sensory and nutritional qualities. During this reporting period, the project was staffed with a graduate student and technician as well as undergraduates receiving training on the project. Also during this period, we identified and verified the species designations to a large collection (>90 strains) of plant-associated sources. Lastly, we initiated studies to examine the carbon-source preferences of these bacteria in combination of identification of the genes and pathways responsible for those preferences.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Invited speaker. The 10th International Symposium on Phyllosphere Microbiology. Ascona, Switzerland. July 2015
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Invited speaker. The Almond Conference, Sacramento, CA, December 2015
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