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
Food Science & Technology
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang
Summary: The objective of this study was to investigate the relationship between the microbial communities of sourdoughs from Xinjiang and Gansu regions in China and the quality of steamed bread. The study found that sourdough-based steamed bread was superior to yeast-based steamed bread in terms of its hardness, adhesiveness, flexibility, and chewiness. Significant differences in volatile flavor substances were observed between the two sourdoughs. The microbial communities and dominant strains in the sourdoughs varied between the Gansu and Xinjiang regions, leading to differences in the quality of the sourdoughs.
Article
Food Science & Technology
Federica Cardinali, Cristiana Garofalo, Anna Reale, Floriana Boscaino, Andrea Osimani, Vesna Milanovic, Manuela Taccari, Lucia Aquilanti
Summary: The aim of this study was to develop a liquid sourdough from stone-ground soft wheat flour for breadmaking. The sourdoughs were analyzed for LAB counts, pH, TTA, and LAB biodiversity. The chemical and rheological properties of the flour were investigated. The study found that the type of sourdough fermentation significantly influenced the features of the final bread products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Ayse Sevgili, Canan Can, Derya Isler Ceyhan, Osman Erkmen
Summary: This research investigated the isolations and identifications of LAB and yeast in homemade traditional sourdoughs. Eleven LAB and yeast species were identified and used in the production of 12 types of sourdough bread. Among them, SDB12 was the most preferred in terms of sensory analysis and other quality characteristics. The use of LAB and yeast combinations provided high-quality sourdough bread.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Elena Bartkiene, Fatih Ozogul, Joao Miguel Rocha
Summary: Sourdough is a very promising biological agent with multiple applications in the preparation of food, nutraceuticals, and feed, and has great potential at industrial biotechnology scale.
Review
Food Science & Technology
Alba Martin-Garcia, Montserrat Riu-Aumatell, Elvira Lopez-Tamames
Summary: Sourdough is the result of a fermentation process involving LAB and yeasts, which increase acidification, leavening and flavor in bread. The demand for healthier products has led to an increased use of sourdough in bread-making. Different process parameters can influence the microbiota of sourdough, resulting in changes in both the sourdough itself and the resulting bread. Fermentation of sourdough involving probiotics can provide extra health benefits.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Pin Lin, Ya-Fen Lin, Kuan-Chen Cheng
Summary: This study developed a nutritionally valuable product with bioactive activity by fermenting Djulis, a native plant of Taiwan, using Lactobacillus casei BCRC10697. The fermented Djulis showed increased antioxidant capacity and phenolic compounds when added to bread, improving texture and extending shelf life. The study demonstrates the potential for Djulis-based functional food development.
Article
Food Science & Technology
Wenhui Fu, Chenglong Liu, Xiao Meng, Sha Tao, Wentong Xue
Summary: This study found that co-culturing yeast can accelerate protein degradation and significantly reduce allergen content in dough. RNA sequencing analysis showed that the presence of yeast can promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results suggest the potential use of multi-strain leavening agents for producing hypoallergenic wheat products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst
Summary: The study found that the addition of lemon juice or apple juice can impact the growth and activity of citrate- and malate-positive strains, as well as the flavor of baked goods produced. Different fermentation strategies resulted in varied chemical reactions and flavor profiles depending on the addition of juice.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Massimo Ferrara, Angelo Sisto, Giuseppina Mule, Paola Lavermicocca, Palmira De Bellis
Summary: The study aimed to evaluate microbial diversity in different doughs and found that using lactic acid bacteria as a yeast alternative can improve the microbial community when making bread products like focaccia.
Article
Chemistry, Applied
Anna Reale, Luigia Di Stasio, Tiziana Di Renzo, Salvatore De Caro, Pasquale Ferranti, Gianluca Picariello, Francesco Addeo, Gianfranco Mamone
Summary: This study aimed to evaluate the proteolysis dynamics during dough fermentation with different lactic acid bacteria species by identifying peptides generated during fermentation. The results showed that the peptides were mainly released from water-soluble wheat proteins, including beta-amylase, triticin, and serpins. The findings suggest that bacterial-mediated consumption of sugars and starch degradation could contribute to the improved digestibility and nutritional benefits of sourdough baked products.
Article
Food Science & Technology
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla F. F. Amaral, Tatiana Felix Ferreira, Priscilla Finotelli
Summary: Sourdough production is an ancient biotechnological process used to enhance bread flavor, texture, and shelf life. Drying techniques, such as freeze-drying and spray-drying, show potential in maintaining the fermentative capacity of sourdough starter and enabling industrial-scale production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami, Majid Mounir
Summary: This study evaluated the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms prepared by housewives in three different regions of Morocco. The results showed that the duration of dough fermentation was long and there was a strong positive correlation between dough rise and CO2 release. The fresh sourdough FS1 showed better fermentative performance than the others, while the freeze-dried sourdough FDS3 was also suitable for bread making.
APPLIED SCIENCES-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Peijun Tian, Ying Chen, Xin Qian, Renying Zou, Huiyue Zhu, Jianxin Zhao, Hao Zhang, Gang Wang, Wei Chen
Summary: The Pediococcus acidilactici strain CCFM6432 has shown psychobiotic potential by improving gut microbial composition, regulating anxiety-like behaviors, and reducing HPA axis hyperactivity. Its key compound for antimicrobial activity was confirmed to be lactic acid, paving the way for potential mental health management during daily life, especially amid the COVID-19 pandemic.
Article
Food Science & Technology
Angel Eduardo Rubio-Castillo, Jose I. Mendez-Romero, Ricardo Reyes-Diaz, Lourdes Santiago-Lopez, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza, Sonia G. Sayago-Ayerdi, Aaron F. Gonzalez-Cordova
Summary: This study analyzed the chemical and microbial composition of artisanal and commercial Tejuino beverages, finding that artisanal Tejuino had higher physicochemical composition and microbiological quality compared to commercial Tejuino. Dominant volatile compounds included esters, benzenes, and aldehydes, with ethanol being the most concentrated volatile compound in all samples. Yeast and lactic acid bacteria species were identified in both types of Tejuino, providing insight into the potential functionality of these bacteria in traditional fermented products.
Article
Biochemistry & Molecular Biology
Tonka Vasileva, Ilia Iliev, Myriam Amari, Veselin Bivolarski, Marie-Sophie Bounaix, Herve Robert, Sandrine Morel, Philippe Rabier, Iskra Ivanova, Bruno Gabriel, Catherine Fontagne-Faucher, Valerie Gabriel
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2012)
Article
Biotechnology & Applied Microbiology
Myriam Amari, Luisa Fernanda Gomez Arango, Valerie Gabriel, Herve Robert, Sandrine Morel, Claire Moulis, Bruno Gabriel, Magali Remaud-Simeon, Catherine Fontagne-Faucher
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2013)
Article
Microbiology
Marie-Sophie Bounaix, Herve Robert, Valerie Gabriel, Sandrine Morel, Magali Remaud-Simeon, Bruno Gabriel, Catherine Fontagne-Faucher
FEMS MICROBIOLOGY LETTERS
(2010)
Article
Food Science & Technology
Marie-Sophie Bounaix, Valerie Gabriel, Herve Robert, Sandrine Morel, Magali Rernaud-Simeon, Bruno Gabriel, Catherine Fontagne-Faucher
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2010)
Article
Agriculture, Multidisciplinary
Marie-Sophie Bounaix, Valerie Gabriel, Sandrine Morel, Herve Robert, Philippe Rabier, Magali Remaud-Simeon, Bruno Gabriel, Catherine Fontagne-Faucher
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2009)
Article
Microbiology
Myriam Amari, Sandrine Laguerre, Marlene Vuillemin, Herve Robert, Valentin Loux, Christophe Klopp, Sandrine Morel, Bruno Gabriel, Magali Remaud-Simeon, Valerie Gabriel, Claire Moulis, Catherine Fontagne-Faucher
JOURNAL OF BACTERIOLOGY
(2012)
Article
Microbiology
Sandrine Laguerre, Myriam Amari, Marlene Vuillemin, Herve Robert, Valentin Loux, Christophe Klopp, Sandrine Morel, Bruno Gabriel, Magali Remaud-Simeon, Valerie Gabriel, Claire Moulis, Catherine Fontagne-Faucher
JOURNAL OF BACTERIOLOGY
(2012)
Article
Physics, Applied
F. Marchal, H. Robert, N. Merbahi, C. Fontagne-Faucher, M. Yousfi, C. E. Romain, O. Eichwald, C. Rondel, B. Gabriel
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2012)
Article
Microbiology
Myriam Amari, Valerie Gabriel, Herve Robert, Sandrine Morel, Claire Moulis, Bruno Gabriel, Magali Remaud-Simeon, Catherine Fontagne-Faucher
FEMS MICROBIOLOGY LETTERS
(2015)
Article
Microbiology
Delphine Passerini, Marlene Vuillemin, Sandrine Laguerre, Myriam Amari, Valentin Loux, Valerie Gabriel, Herve Robert, Sandrine Morel, Pierre Monsan, Bruno Gabriel, Catherine Fontagne-Faucher, Magali Remaud-Simeon, Claire Moulis
GENOME ANNOUNCEMENTS
(2014)
Article
Microbiology
A Baliarda, H Robert, M Jebbar, C Blanco, C Le Marrec
CURRENT MICROBIOLOGY
(2003)
Article
Food Science & Technology
A Baliarda, H Robert, M Jebbar, C Blanco, A Deschamps, C Le Marrec
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2003)
Article
Biotechnology & Applied Microbiology
H Robert, C Le Marrec, C Blanco, M Jebbar
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2000)
Article
Food Science & Technology
H Robert, V Gabriel, D Lefebvre, P Rabier, Y Vayssier, C Fontagne-Faucher
LWT-FOOD SCIENCE AND TECHNOLOGY
(2006)
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)