Article
Biotechnology & Applied Microbiology
Antonio Garrido-Fernandez, Antonio Benitez-Cabello, Francisco Rodriguez-Gomez, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez, M. Lourdes Morales
Summary: This study investigates the relationship between native LAB and yeast starters and the volatile components in green Spanish-style table olives. Using CoDa analysis, new information on this relationship was generated, providing insights into how these starters influence the VOCs produced during fermentation. Understanding this relationship could help in modeling the flavor and quality of Spanish-style green table olive fermentations.
Article
Biotechnology & Applied Microbiology
L. A. Simoes, A. Cristina de Souza, I Ferreira, D. S. Melo, L. A. A. Lopes, M. Magnani, R. F. Schwan, D. R. Dias
Summary: The study revealed that autochthonous yeasts isolated from naturally fermented Brazilian table olives have probiotic properties, showing potential for developing new probiotic food products. These yeasts demonstrated resistance to gastrointestinal conditions, exhibited antimicrobial activity, and inhibited pathogenic bacteria, contributing to the knowledge of new potential probiotic yeasts.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Mensure Elvan, Ayse Handan Baysal, Sebnem Harsa
Summary: This study successfully demonstrated the probiotic properties of Lactiplantibacillus pentosus NRRL B-227 and impregnated the strain onto table olive surfaces using microencapsulation techniques. The strain showed high antioxidative ability, antibiotic resistance, and survivability after digestion tests. Microencapsulated L. pentosus maintained high cell viability and proved to be a suitable carrier for beneficial microorganisms on table olives.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Amanda Vaccalluzzo, Giuseppe Celano, Alessandra Pino, Francesco Maria Calabrese, Paola Foti, Cinzia Caggia, Cinzia Randazzo
Summary: The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. The results showed that the addition of starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds of olives.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Joana Coimbra-Gomes, Patricia J. M. Reis, Tania G. Tavares, Francisco Xavier Malcata, Angela C. Macedo
Summary: Current market trends show an increasing demand for functional foods, particularly those containing probiotics. Adding probiotics to table olives can provide a competitive advantage to Mediterranean-based diets. This study assessed the safety and resistance to gastrointestinal digestion of 19 native LAB strains from Cobrancosa table olives. The results showed that none of the strains were dangerous for human consumption and their survivability to gastrointestinal resistance varied between 29% and 70%.
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
Biochemistry & Molecular Biology
Joana Coimbra-Gomes, Patricia J. M. Reis, Tania G. Tavares, Miguel A. Faria, F. Xavier Malcata, Angela C. Macedo
Summary: The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains from Cobrancosa table olives were assessed. The strains displayed functional properties such as adhesion capacity, hydrophobicity, autoaggregation ability, and co-aggregation with selected pathogens. They also exhibited resistance to certain antibiotics, beneficial enzymatic activity, antioxidant activity, and cholesterol assimilation features.
Article
Chemistry, Applied
Yusuf Alan
Summary: This study aimed to investigate the effects of probiotic starter cultures on olive fermentation and chemical changes. The results showed that the starter cultures reduced the pH and increased the acidity of the fermentation medium. The number of lactic acid bacteria was higher than that of yeast-mold and aerobic mesophilic bacteria in samples with starter cultures. During fermentation, the addition of starter cultures slightly increased the amount of phenolic substances in brined olives, while alcohols, biogenic amines, sugars, and organic acids showed variable changes in all samples.
Article
Food Science & Technology
Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina
Summary: This study aimed to investigate the use of selected starter cultures in producing spelt-based sourdough bread with improved characteristics. The consortia containing yeast and Lactic Acid Bacteria were found to enhance the quality and shelf-life of the bread, with S. cerevisiae consortium showing superior crumb texture and consumer acceptance. Selected starter cultures have a potential in improving bakery products made with flours like spelt, which have poor technological performance but interesting nutritional properties and sustainable cultivation methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Marcia C. Coelho, Francisco Xavier Malcata, Celia C. G. Silva
Summary: This review discusses the role of lactic acid bacteria (LAB) in traditional raw milk cheeses, as well as their potential as probiotics and producers of bioactive compounds with health-promoting effects.
Article
Food Science & Technology
Blandine M. L. Genet, Hang Xiao, Lise Friis Christensen, Ida Nynne Laforce, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen, Egon Bech Hansen
Summary: This study investigated strains isolated from different environments in Denmark for their ability to produce curd from fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamics and metabolite production were analyzed in commercial SBMA, and proteomics were used to determine the hydrolysis profile of soy proteins. Certain strains showed proteolytic activity and were considered potential candidates for producing a soy-based yogurt-like product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Poonam Bansal, Raman Kumar, Suman Dhanda
Summary: NCDC 252 is a potential probiotic with fermentation ability for dairy products and beverages. It can lower the pH of milk and cheese and has tolerance to heavy metals and ability for vitamin B12 synthesis.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Shadi Pakroo, Armin Tarrah, Rohit Takur, Manyu Wu, Viviana Corich, Alessio Giacomini
Summary: Lactic acid bacteria have gained attention for their safety and potential benefits in human health and food production. In this study, a strain of Limosilactobacillus fermentum ING8 was isolated and evaluated for its exopolysaccharide production and genomic properties. The results showed that this strain has valuable technological properties and can be considered for use in different types of dairy productions.
Article
Biotechnology & Applied Microbiology
Seyoum Gizachew, Wannes Van Beeck, Irina Spacova, Max Dekeukeleire, Ashenafi Alemu, Wude Mihret, Sarah Lebeer, Ephrem Engidawork
Summary: This study tested the potential of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented beverages to act as probiotics and starter cultures. Six LAB strains showed inhibition of key gastrointestinal pathogens and immunostimulation in human monocytes. These strains also demonstrated better fermentation properties during the mock fermentation. These LAB strains can potentially be used as autochthonous probiotic starters for traditional Ethiopian fermentations.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Luara Simoes, Natalia Fernandes, Angelica de Souza, Luiz dos Santos, Marciane Magnani, Luis Abrunhosa, Jose Teixeira, Rosane Freitas Schwan, Disney Ribeiro Dias
Summary: This study evaluated the probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. The results showed that certain strains displayed potential probiotic and antifungal properties, making them suitable for food biopreservation.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Antonio Bevilacqua, Barbara Speranza, Leonardo Petruzzi, Milena Sinigaglia, Maria Rosaria Corbo
Summary: This research assessed the effects of different acids and pH values on A. acidoterrestris and found that ascorbic acid was the most effective compound. Activated spores showed the highest sensitivity to acids, indicating that acids may act during the outgrowing phase. The two strains exhibited different resistance at pH 3.0.
Article
Food Science & Technology
Raquel Munoz, Antonio Bevilacqua, Maria Soledad Perez, Maria Arevalo-Villena
Summary: Microwave has been used in the food industry as an alternative or enhancement to traditional techniques. Its potential use in Enology, specifically for the inactivation of microorganisms and maceration treatments, is still unclear. This study focuses on the application of microwave on different microorganisms to evaluate their behavior under various conditions. The results showed that microwaves affect microorganisms differently, with yeasts being less resistant than L. plantarum. Some cases showed inactivation after treatment, but ODmax values after 96 hours were closer to the controls, indicating the restoration of microorganism growth. In a few cases, the treatments improved the kinetic parameters.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Clelia Altieri, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
Summary: Many scientific studies have found a significant link between human intestinal microbiota, eating habits, and the development of chronic-degenerative diseases. The composition and function of microbiota can affect chronic inflammatory mechanisms. This paper focuses on the changes in the gut microbiota of MS patients, its implications for health and disease, and the variables that influence it. It also discusses the role of microbiota in modulating immune responses in both the intestine and the brain, as well as the potential of microbiota modulation as a therapeutic approach for MS. Additionally, a case study evaluates the significance of gastrointestinal pains indirectly related to dysbiosis and the willingness of MS patients to use probiotics to modulate gut microbiota.
Review
Food Science & Technology
Antonio Bevilacqua, Orazio Palmieri, Antonio Derossi, Maria Rosaria Corbo, Milena Sinigaglia, Carla Severini, Carmela Lamacchia
Summary: Celiac Disease (CD) is a clinical, nutritional, and social issue that can only be relieved by a strict gluten-free diet. CD is always associated with a dysbiosis of gut microbiota. The Gluten FriendlyTM technology (GF), a temperature-based treatment of wheat seeds, has been developed to reduce the immunogenicity of gluten.
Article
Agronomy
Michele Andrea De Santis, Daniela Campaniello, Damiana Tozzi, Luigia Giuzio, Maria Rosaria Corbo, Antonio Bevilacqua, Milena Sinigaglia, Zina Flagella
Summary: Peanut is a widely cultivated crop with potential adaptability to the Mediterranean area, but limited cultivation in Europe. In a two-year field trial, the Virginia-type genotype showed better adaptability to irrigation and biofertilization. The inoculated treatment led to the highest agricultural crop water productivity, with implications for sustainability. The expression of storage proteins in peanuts varied with water supply.
Review
Food Science & Technology
Antonio Bevilacqua, Alessandro De Santis, Gaetano Sollazzo, Barbara Speranza, Angela Racioppo, Milena Sinigaglia, Maria Rosaria Corbo
Summary: Risk assessment is a crucial step in the food production path, ensuring the safety of the processing chain. This paper contributes to understanding the process and importance of risk assessment, providing information on its structure, tools for identification and measurement, and communication. Case studies on lettuce, chicken salad, and fresh egg pasta were conducted, along with a comparison of different pathogens' risk for chicken salad. Finally, a critical evaluation of Risk Ranger was performed.
Article
Biotechnology & Applied Microbiology
Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece, Patrizia Romano
Summary: This study aimed to validate the fermentative behavior of seven wild S. cerevisiae strains and evaluate their impact on the aromatic profiles of resulting wines. Through pilot-scale fermentation trials, the strains were evaluated for their microbiological, chemical, and volatile aroma performance. The results showed significant differences among the strains in terms of aroma production, with high-producing and low-producing strains found in each class of compounds. These findings provide insight into selecting strains that can impart desired sensory features to the wines.
FERMENTATION-BASEL
(2023)
Article
Microbiology
Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Clelia Altieri, Maria Rosaria Corbo, Milena Sinigaglia
Summary: Thymol and carvacrol, important components of Essential oils (EOs), were evaluated for their bioactivity against various microorganisms. The study found a common MIC range (150-400 mg/L) for some bacterial species, with exceptions to this trend. Different bacterial species exhibited either homogeneous or heterogeneous trends, depending on sub-species or experimental conditions. The study also highlighted the need for resolving issues such as microbial variability and lack of standard protocols and reference strains for effective use of EOs.
Article
Food Science & Technology
Hayrunisa Icen, Maria Rosaria Corbo, Milena Sinigaglia, Burcu Irem Omurtag Korkmaz, Antonio Bevilacqua
Summary: This paper provides an overview of the microbiota, nutritional composition, and antimicrobial effects of kombucha. The microbiota of kombucha includes acetic acid bacteria, lactic acid bacteria, and yeasts. Kombucha is suggested to have the status of a post-biotic with probiotic properties.
Article
Food Science & Technology
Antonio Bevilacqua, Milena Sinigaglia, Leonardo Petruzzi, Barbara Speranza, Daniela Campaniello, Angela Racioppo, Clelia Altieri, Maria Rosaria Corbo
Summary: This study examines the effects of different acids on A. acidoterrestris, revealing that weak acids may have antimicrobial effects on the microorganism. The type of acid, pH, and acid concentration are identified as potential factors influencing the acid resistance of A. acidoterrestris.
Review
Microbiology
Barbara Speranza, Angela Guerrieri, Angela Racioppo, Antonio Bevilacqua, Daniela Campaniello, Maria Rosaria Corbo
Summary: Modern society is increasingly concerned about the use of antibiotics and chemical compounds in food production, leading to a demand for foods without artificial and harmful chemicals. Improper use of antibiotics has contributed to the rise of antibiotic resistance. As a result, scientific research has focused on natural remedies, such as aromatic plants and their essential oils, as potential alternatives to conventional antimicrobials. This review summarizes the latest research on sage and lavender essential oils, highlighting their chemical composition, biological properties, and potential use in food and pharmaceutical industries.
MICROBIOLOGY RESEARCH
(2023)