Article
Biotechnology & Applied Microbiology
Diego Lisboa Rios, Patricia Costa Lima da Silva, Cesar Silva Santana Moura, Camila Nair Batista Couto Villanoeva, Gabriel da Rocha Fernandes, Ana Agustina Bengoa, Graciela Liliana Garrote, Analia Graciela Abraham, Jacques Robert Nicoli, Elisabeth Neumann, alvaro Cantini Nunes
Summary: This study compared the bacterial and fungal diversity of kefir beverages produced using milk or sugared water as propagation matrices. The results showed that milk and water kefir have different microbial communities, but share similar main functional processes with slight quantitative variations.
INTERNATIONAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Maria Ruiz-Rico, Estefani Garcia-Rios, Jose Manuel Barat, Jose Manuel Guillamon
Summary: This study aimed to develop filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties for wine microbiological stabilisation. The results showed that the PHE-functionalised filters were capable of reducing microbial load effectively, with eugenol being the most efficient compound. The study also found that the impact of filtration on wine properties varied depending on the immobilised PHE, highlighting the importance of using antimicrobial-coated filters in different stages of the winemaking process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sofie Bossaert, Valerie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera-Malaver, Maarten Van Geel, Kevin J. Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
Summary: There is a growing interest in barrel ageing finished beers as a way to produce sour beers with a rich flavor profile, but the production process remains a trial-and-error approach. A better understanding of the interactions between microorganisms, wood, and maturing beer is needed to improve product quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Summary: This study used high-throughput sequencing to assess the impact of box, ground, and jute fermentation methods on bacterial and fungal communities. The results showed noticeable differences between the three methods, with box fermentation having higher bacterial species diversity and ground processing resulting in a wider fungal community. The box method was found to be preferable due to its limited microbial diversity and the presence of microorganisms that ensure good fermentation. The study provided a comprehensive exploration of the microbiota of differently treated cocoa beans and improved understanding of the technological processes for obtaining a standardized end-product.
Review
Biotechnology & Applied Microbiology
Maria Dolores Pendon, Ana Agustina Bengoa, Carolina Iraporda, Micaela Medrano, Graciela L. Garrote, Analia G. Abraham
Summary: This article reviews the scientific research on water kefir, focusing on the factors affecting its microbial and chemical composition, as well as the importance of grain growth for fermentation. The microbial ecosystem and metabolites in water kefir can vary depending on fermentation conditions and substrate choices, impacting its health properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Maria Ruiz-Rico, Felix Sancenon, Jose M. Barat
Summary: The limited solubility of chitosan at neutral and alkaline pH values restricts its use as a natural food preservative. However, its covalent immobilisation on inert supports can preserve its antimicrobial properties. Research shows that chitosan immobilisation through covalent urea bonding is the most suitable method, and chitosan-functionalised supports can effectively reduce microbial contamination in apple juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ton Baars, Betty van Esch, Luuk van Ooijen, Zuomin Zhang, Pieter Dekker, Sjef Boeren, Mara Diks, Johan Garssen, Kasper Hettinga, Remco Kort
Summary: This study aimed to characterize the microbiota and peptidomic composition of raw milk kefir and investigate its potential anti-allergic effects using validated research models for food allergy. The raw milk kefir was produced with a defined freeze-dried starter culture, and samples were taken during fermentation at seven time intervals. Peptide compositions were analyzed in the raw and heat-treated milk, as well as the kefir products made from these milks. The results showed that only raw milk kefir suppressed the acute allergic skin response in sensitized mice, indicating its potential health benefits.
Review
Agronomy
Barbara Wrobel, Janusz Nowak, Agata Fabiszewska, Anna Paszkiewicz-Jasinska, Wojciech Przystupa
Summary: This review provides an overview of the dry matter (DM) and quality losses that occur during the ensiling process. It reviews the current knowledge on fermentation pathways and DM losses in various raw materials. The review discusses microorganisms involved in ensiling, fermentation patterns, and strategies to reduce losses. The paper concludes with future perspectives and recommended management practices to minimize losses in the ensiling process.
Article
Food Science & Technology
Noemi Battistelli, Giorgia Perpetuini, Andrea Piva, Alessia Pepe, Rossana Sidari, Yves Wache, Rosanna Tofalo
Summary: This study evaluated the cultivable microbiota of mothers of Vino cotto from different production years and identified a diverse range of yeast and bacteria. The main organic acids and volatile compounds present in the samples were determined, providing insights into the microbial communities associated with the product and potential for tailored starter cultures to enhance its quality.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Pedro Paulo Lordelo Guimaraes Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araujo dos Anjos, Carolina Oliveira de Souza, Rogeria Comastri de Castro Almeida, Maria Eugenia de Oliveira Mamede, Karina Teixeira Magalhaes-Guedes
Summary: This study aimed to evaluate the fermentation of water kefir grains in different sugary solutions and found that using alternative sources of sugar to produce water kefir beverages is satisfactory, opening up new perspectives for the development of beverages with probiotic and functional properties.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Rosmery Cruz-O'Byrne, Nelson Piraneque-Gambasica, Sonia Aguirre-Forero
Summary: The research revealed the microbial diversity and distribution during the wet fermentation process in SNSM, Colombia, and found that the co-occurrence relationships among microbial communities have a positive impact on the sensory attributes of coffee. The study results showed that the quality of the beverages produced was influenced by the richness of fungi and the abundance of certain bacteria.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Antonio Augusto Araujo Lima Filho, Paulo Henrique Machado de Sousa, Icaro Gusmao Pinto Vieira, Victor Borges Fernandes, Fernando Eugenio Teixeira Cunha, Francisco Ernani Alves Magalhaes, Larissa Morais Ribeiro da Silva
Summary: Plant-based beverages often lack nutrients, but fermentation can help address this issue. This study investigated the fermentation process and symbiotic potential of kefir and kombucha in cashew nut beverages. Different inocula, including 100% kefir, 50/50% kefir-kombucha mix, and 100% kombucha, were used in the fermentation process. The results showed that the mixed cultures were more efficient in consuming oligosaccharides, and there was no acute toxicity observed in zebrafish. However, the locomotor activity was lower in the mixed and 100% kombucha samples, indicating potential probiotic activity. The sugar content decreased over time in the 50/50% sample. Fermented cashew nut-based beverages offer a healthy alternative with new flavors and textures that can be utilized in cooking and recipe creation.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Johannes Delgado-Ospina, Luisa Fernanda Puerta-Polanco, Carlos David Grande-Tovar, Raul Alberto Cuervo, Diana Paola Navia-Porras, Luis Gabriel Poveda-Perdomo, Fabian Felipe Fernandez-Daza, Clemencia Chaves-Lopez
Summary: Fermentation is an ancient process used to prepare and preserve food. Traditional fermented beverages in the Colombian Andean Region, made from maize, have cultural and ancestral significance. Metagenomic analysis revealed a diverse microbiota in these beverages, with certain bacteria and fungi playing a crucial role in the sensory properties. Lactobacillus fermentum, Acetobacter pasteurianus, and Saccharomyces cerevisiae were identified as key members of the core microbiota.
FERMENTATION-BASEL
(2022)
Article
Agronomy
Cesar E. Falconi, Viviana Yanez-Mendizabal, Roberto J. Haro, Darwin R. Claudio
Summary: In this study, a native microbial cocktail was introduced to improve the fermentation process of cocoa beans. The results showed that the cocktail improved the quality and flavor of the beans, and also reduced the fermentation time.
Review
Food Science & Technology
Alexander J. Taylor, Eduardo Cardenas-Torres, Michael J. Miller, Sihai Dave Zhao, Nicki J. Engeseth
Summary: This study investigates spontaneous cacao fermentations (SCFs) in the production of chocolate, aiming to identify SCF microbes, their interrelationships, and other key fermentation parameters. The analysis of over 1700 microbes across 60 articles reveals the major gaps in knowledge about the cacao microbiome. By understanding the cacao microbiome, researchers can optimize fermentation by identifying key microbes and fermentation parameters.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Hyo-Won Jeong, Jin-ah Kim, Su-Jin Jeon, Seong-Seon Choi, Min-Kyeong Kim, Hye-Jin Yi, Seok-Ju Cho, Il-Young Kim, Jung-Whan Chon, Dong-Hyeon Kim, Dongryeoul Bae, Hyunsook Kim, Kun-Ho Seo
FOODBORNE PATHOGENS AND DISEASE
(2020)
Article
Agriculture, Dairy & Animal Science
Dongryeoul Bae, Jung-Whan Chon, Dong-Hyeon Kim, Hyunsook Kim, Kun-Ho Seo
Summary: Folic acid (FA) is an important micronutrient in humans and has effects on bovine mammary epithelial (BME) cells. This study found that FA supplementation can increase cell proliferation and decrease apoptosis, which may be associated with increased milk yield.
ANIMAL BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Se-Hyung Kim, Dong-Hyeon Kim, Hyun-Woo Lim, Kun-Ho Seo
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Microbiology
Yong-Seok Jang, Dong-Hyeon Kim, Dongryeoul Bae, Se-Hyung Kim, Hyunsook Kim, Jin-San Moon, Kwang-Young Song, Jung-Whan Chon, Kun-Ho Seo
Article
Food Science & Technology
Ho-Seok Chang, Kwang-Young Song, Young-Ji Kim, Jung-Whan Chon, Hyunsook Kim, Keum-Il Jang, Eui-Su Kim, Kun-Ho Seo
FOOD SCIENCE AND BIOTECHNOLOGY
(2020)
Article
Food Science & Technology
Jung-Whan Chon, Jhun-Woo Kim, Kwang-Young Song, Jong-Soo Lim, Dongryeoul Bae, Hyunsook Kim, Kun-Ho Seo
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Agriculture, Dairy & Animal Science
Dongryeoul Bae, Dong-Hyeon Kim, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo
Article
Food Science & Technology
Kun-Ho Seo, Wallace Yokoyama, Hyunsook Kim
JOURNAL OF FUNCTIONAL FOODS
(2020)
Article
Food Science & Technology
Do Hyun Kim, Chang Hee Jeong, Wei Nee Cheng, Hyuk Cheol Kwon, Dong-Hyeon Kim, Kun-Ho Seo, Youngsok Choi, Sung Gu Han
Summary: Kefir, a fermented milk product, is associated with reduced cancer incidence and has chemo-sensitizing effects on drug-resistant colorectal cancer cells. It attenuates multidrug resistance, increases intracellular accumulation of ROS and chemotherapeutic agents, decreases ABC transporters, and modulates upstream regulators such as ERK 1/2, JNK, and NF-kappa B. This suggests that kefir consumption may improve the effectiveness of chemotherapy in cancer patients.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Hye-Young Youn, Dong-Hyeon Kim, Hyeon-Jin Kim, Yong-Seok Jang, Kwang-Young Song, Dongryeoul Bae, Hyunsook Kim, Kun-Ho Seo
Summary: This study evaluated the safety of Kluyveromyces marxianus strains A4 and A5 in comparison with Saccharomyces boulardii. The results showed that A4 and A5 had similar virulence properties to S. boulardii and did not have negative effects on blood parameters in mice. Additionally, A5 exhibited anti-inflammatory potential.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Pharmacology & Pharmacy
Rieke Alten, Yoorim An, Dong-Hyeon Kim, SangWook Yoon, Laurent Peyrin-Biroulet
Summary: Subcutaneous infliximab has shown improved pharmacokinetics and clinical benefits compared to intravenous infliximab, making it a viable option for the treatment of immune-mediated inflammatory diseases. The switch from intravenous to subcutaneous administration has proven advantageous during the COVID-19 pandemic, reducing hospital visits and potential viral transmission. Clinical trials and real-world experience have demonstrated the efficacy and tolerability of subcutaneous infliximab, along with increased patient satisfaction and pharmacoeconomic benefits.
CLINICAL DRUG INVESTIGATION
(2022)
Article
Pharmacology & Pharmacy
Geert D'Haens, Walter Reinisch, Stefan Schreiber, Fraser Cummings, Peter M. M. Irving, Byong Duk Ye, Dong-Hyeon Kim, SangWook Yoon, Shomron Ben-Horin
Summary: This study compared the pharmacokinetics, efficacy, and immunogenicity of subcutaneous infliximab monotherapy and combotherapy in biologic-naive patients with inflammatory bowel disease. The results showed comparable outcomes between the two treatment groups.
CLINICAL DRUG INVESTIGATION
(2023)
Article
Food Science & Technology
Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo
Summary: This study evaluated the potential probiotic properties of kefir yeast, Kluyveromyces marxianus, including its survivability, non-pathogenicity, and antioxidant and anti-microbial activities. The results showed that kefir yeast strains exhibited higher intestinal cell adhesion and modulated gut microbiota in healthy mice. These findings suggest that kefir yeast may have beneficial effects on gut health.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)