Article
Food Science & Technology
Pascaline Bahati, Xuejun Zeng, Ferdinand Uzizerimana, Ariunsaikhan Tsoggerel, Muhammad Awais, Guo Qi, Rui Cai, Tianli Yue, Yahong Yuan
Summary: Mycotoxin patulin is a potential health hazard in food, especially in apple-based products, but can be efficiently removed by Lactobacillus kefiranofaciens with a high removal rate of 93% in apple juice with specific conditions. Adsorption mechanism, cell morphology, functional groups, and aroma quality were evaluated in the study.
Review
Biotechnology & Applied Microbiology
Maria Dolores Pendon, Ana Agustina Bengoa, Carolina Iraporda, Micaela Medrano, Graciela L. Garrote, Analia G. Abraham
Summary: This article reviews the scientific research on water kefir, focusing on the factors affecting its microbial and chemical composition, as well as the importance of grain growth for fermentation. The microbial ecosystem and metabolites in water kefir can vary depending on fermentation conditions and substrate choices, impacting its health properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Viera Karaffova, Dagmar Mudronova, Marian Mad'ar, Gabriela Hrckova, Dominika Faixova, Sona Gancarcikova, Zuzana Sevcikova, Radomira Nemcova
Summary: The consumption of kefir has been known for its health benefits for centuries. This study investigated the effects of kefir milk and a probiotic strain from kefir grains on immune response and lipid/liver enzyme profiles in mice. Results showed that kefir milk enhanced certain immune responses and lipid profiles, while the probiotic strain had a more pronounced effect on immune response.
Article
Food Science & Technology
Jorge Luis Paredes, Maria Luisa Escudero-Gilete, Isabel Maria Vicario
Summary: The study found that the amount of kefir grains and fermentation time significantly impact the composition, sensory qualities, and color of fermented beverage made from a mixture of fruits and vegetable juice. The optimum conditions were determined to be using 2% (w/v) kefir inoculum during 24 hours of fermentation time for achieving the highest overall acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Rika Hirano, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, Takashi Koyanagi, Hisashi Ashida, Shujiro Okuda, Mitsuharu Matsumoto, Hiroki Takagi, Shin Kurihara
Summary: Polyamines are essential aliphatic hydrocarbons with terminal amino groups and have health-promoting effects in animals. In this study, a high polyamine-producing bacterium, Latilactobacillus curvatus KP 3-4, was isolated from food and found to export high levels of putrescine into the culture supernatant. Putrescine synthesis in KP 3-4 is likely mediated by ornithine decarboxylase, as supported by the enhancement of putrescine production with ornithine and whole-genome analysis. Administration of KP 3-4 increased fecal putrescine concentration in germ-free mice.
Article
Food Science & Technology
Fatma Atac, Bilge Ertekin Filiz, Zeynep B. Guzel-Seydim
Summary: This study investigated the use of yeasts and lactic acid bacteria from natural kefir grain in bread making, finding that kefir could be an important natural source in sourdough bread production. By enhancing microbial and sensory properties, the quality of sourdough bread was improved. It was also shown that microorganisms in kefir grain could be utilized for various food fermentations.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Alejandra Hurtado-Romero, Mariano Del Toro-Barbosa, Misael Sebastian Gradilla-Hernandez, Luis Eduardo Garcia-Amezquita, Tomas Garcia-Cayuela
Summary: This study evaluated the probiotic properties, in vitro fermentability with commercial prebiotics, and GABA-producing capacity of microorganisms from artisanal Mexican milk kefir grains. The results showed that the isolated microorganisms displayed good performance in terms of aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, indicating their potential as new promising cultures for functional dairy food applications.
Article
Food Science & Technology
Sana M'hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Summary: This study investigated the fortification of a carob-based kefir-like beverage with whey permeate and oat flour, finding positive effects on biomass production, total phenolics content, and antiradical activity. The optimum formulation was found to be whey permeate at 11.51% and oat flour at 4.77%.
Article
Biology
Asmaa F. Mekky, Wesam A. Hassanein, Fifi M. Reda, Hanan M. Elsayed
Summary: This study aimed to control biofilm-associated urinary tract infections by using lactic acid bacteria (LAB). It was found that Lactobacillus plantarum has strong anti-biofilm ability and can reduce the attachment of uropathogens on urinary catheters.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Article
Multidisciplinary Sciences
Babak Haghshenas, Amir Kiani, Saeideh Mansoori, Ehsan Mohammadi-noori, Yousef Nami
Summary: The use of medicinal plants for disease treatment and prevention is gaining attention among researchers. This study focused on the probiotic properties and antibacterial and antifungal activity of silymarin-enriched Lactobacillus bacteria against pathogenic bacteria and Aspergillus flavus. Five strains of bacteria were identified as potential probiotics based on their viability and various characteristics. These strains demonstrated effective antibacterial and antifungal activity against multiple pathogens and A. flavus. Furthermore, the combination of silymarin and probiotics showed a significantly stronger antifungal effect compared to the control group or probiotics alone. The presence of silymarin extract in methanol, DMSO, and PEG enhanced the antagonistic activity of the probiotic strains.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Ana Luiza Coutinho Favilla, Elizeu Rosa dos Santos Junior, Maria Claudia Novo Leal Rodrigues, Diego dos Santos Baiao, Vania Margaret Flosi Paschoalin, Marco Antonio Lemos Miguel, Carla da Silva Carneiro, Anna Paola Trindade Rocha Pierucci
Summary: This study aimed to preserve the probiotic and functional potential of kefir through microencapsulation and to evaluate its stability. Different encapsulating matrices and storage temperatures influenced the viability and stability of kefir microparticles. Overall, spray-dryer encapsulation allowed for the development of a fermented food product with preserved bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Pedro Paulo Lordelo Guimaraes Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araujo dos Anjos, Carolina Oliveira de Souza, Rogeria Comastri de Castro Almeida, Maria Eugenia de Oliveira Mamede, Karina Teixeira Magalhaes-Guedes
Summary: This study aimed to evaluate the fermentation of water kefir grains in different sugary solutions and found that using alternative sources of sugar to produce water kefir beverages is satisfactory, opening up new perspectives for the development of beverages with probiotic and functional properties.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Birsen Yilmaz, Heena Sharma, Ebru Melekoglu, Fatih Ozogul
Summary: This article provides up-to-date information on the production, processing, and health benefits of dairy kefir-derived LAB, along with future research prospects.
Article
Food Science & Technology
Maysa Lima Parente Fernandes, Angelica Cristina de Souza, Paulo Sergio Pedroso Costa Junior, Lizzy Ayra Alcantara Verissimo, Victor Satler Pylro, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: The objective of this study was to produce a new isotonic drink with low sodium using sugary kefir for the first time. Metataxonomics was used to evaluate the microbial community profile of kefir grains and fermented kefir. The results showed that the sodium content of the isotonic drinks made from sugary kefir was lower than the commercial control. Lactic acid bacteria and yeasts were present throughout the fermentation process, demonstrating the viability of isotonic kefir. Ethanoligenens genus was also identified for the first time in sugary kefir through metataxonomics. The microbial diversity in the beverage was found to be higher than that in the grains.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Hsiaowen Huang, Kuanyi Li, Yajane Lee, Mingju Chen
Summary: A probiotic screening platform based on gut-derived uremic toxin-reducing probiotics was developed and verified in a CKD mouse model, demonstrating that the probiotic mixture improved kidney function, reversed gut dysbiosis, and enhanced intestinal barrier integrity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Nian-Yao Zheng, Yi-Chen Chen, Yen-Po Chen, Jia-Shian Shiu, Sheng-Yao Wang
Summary: This study aimed to find uses for excess duck egg white by producing translucent egg white jelly through mixing with sodium hydroxide, and controlling storage and heating conditions to maintain its properties and delay liquefaction. Adding ginger juice or turmeric improved the bloom strength and thermal stability of the jelly.
Article
Food Science & Technology
Sheng-Yao Wang, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, Ming-Ju Chen
Summary: Through a co-culture strategy, we have successfully improved the viability of kefir strain HL1 in fermented skimmed milk products and developed a novel milk product with a unique flavor and sufficient probiotics.
Article
Agriculture, Dairy & Animal Science
Ker-Sin Ng, Yu-Chun Chang, Yen-Po Chen, Ya-Hsuan Lo, Sheng-Yao Wang, Ming-Ju Chen
Summary: This study characterized the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) and identified Lactococcus (Lc.) lactis subsp. cremoris APL15 as a strain with good fermentation abilities for producing low-fat fermented milk. The findings suggest that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.
Article
Biochemistry & Molecular Biology
Pei-Yu Hong, Yi-Hao Huang, GiGi Chin Wen Lim, Yen-Po Chen, Che-Jen Hsiao, Li-Hsien Chen, Jhih-Ying Ciou, Lu-Sheng Hsieh
Summary: The study immobilized Bambusa oldhamii BoPAL1/2 proteins onto electrospun nanofibers and optimized the electrospinning parameters using response surface methodology, finding that eBoPAL2 exhibited the highest catalytic efficiency. The immobilized BoPAL proteins retained 75-83% activity after storage at 4°C for 30 days, showing significantly enhanced tolerance against denaturants.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Kai-Yi Lee, Ying-Chieh Tsai, Sheng-Yao Wang, Yen-Po Chen, Ming-Ju Chen
Summary: The study explored the effects of fermented milk with L. paracasei PS23 on intestinal cells and colitis, demonstrating a protective effect in vitro and in vivo by enhancing epithelial barrier function and modifying gut microbiota.
Article
Agriculture, Dairy & Animal Science
Shih-Te Chuang, Chien-Ting Chen, Jui-Chun Hsieh, Kuan-Yi Li, Shang-Tse Ho, Ming-Ju Chen
Summary: The study explored the relationship between gastrointestinal microbiota and diarrhea in preruminant calves, identifying potential next-generation probiotics enriched in healthy individuals. Specifically, Bifidobacterium longum subsp. longum showed possible beneficial effects and two strains were found to have antimicrobial and immunoregulatory effects, providing a new probiotic searching approach for preventing gastrointestinal disorders in preruminant calves.
Article
Biology
Yung-Tsan Wu, Yen-Po Chen, King Hei Stanley Lam, Kenneth Dean Reeves, Jui-An Lin, Cheng-Yi Kuo
Summary: High glucose concentrations can alleviate neuroinflammation and cellular metabolic dysfunction.
Article
Nutrition & Dietetics
Mon-Chien Lee, Ming-Ju Chen, Hsiao-Wen Huang, Wei-Kai Wu, Yi-Wei Lee, Hsing-Chun Kuo, Chi-Chang Huang
Summary: Exercise alters the gut microbiota, which in turn affects exercise performance. Supplementation with human-origin probiotics, such as Lactiplantibacillus plantarum Tana, can improve the gut microbiota, enhance exercise performance, and have antifatigue effects without causing any harm.
Article
Microbiology
Sheng-Yao Wang, Yen-Po Chen, Ren-Feng Huang, Yi-Lu Wu, Shang-Tse Ho, Kuan-Yi Li, Koichi Watanabe, Ming-Ju Chen
Summary: HL1 and M1 strains were identified as L. kefiranofaciens subsp. kefirgranum, showing specific genes related to polysaccharide synthesis and other functionalities. The findings provide potential insights for probiotic screening and functionality predictions.
Article
Microbiology
Hsin-Yu Chen, Yung-Tsung Chen, Kuan-Yi Li, Hsiao-Wen Huang, Yu-Chun Lin, Ming-Ju Chen
Summary: Through experiments in a house dust mite (HDM) extraction-induced atopic dermatitis (AD) mouse model, it was found that administration of a mixture of heat-killed Lactococcus lactis subsp. cremoris MP01 and Lactobacillus paracasei subsp. paracasei MP02 relieved AD symptoms, decreased serum IgE concentration, and rebalanced the population of Th1/Th2 cells in the spleen.
Review
Engineering, Chemical
Solomon Abrehame, Valsa Remony Manoj, Merry Hailu, Yu-Yi Chen, Yu-Chun Lin, Yen-Po Chen
Summary: This article provides a detailed review of the structural biochemistry, occurrence, factors contributing to contamination and intoxication, clinical features, as well as suggested preventive and control strategies and detection methods for aflatoxins, the most potent mycotoxins.
Article
Microbiology
Syed Monzur Morshed, Yu-Yi Chen, Chia-Hao Lin, Yen-Po Chen, Tsung-Han Lee
Summary: This study revealed that transfer to freshwater affects the composition and functions of gut microbiota in Asian sea bass, and this is correlated with cytokine gene expression.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
