Article
Food Science & Technology
Menglu Yang, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu
Summary: This study investigated the flavor and microbial community characteristics of Pixian Doubanjiang (PXDBJ) using polyphasic detection approaches, revealing the impact of chili varieties and ripening periods on its features. The results established a classification model and highlighted the potential contributions of variable factors to flavor, providing valuable insights for exploring the fermentation mechanism and controlling product quality.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Wei Ruan, Junli Liu, Pengliang Li, Wei Zhao, Aixia Zhang, Songyan Liu, Zhixin Wang, Jingke Liu
Summary: This study investigates the dynamic distribution of microorganisms and flavor substances during vinegar fermentation using jujube pulp as a raw material. The research reveals the correlations between environmental variables and flavor substances/microorganisms. The results show that temperature, total acid, and alcohol are the main factors affecting fermentation, and the middle and later stages of fermentation are the periods with the highest accumulation of flavor substances.
Article
Chemistry, Applied
Zhixun Shang, Zi Ye, Meiqi Li, Hongbing Ren, Shengbao Cai, Xiaosong Hu, Junjie Yi
Summary: During the fermentation of pickled chayote, there was a significant increase in organic acids, free amino acids, and key volatiles. Lactobacillus alimentarius and Kazachstania humilis were the prevalent species in bacteria and fungi, respectively. Microbes, including Lactobacillus and Kazachstania, played significant roles in the physicochemical changes and flavor production of pickled chayote.
Article
Food Science & Technology
Ao-Nan Xia, Ling-Xiao Liu, Xiao-Juan Tang, Sheng-Ming Lei, Xian-Shui Meng, Yun-Guo Liu
Summary: The diversity of bacteria and fungi during the fermentation process of rose jam has been studied, which contains rich bioactive compounds and shows varying changes in content as fermentation time increases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Tingting Ren, Wei Su, Yingchun Mu, Qi Qi, Dangwei Zhang
Summary: In this study, the fermentation grains in the process of cave-brewed sauce-flavor Baijiu were analyzed using various methods. The main bacterial and fungal genera during the fermentation process were identified, and the correlation between microbial genera and physicochemical properties was explored. This study provides a theoretical basis for the production and quality control of sauce-flavor Baijiu brewed in natural karst caves and lays a foundation for studying the link between flavor formation and microorganisms.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiuting Li, Changhong Guo
Summary: In this study, the physicochemical indexes, volatile flavor compounds, and microbial characteristics of three different colors of high-temperature Daqu in northern China (white, yellow, and black Daqu) were compared. It was found that white Daqu exhibited the highest liquefying power and starch content, while black Daqu showed the highest saccharifying and esterifying powers. Yellow Daqu had the highest content of volatile components. The microbial community structure analysis revealed the dominant microorganisms in each type of Daqu.
Article
Agronomy
Joonggon Kim, Jeong Gu Lee, Sooyeon Lim, Eun Jin Lee
Summary: Postharvest storage is crucial for kiwifruits' marketability. The study compared the physicochemical characteristics of 'Haegeum' and 'Hayward' kiwifruit, finding that they have different ripening characteristics, which can cater to consumer preference.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Yongli Zhang, Chen Xu, Gang Xing, Zongke Yan, Yaodong Chen
Summary: The microbial diversity of Feng-flavor Daqu before and after fermentation was analyzed using high throughput sequencing technology and SourceTracker software. The microbial community structure of Daqu changed significantly after fermentation. The main source of fungi in Daqu is from raw materials, while bacteria mainly come from indoor ground. The study clarified the source of main microorganisms in Feng-flavor Daqu and the influence of environmental factors on its quality.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Jieying Deng, Hui Xu, Xiaomin Li, Ying Wu, Baocai Xu
Summary: This study analyzed the changes in volatile flavor compounds and microbial communities in post-ripening Jinhua ham. Hexanal and nonanal were identified as the main flavor substances in Jinhua ham, and their content increased during the post-ripening stage. High-throughput sequencing revealed that Aspergillus, Saccharomyces, Staphylococcus, and Cobetia were the dominant microorganisms in post-ripening Jinhua ham. The correlation analysis showed a positive relationship between Saccharomyces, Aspergillus, Staphylococcus, and the flavor of Jinhua ham during the post-ripening stage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yue Yang, Chengtuo Niu, Wanxiang Shan, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Qi Li
Summary: The salt concentration plays important roles in the dynamics of microbiota and quality of doubanjiang during fermentation. Reduced salt can facilitate the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds, but may also increase the concentrations of total acids and biogenic amines, as well as the presence of conditional pathogens, negatively affecting the quality of doubanjiang.
Review
Food Science & Technology
Jiayue Liu, Ruijie Mai, Pingru Liu, Siqi Guo, Juan Yang, Weidong Bai
Summary: Dried salted fish is a popular traditional dry-cured fish with unique flavor and diverse varieties, but its quality is difficult to control during industrial curing, leading to products with diverse flavors. This review focuses on the curing process, key microorganisms involved, and the correlation between biological metabolism and flavor formation. It also explores the prospects of dried salted fish products and proposes methods for improved curing processes and mechanisms.
Article
Food Science & Technology
Di Yao, Lei Xu, Mengna Wu, Xiaoyu Wang, Lei Zhu, Changyuan Wang
Summary: This study used high-throughput sequencing and chemical analysis to reveal the microbial succession and metabolite changes during the fermentation stages of CS sufu production, showing significant differences in microbial communities and enriched flavor compounds at different stages. Sweet and umami amino acids predominantly contributed to the taste, while esters accounted for the highest proportion of flavor compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiamu Kang, Xiaowei Zheng, Xin Yang, Haoran Li, Jun Cheng, Lin Fan, Hu Zhao, Yansong Xue, Ziyuan Ding, Beizhong Han
Summary: This study used high-throughput sequencing to investigate the differences in microbial community dynamics during the saccharification process of Fuyu-flavor Baijiu in winter versus summer, and explored the driving effects of environmental variables on microbial succession. The results showed that temperature was the key factor driving the succession of bacterial community, while pH was the main factor driving the succession of dominant fungi.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Hongbin Lin, Xiaopeng Bi, Binbin Zhou, Jiaxing Fang, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Qiang He
Summary: This study analyzed the changes in key aroma compounds, organic acids, free amino acids, and microbial community during different fermentation stages for Pixian broad-bean paste, revealing a correlation between flavors and microbes. Bacteria genera showed stronger potential correlation with flavors compared to fungi genera, and various microorganisms were involved in the traditional fermentation process.
Article
Food Science & Technology
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li, Baoguo Sun
Summary: Based on high-throughput sequencing and flavor analysis, the concentrations of flavor chemicals in the third round of fermented grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic acid, ethyl ester; decanoic acid, ethyl ester; dodecanoic acid, ethyl ester; phenylacetic acid, ethyl ester; 3-(methylthio)-propionic acid ethyl ester; acetic acid, phenylethyl ester; hexanoic acid, butyl ester, and other flavor chemicals closely related to the flavor of sauce-flavor Baijiu, such as tetramethylpyrazine. These changes in flavor chemicals are an important reason for the quality improvement of the third round of base Baijiu.
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.