1. Viruses in fermented foods: are they good or bad? Two sides of the same coin
- Author
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Juliano De Dea Lindner, Bruna Leal Maske, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol, Doris Sobral Marques Souza, and Alexander da Silva Vale
- Subjects
Rotavirus ,qPCR, Real-time quantitative PCR ,viruses ,NGS, Next-generation sequencing ,Fungal Viruses ,medicine.disease_cause ,BA, Biological amines ,RAPD, Random Amplified Polymorphic DNA ,law.invention ,GIT, Gastrointestinal tract ,VACV, Vaccinia virus ,Probiotic ,TBEV, Tick-borne encephalitis virus ,law ,Fermented milks ,FAO, Food and Agriculture Organization of the United Nations ,Bacteriophages ,Food science ,Fermentation in food processing ,UV, Ultraviolet ,0303 health sciences ,COVID-19, Coronavirus disease 2019 ,Virome ,VMGAP, Viral MetaGenome Annotation Pipeline ,digestive, oral, and skin physiology ,nm, Nanometer ,food and beverages ,MERS-CoV, Middle East respiratory syndrome coronavirus ,RV, Rotavirus ,LAB, Lactic acid bacteria ,OUT, Operational taxonomic units ,PHACCS, PHAge Communities from Contig Spectrum ,Fermented Foods ,MG-RAST, MetaGenomic-Rapid Annotation using Subsystem Technology ,HGT, Horizontal gene transfer ,LA, Linker amplification ,NoV, Norovirus ,HV, Hepatitis virus ,Food Contamination ,RVA, Rotavirus A ,Biology ,kb, Kilobases ,Microbiology ,Article ,MDA, Multiple displacement amplification ,WHO, World Health Organization ,03 medical and health sciences ,BLAST, Basic Local Alignment Search Tool ,medicine ,HAV, Hepatitis A virus ,Food microbiology ,Human virome ,HEV, Hepatitis E virus ,Bacteriophage ,030304 developmental biology ,RFLP, Restriction Fragment Length Polymorphism ,030306 microbiology ,business.industry ,SARS-CoV-2 ,MLST, Multilocus sequence typing ,TEM, Transmission electron microscopy ,RT-PCR, Reverse transcription polymerase chain reaction ,WGA, Whole genome amplification ,Food safety ,VIROME, Viral Informatics Resource for Metagenome Exploration ,HTS, High-throughput screening ,SARS-CoV-2, Severe Acute Respiratory Syndrome Coronavirus 2 ,VP, Viral particles ,NiV, Nipah virus ,Food Microbiology ,Next-generation sequencing ,ORF, Open reading frame ,PCR, Polymerase chain reaction ,business ,Food Science ,Food contaminant ,LASL, Linker amplification shotgun libraries - Abstract
The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bacteriophage) and yeasts reported in fermented milks, sausages, vegetables, wine, sourdough, and cocoa beans. Recent molecular studies have also associated fermented foods as vehicles for pathogenic human viruses. Human noroviruses, rotavirus, and hepatitis virus have been identified in different fermented foods through multiple routes. No severe acute respiratory syndrome Coronavirus 2 (SARS-CoV-2) virus or close members were found in fermented foods to date. However, the occurrence/persistence of other pathogenic viruses reveals a potential vulnerability of fermented foods to SARS-CoV-2 contamination. On the other side of the coin, some bacteriophages are being suggested for improving the fermentation process and food safety, as well as owing potential probiotic properties in modern fermented foods. This review will address the diversity and characteristics of viruses associated with fermented foods and what has been changed after a short introduction to the most common next-generation sequencing platforms. Also, the risk of SARS-CoV-2 transmission via fermented foods and preventive measures will be discussed.
- Published
- 2021