Article
Microbiology
Ce Shi, Susanne Knochel
Summary: Fungal spoilage of dairy products is a significant concern due to food waste and economic losses. The use of lactic acid bacteria as a clean label alternative to chemical preservatives is emerging. Research shows that Mucor strains generally grow faster than Penicillium strains, and most molds are strongly inhibited by LAB cultures. These findings provide insight into parameters influencing mold spoilage and interactions between contaminating strains, substrate, and bioprotective LAB cultures.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Summary: The use of food-grade microbial cultures is a promising natural approach for extending the shelf-life of fresh meat products. This study investigated Australian consumers' willingness to purchase and consume fresh meat products with added microbial cultures. Results showed that a majority of consumers in Australia are willing to buy and eat such products, though a small percentage had reservations. Consumers' decisions were influenced by demographic factors, shopping and consumption behaviors, and the characteristics of the meat product. Increasing awareness of the potential use of microbial cultures as natural antimicrobials can improve consumer acceptance.
Article
Food Science & Technology
Bruno Ricardo de Castro Leite Junior, Alline Artigiani Lima Tribst
Summary: By adding nisin and/or L. casei, the shelf life of sheep and goat cheese whey can be extended, making it a suitable option for artisanal production.
Article
Food Science & Technology
Duygu Asuagunduz, Teslime Ozge Sahin, Serife Ayten, Birsen Yilmaz, Bartu Eren Gunesliol, Pasquale Russo, Giuseppe Spano, Fatih Ozogul
Summary: Lactic acid bacteria (LAB) play a significant role in the food industry due to their technological and functional potential. Fermented dairy products have a long history and are still widely consumed today. This review focuses on the assessment of the health effects of dairy product consumption, particularly the production of bioactive metabolites during LAB fermentation. Yogurt, kefir, and traditional fermented milk drinks serve as sources of probiotic bacteria, making them an attractive model in developing sustainable functional food systems.
Article
Microbiology
Marinella Marzano, Maria Calasso, Giusy Rita Caponio, Giuseppe Celano, Bruno Fosso, Domenico De Palma, Mirco Vacca, Elisabetta Notario, Graziano Pesole, Francesca De Leo, Maria De Angelis
Summary: The microbial stability of fresh pasta can be improved by using modified atmosphere composition and packaging, as well as adding bioprotective cultures. The results show that the gas composition and properties of the packaging material tested in the experimental MAP system positively affect the features of fresh pasta, allowing for a storage longer than 120 days under refrigerated conditions. Additionally, the addition of bioprotective cultures can control the spoilage and food-borne microbiota in fresh pasta during storage, enhancing its shelf life.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Layena Lindsy Souza Martins Ribeiro, Gustavo Parreira Araujo, Keyla de Oliveira Ribeiro, Ieda Maria Sapateiro Torres, Elaine Cristina Pereira De Martinis, Ricardo Neves Marreto, Virginia Farias Alves
Summary: This study showed that encapsulated lactic acid bacteria in casein/pectin microparticles exhibited strong antilisterial and anti-staphylococcal activity in fresh Minas cheese, contributing to the safety and longevity of the product under refrigeration. Encapsulation effectively increased the viability and efficacy of the protective cultures, highlighting the potential of this strategy for biopreservation of food products.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2021)
Review
Chemistry, Medicinal
Neshatul Haque, Sana Parveen, Tingting Tang, Jiaen Wei, Zunnan Huang
Summary: Marine natural products, with their diverse characteristics and mechanisms of action, are promising sources of drugs. The number of marine drugs approved for clinical use has significantly increased in recent decades, thanks to research efforts worldwide. Researchers and clinicians are optimistic about discovering more drugs as more marine compounds are being investigated in studies.
Article
Food Science & Technology
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, Mattia Migoni, Daniela Cabras, Mario Cuccu, Gavino Nieddu, Olivia McAuliffe, Enrico Pietro Luigi De Santis, Christian Scarano
Summary: The composition and characteristics of Pecorino Sardo PDO cheese make it susceptible to the growth of Listeria monocytogenes. In this study, the direct addition of bioprotective cultures to the cheese-making process was found to effectively inhibit the growth of L. monocytogenes and improve the safety of the cheese.
Article
Biotechnology & Applied Microbiology
Rihua Xu, Ren Sa, Junwei Jia, Lanlan Li, Xiao Wang, Guorong Liu
Summary: The study found that certain strains of lactic acid bacteria (LAB) have species-specific antifungal activity, with fermented yogurt demonstrating an extended shelf life. Among the identified LAB strains, active L. plantarum N7 was found to be effective in inhibiting yeast growth in whey beverages, showing potential for industrial applications.
JOURNAL OF FOOD PROTECTION
(2021)
Review
Environmental Sciences
Sara E. Gallego-Rios, Gustavo A. Penuela, Emma Martinez-Lopez
Summary: Fish are important in studying biochemical biomarkers, which can comprehensively reflect the impact of pharmaceutical products on aquatic ecosystems. Various pharmaceuticals can trigger changes in biochemical mechanisms, such as oxidative damage to membrane lipids and proteins. This review summarizes the biochemical biomarkers produced by exposure to different categories of pharmaceuticals in fish.
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
(2021)
Article
Microbiology
Lucilla Iacumin, Michela Pellegrini, Alice Sist, Giulia Tabanelli, Chiara Montanari, Cristian Bernardi, Giuseppe Comi
Summary: In this study, four starter cultures were evaluated for their application in biopreservation of sea bass and sea bream burgers. The results showed that the addition of bioprotective cultures extended the shelf life of the fish burgers and improved their sensory parameters.
Review
Food Science & Technology
Sebastian W. Fischer, Fritz Titgemeyer
Summary: An ultimate goal in food production is to ensure food safety and security. Fermented food products, especially those with protective cultures, can effectively inhibit the growth of food pathogens and prolong shelf life. Protective cultures from Lactobacillales are playing a key role in this aspect. The discovery and application of bacteria in food preservation will contribute significantly to customer's food safety and food security, as well as reducing food waste and greenhouse gas emissions.
Article
Food Science & Technology
Angela Racioppo, Daniela Campaniello, Milena Sinigaglia, Antonio Bevilacqua, Barbara Speranza, Maria Rosaria Corbo
Summary: Fermentation is an important method to ensure food safety and quality, and can also extend the shelf life of foods. This study optimized the formula of a smoked fermented fish product using predictive modeling tools, identifying the role of each factor and ensuring a correct fermentation process.
Article
Biotechnology & Applied Microbiology
Araceli Bolivar, Jean Carlos Correia Peres Costa, Guiomar D. Posada-Izquierdo, Sara Bover-Cid, Gonzalo Zurera, Fernando Perez-Rodriguez
Summary: The study evaluated the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes at different temperatures on hot-smoked sea bream. The results showed that inoculating the product with L. sakei CTC494 significantly reduced the growth of L. monocytogenes, especially at 5 degrees Celsius. The proposed bioprotection strategy could be effective in controlling the pathogen growth on smoked fish products.
Article
Food Science & Technology
Isabel Sanchez-Alonso, Noelia Carballeda-Sangiao, Miguel Gonzalez-Munoz, Susana C. Arcos, Alfonso Navas, Mercedes Careche
Summary: The study investigated the inactivation of Anisakis L3 larvae under different thermal conditions, identifying effective heat treatment patterns and classifying them into risk groups. Clear recommendations and risk identification were provided to consumers based on the findings.
Article
Agriculture, Dairy & Animal Science
Frederic Leroy, Ty Beal, Pablo Gregorini, Graham A. McAuliffe, Stephan van Vliet
Summary: Reductionist approaches to food, which focus solely on isolated nutritional criteria, overlook the broader physiological and societal benefits involved. It is important to consider a combination of both animal and plant solutions that are rooted in cultural complexity when making food policies.
ANIMAL PRODUCTION SCIENCE
(2022)
Article
Sociology
Dennis De Vriese, Malaika Brengman, Frederic Leroy, Wouter Ryckbosch
Summary: Per capita meat consumption in post-industrial countries is higher than ever, while attitudes towards meat production have become morally ambiguous and disgusted. This study examines how Belgian meat retailers in the mid-nineteenth century constructed an image of meat consumption closely associated with an idealized pastoral life. The naturalization process of meat production without human intervention identified in the study continues to shape the meat paradox today.
FOOD CULTURE & SOCIETY
(2023)
Review
Agriculture, Dairy & Animal Science
Frederic Leroy, Fabien Abraini, Ty Beal, Paula Dominguez-Salas, Pablo Gregorini, Pablo Manzano, Jason Rowntree, Stephan van Vliet
Summary: Animal source foods are evolutionarily appropriate for humans, providing essential nutrients for development and function. However, debates exist regarding their health and environmental impacts, which vary based on cultural contexts and management practices. Well-managed livestock farming can contribute to ecosystem and soil health, while providing high-quality food through resource upcycling. However, mitigation is required to address negative impacts associated with certain production methods.
Letter
Medicine, General & Internal
Alice V. Stanton, Frederic Leroy, Christopher Elliott, Neil Mann, Patrick Wall, Stefaan De Smet
Article
Microbiology
David Laureys, Frederic Leroy, Peter Vandamme, Luc De Vuyst
Summary: This study found that the backslopping time and rinsing of grains during water kefir fermentation have significant effects on the relative abundance of microbial communities and metabolites. Additionally, the temperature and rinsing of grains also affect the volumetric production rates of metabolites.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Nutrition & Dietetics
Lorenzo Donini, Elliot Berry, Frans Folkvord, Leon Jansen, Frederic Leroy, Omer SimSek, Fabio Fava, Marco Gobbetti, Andrea Lenzi
Summary: The 2022 Front-of-pack labels (FOPLs) aim to communicate the health value of food items to consumers and support public health policies. However, directive FOPLs like Nutri-Score have drawbacks such as overemphasizing selected nutritional factors, ignoring the food matrix and holistic aspects of nourishment, and allowing ultra-processed products. In contrast, informative FOPLs focus on individual portions and avoid classifying foods as healthy or unhealthy. The adoption of FOPLs has not been effectively linked to improvements in health outcomes.
Article
Food Science & Technology
Christina Charmpi, Kristian Key Milan Thamsborg, Svein-Ole Mikalsen, Eydfinn Magnussen, Ana Sosa Fajardo, David Van der Veken, Jorgen J. Leisner, Frederic Leroy
Summary: This study aims to achieve a deeper understanding of the microbial composition of Skerpikjot, a traditionally ripened sheep leg product from the Faroe Islands. The results show that Gram-positive cocci are the most abundant bacterial group, while lactic acid bacteria prevail in only one sample. Culture-dependent and culture-independent identification methods provide complementary results.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Editorial Material
Engineering, Environmental
G. A. McAuliffe, T. Takahashi, T. Beal, T. Huppertz, F. Leroy, J. Buttriss, A. L. Collins, A. Drewnowski, S. J. McLaren, F. Ortenzi, J. C. van der Pols, S. van Vliet, M. R. F. Lee
Summary: A number of recent life cycle assessment (LCA) studies have highlighted the environmental impacts of animal-sourced foods and suggested restrictions or avoidance of these foods in human diets. However, it is important to consider nutrient bioavailability and protein quality before making such recommendations, especially considering their contribution to nutrient adequacy in vulnerable populations. This paper discusses the usefulness of nutritional LCA (nLCA) and proposes the consideration of protein quality in nLCA studies.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2023)
Article
Nutrition & Dietetics
Flaminia Ortenzi, Marit Kolby, Mark Lawrence, Frederic Leroy, Stella Nordhagen, Stuart M. Phillips, Stephan van Vliet, Ty Beal
Summary: Nutrient Profiling Systems aim to assess the healthfulness of foods, but many systems overlook the impacts of processing and its health implications. The Food Compass, a new system, attempts to provide a more holistic assessment, but its algorithm is unjustified and produces misleading results. It fails to account for common shortfall nutrients, exaggerates risks of animal-source foods, and underestimates risks of ultra-processed foods. Therefore, caution is advised against using the current Food Compass to inform consumer choices and policy decisions.
JOURNAL OF NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
Bradley Johnston, Stefaan De Smet, Frederic Leroy, Andrew Mente, Alice Stanton
Article
Agriculture, Dairy & Animal Science
Frederic Leroy, Nick W. Smith, Adegbola T. Adesogan, Ty Beal, Lora Iannotti, Paul J. Moughan, Neil Mann
Editorial Material
Agriculture, Dairy & Animal Science
Peer Ederer, Frederic Leroy
Letter
Food Science & Technology
Frederic Leroy, Peer Ederer
Article
Environmental Studies
Flaminia Ortenzi, Graham A. McAuliffe, Frederic Leroy, Stella Nordhagen, Stephan van Vliet, Agustin del Prado, Ty Beal
Summary: This analysis estimates the impact of small dietary changes in individual food consumption on human health and the environment. However, it has significant limitations and uncertainties and fails to consider the risks associated with certain food types.
ENVIRONMENTAL IMPACT ASSESSMENT REVIEW
(2023)
Review
Agriculture, Dairy & Animal Science
Frederic Leroy, Frits Heinrich, Michael R. F. Lee, Kim Willems
Summary: Contemporary views on meat are ambivalent, reflecting a mix of appreciation and rejection, especially in Western urbanized societies, with strong moral implications. The labeling of (red) meat as inherently harmful by certain academics, NGOs, mass media, and public-private partnerships contributes to this tension. Concerns have been raised about the unbalanced communications and anti-meat activism in academia and policy-making, as it may lead to moralization of dietary choices, polarization, and further threats to public health, food systems, as well as ecosystems and livelihoods.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)
