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)
Article
Biochemistry & Molecular Biology
Peijun Tian, Ying Chen, Xin Qian, Renying Zou, Huiyue Zhu, Jianxin Zhao, Hao Zhang, Gang Wang, Wei Chen
Summary: The Pediococcus acidilactici strain CCFM6432 has shown psychobiotic potential by improving gut microbial composition, regulating anxiety-like behaviors, and reducing HPA axis hyperactivity. Its key compound for antimicrobial activity was confirmed to be lactic acid, paving the way for potential mental health management during daily life, especially amid the COVID-19 pandemic.
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)
Review
Chemistry, Multidisciplinary
Salma Aathika Abdur Rawoof, P. Senthil Kumar, Dai-Viet N. Vo, Kubendran Devaraj, Yuvarani Mani, Thiruselvi Devaraj, Sivanesan Subramanian
Summary: The biotransformation of organic wastes into high value-added products, particularly in the production of lactic acid, has gained significant attention. However, challenges such as achieving enhanced yield and productivity in large-scale fermentation still exist. Various solutions have been proposed, including the use of cheap substrates, improving yield and productivity, and eliminating inhibitors.
ENVIRONMENTAL CHEMISTRY LETTERS
(2021)
Article
Biotechnology & Applied Microbiology
Marknoah Chinenye Nwamba, Fubao Sun, Marie Rose Mukasekuru, Guojie Song, Jean Damascene Harindintwali, Samaila Ajeje Boyi, Haiyan Sun
Summary: Lactic acid, an important biomolecule extensively used in various industries, can be produced using microbial fermentation and lignocellulosic biomass as substrates. While challenges exist in utilizing lignocellulosic materials, potential solutions should be considered to maximize production benefits.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2021)
Review
Food Science & Technology
Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova
Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.
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
Food Science & Technology
Chiara Misci, Eren Taskin, Filippo Vaccari, Margherita Dall'Asta, Fosca Vezzulli, Maria Chiara Fontanella, Francesca Bandini, Samuel Imathiu, Daniel Sila, Terenzio Bertuzzi, Pier Sandro Cocconcelli, Edoardo Puglisi
Summary: Amaranth is a versatile leafy vegetable plant that has the potential to contribute to food security in sub-Saharan Africa. The use of natural fermentation in preserving amaranth leaves not only preserves the quality and safety of the commodity, but also improves its nutritional content. This research demonstrates the feasibility and benefits of using natural fermentation in sub-Saharan Africa to tackle food insecurity.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Veterinary Sciences
Noppadon Siangpro, Songkran Chuakrut, Wanna Sirimanapong, Somboon Tanasupawat, Wongsakorn Phongsopitanun, Bunyarit Meksiriporn, Jarungwit Boonnorat, Siripun Sarin, Siriwat Kucharoenphaibul, Rumpa Jutakanoke
Summary: In this study, 66 bacteria and 176 acid tolerant yeasts were isolated from the gastrointestinal tracts of fish, and 39 bacterial and 15 yeast isolates were found to have inhibitory effects against Nile tilapia pathogenic bacteria. Two potential probiotic isolates were identified as Lactiplantibacillus argentoratensis and Candida tropicalis, which could be used as alternatives to antibiotics for preventing pathogenic bacteria infection in Nile tilapia farming.
VETERINARY SCIENCES
(2023)
Article
Food Science & Technology
Vasileios Englezos, Neil P. Jolly, Paola Di Gianvito, Kalliopi Rantsiou, Luca Cocolin
Summary: This article provides an overview of the interactions among microorganisms during different steps of the winemaking process. It allows wine producers to control and fine-tune microorganism population dynamics, thereby influencing the fermentation process and ultimately the quality of wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
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
Biochemistry & Molecular Biology
Rongrong Yang, Junjun Li, Chunmei Jiang, Junling Shi
Summary: The crude exopolysaccharides produced by Lacticaseibacillus rhamnosus SHA113 were found to have anti-alcoholic gastric ulcer activity. The active fraction, LRSE1, was identified and its structural characteristics were determined. LRSE1 was shown to have therapeutic and protective effects against alcoholic gastric ulcers, involving antioxidant, anti-apoptotic, anti-inflammatory mechanisms, and alteration of gastric mucosal microbiota.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(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
Biochemistry & Molecular Biology
Ce Shi, Zengtao Ji, Jiaran Zhang, Zhixin Jia, Xinting Yang
Summary: An intelligent pH-sensitive film was developed and applied as a freshness indicator for tilapia fillets. The film demonstrated color changes at different pH levels and correlated with changes in volatile basic nitrogen and bacterial count of the fish.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biotechnology & Applied Microbiology
Benjamin Zwirzitz, Sarah Thalguter, Stefanie U. Wetzels, Beatrix Stessl, Martin Wagner, Evelyne Selberherr
Summary: The study used high-throughput sequencing to investigate the microbial composition changes in different raw meat sausages during fermentation, revealing that fungi such as Debaryomyces hansenii and Alternaria alternata play key roles in the fermentation process, while bacteria like Lactobacillus sakei are central components of the microbial ecosystem.
MICROBIAL BIOTECHNOLOGY
(2022)
