Physiological traits of the symbiotic bacterium Teredinibacter turnerae isolated from the mangrove shipworm Neoteredo reynei

Nutrition in the Teredinidae family of wood-boring mollusks is sustained by cellulolytic/nitrogen fixing symbiotic bacteria of the Teredinibacter clade. The mangrove Teredinidae Neoteredo reynei is popularly used in the treatment of infectious diseases in the north of Brazil. In the present work, the symbionts of N. reynei, which are strictly confined to the host's gills, were conclusively identified as Teredinibacter turnerae. Symbiont variants obtained in vitro were able to grow using casein as the sole carbon/nitrogen source and under reduced concentrations of NaCl. Furthermore, cellulose consumption in T. turnerae was clearly reduced under low salt concentrations. As a point of interest, we hereby report first hand that T. turnerae in fact exerts antibiotic activity. Furthermore, this activity was also affected by NaCl concentration. Finally, T. turnerae was able to inhibit the growth of Gram-negative and Gram-positive bacteria, this including strains of Sphingomonas sp., Stenotrophomonas maltophilia, Bacillus cereus and Staphylococcus sciuri. Our findings introduce new points of view on the ecology of T. turnerae, and suggest new biotechnological applications for this marine bacterium

Influence of malt composition on the quality of a top fermented beer

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% Caraamber®) respect to the pale ale base malt. The beers had an alcohol content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper colour, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1 µmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcohols and esters. No differences were found in the fruity-esters, alcoholic and caramel sensory notes; while the beer made with 15% of coloured malt was perceived sweeter and with less fruity citrus notes than other beer samples