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Area of Science:

  • Microbiology
  • Food Science
  • Biotechnology

Background:

  • Raw diffusion juice from sugar beets is susceptible to bacterial contamination, complicating sugar extraction.
  • Microbial activity in juice can lead to significant sugar loss during processing.

Purpose of the Study:

  • To profile bacterial communities in raw diffusion juice from North American sugar factories.
  • To investigate the relationship between bacterial abundance, carbohydrate concentrations, and processing campaigns.
  • To understand the role of specific bacteria, like Leuconostoc, in sugar degradation.

Main Methods:

  • Full-length 16S rRNA amplicon sequencing for bacterial community profiling.
  • Quantification of carbohydrate concentrations in juice samples.
  • In vitro growth assays of Leuconostoc mesenteroides.

Main Results:

  • Firmicutes was the dominant phylum (85.5%), with lactic acid bacteria (Leuconostoc, Lactobacillus) as core genera.
  • A significant decrease in differentially abundant bacterial genera was observed between the 2021 and 2022 processing campaigns.
  • Raffinose concentration positively correlated with Leuconostoc abundance, which rapidly consumed both sucrose and raffinose in vitro.

Conclusions:

  • Bacterial communities in raw diffusion juice are dominated by Firmicutes, particularly lactic acid bacteria.
  • Leuconostoc plays a key role in carbohydrate consumption, potentially causing sugar loss.
  • Findings provide baseline data for developing strategies to mitigate microbial contamination in sugar processing.