Article
Biotechnology & Applied Microbiology
Marion K. Gallus, Rudi F. Vogel, Matthias A. Ehrmann
Summary: This study developed a method for selectively isolating lactic acid bacteria (LAB) from insects, and successfully isolated different species of LAB from Drosophila melanogaster and Tenebrio molitor. The method provides a strategy for studying other niches.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Cecile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Joana Coulon, Virginie Moine, Amelie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Summary: Chitosan is an active polysaccharide that has been developed for eliminating spoilage yeast in winemaking. The antimicrobial efficiency of chitosan on various wine microorganisms has been investigated, showing that most species are affected to some extent. The study also highlights that the efficiency of chitosan varies depending on wine parameters and stages of winemaking. Chitosan treatment is not suitable for limiting microbial pressure in musts and has limited impact on certain microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria. Different types of chitosan have different antimicrobial properties, with lower molecular weight chitosan being more effective.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
C. K. Attchelouwa, C. A. Kouakou-Kouame, L. Ouattara, T. L. S. Amoikon, F. K. N'guessan, S. Marcotte, M. Charmel, M. K. Dje
Summary: In this study, the spoilage potential of isolated yeast, LAB and AAB species was analyzed. The strains were inoculated into tchapalo and stored for 3 days. Most strains grew well or remained stable, except for two strains that decreased throughout storage. Only two strains showed a significant decrease in total soluble solids. The tchapalo samples inoculated with certain LAB and yeast strains were similar to the control, while other strains induced spoilage in appearance, smell, and/or taste of the tchapalo. Spoiled tchapalo showed quantitative and qualitative modifications in certain volatile compounds. These findings provide valuable information for extending the shelf life of tchapalo.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Xuan Zheng, Wenxia Nie, Jun Xu, Hong Zhang, Xinle Liang, Zhongjun Chen
Summary: This study isolated lactic acid bacteria (LAB) strains with antifungal activities from traditional Chinese fermented rice vinegar. The supernatant of Lacticaseibacillus paracasei ZX1231 showed significant inhibitory activities against various fungi. Cyclic dipeptides (CDPs) derived from the supernatant were found to inhibit the filamentation of Candida albicans. When combined with a bacterial nanocellulose matrix, the supernatant was able to create active quality packaging films that effectively inhibited fungal growth and prolonged the shelf life of bread, beef, cheese, and soy sauce.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Esmeray Kuley, Metanet Muhammet Kuscu, Mustafa Durmus, Yilmaz Ucar
Summary: The antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combination with aqueous or ethanolic propolis extract at 1% concentration against fish spoilage bacteria were investigated. The study revealed that the co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could potentially be used as antimicrobial agents to inhibit microbial growth in foods. The effects on fish spoilage bacteria varied depending on the bacterial species, with the highest antimicrobial activity observed against P. damselae and the lowest effects on P. mirabilis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Magaly Rodriguez-Saavedra, Dolores Gonzalez de Llano, Gemma Beltran, Maria-Jesus Torija, M. Victoria Moreno-Arribas
Summary: Technological advances and the production of novel beer styles have increased the microbiological risk in recent years, posing challenges to breweries. The use of innovative ingredients and improper brewing environments can lead to microbial spoilage in beer, impacting quality and image.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Zhimin Yu, Wei Fu, Yang Fu, Wenzhu Tang, Rong Li, Xianzhen Li
Summary: Craft beer is gaining popularity due to its fresh flavor, unique taste, and rich nutrition. However, the nonfiltered and nonpasteurized nature of craft beer makes it more susceptible to microbial spoilage, leading to the formation of harmful biogenic amines. This study identified 23 beer-spoilage bacteria in craft beer, with nine strains capable of producing biogenic amines during beer storage. The findings suggest that preventive measures should focus on controlling bacterial growth to reduce biogenic amine formation and enhance the safety of craft beer.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Masaki Shimokawa, Koji Suzuki, Yasuo Motoyama
Summary: This study aims to develop a direct polymerase chain reaction (PCR) method for the detection of trace levels of spoilage lactic acid bacteria (LAB) in beer, without the need for traditional culturing processes. By using pressure cycling technology and a mixed cellulose ester filter, the DNA recovery rate for PCR detection was improved, and the DNA extraction process was optimized. This method successfully detected 1 cell of LAB in every 300 ml of beer.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Food Science & Technology
Qingzhou Meng, Hongmei Yang, Guiquan Zhang, Wenjun Sun, Peixiang Ma, Xinyi Liu, Lu Dang, Guanglei Li, Xingxu Huang, Xinjie Wang, Jianghuai Liu, Qibin Leng
Summary: A rapid, specific, and highly portable CRISPRBeer Scan method was established for detecting beer spoilage bacteria, achieving highly efficient and specific crRNAs targeting variable 16S rDNA segments. This method can detect as low as 10 copies of DNA targets and accurately identify trace amounts of target genome DNAs within a mixture of genome DNAs in beer. The extracted genome DNA samples can be conveniently distinguished through visual fluorescent signals excited by blue light in just 45 minutes, making CRISPR-Beer Scan a widely applicable microbe-monitoring platform for breweries and other industries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Xochitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja, Sofia M. Arvizu-Medrano
Summary: This study screened potential biogenic amine-producing lactic acid bacteria (LAB) strains isolated from ripened cheese and beer and evaluated stress factors that induce the production of these metabolites. The genes related to biogenic amines were determined by polymerase chain reaction (PCR) and their concentrations were measured by high performance liquid chromatography (HPLC). The pH level was found to be the most influential factor in biogenic amines production.
Review
Biotechnology & Applied Microbiology
Dries Bongaerts, Jonas De Roos, Luc De Vuyst
Summary: Lambic beers are produced through spontaneous fermentation and maturation in wooden barrels, with unique microbiology and flavor formation due to the spontaneous inoculation of microorganisms from the environment. Various factors such as manual acidification of wort, microbial traits, environmental temperature, and barrel quality influence the quality and flavor of Lambic beers. Blending practices and additional bottle refermentations can further alter the taste and aroma profiles, resulting in a wide range of Lambic-derived beer products with complex characteristics that distinguish them from other commercial beers.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Guangfa Xie, Huajun Zheng, Zheling Qiu, Zichen Lin, Qi Peng, Girma Dula Bealu, Nabil Ibrahim Elsheery, Yin Lu, Chi Shen, Jianwei Fu, Huanyi Yang, Jiongping Han, Jian Lu, Guanming Liu
Summary: Huangjiu fermentation involves a rich diversity of bacteria, with approximately 200-400 different bacterial species present in each sample. Lactic acid bacteria dominate the fermentation process, with lactobacillus being the predominant species in well-fermented Huangjiu and Lactobacillus brevis being dominant in poorly fermented Huangjiu. Gene prediction revealed differences in metabolic pathways, with malate transformation and lactate anabolism being more active in well-fermented Huangjiu while acetate accumulation was stronger in poorly fermented Huangjiu, leading to increased acidity.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Giovanna Iosca, Joanna Ivy Irorita Fugaban, Sueleyman oezmerih, Anders Peter Waetjen, Rolf Sommer Kaas, Quoc Ha, Radhakrishna Shetty, Andrea Pulvirenti, Luciana De Vero, Claus Heiner Bang-Berthelsen
Summary: In this study, a wide range of lactic acid bacteria strains were tested for their inhibitory effects against ropy bread spoilage bacteria. The best candidates were selected through high-throughput and ex vivo screening assays, and their antimicrobial activity and bacteriocin production were further investigated. Moreover, their technological and safety features were evaluated for their potential use as biocontrol agents in clean-label bakery products. The most effective strains were identified as Lactiplantibacillus plantarum, Pediococcus pentosaceus, and Leuconostoc citreum, and genomic analysis revealed the presence of bacteriocin operons in some strains.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Hajime Takahashi, Ayaka Nakamura, Nanami Fujino, Yuzuru Sawaguchi, Miki Sato, Takashi Kuda, Bon Kimura
Summary: Recent studies have shown that essential oils and their components have an inhibitory effect on spoilage lactic acid bacteria, with carvacrol and eugenol able to suppress the growth of all LAB tested. Clove oil showed varying levels of susceptibility among strains. Additionally, the addition of 5000 or 10000 mg/kg of carvacrol reduced the number of LAB in fresh sausage, with significant suppression observed at 20000 mg/kg.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hayden Koller, Lewis B. Perkins
Summary: With the flourishing of microbreweries and the expansion of the craft beer brewing industry, the ingredients and techniques used for brewing beer have changed and diversified. However, little attention has been paid to the composition and concentration of biogenic amines in beer, as well as the changes in protein and amino acid content when adjuncts are used. It is crucial to evaluate the knowledge gaps in the evolution of these compounds during the beer brewing process, as biogenic amines in fermented food continue to receive increased scrutiny.
Review
Food Science & Technology
Sanna Taskila, Mika Tuomola, Heikki Ojamo
Article
Biotechnology & Applied Microbiology
Kaisa Ukkonen, Antti Vasala, Heikki Ojamo, Peter Neubauer
MICROBIAL CELL FACTORIES
(2011)
Review
Green & Sustainable Science & Technology
Veronica Garcia, Johanna Pakkila, Heikki Ojamo, Esa Muurinen, Riitta L. Keiski
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2011)
Article
Biotechnology & Applied Microbiology
A Vuolanto, N von Weymarn, J Kerovuo, H Ojamo, M Leisola
BIOTECHNOLOGY LETTERS
(2001)
Article
Biotechnology & Applied Microbiology
N von Weymarn, A Nyyssölä, T Reinikainen, M Leisola, H Ojamo
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2001)
Review
Biotechnology & Applied Microbiology
T Granstrom, H Ojamo, M Leisola
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2001)
