Article
Food Science & Technology
Omer Faruk Celik, Hasan Temiz
Summary: This study utilized five lactobacilli isolates from traditional yogurts and a commercial isolate to produce yogurt, and conducted regular chemical, physical, microbial, and sensory analyses during a 21-day storage period. The results showed that certain strains exhibited superior acetaldehyde and acetone production and had better sensory properties and flavor profiles compared to the commercial isolate.
Article
Food Science & Technology
Ahmad Ud Din, Waqar Ahmad, Taj Malook Khan, Jun Wang, Jianbo Wu
Summary: This study aimed to characterize the microbial ecosystem of Zaopei Baijiu Daqu (ZBD) starter cultures for specific microbes with probiotic properties. The results revealed abundant beneficial microbes in the starter culture, opening up possibilities for further in-depth analysis and evaluation of their valuable roles in in vitro and in vivo studies.
Article
Chemistry, Multidisciplinary
Teresa Garde-Cerdan, Itziar Saenz de Urturi, Rebeca Murillo-Pena, Miquel Iribarren, Sandra Marin-San Roman, Pilar Rubio-Breton, Eva P. Perez-Alvarez
Summary: Volatile and phenolic compounds are crucial for the sensory properties of wine, particularly aroma and color. Yeasts produce enzymes during fermentation that impact the extraction of phenolic compounds from the grape skin and synthesize important volatile compounds. Selected yeast strains significantly influence the sensory characteristics and typicity of wines. Aging in bottles has a greater influence on the composition and stability of wines compared to the yeast strains used for fermentation.
APPLIED SCIENCES-BASEL
(2022)
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
Microbiology
Keisha Harrison, Chris Curtin
Summary: This study used high-throughput sequencing to investigate the microbial diversity of commonly used SCOBY in Kombucha production, revealing differences in microbial community structures among different SCOBY. K-means clustering identified four main SCOBY archetypes, with different microbial genera affecting compensatory taxa within the SCOBY. Phylogenic heat-tree analysis suggested a possible antagonistic relationship between certain fungal genera and acetic acid bacteria in the SCOBY. These findings lay the foundation for further research on how SCOBY archetype influences Kombucha fermentation and microbial community assembly dynamics in interphase environments.
Article
Food Science & Technology
Ning Tang, Xiaolong Xing, Huipin Li, Honggang Jiao, Shengxin Ji, Zhilu Ai
Summary: This study evaluated the important roles of alkali in the microbial community and aroma profiles of Chinese steamed bread (CSB) fermented using Chinese traditional starter (CTS). The results showed that alkali addition could retain the dominant yeasts and LAB derived from CTS, decrease the abundance of certain bacteria, and decrease the content of sourness-related volatiles in CSB. Synthetic microbial community experiments demonstrated that CSB fermented by the starter containing specific LAB had a strong aroma, while alkali weakened the flavor intensity and promoted the formation of certain fruity aroma compounds.
Article
Food Science & Technology
Himoonga Bernard Moonga, Sijmen E. Schoustra, Anita R. Linnemann, Joost van den Heuvel, John Shindano, Eddy J. Smid
Summary: The fermentation temperature affects the physiochemical properties and microbial communities of fermenting dairy products, with lower temperatures resulting in lower acidity in tonga mabisi and higher temperatures leading to a thicker and more acidic barotse mabisi.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Rattiyakorn Mahingsapun, Prapakorn Tantayotai, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Nantana Srisuk, Sukhumaporn Krajangsang
Summary: This study investigated the potential use of selected microbial inoculants in wet method processing and the effects of fermentation time and temperature on coffee quality. Results showed that specific microbial starter culture under controlled conditions successfully improved coffee quality, with ten types of coffee beans classified as specialty coffee.
Article
Food Science & Technology
Junxia Zhang, Wanping Li, Peng Zhang, Xuehao Zhang, Jinfeng Wang, Lujun Wang, Keqin Chen, Yulin Fang, Kekun Zhang
Summary: The supplementation of red-blue light has a positive effect on improving the colouring, sugar content, and aroma of red grapes.
Article
Food Science & Technology
Qi Wang, Kunyi Liu, Linlin Liu, Jia Zheng, Tao Chen, Fei Chen, Pingping Li, Meng Zhang, Xiaojing Shen
Summary: This study investigated the aroma components and microbial community diversity of WFRLs, revealing that esters dominated the samples and Gram-positive bacteria and aerobe increased from top to bottom in the fermenting cellar. Differential aroma components were positively correlated with G-, anaerobe, and fungi, but negatively correlated with G+ and aerobe, providing insights into the correlation between aroma components and microbial communities in different quality grades of WFRL.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Ecology
Jadran Sessa, Dabeeruddin Syed, Ameema Zainab, Abdullah Hussein Al-Ghushami, Moaaz Ahmed
Summary: Researchers analyzed the microbial communities of different coral species in Australian waters and identified heat tolerance related genes in the core microbiome of corals.
ECOLOGICAL INFORMATICS
(2022)
Article
Food Science & Technology
Yang Yang, Song-Tao Wang, Zhen-Ming Lu, Xiao-Juan Zhang, Li-Juan Chai, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu
Summary: This study investigates the microbial metabolic network of daqu during fermentation and reveals the different metabolic roles of microorganisms, highlighting the formation mechanism of daqu's aromas and enzymes. The study shows the potential predominant populations responsible for flavor development in daqu and identifies specific microorganisms involved in key flavor pathways and metabolisms.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Microbiology
Yuanyuan Pan, Ying Wang, Wenjun Hao, Chengbao Duan, Shiyuan Wang, Jinwang Wei, Gang Liu
Summary: This study employed metatranscriptomic analysis to elucidate the active microbial composition, drivers, and functions in light-flavor liquor fermentation. The results showed that Saccharomyces, Lactobacillus, Wickerhamomyces, Pediococcus, Candida, and Faecalibacterium were suggested as the core active microorganisms. Additionally, carbohydrate hydrolysis, ethanol production, and flavor generation were identified as key metabolic processes.
MICROBIOLOGY SPECTRUM
(2022)
Article
Food Science & Technology
Serap Orundu, Zekai Tarakci
Summary: The study investigated the effects of applying different types of starter cultures before or after scalding in Tel Cheese production on its chemical, biochemical, and sensory properties. While dry matter, fat, protein, and salt values were similar in cheese samples, significant differences were observed in pH and titration acidity values. Additionally, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen values were significantly affected by ripening period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wenzhong Hu, Xiaozhe Yang, Yaru Ji, Yuge Guan
Summary: Mixed cultures of different autochthonous lactic acid bacteria significantly influenced the fermentation of Chinese northeast sauerkraut, leading to varied physicochemical, microbiological, and flavor quality. Among the mixed cultures studied, Leu. mesenteroides and L. plantarum showed potential for improving sauerkraut quality, offering an alternative approach to meet consumer demands.
FOOD RESEARCH INTERNATIONAL
(2021)