Article
Food Science & Technology
Ivan Benito-Vazquez, Ignacio Belda, Javier Ruiz, Javier Vicente, Eva Navascues, Domingo Marquina, Antonio Santos
Summary: A conventional PCR method targeting B. bruxellensis was developed in this study, using a polyvinylpyrrolidone pre-treatment to allow for low detection limit of 10(2) UFC/mL in wine samples. The procedure was simplified by avoiding time-consuming DNA extraction steps, making it easy for application in wineries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Biotechnology & Applied Microbiology
Kevin Pigao, Ryan O'Donnell, James Osborne, Chris Curtin
Summary: This study successfully isolated Brettanomyces yeasts from samples obtained from a vineyard in Oregon, and found that Brettanomyces is not a common occurrence in vineyard yeast populations. Additionally, rare non-Saccharomyces genera were also isolated from other samples.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
Review
Biotechnology & Applied Microbiology
Cristian Varela, Anthony R. Borneman
Summary: Brettanomyces yeasts, particularly B. bruxellensis, play a significant role in industrial fermentation processes, either positively or negatively depending on the industry. Recent molecular biology tools can enhance our understanding of Brettanomyces physiology and improve its industrial potential.
FEMS YEAST RESEARCH
(2022)
Article
Food Science & Technology
Hajnalka Csoma, Zoltan Kallai, Kinga Czentye, Matthias Sipiczki
Summary: We investigated why the yeast St. lactis-condensi can become the dominant species in Essences, a special sweet wine of Tokaj wine region in Hungary. Our research focused on the physiological properties of these yeasts and identified factors that influence their ability to proliferate and persist in high sugar wines. We found that St. lactis-condensi is a fructophilic yeast that can adapt quickly to high sugar concentrations in Essences.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Foteini Roumani, Sarah Azinheiro, Cristina Rodrigues, Jorge Barros-Velazquez, Alejandro Garrido-Maestu, Marta Prado
Summary: This study developed and evaluated a method for the fast detection of fungal spoilage in fruit preparations, showing high accuracy and sensitivity. Results demonstrated that the method is reliable for detecting yeasts and moulds, with performance parameters exceeding 85.0% and Cohen's k value above 0.86.
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Microbiology
Maria Dimopoulou, Vasiliki Kefalloniti, Panagiotis Tsakanikas, Seraphim Papanikolaou, George-John E. Nychas
Summary: This study investigated the biofilm formation capacity of Brettanomyces bruxellensis on stainless steel coupons, revealing chemical groups involved in the process using FTIR analysis. It discovered that metabolic fingerprints were similar within the same cell phenotype class but different between the two phenotypes, indicating a clear separation of cell phenotypes. This study successfully applied a non-invasive technique to uncover the metabolic fingerprint related to biofilm formation, showing a homogenous mechanism within the yeast species.
Article
Microbiology
Hajnalka Csoma, Lajos Acs-Szabo, Laszlo Attila Papp, Zoltan Kallai, Ida Miklos, Matthias Sipiczki
Summary: Traditionally aged Tokaj botrytized sweet wines are exposed to microbial contamination due to their high residual sugar content. Osmotolerant wine-spoilage yeasts, such as Starmerella spp. and Zygosaccharomyces spp., are commonly found in the Tokaj wine-growing region. Z. lentus yeasts were isolated from post-fermented botrytized wines for the first time, and they were found to be osmotolerant and able to grow well in acidic conditions at cellar temperature. These yeasts have low beta-glucosidase and sulphite reductase activities, while the fermentative vigour of Z. lentus strains is lower compared to the control Saccharomyces cerevisiae.
Article
Biochemical Research Methods
Louise Bartle, James G. Mitchell, James S. Paterson
Summary: Flow cytometry is a useful tool for determining microbial abundance, with reliable results for Saccharomyces cerevisiae in wine samples. However, challenges arise when using flow cytometry for the enumeration of chain-forming bacteria like Oenococcus oeni, which is small and may exhibit complex morphologies.
Review
Food Science & Technology
Ana Mencher, Pilar Morales, Jordi Tronchoni, Ramon Gonzalez
Summary: The development of non-Saccharomyces starter cultures in oenology has led to increasing interest in the interactions between microorganisms during the transformation of grape must into wine. Interspecific interactions between wine yeasts involve various levels of competition and metabolic exchange, with indications of specific recognition in some cases. This article discusses the communication mechanisms between wine yeasts during alcoholic fermentation.
Article
Chemistry, Analytical
Kazumichi Yokota, Asae Takeo, Hiroko Abe, Yuji Kurokawa, Muneaki Hashimoto, Kazuaki Kajimoto, Masato Tanaka, Sanae Murayama, Yoshihiro Nakajima, Masateru Taniguchi, Masatoshi Kataoka
Summary: This study demonstrates the successful discrimination of different yeasts using the resistive pulse method, ensuring efficient production and safety. By measuring the ionic current response of cells and evaluating the shape of the current blockage waveform, accurate discrimination between Saccharomyces pastorianus and Dekkera spp. was achieved, along with quantitative detection of budding cells in Saccharomyces pastorianus.
Review
Food Science & Technology
Elliot Borren, Bin Tian
Summary: Non-Saccharomyces yeast, such as semi-fermentative and fully fermentative types, play a crucial role in the initial stages of wild fermentation. The impact on wine aroma is species and strain dependent, with different enzymatic profiles determining the formation of aroma compounds. Some fermentative yeasts with unique oenological properties, like Lanchancea thermotolerans and Schizosaccharomyces pombe, show potential as inoculants for specific wine styles.
Article
Biotechnology & Applied Microbiology
Jules Harrouard, Etienne Pilard, Cecile Miot-Sertier, Lena Pouget, Philippe Marullo, Giovanna Ferrari, Gianpiero Pataro, Warren Albertin
Summary: This study investigates the efficiency of pulsed light (PL) treatment for managing microorganisms in wine, particularly focusing on the sensitivity of Brettanomyces bruxellensis strains. The results show that PL treatment can effectively reduce the number of different B. bruxellensis strains in wine, highlighting its potential for wine microbial stabilization.
Review
Food Science & Technology
Francisco J. Barba, Cyrielle Garcia, Amandine Fessard, Paulo E. S. Munekata, Jose M. Lorenzo, Aouatif Aboudia, Adbelouahab Ouadia, Fabienne Remize
Summary: Cactus Opuntia ficus indica is a widely distributed plant in arid regions, and its fruit and cladodes are processed into various food products. With its high antioxidant activity, rich nutritional content, and functional features, this cactus has great potential for applications in flour, bakery products, and fermented foods.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha M. Slabbert, Dharini Sivakumar
Summary: This study investigated the impact of utilizing different strains of lactic acid bacteria for fermenting papaya puree on quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. The results showed that different LAB strains had varying effects on the fermentation process and bioaccessibility of phenolics, with Lpb. plantarum 75 being recommended for fermenting papaya puree.
Article
Microbiology
Manon Lebleux, Emmanuel Denimal, Deborah De Oliveira, Ambroise Marin, Nicolas Desroche, Herve Alexandre, Stephanie Weidmann, Sandrine Rousseaux
Summary: In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method successfully discriminated 74 different B. bruxellensis isolates, offering a faster and cheaper alternative to previous microsatellite analysis. By using deep learning to analyze optical microscopy images, a Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy, making intraspecific discrimination faster, simpler, and less costly. These methods show promising new perspectives in oenology for the study of microbial ecosystems.
Article
Food Science & Technology
Charlene Leneveu-Jenvrin, Aouatif Aboudia, Sophie Assemat, Fabienne Remize
Summary: The addition of thyme and Moroccan thyme essential oils inhibits fungal growth in pineapple juice, extending its shelf life. The low pH of the juice enhances the antifungal effect of the compounds. Despite the addition of thyme scent, the characteristic pineapple and sugary descriptors are maintained.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sucheta Khubber, Francisco J. Marti-Quijal, Igor Tomasevic, Fabienne Remize, Francisco J. Barba
Summary: To address health concerns related to chemical additives in food, lactic acid fermentation (LAF) has been proposed as a natural preservation method. LAF utilizes the diverse metabolites released by lactic acid bacteria (LAB) to provide antimicrobial and antioxidant activities, offering natural preservation and potential health benefits, as well as valorizing food wastes in an eco-friendly manner.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Biology
Marion Nabot, Marie Guerin, Dharini Sivakumar, Fabienne Remize, Cyrielle Garcia
Summary: Bacteria can produce different types of homopolysaccharides, and the synthesis of these compounds is influenced by various factors. Controlling the catalyzing enzyme and environmental conditions can guide the production of specific polysaccharides in bacteria, which has applications in improving food texture.
Article
Food Science & Technology
Arianna Pietrosanto, Charlene Leneveu-Jenvrin, Loredana Incarnato, Paola Scarfato, Fabienne Remize
Summary: The increasing consumer demand for food packaging with high nutritional quality, prolonged shelf life, and low environmental impact has driven the development of innovative new packaging. A multifunctional food packaging film, biodegradable, heat-sealable, and antimicrobial, has been developed. Experiments on shredded carrots and pineapple juice demonstrated that this new packaging can effectively preserve the quality of food.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Nobahle P. Cele, Stephen A. Akinola, Vimbainashe E. Manhivi, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar
Summary: Fermentation using different lactic acid bacteria strains significantly increased the antioxidant activity, total phenolic content, and production of volatile compounds in mango juices, with each strain showing unique benefits and characteristics in different mango cultivars.
Article
Food Science & Technology
Charlene Leneveu-Jenvrin, Baptiste Quentin, Fatima-Ezzahra Messaaf, Mathilde Hoarau, Marc Lebrun, Fabienne Remize
Summary: This study aims to assess the modification and variability of physicochemical and microbial indicators during storage of carrot juice and to select microorganisms for spoilage testing of preservation treatments.
Article
Food Science & Technology
Faith Seke, Vimbainashe E. Manhivi, Marie Guerin, Tinotenda Shoko, Stephen A. Akinola, Cyrielle Garcia, Fabienne Remize, Retha M. Slabbert, Dharini Sivakumar
Summary: This study focused on the co-encapsulation of Natal plum juice with Lactiplantibacillus plantarum 75 and evaluated their in vitro release. The results showed that this co-encapsulation system improved the survival rate of lactic acid bacteria and the bioaccessibility of cyanidin 3-sambubioside, and exhibited stability and controlled release.
Article
Food Science & Technology
Nobahle P. Cele, Stephen A. Akinola, Tinotenda Shoko, Vimbainashe E. Manhevi, Fabienne Remize, Dharini Sivakumar
Summary: This study investigated the bioaccessibilities of phenolic compounds, carotenoids, antioxidant activity, and LAB survival in fermented mango juice. The fermentation improved the bioaccessibility of phenolic compounds and influenced the bioaccessibility of carotenoids and antioxidant activity. Fermented 'Sabre' and 'Peach' MJs showed high LAB survival and antioxidant capacity, suggesting their potential as probiotic juices.
Article
Agronomy
Azola Siwaphiwe Mpeluza, Stephen Abiola Akinola, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar
Summary: This study investigated the effectiveness of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against anthracnose disease in avocado fruit. LAB 21, LAB 56, and LAB 17 showed strong inhibitory effects against Colletotrichum gloeosporioides, the causative agent of anthracnose disease. LAB 21, in particular, significantly affected the expression of defense-related genes in avocado fruit, making it a potential alternative to current fungicide treatments.
Article
Food Science & Technology
Mapula R. Moloto, Stephen A. Akinola, Faith Seke, Tinotenda Shoko, Yasmina Sultanbawa, Jerry L. Shai, Fabienne Remize, Dharini Sivakumar
Summary: This study examined the impact of LAB 75 fermentation on the properties of cowpea leaf smoothies. Fermentation led to a decrease in pH and an increase in total titratable acidity. The smoothies also experienced color changes, with VOP 1 showing the least change. The fermentation process improved the antioxidant capacity of the smoothies, attributed to an increase in phenolic compounds and carotenoids.
Article
Biotechnology & Applied Microbiology
Marie Guerin, Cyrielle Garcia, Christine Robert-Da Silva, Joel Couprie, Fabienne Remize
Summary: To distinguish bacterial exopolysaccharides (EPSs) from plant fibers, researchers used fruit or vegetable solid media to cultivate bacteria and quantitatively recover EPSs using the phenol-sulfuric acid colorimetric method. Differences in EPS production levels were observed among different strains and cultivation conditions, and NMR analysis revealed variations in the branched structure of EPSs based on the strain and fruit used in the medium. This EPS recovery method is useful for strain selection and controlling EPS production during lactic fermentation of fruit or vegetable foods.
FERMENTATION-BASEL
(2023)
Review
Biotechnology & Applied Microbiology
Francisco J. Marti-Quijal, Sucheta Khubber, Fabienne Remize, Igor Tomasevic, Elena Rosello-Soto, Francisco J. Barba
Summary: Fermentation of industrial food waste can generate high-added-value compounds such as flavonoids, phenolics, and antioxidant peptides. These bioactive compounds, produced through bacterial or fungal fermentation, not only inhibit the growth of food spoilage fungi but can also be used as natural preservatives. Further research into scale-up design and purification methods is necessary to maximize the efficiency of this process and reduce the discard of high-added-value generating residues.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)