Review
Food Science & Technology
Harsh Kumar, Francine Schutz, Kanchan Bhardwaj, Ruchi Sharma, Eugenie Nepovimova, Daljeet Singh Dhanjal, Rachna Verma, Dinesh Kumar, Kamil Kuca, Natalia Cruz-Martins
Summary: The consumption of probiotics can have both positive and negative effects on health, especially in children. Non-viable probiotics, known as paraprobiotics, have shown to interact with the host and provide health benefits, with enhanced safety in children compared to live probiotics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Microbiology
Jeet P. Mehta, Sonal Ayakar, Rekha S. Singhal
Summary: Probiotics are beneficial microorganisms that have positive effects on health when consumed in adequate amounts. They modulate the immune system through their colonization in the gut, interaction with intestinal cells, and production of various metabolites and by-products. Non-viable probiotics and microbial by-products have been proven to provide positive immune responses even in their inactivated form. This review focuses on the immune-modulating ability of different types of non-viable probiotics and their by-products.
MICROBIOLOGICAL RESEARCH
(2023)
Review
Food Science & Technology
Jie Gao, Xiyu Li, Guohua Zhang, Faizan Ahmed Sadiq, Jesus Simal-Gandara, Jianbo Xiao, Yaxin Sang
Summary: The global application of probiotics in food, animal feed, and pharmaceutical products has increased significantly in the past two decades. The dairy industry is a major sector where probiotics are widely used, offering functional characteristics and health-promoting properties to dairy products. Despite challenges related to stability and functionality, the emerging concepts of paraprobiotics and postbiotics provide new opportunities for the development of functional dairy products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
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)
Review
Microbiology
Penka Petrova, Ivan Ivanov, Lidia Tsigoriyna, Nadezhda Valcheva, Evgenia Vasileva, Tsvetomila Parvanova-Mancheva, Alexander Arsov, Kaloyan Petrov
Summary: This study focuses on systematically describing the LAB microbial content of artisanal dairy products like Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope's brano mliako. It emphasizes the importance of original technologies for preserving valuable microbial content and improving nutritional and probiotic qualities in these products. Additionally, the review underscores the link between the microbial content of dairy foods and the human microbiome for promoting better health.
Review
Biochemistry & Molecular Biology
Victor E. Vera-Santander, Ricardo H. Hernandez-Figueroa, Maria T. Jimenez-Munguia, Emma Mani-Lopez, Aurelio Lopez-Malo
Summary: Over the years, there has been extensive research on the use of probiotics in the medical, pharmaceutical, and food fields, showing that these microorganisms can provide health benefits. Bacterial probiotics derived from species such as Lactobacillus, Bifidobacterium, Bacillus, and Escherichia coli have gained popularity. The consumption of probiotic products has increased due to the COVID-19 pandemic, and foods with bacterial probiotics and postbiotics are believed to be healthier. This review compiles literature on the incorporation of bacterial probiotics in food and presents in vitro and in vivo studies or clinical trials demonstrating the health benefits of their metabolites and consumption of these products.
Review
Food Science & Technology
Salam A. Ibrahim, Philip J. Yeboah, Raphael D. Ayivi, Abdulhakim S. Eddin, Namesha D. Wijemanna, Saeed Paidari, Rea V. Bakhshayesh
Summary: Fermented foods like yogurt, kefir, and sauerkraut have gained attention for their health benefits and are considered biofuel for the human microbiome. They are produced using microbial-based fermentation aids and have various healthy fermentative activities. These foods also inhibit food spoilage and pathogenic microorganisms, extending their shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Francesco Vitali, Paola Zinno, Emily Schifano, Agnese Gori, Ana Costa, Carlotta De Filippo, Barbara Korousic Seljak, Pance Panov, Chiara Devirgiliis, Duccio Cavalieri
Summary: This study describes a semantic representation of concepts revolving around consuming fermented foods, focusing on yogurt and Parmigiano Reggiano, demonstrating the potential of ontologies in formalizing concepts related to fermented foods.
Article
Food Science & Technology
Marjolein M. P. Oerlemans, Renate Akkerman, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Summary: Bacterial exopolysaccharides (EPS) play a crucial role in intestinal health by influencing bacterial interactions with the host, with specific monosaccharides or linkages possibly being related to their effects.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Biotechnology & Applied Microbiology
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Summary: Numerous studies have shown the link between consumption of fermented dairy foods and improved health outcomes. Fermented dairy probiotics stimulate the growth of good bacteria in the gut, leading to improved human health. The fermented functional food matrix plays a crucial role in buffering and protecting probiotic strains.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Inaki Diez-Ozaeta, Oihana Juaristi Astiazaran
Summary: In recent years, the demand for minimally processed foods has increased, leading to the popularity of fermented foods as a beneficial nutritional and functional strategy. A review of the latest studies on fermented foods highlights their potential health benefits, the bioactive compounds responsible for these properties, and future research trends. It emphasizes the importance of clinical evidence to ensure that fermented foods can significantly improve well-being.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Shenia Santos Monteiro, Veronica Macario de Oliveira, Matheus Augusto de Bittencourt Pasquali
Summary: The relationship between food and human health drives the search for knowledge of food components that are related to these benefits. The scientific community shows a growing interest in the knowledge of the interactions between components of citrus fruits and probiotics to develop ways to improve the quality of the food produced. This bibliometric review examines scientific publications on the potential of probiotics in citrus fermentation and discusses the importance and future trends of plant-based products as an alternative to the dairy market in the functional food group.
Review
Microbiology
Leonel Cuamatzin-Garcia, Paola Rodriguez-Rugarcia, Elie Girgis El-Kassis, Georgina Galicia, de Lourdes Meza-Jimenez Maria, del Rocio Banos-Lara Ma., Salatiel Zaragoza-Maldonado Diego, Beatriz Perez-Armendariz
Summary: Traditional fermented foods and beverages have an important role in human diets and have been shown to have potential positive effects on human health. Various studies have demonstrated strong associations between the microorganisms present in certain fermented foods and benefits such as weight maintenance, reduced risk of cardiovascular disease, and improved glucose and lipid levels. Further research is needed to understand the mechanisms and roles of fermented traditional foods and beverages in preventing or managing inflammatory, immune, chronic, and gastrointestinal diseases.
Review
Nutrition & Dietetics
Linxi Ma, Huaijun Tu, Tingtao Chen
Summary: In the 21st century, more and more people are advocating compressive health and functional foods to eliminate sub-health conditions. Probiotics and postbiotics have become the focus of scientific and nutrition communities. However, there are noteworthy safety concerns and disadvantages associated with the mature and wide application of probiotics, and postbiotics have both considerable potential and plentiful drawbacks that should be optimized.
Article
Nutrition & Dietetics
Daisuke Sawada, Tomonori Sugawara, Tatsuhiko Hirota, Yasunori Nakamura
Summary: This study aimed to analyze the influence of taking the paraprobiotic CP2305 on mild symptoms associated with menopause. The results showed that CP2305 provided significant relief for menopausal symptoms.
Article
Microbiology
Mohammadreza Pajohi Alamoti, Behnaz Bazargani-Gilani, Razzagh Mahmoudi, Anna Reale, Babak Pakbin, Tiziana Di Renzo, Ata Kaboudari
Summary: The study aimed to investigate the antimicrobial properties of herbal plant essential oils from selected Iranian plant species against antibiotic-resistant Escherichia coli strains. Zataria multiflora essential oil showed the most effective antibacterial activity among all oils tested.
Article
Biotechnology & Applied Microbiology
Luca Nunziata, Milena Brasca, Stefano Morandi, Tiziana Silvetti
Summary: Antibiotic resistance is a growing concern for public health and the global economy. Lactic acid bacteria (LAB) commonly found in dairy products and agro-zootechnical environments can serve as reservoirs for antibiotic resistance genes, which can be acquired or transferred to other microorganisms. This review focuses on LAB and Bifidobacterium species used in the dairy industry, analyzing data from the past 25 years to identify atypical resistance, genetic traits related to antibiotic resistance, and their potential to be transmitted to other microorganisms. Comparisons of resistomes were also conducted. The presence of antibiotic-resistant LAB in commercial dairy products has decreased due to worldwide restrictions on antibiotic use in animal husbandry, but transmissible resistances still exist in industrial cultures.
Article
Food Science & Technology
Luca Belleggia, Ilario Ferrocino, Anna Reale, M. Naceur Haouret, Maria Rita Corvaglia, Vesna Milanovic, Floriana Boscaino, Tiziana Di Renzo, Sara Di Bella, Monica Borghi, Silvana Farneti, Cristiana Cesaro, Cristiana Garofalo, Federica Cardinali, Lucia Aquilanti, Evan Musari, Luca Cocolin, Andrea Osimani
Summary: The aim of this study was to investigate the occurrence of bacteria and eumycetes in fermented liver sausages produced by artisan producers in Italy. The results showed that lactic acid bacteria, enterococci, and eumycetes were the dominant microbial populations, while certain bacterial families were not detected. Additionally, associations between microbial taxa and physico-chemical parameters were observed, and the absence of hepatitis E virus indicated a high level of safety. The study also identified various volatile organic compounds present in the sausages and their relationship with the mycobiota.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Dairy & Animal Science
S. Morandi, P. Cremonesi, S. Arioli, G. Stocco, T. Silvetti, F. Biscarini, B. Castiglioni, C. Greco, V. D'Ascanio, D. Mora, M. Brasca
Summary: This study investigated the effects of adding two detoxifying agents to cow diets on the NWC microbiota in the manufacture of Grana-like cheese. The results showed that the addition of detoxifying agents did not affect the LAB and total whey microbiota content and viability, but did alter the bacterial community structure of NWC and the relative abundance of Bacteroidetes. Furthermore, the addition of detoxifying agents also affected the presence of LAB biotypes in NWC.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Materials Science, Multidisciplinary
Espedito Vassallo, Matteo Pedroni, Marco Aloisio, Tiziana Silvetti, Stefano Morandi, Milena Brasca
Summary: This study examined the direct application of low-pressure plasma for the decontamination of microorganisms. The inactivation efficiency of Staphylococcus aureus was studied using a plasma process with the synergistic action of reactive plasma particles and UV radiation. The addition of N-2 improved the effectiveness of S. aureus inactivation. The mechanism of decontamination is based on both chemical sputtering effect and UV emission.
Correction
Agriculture, Dairy & Animal Science
S. Morandi, P. Cremonesi, S. Arioli, G. Stocco, T. Silvetti, F. Biscarini, B. Castiglioni, D. Greco, V. D'Ascanio, D. Mora, M. Brasca
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Santagata Gabriella, Di Renzo Tiziana, Mallardo Salvatore, Reale Anna, Cascone Giovanni, Boscaino Floriana, Volpe Maria Grazia
Summary: In this study, different technologies were evaluated to optimize the rehydration phase of Castagne del Prete chestnuts. The results showed that thermosonication emerged as the most promising technique, as it significantly reduced the rehydration time and energy consumption while maintaining the flavor and structural characteristics of the chestnuts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
S. Morandi, T. Silvetti, M. Brasca
Summary: This study investigated the stress factors affecting the content and spatial distribution of Clostridium spores in Grana Padano cheese, with differences observed in spore levels, pH, and salt content in cheeses with different ripening times.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Maria Fiorella Mazzeo, Anna Reale, Tiziana Di Renzo, Rosa Anna Siciliano
Summary: The outermost layer of bacterial cells, called the S-layer, is composed of self-assembling protein subunits called S-layer proteins (Slps). These proteins play important roles in various processes and may affect the properties of bacteria. Research on Levilactobacillus brevis, a lactic acid bacterium, shows that Slps play a significant role in its probiotic and biotechnological features.
Article
Agriculture, Dairy & Animal Science
Serena Bonizzi, Giulia Gislon, Milena Brasca, Stefano Morandi, Anna Sandrucci, Maddalena Zucali
Summary: Air quality in calf housing has an impact on calf health and mortality, and it is correlated with temperature, humidity, design, and management practices. Maintaining dry bedding and controlling microclimatic conditions can improve air microbiological quality and reduce calf diseases and mortality.
Article
Food Science & Technology
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, Federica Cardinali, Gianfranco Mamone, Cecilia Puppo, Antonela G. Garz, Silvina R. Drago, Carmine Laurino, Anna Reale
Summary: This study aimed to assess the fermentability of a pistachio-based beverage and the effects of lactic acid fermentation on its odor profile and stability. A procedure for obtaining the beverage was developed and its nutritional composition was determined. Nine strains of lactic acid bacteria were evaluated for their fermentation ability and product quality in the pistachio-based beverage. The results showed that the beverage was an optimal substrate for lactic acid bacteria, achieving high viable counts and appropriate acidity values.
Article
Food Science & Technology
Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo
Summary: This study evaluated the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. The results showed that all seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria. Bacillus spp. must be strongly monitored as their presence in quinoa and amaranth seeds could result in economic losses for the bread production industry.
Review
Biochemistry & Molecular Biology
Annalaura Manes, Tiziana Di Renzo, Loreta Dodani, Anna Reale, Claudia Gautiero, Mariastella Di Lauro, Gilda Nasti, Federica Manco, Espedita Muscariello, Bruna Guida, Giovanni Tarantino, Mauro Cataldi
Summary: This systematic review examined the hypothesis that gut microorganisms may contribute to the variability in the clinical response to classical immunosuppressant drugs (cIMDs) by affecting their pharmacokinetics, efficacy, or tolerability. The review found evidence supporting potential effects on cIMD pharmacokinetics, efficacy, or tolerability in studies of tacrolimus, cyclosporine, mycophenolic acid, and corticosteroids, while data were missing for everolimus and sirolimus. Furthermore, the review found that cIMDs have significant effects on the composition of intestinal microbiota, although no consistent pattern of microbiota modification was observed across studies.
Article
Biochemistry & Molecular Biology
Antonietta Maoloni, Federica Cardinali, Vesna Milanovic, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Ilario Ferrocino, Giorgia Rampanti, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Summary: This study investigated the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using different drying methods. Results showed that microwave drying was the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.