Article
Microbiology
Seth Molamu Rapoo, Phumudzo Budeli, Mathoto Lydia Thaoge
Summary: Fermented foods contain dominant strains of Lactobacillus and other bacteria that exhibit probiotic potential by being resistant to acid and bile, demonstrating antibacterial activity, and showing resistance to antibiotics. These strains recovered from sorghum-fermented foods (ting) have the ability to promote gut health and can potentially be used in controlled fermentation processes or as probiotics. The findings of this study contribute to the understanding of the probiotic properties of fermented foods and their potential applications in improving gut health.
Article
Food Science & Technology
Manuela Fernandez, Xavier F. Hospital, Natalia Caballero, Begona Jimenez, Vanesa Sanchez-Martin, Paloma Morales, Ana Haza, Eva Hierro
Summary: The antilisterial activity of four strains of bacteriocinogenic lactic acid bacteria was tested in vitro and in a meat model for reducing nitrite in sausages. Pediococcus acidilactici MP14 and P. acidilactici B-LC-20 showed the highest inhibition, especially when grown in coculture with Staphylococcus spp. meat starters. Lactococcus lactis MP11 had lower activity, dependent on pH. In a fermented sausage model, both pediococci effectively reduced Listeria numbers with or without nitrite, suggesting potential biopreservation applications.
Article
Food Science & Technology
Pramila Epparti, Sachin M. Eligar, Avinash P. Sattur, B. S. Gnanesh Kumar, Prakash M. Halami
Summary: This study characterized a Bacillus spp. isolated from fermented foods of Northeast region, India, which produces two bacteriocins sublichenin and subtilosin A. This new combination of bacteriocins can potentially serve as an effective biopreservative in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Di Zhang, Peng Yang, Kaihao Liu, Liu Wu, Guoliang Li, Huan Zhang, Xiaozhong Ma, Liangyan Rong, Ruren Li
Summary: This study aimed to understand the effects of different starters on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus and pH were the key factors influencing the volatile profile. Inoculating specific starters maintained stable microbial community successions and promoted the accumulation of specific compounds.
Review
Food Science & Technology
Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon
Summary: The increase in demand for fermented sausages in the meat product market has led to the use of starter cultures which contain microorganisms like lactic acid bacteria, yeast, and fungi, to enhance taste and texture. This process involves the oxidation of fatty acids and changes in protein decomposition and pH, resulting in the production of volatile compounds and improvements in the sausage's texture. In this review, we explore the requirements of microorganisms in starter cultures, the generation of flavor compounds from lipids, and the impact of starter culture application on texture changes during the manufacturing process.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
Article
Food Science & Technology
Yuxin Li, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, Kaile Zhao
Summary: The objective of this study was to investigate the effects of mixed starter cultures of Lactobacillus and Staphylococcus on the microbial community and flavor of fermented sausages. The results showed that Lactobacillus and Pediococcus had high relative abundances, while Leuconostoc and Weissella had remarkably decreased abundances during the ripening process. 2-nonenal, tetradecanal, ethylstearate, and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages. Sensory evaluation demonstrated a high score for the L-S fermented sausages.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Biotechnology & Applied Microbiology
Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini, Giulia Tabanelli
Summary: This study investigated the impact of different casings on Italian fermented sausages and found that collagen casings promoted a higher reduction of pH and weight loss, while natural casings had higher counts of lactic acid bacteria. The casing type significantly affected the aroma profile and sensory characteristics, suggesting that collagen casings may provide a greater availability of oxygen.
FERMENTATION-BASEL
(2022)
Article
Microbiology
Olakunle Fagbemigun, Gyu-Sung Cho, Niels Roesch, Erik Brinks, Katrin Schrader, Wilhelm Bockelmann, Folarin A. Oguntoyinbo, Charles M. A. P. Franz
Summary: The traditional fermented dairy food Nono from Nigeria was studied for microbial diversity and starter culture development. Analysis identified predominant bacterial species and yeast species involved in milk fermentation, as well as potential pathogens. Selected lactic acid bacteria strains showed potential for improving microbial safety and technological parameters of Nono.
Article
Food Science & Technology
Hongying Li, Qiujin Zhu, Xi Chen, Jie Zhou, Jianping Wu
Summary: Chinese traditional fermented meat products in Guizhou province have a unique microbial community, and in this study, high protease activity coagulase-negative staphylococci (CNS) were isolated from Qianwufu sausages. The isolated strains, particularly Staphylococcus simulans QB7, showed promising potential as starter cultures for sausage fermentation. Using S. simulans QB7 as a starter resulted in improved competitiveness of dominant bacteria, suppressed growth of undesirable bacteria, increased content of total free fatty acids and free amino acids, and reduced pH and water activity values. This suggests that S. simulans QB7 can enhance the quality and nutritional properties of fermented meat products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, Mi-Hwa Oh
Summary: This study investigated the correlation between microbial diversity and volatile compounds in fermented sausages from different regions of Korea. The results showed that the microbial community plays an important role in determining the quality characteristics of sausages, and different microbial genera exhibit positive or negative correlations with different volatile compounds.
Article
Biotechnology & Applied Microbiology
Joaquin Lozano, Sofia Fernandez-Ciganda, Alvaro Gonzalez Revello, Dario Hirigoyen, Marcela Martinez, Cecilia Scorza, Pablo Zunino
Summary: In this study, 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production were characterized for their ability to produce gamma-aminobutyric acid (GABA) and their probiotic potential. The probiotic potential was assessed using low pH and bile salt resistance assays, and bacterial adhesion to intestinal mucus was also evaluated. Twenty-five strains were identified as GABA-producing lactobacilli, belonging to the phylogenetical groups Lactiplantibacillus and Lacticaseibacillus. Among them, 15 strains of the Lactiplantibacillus group showed significantly higher GABA production. This study demonstrates the potential of strains isolated from local natural whey starters as probiotics that could have an impact on the gut-brain axis.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Jose David Garcia-Lopez, Claudia Teso-Perez, Antonio Manuel Martin-Platero, Juan Manuel Peralta-Sanchez, Juristo Fonolla-Joya, Manuel Martinez-Bueno, Alberto Banos
Summary: This study investigated the biodiversity of antagonistic LAB strains from Andalusian traditional sausages and identified Pediococcus acidilactici ST6 as a producer of Pediocin-PA and Lactiplantibacillus paraplantarum BPF2 as a producer of Leucocin K. These strains could be potentially used in the food industry as starters or protective cultures.
Article
Food Science & Technology
Aixia Wang, Tianzhen Xiao, Huihan Xi, Wanyu Qin, Yue He, Mengzi Nie, Zhiying Chen, Lili Wang, Liya Liu, Fengzhong Wang, Li-Tao Tong
Summary: By using specific combination of starter cultures, the fermentation time of fresh fermented rice noodles (FFRNs) can be shortened and the contamination of heterozygous bacteria can be reduced. Adding starter cultures enhances the food quality, lowers microbial diversity, and increases the production of volatile compounds, resulting in enhanced flavor.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Carolina Virginia Temperini, Maria Luisa Franchi, Mariana Vanesa Greco, Maria Julia Marangi, Juan Alejandro Segura, Graciela Noemi Pose
Summary: The source of fungi on artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This native microbiota contributes to the unique appearance and organoleptic characteristics of each sausage, but may also contain species capable of producing defects or mycotoxins. Study showed that only Penicillium species were found, with P. brevicompactum, P. rubens, and P. chrysogenum being predominant, which exhibited non-toxicity, proteolytic and lipolytic activity, and good yield of viable conidia. This suggests the feasibility of developing starter cultures with indigenous strains to maintain product safety and unique organoleptic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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)
Review
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Luc De Vuyst
Summary: The application of starter culture mixture in cocoa fermentation plays a crucial role in improving the quality and flavor of chocolate products, making it essential to select appropriate strains for the process.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Sociology
Dennis De Vriese, Malaika Brengman, Frederic Leroy, Wouter Ryckbosch
Summary: Per capita meat consumption in post-industrial countries is higher than ever, while attitudes towards meat production have become morally ambiguous and disgusted. This study examines how Belgian meat retailers in the mid-nineteenth century constructed an image of meat consumption closely associated with an idealized pastoral life. The naturalization process of meat production without human intervention identified in the study continues to shape the meat paradox today.
FOOD CULTURE & SOCIETY
(2023)
Article
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Dario Van de Voorde, Emmy Tuenter, Valerie Lemarcq, Davy Van de Walle, Jose Pedro Soares Maio, Alejandra Mencia, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst
Summary: This study examined the effects of Hanseniaspora opuntiae strain in cocoa fermentation. The results showed that the inoculated H. opuntiae strain was unable to dominate over other yeasts, resulting in under-fermented cocoa beans. However, cocoa fermentation processes inoculated with Saccharomyces cerevisiae strain produced richer and more reproducible aroma profiles.
Article
Nutrition & Dietetics
Lorenzo Donini, Elliot Berry, Frans Folkvord, Leon Jansen, Frederic Leroy, Omer SimSek, Fabio Fava, Marco Gobbetti, Andrea Lenzi
Summary: The 2022 Front-of-pack labels (FOPLs) aim to communicate the health value of food items to consumers and support public health policies. However, directive FOPLs like Nutri-Score have drawbacks such as overemphasizing selected nutritional factors, ignoring the food matrix and holistic aspects of nourishment, and allowing ultra-processed products. In contrast, informative FOPLs focus on individual portions and avoid classifying foods as healthy or unhealthy. The adoption of FOPLs has not been effectively linked to improvements in health outcomes.
Article
Food Science & Technology
Christina Charmpi, Kristian Key Milan Thamsborg, Svein-Ole Mikalsen, Eydfinn Magnussen, Ana Sosa Fajardo, David Van der Veken, Jorgen J. Leisner, Frederic Leroy
Summary: This study aims to achieve a deeper understanding of the microbial composition of Skerpikjot, a traditionally ripened sheep leg product from the Faroe Islands. The results show that Gram-positive cocci are the most abundant bacterial group, while lactic acid bacteria prevail in only one sample. Culture-dependent and culture-independent identification methods provide complementary results.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Editorial Material
Engineering, Environmental
G. A. McAuliffe, T. Takahashi, T. Beal, T. Huppertz, F. Leroy, J. Buttriss, A. L. Collins, A. Drewnowski, S. J. McLaren, F. Ortenzi, J. C. van der Pols, S. van Vliet, M. R. F. Lee
Summary: A number of recent life cycle assessment (LCA) studies have highlighted the environmental impacts of animal-sourced foods and suggested restrictions or avoidance of these foods in human diets. However, it is important to consider nutrient bioavailability and protein quality before making such recommendations, especially considering their contribution to nutrient adequacy in vulnerable populations. This paper discusses the usefulness of nutritional LCA (nLCA) and proposes the consideration of protein quality in nLCA studies.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2023)
Article
Nutrition & Dietetics
Flaminia Ortenzi, Marit Kolby, Mark Lawrence, Frederic Leroy, Stella Nordhagen, Stuart M. Phillips, Stephan van Vliet, Ty Beal
Summary: Nutrient Profiling Systems aim to assess the healthfulness of foods, but many systems overlook the impacts of processing and its health implications. The Food Compass, a new system, attempts to provide a more holistic assessment, but its algorithm is unjustified and produces misleading results. It fails to account for common shortfall nutrients, exaggerates risks of animal-source foods, and underestimates risks of ultra-processed foods. Therefore, caution is advised against using the current Food Compass to inform consumer choices and policy decisions.
JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Louise Vermote, Jonas De Roos, Margo Cnockaert, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Summary: Belgian lambic beers are produced using traditional craftsmanship, relying on wooden barrels for spontaneous fermentation and maturation. These barrels play a crucial role in establishing a stable microbial ecosystem, minimizing batch-to-batch variations, and preventing flavor deviations. They provide an inoculation source of necessary microorganisms and a microaerobic environment for successful lambic beer production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Frederic Leroy, Nick W. Smith, Adegbola T. Adesogan, Ty Beal, Lora Iannotti, Paul J. Moughan, Neil Mann
Editorial Material
Agriculture, Dairy & Animal Science
Peer Ederer, Frederic Leroy
Letter
Food Science & Technology
Frederic Leroy, Peer Ederer
Article
Food Science & Technology
Celine Verdonck, Yamina De Bondt, Ines Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin
Summary: The final quality of wholemeal wheat bread is influenced by process parameter settings and leavening strategy. This study found that the specific volume of bread varied depending on the type of leavening strategy used, with a lower specific volume observed with sourdough compared to baker's yeast. The proofing time and water absorption had different effects on the specific volume when using different leavening strategies.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Environmental Studies
Flaminia Ortenzi, Graham A. McAuliffe, Frederic Leroy, Stella Nordhagen, Stephan van Vliet, Agustin del Prado, Ty Beal
Summary: This analysis estimates the impact of small dietary changes in individual food consumption on human health and the environment. However, it has significant limitations and uncertainties and fails to consider the risks associated with certain food types.
ENVIRONMENTAL IMPACT ASSESSMENT REVIEW
(2023)
Review
Agriculture, Dairy & Animal Science
Frederic Leroy, Frits Heinrich, Michael R. F. Lee, Kim Willems
Summary: Contemporary views on meat are ambivalent, reflecting a mix of appreciation and rejection, especially in Western urbanized societies, with strong moral implications. The labeling of (red) meat as inherently harmful by certain academics, NGOs, mass media, and public-private partnerships contributes to this tension. Concerns have been raised about the unbalanced communications and anti-meat activism in academia and policy-making, as it may lead to moralization of dietary choices, polarization, and further threats to public health, food systems, as well as ecosystems and livelihoods.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)