Article
Biochemistry & Molecular Biology
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Antonia Patruno, Marco Marchisio, Eleonora Mari, Lisa Granchi, Carlo Viti, Piero Chiacchiaretta, Angelo Cichelli, Rosanna Tofalo, Paola Lanuti
Summary: A flow cytometry kit for the rapid detection of B. bruxellensis in wine has been developed, which allows for the rapid detection of B. bruxellensis in simple and complex mixtures, indicating its potential for reducing wine spoilage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Food Science & Technology
Ivan Benito-Vazquez, Ignacio Belda, Javier Ruiz, Javier Vicente, Eva Navascues, Domingo Marquina, Antonio Santos
Summary: A conventional PCR method targeting B. bruxellensis was developed in this study, using a polyvinylpyrrolidone pre-treatment to allow for low detection limit of 10(2) UFC/mL in wine samples. The procedure was simplified by avoiding time-consuming DNA extraction steps, making it easy for application in wineries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Manon Lebleux, Emmanuel Denimal, Deborah De Oliveira, Ambroise Marin, Nicolas Desroche, Herve Alexandre, Stephanie Weidmann, Sandrine Rousseaux
Summary: In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method successfully discriminated 74 different B. bruxellensis isolates, offering a faster and cheaper alternative to previous microsatellite analysis. By using deep learning to analyze optical microscopy images, a Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy, making intraspecific discrimination faster, simpler, and less costly. These methods show promising new perspectives in oenology for the study of microbial ecosystems.
Article
Food Science & Technology
Elise Da-Silva, Anais Surribas, Cyril Gambari, Daniel Granes, Lucile Pic, Lise Barthelmebs
Summary: This study describes the development of a colorimetric molecular diagnostic test for the rapid and specific detection of Brettanomyces bruxellensis in red wine. The test shows high specificity and sensitivity, and can detect the presence of B. bruxellensis in wine samples.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Alessandra Di Canito, Roberto Foschino, Martina Mazzieri, Ileana Vigentini
Summary: Brettanomyces bruxellensis species has diverse roles in industries like biofuel production and food sectors like alcoholic beverages. Despite some knowledge regarding its genetic characteristics, tools for efficient genetic modification are still underdeveloped, posing challenges due to high genotype diversity within this species.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Caroline Bartel, Michael Roach, Cristobal Onetto, Chris Curtin, Cristian Varela, Anthony Borneman
Summary: Studies have shown that the use of sulfur dioxide may lead to increased tolerance of Brettanomyces bruxellensis to sulfites, and exposure to sublethal sulfites can induce adaptive evolution in this yeast. This evolutionary process may involve the gene SSU1, which is associated with sulfite tolerance.
FEMS YEAST RESEARCH
(2021)
Article
Microbiology
Maria Dimopoulou, Vasiliki Kefalloniti, Panagiotis Tsakanikas, Seraphim Papanikolaou, George-John E. Nychas
Summary: This study investigated the biofilm formation capacity of Brettanomyces bruxellensis on stainless steel coupons, revealing chemical groups involved in the process using FTIR analysis. It discovered that metabolic fingerprints were similar within the same cell phenotype class but different between the two phenotypes, indicating a clear separation of cell phenotypes. This study successfully applied a non-invasive technique to uncover the metabolic fingerprint related to biofilm formation, showing a homogenous mechanism within the yeast species.
Article
Food Science & Technology
Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro
Summary: High hydrostatic pressure (HHP) can retain anthocyanins and antioxidant activity in jussara juice, but excessive pressure can lead to significant losses. Adding 12.5% sucrose to the juice can enhance consumer acceptance. Although the overall sensory acceptance of HHP-processed juice is slightly higher than that of unprocessed juice, pressurization is not effective in maintaining the anthocyanins and antioxidant activity in jussara juice stored at refrigeration temperature for 60 days.
Article
Biotechnology & Applied Microbiology
Izmari Jasel Alvarez Gaona, Mariela Vanesa Assof, Viviana Patricia Jofre, Mariana Combina, Ivan Francisco Ciklic
Summary: A mutant screening method was designed to isolate B. bruxellensis mutants with reduced 4-EP production, leading to the selection of a strain with significantly lower 4-EP production and higher diversity and concentration of ethyl esters. This selected mutant strain shows promise as a candidate for producing wines and beers with novel aromatic properties.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Microbiology
Yang He, Junfeng Zhao, Hua Yin, Yuan Deng
Summary: The study found that beer-spoilage yeast can be induced into a viable but non-culturable state by treatment with hop bitter acids, and can be recovered to a culturable state within a short period of time by the addition of catalase. Transcriptome profiling showed that certain genes were downregulated during the viable but non-culturable state, while others were upregulated during the recovery process.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Genetics & Heredity
Arthur Jallet, Anne Friedrich, Joseph Schacherer
Summary: Gene expression variation provides an overview of regulatory network changes underlying phenotypic diversity. Evolution of B. bruxellensis has been shaped by multiple allopolyploidization events, leading to acquired subgenomes that strongly impact transcriptional patterns and distinguish allopolyploid populations. Transcriptional signatures related to specific populations and biological processes, such as transmembrane transport and amino acid metabolism, have been revealed. Acquired subgenomes also lead to overexpression of genes involved in production of flavor-impacting secondary metabolites, particularly in beer populations.
G3-GENES GENOMES GENETICS
(2023)
Article
Biotechnology & Applied Microbiology
Melodie A. Lindsay, Ninna Granucci, David R. Greenwood, Silas G. Villas-Boas
Summary: Natural sources of flavor and aroma compounds are in high demand, but traditional sources are often insufficient to meet global consumer demand. Fermentation offers a favorable method for producing natural flavors and fragrances. A study investigated the fermentative potential of a non-Saccharomyces yeast, Brettanomyces bruxellensis, for producing flavor and aroma metabolites from juice industry by-products. Submerged solid-substrate fermentations were conducted without nutrient supplementation. The compound phenylethyl alcohol, which contributes to the fragrance of roses, was successfully extracted at a yield of 2.68 g/kg wet carrot pomace weight, providing a novel and natural production strategy compared to traditional steam distillation methods.
FERMENTATION-BASEL
(2022)
Article
Optics
Albert Mink, Christopher McHardy, Lena Bressel, Cornelia Rauh, Mathias J. Krause
JOURNAL OF QUANTITATIVE SPECTROSCOPY & RADIATIVE TRANSFER
(2020)
Article
Chemistry, Applied
Lucia Gonzalez-Arenzana, Rosario Santamaria, Rocio Escribano-Viana, Javier Portu, Patrocinio Garijo, Isabel Lopez-Alfaro, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Article
Food Science & Technology
Rosa Lopez, Javier Portu, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Ana Rosa Gutierrez, Pilar Santamaria
Summary: In recent years, climate change has affected viticulture, leading to different rates of sugar and phenolic compound accumulation. Foliar application of ethephon on Tempranillo grapevines delays sugar accumulation, promotes phenolic compound accrual, and enhances wine quality.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Ana Sainz-Garcia, Ana Gonzalez-Marcos, Rodolfo Mugica-Vidal, Ignacio Muro-Fraguas, Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Isabel Lopez-Alfaro, Fernando Alba-Elias, Elisa Sainz-Garcia
Summary: This study aimed to find an alternative technology to sanitize oak wood barrels and found that atmospheric pressure cold plasma effectively inactivated yeast, while bacteria showed more resistance, mainly due to the reactive oxygen and nitrogen species generated during the plasma process. No morphological modifications were observed on the wood surface after APCP treatments.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Sun-Hwa Jung, Christopher McHardy, Cornelia Rauh, Alexander Jahn, Giovanni Luzi, Antonio Delgado, Rainer Buchholz, Christoph Lindenberger
Summary: This paper presents a new approach to predict the growth of algae inside photobioreactors using a simple enzymatic kinetics model to describe the interaction between photons and the photosynthetic unit. The proposed model results in a mixed-inhibition scheme with multiple inhibition sites.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2021)
Article
Food Science & Technology
Alexander Rudolph, Amna El-Mohamad, Christopher McHardy, Cornelia Rauh
Summary: This study investigated the concentration of fruit juices and model solutions using CO2 hydrate technology, finding that the bubble column reactor operates best at 37.5 bar and 3 degrees C. Analysis via HPLC and UV/VIS spectrophotometry showed that the hydrate technology separates substances gently during the concentration process.
Correction
Biotechnology & Applied Microbiology
Sun-Hwa Jung, Christopher McHardy, Cornelia Rauh, Alexander Jahn, Giovanni Luzi, Antonio Delgado, Rainer Buchholz, Christoph Lindenberger
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2021)
Article
Biotechnology & Applied Microbiology
Eric Morelle, Alexander Rudolph, Christopher McHardy, Cornelia Rauh
Summary: Foams play a significant role in food production, especially during beverage bottling. Through experiments and neural network technology, researchers have improved understanding of the influence of flow and material properties on foam behavior. This can help enhance efficiency in the bottling process and reduce issues caused by foam.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Food Science & Technology
Elisabeth Hoegg, Cornelia Rauh
Summary: This study aimed to predict the high-moisture texturization of plant-based proteins at different water contents for the production of high-moisture meat analogs. High-moisture extrusion experiments were conducted and the sensory evaluation of the obtained samples led to the development of a texturization indicator. The use of this indicator could help minimize the resources required for expensive extrusion trials in the industry.
Article
Food Science & Technology
Elisabeth Hoegg, Cornelia Rauh
Summary: It is important to determine the thermophysical properties of high-moisture extruded samples (HMESs) in order to understand the texturization process of high-moisture extrusion (HME) for the production of high-moisture meat analogues (HMMAs). The specific heat capacity and apparent density of high-moisture extruded samples made from soy protein concentrate (SPC ALPHA(& REG;) 8 IP) were experimentally determined and simple prediction models were developed. The thermal conductivity and thermal diffusivity were calculated based on generic equations and literature models, showing a significant mutual influence. The combination of experimental data and prediction models provided a mathematical description of the thermophysical properties of the HME samples.
Article
Food Science & Technology
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Summary: Pea protein is highly valued in the food industry due to its low allergenicity and high nutritional value. However, it often lacks functionality, such as solubility. This study investigated the effects of high-intensity ultrasound on protein-fiber suspensions and found that ultrasound can improve protein dispersibility and increase the viscosity of fiber solutions. Meanwhile, it does not affect protein digestion and absorption.
Article
Food Science & Technology
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Summary: Ultrasonication has been found to affect the particle size, solubility, viscosity, and water binding capacity of plant fibers such as citrus, apple, oat, and pea fibers.
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Laura Fernandez, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Summary: This study evaluated the bioprotective effect of a mixed inoculum during fermentation and compared it with spontaneous fermentation with and without SO2. The results showed that the mixed inoculum had a comparable effect to SO2 in protecting lactic acid bacteria, but had a weaker effect on acetic acid bacteria.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Summary: The study aimed to select a non-Saccharomyces inoculum from D.O.Ca. Rioja for winemaking, ultimately choosing a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. The selected inoculum stood out for its implantation capacity, production of compounds like glycerol and lactic acid, and modulation of wine acidity, making it suitable for the production of quality wines.
FERMENTATION-BASEL
(2021)
Article
Engineering, Chemical
Hannes Leuner, Christoph Gerstenberg, Kai Lechner, Christopher McHardy, Cornelia Rauh, Jens-Uwe Repke
CHEMICAL ENGINEERING RESEARCH & DESIGN
(2020)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
