Article
Food Science & Technology
Anna Diowksz, Aleksandra Sadowska
Summary: This study investigated the effects of transglutaminase and different doses of buckwheat sourdough on the quality features of gluten-free buckwheat bread. It was found that the addition of sourdough significantly improved the taste and aroma of the bread, while the use of transglutaminase enhanced the bread's elasticity and overall sensory quality.
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
Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The market for gluten-free (GF) products is growing steadily, but producing GF foods remains a challenge for the industry, requiring the addition of large amounts of fats, sugars, structuring agents, and flavor enhancers to achieve desired texture and taste. A novel clean-label GF bread was developed using a mixture of maize and rice flour, protein-rich flours, and natural hydrocolloids, fermented with a selected lactic acid bacterium and baker's yeast to achieve good texture, high protein content, low sugar and fat levels, and a predicted glycemic index of 85.
Article
Food Science & Technology
Hangyan Dan, Zepeng Gu, Cheng Li, Zhengfeng Fang, Bin Hu, Caixia Wang, Saiyan Chen, Xiaoshu Tang, Yuanyuan Ren, Wenjuan Wu, Zhen Zeng, Yuntao Liu
Summary: This study aimed to understand the impact of microbial growth and metabolism on rice sourdough and their relationship with quality characteristics of rice breads. The results showed that adding 30% rice sourdough had the best effect on improving specific volume of rice breads.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Zuzana Smidova, Jana Rysova
Summary: The study discusses the use of additives and new methods to improve the stability and elasticity of gluten-free dough, and to enhance the nutritional quality and sensory properties of gluten-free bread.
Article
Food Science & Technology
Bogdan Pacularu-Burada, Alina-Mihaela Ceoromila Cantaragiu, Mihaela Aida Vasile, Gabriela-Elena Bahrim
Summary: This study aimed to select the best water and milk kefir grains as starter cultures for gluten-free sourdough production. The addition of freeze-dried WKG2 as a starter culture and okara in the fermentation substrate improved the concentration of organic acids and bioactive compounds in the sourdough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Romina Paola Lancetti, Emiliano Salvucci, Candela Paesani, Gabriela Teresa Perez, Lorena Susana Sciarini
Summary: This study evaluated the effects of two autochthonous strains of lactic acid bacteria as sourdough starters on the technological quality, starch hydrolysis, and antioxidant activity of gluten-free bread. The results showed that breads made with quinoa-based sourdough had higher technological quality, reduced crumb firming, and higher polyphenol and FRAP values. However, breads made with buckwheat sourdough had higher ABTS values. The use of sourdough also significantly reduced starch hydrolysis and dialysability. These findings suggest that sourdough can improve the quality and modify the properties of gluten-free bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park
Summary: This study aimed to investigate and utilize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various gluten-free sourdoughs to improve the quality and gas production of gluten-free sourdough.
Article
Food Science & Technology
Ayoyinka O. Olojede, Isabel O. Oahimire, Joy Gbande, Agoziwom D. Osondu-Igbokwe, Remilekun M. Thomas, Dare S. Olojede, Kolawole Banwo
Summary: This study investigates the effects of sourdough made with different starter cultures on the nutritional and sensory characteristics of cookies made with acha flour. The results show that the addition of sourdough improves the spread rate and mineral composition of the cookies, and using C. tropicalis sourdough yields the most overall acceptable cookies.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mehdi Gharekhani, Yousef Nami, Mehran Aalami, Mohammad Amin Hejazi
Summary: Sourdoughs fermented by lactobacilli have the potential to produce gluten-free maize bread with acceptable technological properties, nutritional quality, and longer shelf life. The quality of sourdough maize bread can be controlled by adding different lactobacilli species to the formulation, with L. brevis being a key factor in determining the quality.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Jolita Jagelaviciute, Dalia Cizeikiene
Summary: This study evaluated the potential use of Lactobacillus sanfranciscensis for fermenting chia, quinoa, and hemp flour for gluten-free bread production. The results showed that non-traditional sourdough made using these alternative flours improved the characteristics of gluten-free bread. Fermentation time and flour type significantly influenced the properties of the non-traditional sourdough, with chia, hemp, and quinoa flour contributing to the acceptability of gluten-free maize/rice bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Laura Ramos, Alicia Alonso-Hernando, Miriam Martinez-Castro, Jose Alejandro Moran-Perez, Patricia Cabrero-Lobato, Ana Pascual-Mate, Eduardo Tellez-Jimenez, Jorge R. Mujico
Summary: Recent studies suggest that sourdough fermentation may be beneficial for the development of new gluten-free products to improve their technological and nutritional properties. Additives like hydrocolloids, proteins, enzymes, and emulsifiers are commonly used to enhance the technological performance of gluten-free products. Sourdough biotechnology, mimicking gluten molecules, shows great potential in the field of gluten-free products.
Article
Food Science & Technology
Regine Schoenlechner, Denisse Bender, Stefano D'Amico, Mathias Kinner, Sandor Tomoskozi, Ram Yamsaengsung
Summary: This study investigated the roller milling of sorghum and quinoa seeds into flour fractions and their application in gluten-free sourdough bread baking. The different gap settings for the roller milling resulted in clear separation of fractions with high protein, total dietary fibre, and insoluble dietary fibre contents in the coarse fraction. The fine fraction had high starch content and significant amounts of soluble dietary fibre, which contributes to good health.
Article
Food Science & Technology
Estefania Belen Coronel, Estefania Nancy Guiotto, Maria Cristina Aspiroz, Mabel Cristina Tomas, Susana Maria Nolasco, Marianela Ivana Capitani
Summary: The study developed novel gluten-free premixes based on buckwheat and chia flour, which have high nutritional value and suitable technological properties for the formulation of gluten-free bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xiao-Miao Han, Jun-Jie Xing, Cong Han, Xiao-Na Guo, Ke-Xue Zhu
Summary: The lack of gluten in Tartary buckwheat has been a limiting factor in its development. This study investigated the improvement of gluten-free Tartary buckwheat noodles (GF-TBNs) by adding extruded starch, and determined that extruded Tartary buckwheat starch (ETBS) with low molecular weight and high viscosity contributes to the good tensile properties of GF-TBNs. It is suggested that ETBS may form a gel-entrapped network inside GF-TBNs, as confirmed by the morphology of GF-TBNs.
CARBOHYDRATE POLYMERS
(2021)
Article
Biotechnology & Applied Microbiology
M. Hilgarth, J. Behr, R. F. Vogel
JOURNAL OF APPLIED MICROBIOLOGY
(2018)
Article
Microbiology
Marion E. Fraunhofer, Andreas J. Geissler, Juergen Behr, Rudi F. Vogel
CURRENT MICROBIOLOGY
(2019)
Article
Food Science & Technology
Di Xu, Julia Bechtner, Juergen Behr, Lara Eisenbach, Andreas J. Geissler, Rudi F. Vogel
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
M. Hilgarth, E. M. Lehner, J. Behr, R. F. Vogel
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
S. Kolbeck, J. Behr, R. F. Vogel, C. Ludwig, M. A. Ehrmann
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Article
Multidisciplinary Sciences
Simon Roehrer, Verena Stork, Christina Ludwig, Mirjana Minceva, Juergen Behr
Article
Microbiology
Julia Bechtner, Di Xu, Juergen Behr, Christina Ludwig, Rudi F. Vogel
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Evelin F. Wigmann, Juergen Behr, Rudi F. Vogel, Ludwig Niessen
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2019)
Article
Food Science & Technology
Di Xu, Juergen Behr, Andreas J. Geissler, Julia Bechtner, Christina Ludwig, Rudi F. Vogel
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Article
Microbiology
Linda Holl, Maik Hilgarth, Andreas J. Geissler, Juergen Behr, Rudi F. Vogel
MICROBIOLOGICAL RESEARCH
(2019)
Article
Multidisciplinary Sciences
Annika Schulz, Roman Lang, Juergen Behr, Susann Hertel, Marco Reich, Klaus Kuemmerer, Matthias Hannig, Christian Hannig, Thomas Hofmann
SCIENTIFIC REPORTS
(2020)
Article
Microbiology
Hui Li, Ryan G. Mercer, Juergen Behr, Stephanie Heinzlmeir, Lynn M. Mcmullen, Rudi F. Vogel, Michael G. Gaenzle
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Microbiology
Linda Hoell, Maik Hilgarth, Andreas J. Geissler, Juergen Behr, Rudi F. Vogel
ARCHIVES OF MICROBIOLOGY
(2020)
Article
Multidisciplinary Sciences
Juergen Behr, Meike Kliche, Andreas Geissler, Rudi F. Vogel
Article
Biochemistry & Molecular Biology
Julia Rechenberger, Patroklos Samaras, Anna Jarzab, Juergen Behr, Martin Frejno, Ana Djukovic, Jaime Sanz, Eva M. Gonzalez-Barbera, Miguel Salavert, Jose Luis Lopez-Hontangas, Karina B. Xavier, Laurent Debrauwer, Jean-Marc Rolain, Miguel Sanz, Marc Garcia-Garcera, Mathias Wilhelm, Carles Ubeda, Bernhard Kuster
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)