Article
Chemistry, Applied
Livia Darnay, Gabriella Miklos, Anna Lorincz, Katalin Szakmar, Klara Pasztor-Huszar, Peter Laczay
Summary: The study found that the use of microbial transglutaminase (MTGase) can reduce the production of cadaverine and tyramine during the ripening process of Trappist cheese, especially at the initial stage of ripening.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Engineering, Chemical
Nevijo Zdolec, Tanja Bogdanovic, Kresimir Severin, Vesna Dobranic, Snjezana Kazazic, Jozo Grbavac, Jelka Pleadin, Sandra Petricevic, Marta Kis
Summary: This study evaluated the levels of biogenic amines in different types of cheeses and found variations in the amounts of different amines among cheese types. Hard cheeses had the lowest levels of biogenic amines, while mold cheeses had the highest levels. The levels of biogenic amines in mold cheeses exceeded the European maximum limit.
Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Gorka Santamarina-Garcia, Gustavo Amores, Emma Lopez de Armentia, Igor Hernandez, Mailo Virto
Summary: This study investigates the relationship between bacterial communities and the evolution of gross composition, free fatty acids (FFAs), and biogenic amines (BAs) during cheese ripening. The results show that non-starter lactic acid bacteria Lactobacillus, Enterococcus, and Streptococcus are positively associated with changes in gross composition and the release of FFAs, while only Lactobacillus is positively associated with the production of BAs. Several undesirable bacteria are negatively correlated, indicating a potential negative impact of gross composition on their growth and the antimicrobial effect of FFAs. Obesumbacterium and Chromohalobacter are positively associated with the synthesis of FFAs and BAs, respectively. This research provides valuable information on the relationship between bacterial communities and cheese quality and safety parameters.
Article
Biotechnology & Applied Microbiology
Cleide O. de A. Moller, Josue L. Castro-Mejia, Lukasz Krych, Fergal P. Rattray
Summary: The study found that adding histamine-producing bacteria to reduced-salt Cheddar cheese led to higher histamine levels, while higher salt content can slow down the growth rate of non-starter microbiota. There was a correlation between increased histamine levels, non-starter microbiota development, and pH.
Article
Multidisciplinary Sciences
Dong In Kim, Tong Un Chae, Hyun Uk Kim, Woo Dae Jang, Sang Yup Lee
Summary: This study introduces a strategy combining retrobiosynthesis and precursor selection to design biosynthetic pathways for the production of SCPAs using valine decarboxylase-expressing Escherichia coli strains. The research demonstrates the systematic design of biosynthetic pathways for the production of a group of related chemicals like SCPAs.
NATURE COMMUNICATIONS
(2021)
Article
Biochemistry & Molecular Biology
Yangyang Yu, Lu Li, Yujuan Xu, Kejing An, Qiao Shi, Yuanshan Yu, Zhenlin Xu
Summary: This study analyzed the contents of BAs and nitrites in fermented mustard samples from different brands, finding some samples with harmful substances exceeding toxic levels. High-throughput sequencing analysis was used to investigate microbial communities and their correlations with BAs and nitrites, providing potential starter cultures for control of these substances in the fermented mustard products industry.
Review
Biotechnology & Applied Microbiology
Sang-Woo Han, Jong-Shik Shin
Summary: Aromatic L-amino acid decarboxylases (AADCs) catalyze the conversion of aromatic L-amino acids into aromatic monoamines. Microbial AADCs have limited distribution but hold significant potential for biomedical applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Rumeysa Bozkurt, Ibrahim Altun
Summary: This study investigated the levels of biogenic amines in Van Otlu cheese matured using dry-salted and brine-salted techniques. It was found that dry-salted cheese had higher acidity, protein, dry matter, and fat content compared to brine-salted cheese, with only tyramine levels significantly higher in the dry-salted group. No biogenic amines were found to exceed dangerous levels for human health in either type of cheese.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
(2021)
Article
Microbiology
Yangyang Yu, Lu Li, Yujuan Xu, Hong Li, Yuanshan Yu, Zhenlin Xu
Summary: This study analyzed the changes in biogenic amine (BA) content during mustard fermentation and revealed the microbes and gene abundance responsible for BA production through metagenomic analyses. The results showed the generation of cadaverine, putrescine, tyramine, and histamine during mustard fermentation, with their accumulation mainly in the first 6 days. Bacillus and Lactobacillus were the predominant genera in the early and late stages, respectively, and the gene abundance of BA production enzymes was highest on the second day and decreased as fermentation progressed.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Daniel Abarquero, Raquel Bodelon, Ana Belen Florez, Jose Maria Fresno, Erica Renes, Baltasar Mayob, Maria Eugenia Tornadijoa
Summary: In this study, 20 lactic acid bacteria (LAB) strains were isolated from artisanal cheeses and evaluated for their enzymatic activities, antimicrobial activity, and safety. Most strains exhibited aminopeptidase and beta-galactosidase activities. Glutamate dehydrogenase (GDH) activity was detected in 13 strains. All strains showed antimicrobial activity and one strain showed inhibitory activity against Enterococcus faecalis. Some strains exhibited resistance to antibiotics and produced biogenic amines. Additionally, several strains produced gamma-aminobutyric acid (GABA) at high concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Emin Istif, Hadi Mirzajani, Cagdas Dag, Fariborz Mirlou, Elif Yaren Ozuaciksoz, Cengiz Cakir, Hatice Ceylan Koydemir, Iskender Yilgor, Emel Yilgor, Levent Beker
Summary: Food spoilage leads to waste and diseases. A miniature sensor based on poly(styrene-co-maleic anhydride) was developed for on-demand spoilage analysis via mobile phones. The sensor was embedded in packaged chicken and beef to monitor spoilage. This low-cost, miniature wireless sensor can help consumers and suppliers detect spoilage of protein-rich foods and prevent food waste and food-borne diseases.
Article
Biotechnology & Applied Microbiology
Francesca Bennato, Marco Di Domenico, Andrea Ianni, Luigina Di Gialleonardo, Cesare Camma, Giuseppe Martino
Summary: The objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in cheese and their relationship with microbial population composition. The results showed that diet had an impact on the microbial composition and compound levels in the cheese, and there were significant positive correlations between certain bacterial families and compound formation.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Onofrio Corona, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, Maria Cristina Messia
Summary: This study investigates the safety, nutritional, and volatile profile evolution of a traditional Italian anchovy sauce with PDO after aging in wooden barrels for 12, 24, and 48 months. Physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated. Glutamate was the predominant free amino acid, showing a significant increase after 48 months of maturation. The total amino acid content increased with longer aging periods. Histamine content decreased significantly during the ripening process. Prolonged maturation improved the safety, nutritional, and volatile components of the seasoning colatura di alici.
Article
Nutrition & Dietetics
Antonella Vetuschi, Natalia Battista, Simona Pompili, Alfredo Cappariello, Roberta Prete, Agnese Taticchi, Roberto Selvaggini, Giovanni Latella, Aldo Corsetti, Roberta Sferra
Summary: In this study, it was found that simultaneous oral administration of a diet enriched with biologically debittered olive cream and a specific probiotic strain can significantly reduce the severity of chronic colitis and suppress inflammatory responses in an experimental model.
Article
Food Science & Technology
Loredana Annunziata, Maria Schirone, Guido Campana, Maria Rosaria De Massis, Giampiero Scortichini, Pierina Visciano
Summary: This study focused on official control activities for histamine in fish over an 8-year period, finding that 19.5% of samples were below maximum limits set by regulations, and 5.9% were non-compliant. Attention should be given to raw material quality, storage temperature, and hygiene practices for handling and processing fish products to ensure compliance with standards.
Article
Microbiology
Natalia Garcia-Gonzalez, Joan Colom Comas, Hugh M. B. Harris, Conall Strain, Catherine Stanton, Colin Hill, Aldo Corsetti, Cormac G. M. Gahan
Summary: This study evaluated the potential impact of food-dominant Lpb. plantarum strains on the human gut microbiota. The response of the microbiota to the introduction of these strains varied among different donors.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Food Science & Technology
Giorgia Perpetuini, Fabrizia Tittarelli, Carlo Perla, Rosanna Tofalo
Summary: Kluyveromyces marxianus has been found to produce different volatile organic compounds (VOCs) under different conditions, with biofilm-detached cells producing VOCs with flavor and odor impacts. Specific unique compounds were associated with each condition tested. These findings have implications for modulating the volatilome of foods and beverages.
Article
Biotechnology & Applied Microbiology
Rosanna Tofalo, Giorgia Perpetuini, Alessio Pio Rossetti, Sara Gaggiotti, Andrea Piva, Lino Olivastri, Angelo Cichelli, Dario Compagnone, Giuseppe Arfelli
Summary: This study investigated the impact of co-inoculum of S. cerevisiae with Torulaspora delbrueckii or Starmerella bacillaris on the oenological and aroma characteristics of sparkling wines produced with the Champenoise method. It was found that different co-inoculation combinations led to variations in the biochemical and sensory profiles of sparkling wines. Tailored strains with different autolytic potential present an interesting strategy for improving the quality and differentiation of sparkling wines.
Review
Infectious Diseases
Tamara Diamanti, Roberta Prete, Natalia Battista, Aldo Corsetti, Antonella De Jaco
Summary: To ensure proper brain development, a complex interaction between genetic factors and pre-and postnatal environmental events is required. The gut-brain axis has garnered significant attention for its role in regulating brain development and functioning. Antibiotic administration can alter the composition of the gut microbiota, which may increase the risk of neurodevelopmental disorders. Studies have shown that individuals with neurodevelopmental disorders often exhibit dysregulated gut microbiota. Animal studies have demonstrated that an imbalanced gut-brain axis can lead to the release of metabolites, resulting in alterations in brain function and deficits in social behavior.
Article
Microbiology
Fabrizia Guidi, Gabriella Centorotola, Alexandra Chiaverini, Luigi Iannetti, Maria Schirone, Pierina Visciano, Alessandra Cornacchia, Silvia Scattolini, Francesco Pomilio, Nicola D'Alterio, Marina Torresi
Summary: In Europe, there is a lack of studies regarding the diversity of Listeria monocytogenes clonal complexes and sequence types in poultry, as well as the use of whole genome sequencing for typing isolates. This study used whole genome sequencing to type L. monocytogenes strains isolated from chicken neck skin samples in Italy. The strains were classified into five clonal complexes, and some long-term persistent clusters were found. These findings highlight the risk of contamination with hypervirulent L. monocytogenes strains in poultry products and raise concern for consumer health.
Article
Food Science & Technology
Giorgia Perpetuini, Alessio Pio Rossetti, Noemi Battistelli, Camillo Zulli, Andrea Piva, Giuseppe Arfelli, Aldo Corsetti, Rosanna Tofalo
Summary: In this study, six fermentation trials were conducted to explore the effects of co-inoculation and sequential inoculation of Saccharomyces cerevisiae and Starmerella bacillaris with and without oak chips. Wines fermented with Starm. bacillaris attached to oak chips displayed higher concentrations of glycerol and polyphenols compared to other wines. Addition of oak chips led to an increase in yellow color and enriched the wines with higher alcohols, esters, and terpenes. Sensory evaluation also revealed significant differences, with oak-treated wines being perceived as more intense in fruity, toasty, astringency, and vanilla sensations. A higher score for the white flower descriptor was observed in wines fermented without oak chips. Surface-adhered Starm. bacillaris cells on oak chips proved to be a beneficial strategy to improve the volatile and sensory profile of Trebbiano d'Abruzzo wines.
Article
Food Science & Technology
Federica D'Onofrio, Maria Schirone, Antonello Paparella, Ivanka Krasteva, Manuela Tittarelli, Francesco Pomilio, Luigi Iannetti, Nicola D'Alterio, Mirella Luciani
Summary: This study evaluated proteome profiling of Listeria monocytogenes strains grown in stress conditions using one-dimensional electrophoresis, 2D-PAGE, and tandem mass spectrometry. Proteins related to pathogenesis and stress response pathways were analyzed, and certain proteins were found only under specific stress conditions. Understanding how L. monocytogenes adapts to stress can help control its growth in food and reduce consumer risk.
Article
Biotechnology & Applied Microbiology
Giorgia Perpetuini, Alessio Pio Rossetti, Lucia Giordano, Marta Pulcini, Beatrice Dufrusine, Noemi Battistelli, Camillo Zulli, Giuseppe Arfelli, Alberto Palliotti, Enrico Dainese, Rosanna Tofalo
Summary: The aim of this study was to characterize the ampelographic and genetic profiles of Vitis vinifera L. cv. Nero Antico di Pretalucente and to describe the grape-borne fungal communities. The study also investigated the oenological characteristics and aroma profile of wine obtained by spontaneous fermentation. Results showed that this cultivar presented a unique profile, indicating that it is a distinct and autochthonous grape variety.
FERMENTATION-BASEL
(2023)
Article
Biochemical Research Methods
Loredana Annunziata, Rosaria Aloia, Giampiero Scortichini, Pierina Visciano
Summary: In this study, 334 samples of Mytilus galloprovincialis mussels harvested from the Central Adriatic Sea between 2020 and 2021 were analyzed for the presence of lipophilic marine biotoxins using the European Harmonized Standard Operating Procedure. The results showed that 22% of the samples tested positive for okadaic acid, while 25% tested positive for yessotoxin groups. Only 3.3% of the samples exceeded the maximum limits established by Regulation (EC) 853/2004. The method used in this study effectively detected and quantified the concentrations of lipophilic marine biotoxins, ensuring the safety of mollusc consumption.
JOURNAL OF MASS SPECTROMETRY
(2023)
Review
Chemistry, Physical
Giorgia Perpetuini, Pilar Anais Nzobouh Fossi, Seyi Kwak, Oscar Namessi, Awanwee Petchkongkaew, Rosanna Tofalo, Yves Wache
Summary: The presence of hazardous chemical compounds in foods is a concern globally. Pesticide residues contribute significantly to this issue. Finding alternatives and promoting biodegradable compounds can be a societal solution. In this review, we discuss microbial decontamination and the potential use of microbial biocatalysts for biopreservation. However, further research is needed to consider degradation products and develop screening procedures for efficient biopreservation strains.
Article
Biotechnology & Applied Microbiology
Giorgia Perpetuini, Alessio Pio Rossetti, Luca Quadrani, Giuseppe Arfelli, Andrea Piva, Giovanna Suzzi, Rosanna Tofalo
Summary: This study evaluated the effect of sequential inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae on the production of Pecorino wine. The results showed that sequential inoculation led to wines with interesting oenological characteristics, including lower ethanol content, reduced acidity, and changes in volatile profile. The wines also exhibited different sensory profiles, with higher scores for descriptors like floral, tropical fruit, citrusy, balsamic, and freshness.
FERMENTATION-BASEL
(2023)