Article
Food Science & Technology
Palanisamy Bruntha Devi, Dileep Reddy Rajapuram, Jabastin Jayamanohar, Manika Verma, Digambar Kavitake, Bargavi A. Meenachi Avany, Potunuru Uma Rani, Ramasamy Ravi, Prathapkumar Halady Shetty
Summary: The study aimed to evaluate lactic acid bacteria strains from fermented food for their potential as psychobiotics by producing gamma-aminobutyric acid (GABA). Among the 268 isolates screened, five potential GABA producers were identified and further confirmed by NMR and HPLC analysis. One strain (G2) of Weissella confusa showed the highest production of GABA (246.2 mg/L) and exhibited the most prominent probiotic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Blandine M. L. Genet, Hang Xiao, Lise Friis Christensen, Ida Nynne Laforce, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen, Egon Bech Hansen
Summary: This study investigated strains isolated from different environments in Denmark for their ability to produce curd from fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamics and metabolite production were analyzed in commercial SBMA, and proteomics were used to determine the hydrolysis profile of soy proteins. Certain strains showed proteolytic activity and were considered potential candidates for producing a soy-based yogurt-like product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Mirjana Z. Grujovic, Katarina G. Mladenovic, Teresa Semedo-Lemsaddek, Marta Laranjo, Olgica D. Stefanovic, Suncica D. Kocic-Tanackov
Summary: This review discusses the potential and challenges of non-starter lactic acid bacteria (nsLAB) isolated from traditional fermented foods as novel starter cultures or probiotics in food technology and biotechnology. Specific characterization steps, such as precise identification, detection of health-promoting properties, and safety evaluation, are required to determine strain specificity.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Nuanyi Liang, Zheng Zhao, Jonathan M. Curtis, Michael G. Ganzle
Summary: This study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy matrices and identifies strains with antifungal activity. Metabolite analysis and genomic study reveal possible antifungal metabolites and related genes. These findings provide new perspectives on the selection of antifungal strains, the characterization of antifungal metabolites, and the exploration of antifungal mechanisms among different species.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Ireland R. Green, Craig J. Oberg, Jeffery R. Broadbent, Randall K. Thunell, Donald J. McMahon
Summary: The study demonstrates that the use of galactose-fermenting adjunct cultures can effectively reduce gas production by Paucilactobacillus wasatchensis in Cheddar cheese, preventing issues like cracks in the cheese. This is achieved by co-inoculating lactose-negative galactose-positive adjunct cultures with Pa. wasatchensis, leading to a reduction in galactose availability and subsequently limiting the growth of the gas-producing bacteria.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Biotechnology & Applied Microbiology
Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich, Alessio Giacomini
Summary: This review provides an in-depth examination of the significance of fermented dairy products as rich sources of antimicrobial agents. It discusses the rise of bioactive compounds, such as bacteriocins and organic acids, during fermentation and their potential applications. The review also explores the emerging role of genetic engineering in optimizing the production and efficacy of antimicrobial compounds in dairy products.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Summary: Traditional fermented foods in Southeast Asia serve as a source of non-dairy probiotics with rich nutritional values, widely recognized for their sensory preferences and potential variations in dietary routines. Additionally, these foods play an important role in promoting public health and preventing diseases.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Sukanya Phuengjayaem, Auttaporn Booncharoen, Somboon Tanasupawat
Summary: This study screened and characterized 15 lactic acid bacteria isolates capable of producing GABA, with a focus on strains LSI2-1 and CAB1-7 isolated from pickled vegetables, which showed high GABA production levels. Additionally, the presence of the gadA gene in these strains indicates their potential for GABA production.
BIOTECHNOLOGY LETTERS
(2021)
Article
Biotechnology & Applied Microbiology
Ye-Lim Kim, Trung Hau Nguyen, Jin-Seong Kim, Jeong-Yong Park, Chang-Ho Kang
Summary: In this study, four Levilactobacillus brevis strains with high ?-aminobutyric acid (GABA) production ability were selected from 33 strains isolated from diverse fermented foods in South Korea. The GABA-producing ability of these strains was evaluated using thin-layer chromatography, and the GABA levels were measured using an amino acid analyzer. Furthermore, the anti-inflammatory activity of the selected strains was investigated, and the results demonstrated that the cell-free supernatant of these strains could reduce nitric oxide (NO) production, inducible nitric oxide synthase (iNOS) expression, and nuclear factor kappa B (NF-?B) activity in RAW264.7 macrophages. Therefore, these GABA-producing LAB strains can modulate neuronal excitation and exhibit probiotic properties with anti-inflammatory activity.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Elena Bancalari, Francesco Martelli, Benedetta Bottari, Erasmo Neviani, Monica Gatti
Summary: The study proposed using Spirulina extract as a non-invasive method to slow down the growth of non-starter adjunct cultures during cheese manufacturing. Through in vitro simulations, it was observed that the extract can delay the growth of non-starter cultures without affecting the starter strain, showing potential for use in cheese production.
Article
Multidisciplinary Sciences
Amnat Pakdeeto, Sukanya Phuengjayaem, Tajchada Arayakarn, Chantharat Phitchayaphon, Santhita Tungkajiwangkoon, Somboon Tanasupawat
Summary: Sixteen strains of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from plant-based Thai fermented foods. These strains were classified into Lactobacillus, Pediococcus, and Leuconostoc species and showed different levels of GABA production, with Lactobacillus brevis strain GPB7-4 producing the highest amount.
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.
Review
Biotechnology & Applied Microbiology
Felipe Gonzalez-Gonzalez, Susana Delgado, Lorena Ruiz, Abelardo Margolles, Patricia Ruas-Madiedo
Summary: Fermentation has traditionally been used for food preservation, but modern industrial processes aim to improve the functional characteristics of the final product. Starter cultures, adjunct cultures, and probiotics play essential roles in achieving high-quality foods with improved nutritional and health-promoting properties. This review focuses on the functional characteristics of these cultures, including their synthesis of metabolites for preservation and safety, their impact on organoleptic properties, and their contributions to nutrition and health improvement.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Luigi Chessa, Antonio Paba, Ilaria Dupre, Elisabetta Daga, Maria Carmen Fozzi, Roberta Comunian
Summary: Commercial starter cultures composed of a few selected lactic acid bacteria (LAB) strains are commonly used in food fermentations, leading to a decrease in biodiversity. On the other hand, natural starter cultures, which contain numerous LAB species and strains, contribute to preserving microbial biodiversity. However, using natural cultures carries risks of spoilage microorganisms or pathogens. This study presents an innovative method for producing a natural starter culture from raw ewe's milk without heat treatment, inhibiting the growth of harmful bacteria and ensuring safety, constant quality, and reproducible performance.
Article
Food Science & Technology
Javier Rodriguez, Ana Gonzalez-Guerra, Lucia Vazquez, Raul Fernandez-Lopez, Ana Belen Florez, Fernando de la Cruz, Baltasar Mayo
Summary: High throughput sequencing has revealed the presence of Tetragenococcus-related DNA sequences in dairy environments. In this study, a selective medium was developed to isolate Tetragenococcus spp. strains from Spanish blue-veined cheese made from raw milk. Phenotypic and genetic tests were conducted, and genome sequencing was performed on selected strains. The strains showed diverse genetic and phenotypic characteristics and exhibited poor growth in milk but utilized lactose and fermented milk citrate. Genome analysis identified lactose/galactose-related genes and genes encoding citrate metabolic enzymes. The strains were resistant to certain antibiotics but did not possess known antibiotic resistance genes or pathogenicity factors. No decarboxylase-encoding genes involved in biogenic amine production were found. Genome comparison revealed the presence of genes coding for proteolytic and lipolytic systems. These findings suggest that Tetragenococcus strains with desired traits could be used as cultures to enhance the flavor of traditional blue-veined cheeses.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fasmon Durjava, Maryline Kouba, Marta Lopez-Alonso, Secundino Lopez Puente, Francesca Marcon, Baltasar Mayo, Alena Pechova, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Jaume Galobart, Paola Manini
Summary: Following the re-evaluation of these feed additives, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) has concluded that ethyl oleate and benzyl cinnamate are safe for all animal species, consumers, and the environment at the proposed use level. No new data on user safety were submitted for most of the compounds under assessment.
Article
Food Science & Technology
Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fasmon Durjava, Maryline Kouba, Marta Lopez-Alonso, Secundino Lopez Puente, Francesca Marcon, Baltasar Mayo, Alena Pechova, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Noel Dierick, Giovanna Martelli, Jaume Galobart, Jordi Ortuno, Montserrat Anguita
Summary: As requested by the European Commission, EFSA evaluated the safety and efficacy of the feed additive ROVABIO(R) ADVANCE containing endo-1,4-beta-xylanase and endo-1,3(4)-beta-glucanase. The additive was found to be safe for weaned piglets and pigs for fattening, posing no concern for consumer safety. It is not irritant to the skin or eyes but can cause sensitization. No environmental risks were identified. However, due to insufficient data, the efficacy of the additive could not be concluded.
Editorial Material
Food Science & Technology
Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fasmon Durjava, Maryline Kouba, Marta Lopez-Alonso, Secundino Lopez Puente, Francesca Marcon, Baltasar Mayo, Alena Pechova, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Gabriele Aquilina, Georges Bories, Luca Tosti, Montserrat Anguita, Jaume Galobart, Orsolya Holczknecht, Matteo Lorenzo Innocenti, Paola Manini, Fabiola Pizzo
Summary: Sepiolite as a feed additive is considered safe for animals and consumers, with potential respiratory risks for users due to its dusting potential and silica content. It is also deemed safe for the environment and efficacious as a thickener-suspending agent, binder, and anticaking agent in feed for all animal species.
Article
Food Science & Technology
Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fasmon Durjava, Maryline Kouba, Marta Lopez-Alonso, Secundino Lopez Puente, Francesca Marcon, Baltasar Mayo, Alena Pechova, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul George Brantom, Johannes Westendorf, Jaume Galobart, Paola Manini, Fabiola Pizzo
Summary: EFSA confirms that the use of naringin as a sensory additive for animal feed is safe under the current authorised conditions of use, with no severe irritation or corrosion to eyes or irritancy to skin. However, further data is needed to assess the possible respiratory sensitisation of the additive.
Article
Food Science & Technology
Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fasmon Durjava, Maryline Kouba, Marta Lopez-Alonso, Secundino Lopez Puente, Francesca Marcon, Baltasar Mayo, Alena Pechova, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul Brantom, Rosella Brozzi, Jaume Galobart, Matteo Lorenzo Innocenti, Maria Vittoria Vettori, Angelica Amaduzzi
Summary: Following a request from the European Commission, the FEEDAP Panel evaluated the safety and efficacy of locust bean gum as a feed additive for all animal species. Due to insufficient data, conclusions could not be made regarding its safety for the target species or the user. However, the use of locust bean gum in animal nutrition under the proposed conditions of use does not pose concerns for consumer safety or the environment. The additive has potential as a gelling agent, thickener, and stabilizer when used in synergy with carrageenan, but its efficacy as an emulsifier remains inconclusive due to lack of data.
Article
Food Science & Technology
Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fasmon Durjava, Maryline Kouba, Marta Lopez-Alonso, Secundino Lopez Puente, Francesca Marcon, Baltasar Mayo, Alena Pechova, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Giovanna Martelli, Montserrat Anguita, Jaume Galobart, Jordi Ortuno, Joana Revez, Rosella Brozzi
Summary: Following a request from the European Commission, EFSA conducted a scientific study on the efficacy of Limosilactobacillus reuteri DSM 32264 as a feed additive for cats. The study found that the strain has the potential to improve fecal consistency in cats, but there are some reservations about its long-term effects.
Article
Food Science & Technology
Javier Rodriguez, Cristina Lobato, Lucia Vazquez, Baltasar Mayo, Ana Belen Florez
Summary: The red colour defect caused by Serratia marcescens can have a significant economic impact on the traditional cheese industry. This study identified 16 genes associated with the production of a red pigment and confirmed that S. marcescens is capable of producing this pigment. In addition, the strain exhibited antimicrobial activity and delayed the development of Penicillium roqueforti. The findings suggest that controlling S. marcescens in milk from the source is the most effective strategy for preventing the red defect in cheese.
Article
Biochemistry & Molecular Biology
Lucia Vazquez, Mariela E. Srednik, Javier Rodriguez, Ana Belen Florez, Baltasar Mayo
Summary: Bacteria carrying antibiotic resistance genes in food can contribute to the spread of resistance. This study focused on the antibiotic resistance properties of Staphylococcus equorum strains from cheese. The resistance/susceptibility profile of 30 strains to 16 antibiotics was determined, revealing low minimum inhibitory concentrations (MICs) for most antibiotics but also higher MICs indicating acquired resistance genes. Genomic analysis identified intrinsic mechanisms, acquired mutations, and acquired genes in the S. equorum resistome. Notably, a plasmidic cat gene providing resistance to chloramphenicol was found, and certain genetic variants were associated with varying resistance to erythromycin. However, there were inconsistencies between genetic data and phenotype. The presence of certain genes not associated with resistance was also noted. These findings emphasize the importance of understanding the antibiotic resistance status and gene content of S. equorum strains intended for use in food systems.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Ana Belen Florez, Lucia Vazquez, Javier Rodriguez, Baltasar Mayo
Summary: This study describes the phenotypic typing and complete genome analysis of a dairy Lactiplantibacillus plantarum strain LL441. LL441 exhibited a wide range of carbohydrate utilization and strong activity of carbohydrate-degrading enzymes. The genome analysis revealed genes involved in carbohydrate utilization, flavor formation, acid and bile resistance, but no virulence genes. The strain also possessed plasmids with genes coding for heavy metal resistance and technologically relevant phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Javier Rodriguez, Lucia Vazquez, Ana Belen Florez, Baltasar Mayo
Summary: Colour defects can impact the appearance, flavor, safety, and price of cheese. This study identified and characterized five fungal isolates from a dairy plant that caused reddish-to-brown stains on the surface of most cheeses. The isolates were classified as Epicoccum layuense, Epicoccum italicum, and Epicoccum mezzettii through molecular identification and analysis of their gene sequences. The study also investigated the growth characteristics and conidial morphology of these fungi. The findings highlight the presence of Epicoccum species in the dairy setting, which are typically known as plant pathogens and not human or animal pathogens.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)