Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Modestas Ruzauskas, Vadims Bartkevics, Anastasija Borisova, Joao Miguel Rocha, Fatih Ozogul, Zilvinas Liatukas, Vytautas Ruzgas
Summary: This study evaluated the changes in a new cultivar of blue wheat during wholemeal fermentation with different lactic acid bacteria strains. The fermentation process affected the acidity, microbiological characteristics, chromaticity parameters, and contents of amino acids and GABA in the wheat. Additionally, fermentation increased the levels of omega-3 and omega-6 fatty acids and resulted in a greater variety of volatile compounds.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Baoshi Wang, Fengling Tan, Ruichao Chu, Guangyao Li, Linbo Li, Tianyou Yang, Mingxia Zhang
Summary: Excess biogenic amines in wine can cause off-odors and harm human health, while mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae is a common practice to enhance wine sensory properties. The ability of non-Saccharomyces yeasts to produce biogenic amines is species-specific, with studies showing that a combination of S. pombe and L. thermotolerans can significantly reduce biogenic amines levels in wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Nan Hao, Jingyue Liu, Fu Wang, Jiamin Cao, Qiling Chen, Ling He, Xueqiang Guan, Shuwen Liu, Kan Shi
Summary: This study investigated the MLF performance of indigenous Oenococcus oeni strains and mutants on Pinot Noir and Chardonnay wines. The acid-tolerant mutants showed better MLF performance and increased volatile compound concentrations, contributing to the formation of butter and floral aromas.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biology
Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Vadims Bartkevics, Anastasija Borisova, Romas Gruzauskas, Zilvinas Liatukas, Vytautas Ruzgas
Summary: The aim of this study was to analyze and compare various parameters and compound concentrations between untreated and fermented whole wheat. Fermented whole wheat showed a more diverse compound profile, but further research is needed to determine the optimal technological parameters.
Article
Food Science & Technology
C. D. Emer, S. Marques, L. M. Colla, C. O. Reinehr
Summary: This article discusses the importance of biogenic amines in winemaking, particularly emphasizing the role of inoculation in malolactic fermentation. It elucidates the attributes influencing the formation of biogenic amines and explores the safety of organic wines.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Article
Food Science & Technology
Jing Han, Xinping Lin, Huipeng Liang, Sufang Zhang, Beiwei Zhu, Chaofan Ji
Summary: This study aimed to screen amine-degrading starters for Roucha to improve safety and quality. The results showed that the selected starters effectively reduced the accumulation of biogenic amines and contributed to the development of good taste and aroma characteristics in Roucha.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco
Summary: Winemaking heavily relies on the intricate biochemical processes involving yeasts and lactic acid bacteria (LAB), particularly the latter showcasing a vital role in shaping the chemical and aromatic properties of wine through enzymatic activities. LAB can act as bioprotectors, but also have the potential to produce harmful compounds that may affect consumers' health.
FERMENTATION-BASEL
(2021)
Article
Biochemical Research Methods
Catarina Pereira, Davide Mendes, Thomas Dias, Raquel Garcia, Marco Gomes da Silva, Maria Joao Cabrita
Summary: The importance of yeasts in aroma production during wine fermentation is crucial for wine producers aiming to improve complexity and enhance specific characteristics. This study aimed to investigate the impact of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. Results showed significant differences in AAs content and volatile profile among the Arinto wines, with Native yeast resulting in wines with a volatile profile richer in esters compared to other samples.
JOURNAL OF CHROMATOGRAPHY A
(2021)
Article
Food Science & Technology
Wiriya Thongsomboon, Apichaya Bunyatratchata, Thitiwut Vongkampang, Rachanee Nammatra, Cheunjit Prakitchaiwattana, Sirithon Siriamornpun
Summary: In this study, the potential of using an autochthonous starter culture for low-salt fermented fish was investigated. The results showed that the low-salt fermented fish had increased levels of volatile compounds and free amino acids, while the salt-tolerant pathogen content was lower. Therefore, the low-salt fermented fish process using an autochthonous starter culture is a shorter and safer fermentation method.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hongyu Zhao, Yueqi Li, Longxiang Liu, Mengni Zheng, Zhuojun Feng, Kai Hu, Yongsheng Tao
Summary: The timing of inoculation and the pairing of yeast have significant effects on the fermentation performance and aroma production of Merlot wine. Co-inoculation of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces yeast reduced fermentation time and influenced the production of key compounds. The pairing of yeast improved the viability of O. oeni and affected the formation of aromatic esters and volatile fatty acids.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Yudan Lin, Huaxia Yang, Liang Jiang, Yongjun Zhang, Jia Li, Xiaoxu Zhu
Summary: This study compared the quality of Hong Qu japonica rice wine and Wheat Qu glutinous rice wine, including flavor components, total phenolic content, and antioxidant capacity. The results showed that Hong Qu japonica rice wine had abundant flavor components and the strongest antioxidant capacity, suggesting its potential for better development in Chinese rice wine production.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Muyan Xiao, Zhen Peng, W. James Hardie, Tao Huang, Zhanggen Liu, Yue Zhang, Mingyong Xie, Tao Xiong
Summary: Microbial metabolism plays a significant role in the formation of taste, aroma, and flavor compounds during vegetable fermentation. This study explored the gene expression and metabolite profiles during SCP fermentation, revealing the involvement of Enterobacteriaceae and Lactobacillaceae in flavor development. Differential gene expression in 27 metabolic pathways accompanied the accumulation of amino acids, with certain volatile organic compounds exerting a key influence on SCP aroma. Key flavors in SCP were found to be influenced by cysteine and methionine metabolism, asparate and glutamate biosynthesis, and pyruvate metabolism.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu
Summary: This study comprehensively investigated the changes in metabolic compounds of Chinese traditional fermented soy sauce (CTFSS) associated with fermentation time. The results showed significant changes in formaldehyde nitrogen, total soluble nitrogen, non-salt soluble solids, amino acids, free 5'-nucleotides, and volatile compounds. The study also revealed an opposite trend between volatile compounds and amino acids, indicating a transformation between these two components.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Lucia Gonzalez-Arenzana, Javier Portu, Noelia Lopez, Pilar Santamaria, Ana Rosa Gutierrez, Rosa Lopez, Isabel Lopez-Alfaro
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2019)
Article
Food Science & Technology
P. M. Izquierdo-Canas, R. Lopez-Martin, E. Garcia-Romero, L. Gonzalez-Arenzana, S. Minguez-Sanz, P. Chatonnet, A. Palacios-Garcia, A. Puig-Pujol
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2018)
Article
Chemistry, Applied
Rocio Fernandez-Perez, Carmen Tenorio Rodriguez, Fernanda Ruiz-Larrea
Article
Food Science & Technology
Lucia Gonzalez-Arenzana, Isabel Lopez-Alfaro, Ana Rosa Gutierrez, Noelia Lopez, Pilar Santamaria, Rosa Lopez
Article
Microbiology
Rocio Escribano-Viana, Javier Portu, Patrocinio Garijo, Rosa Lopez, Pilar Santamaria, Isabel Lopez-Alfaro, Ana Rosa Gutierrez, Lucia Gonzalez-Arenzana
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Chemistry, Applied
Lucia Gonzalez-Arenzana, Rosario Santamaria, Rocio Escribano-Viana, Javier Portu, Patrocinio Garijo, Isabel Lopez-Alfaro, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Article
Food Science & Technology
Rosa Lopez, Javier Portu, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Ana Rosa Gutierrez, Pilar Santamaria
Summary: In recent years, climate change has affected viticulture, leading to different rates of sugar and phenolic compound accumulation. Foliar application of ethephon on Tempranillo grapevines delays sugar accumulation, promotes phenolic compound accrual, and enhances wine quality.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Ana Sainz-Garcia, Ana Gonzalez-Marcos, Rodolfo Mugica-Vidal, Ignacio Muro-Fraguas, Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Isabel Lopez-Alfaro, Fernando Alba-Elias, Elisa Sainz-Garcia
Summary: This study aimed to find an alternative technology to sanitize oak wood barrels and found that atmospheric pressure cold plasma effectively inactivated yeast, while bacteria showed more resistance, mainly due to the reactive oxygen and nitrogen species generated during the plasma process. No morphological modifications were observed on the wood surface after APCP treatments.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Laura Fernandez, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Summary: This study evaluated the bioprotective effect of a mixed inoculum during fermentation and compared it with spontaneous fermentation with and without SO2. The results showed that the mixed inoculum had a comparable effect to SO2 in protecting lactic acid bacteria, but had a weaker effect on acetic acid bacteria.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Summary: The study aimed to select a non-Saccharomyces inoculum from D.O.Ca. Rioja for winemaking, ultimately choosing a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. The selected inoculum stood out for its implantation capacity, production of compounds like glycerol and lactic acid, and modulation of wine acidity, making it suitable for the production of quality wines.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Pilar Santamaria, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Ana Rosa Gutierrez, Rosa Lopez
FERMENTATION-BASEL
(2020)
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Patrocinio Garijo, Isabel Lopez-Alfaro, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez, Lucia Gonzalez-Arenzana
FERMENTATION-BASEL
(2020)
Article
Food Science & Technology
Elisa Sainz-Garcia, Isabel Lopez-Alfaro, Rodolfo Mugica-Vidal, Rosa Lopez, Rocio Escribano-Viana, Javier Portu, Fernando Alba-Elias, Lucia Gonzalez-Arenzana
Article
Agriculture, Multidisciplinary
Lucia Gonzalez-Arenzana, Javier Portu, Ana R. Gutierrez, Pilar Santamaria, Isabel Lopez-Alfaro, Rosa Lopez
SPANISH JOURNAL OF AGRICULTURAL RESEARCH
(2019)
