Article
Food Science & Technology
Marine Penland, Helene Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, Anne Thierry, Jerome Mounier, Monika Coton, Stephanie-Marie Deutsch
Summary: During the production of Pe?lardon cheese, microbial diversity increases, with Lactococcus lactis identified as the main acidifying bacterium and playing a key role in amino acid metabolism alongside L. mesenteroides and Geotricium candidum. These three species dominate in the whey. Meanwhile, other species like L. paracasei, Enterococcus faecalis, Penicillium commune, and Scopulariopsis brevicaulis, which likely come from the cheese-making environment, are positively correlated with the unique aroma of Pe?lardon cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Imene Ferroukhi, Cecile Bord, Sylvie Alvarez, Karine Fayolle, Sebastien Theil, Ren Lavigne, Christophe Chassard, Julie Mardon
Summary: The authentic characteristics of famous Bleu d'Auvergne cheese were studied, including the migration of Na and Ca ions and the increase in proteolysis, yeast and mould counts. This cheese is characterized by its salty taste, blue odor and aroma. While it has a noticeable concentration of B vitamins, the salt content needs to be reduced to meet nutritional guidelines.
Article
Ecology
Andrew M. Long, Shengwei Hou, J. Cesar Ignacio-Espinoza, Jed A. Fuhrman
Summary: The study showed that current PTR approaches poorly predict actual growth of most marine bacterial populations, but maximum growth rates can be approximated from genomic characteristics.
Article
Agriculture, Dairy & Animal Science
F. Irlinger, C. Monnet
Summary: The study found that yeast counts on the surface of Epoisses cheese were higher than aerobic acid-sensitive bacteria until late ripening stages. At the end of ripening, most abundant bacteria were gram-negative species, likely due to the high moisture levels favoring their growth.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Shuwen Zhang, Tong Wang, Yumeng Zhang, Bo Song, Xiaoyang Pang, Jiaping Lv
Summary: The use of Monascus as an adjunct starter in the production of Camembert-type cheese was found to enhance proteolysis, lipolysis, and volatile compounds, resulting in improved flavor and taste.
Article
Food Science & Technology
Gabriela Zampieri Campos, Gustavo Augusto Lacorte, Cynthia Jurkiewicz, Christian Hoffmann, Mariza Landgraf, Bernadette Dora Gombossy de Melo Franco, Uelinton Manoel Pinto
Summary: This study evaluated the microbiological characteristics of Canastra cheese production and found that microbial counts during production often met regulatory limits, but a high proportion of non-compliance was observed in cheeses collected after ripening. There is a need for improvement in good manufacturing practices within the Canastra cheese production chain.
Article
Food Science & Technology
Alireza Shahab Lavasani
Summary: Probiotic Lighvan cheese was studied over a 60-day ripening period to investigate microbial analysis, proteolysis characteristics, and aroma development. Bifidobacterium lactis subsp. animalis influenced proteolysis characteristics but not sensory properties of the cheese samples, with higher alpha-and beta-galactosidase activity in the probiotic cheeses. The final concentration of volatile compounds in most probiotic Lighvan cheese samples was higher than in traditional Lighvan cheese, showing significant changes in amounts throughout ripening.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agriculture, Dairy & Animal Science
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Rozanska, Antoni Pluta
Summary: Adjunct cultures are beneficial in enhancing the sensory characteristics and ripening process of cheeses through the production of specific enzymes that hydrolyze caseins. The study evaluated the effects of adjunct cultures on proteolytic activity and ACE inhibitors in cheese models during ripening, showing that adjunct cultures promoted primary and secondary proteolysis, accelerating the ripening process. Additionally, the cheese models with adjunct cultures had lower levels of bacteria during ripening compared to control cheeses.
Article
Multidisciplinary Sciences
Joe J. Lim, Christian Diener, James Wilson, Jacob J. Valenzuela, Nitin S. Baliga, Sean M. Gibbons
Summary: The authors present a novel approach for inferring in vivo growth phases of human gut bacteria from metagenomic time series data. These inferences can be used to better-constrain community scale metabolic modeling in the gut.
NATURE COMMUNICATIONS
(2023)
Article
Cell Biology
Anastasia Gulyaeva, Sanzhima Garmaeva, Renate A. A. A. Ruigrok, Daoming Wang, Niels P. Riksen, Mihai G. Netea, Cisca Wijmenga, Rinse K. Weersma, Jingyuan Fu, Arnau Vich Vila, Alexander Kurilshikov, Alexandra Zhernakova
Summary: In this study, gut metagenomic data from 1,950 individuals in the Netherlands were analyzed to explore the diversity and functional role of crAss-like phages in human populations. The researchers identified 1,556 crAss-like phage genomes and predicted their hosts to be bacteria of the phylum Bacteroidetes. The study also discovered striking divergent regions in the transcriptional regions of closely related crAss-like phages and explored the temporal stability of these phages over a 4-year period, finding associations between their abundance and several human phenotypes.
Article
Microbiology
Mary Maranga, Pawel Szczerbiak, Valentyn Bezshapkin, Vladimir Gligorijevic, Chris Chandler, Richard Bonneau, Ramnik J. Xavier, Tommi Vatanen, Tomasz Kosciolek
Summary: In the past decade, there has been rapid accumulation of genomic data from microbial communities due to advancements in high-throughput sequencing technologies. However, the majority of microbial gene functions remain uncharacterized. To address this, a new metagenome analysis workflow integrating de novo genome reconstruction, taxonomic profiling, and deep learning-based functional annotations (DeepFRI) has been developed. This workflow significantly improves the annotation coverage and allows for the analysis of the functional potential of individual bacterial species, leading to a better understanding of the human gut microbiome in health and disease.
Article
Chemistry, Applied
Livia Darnay, Gabriella Miklos, Anna Lorincz, Katalin Szakmar, Klara Pasztor-Huszar, Peter Laczay
Summary: The study found that the use of microbial transglutaminase (MTGase) can reduce the production of cadaverine and tyramine during the ripening process of Trappist cheese, especially at the initial stage of ripening.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Ecology
Stefanie Widder, Jiangchao Zhao, Lisa A. Carmody, Qingyang Zhang, Linda M. Kalikin, Patrick D. Schloss, John J. LiPuma
Summary: In this study, bacterial communities in the airways of cystic fibrosis patients were analyzed, leading to the identification of different pulmotypes which show temporal sequence patterns and significant correlations with patient clinical status. By constructing pulmotype-specific metabolic activity profiles, it was found that microbial communities within pulmotypes drive distinct community functions.
Article
Biotechnology & Applied Microbiology
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martinez-Porchas, Juan C. Ramirez-Suarez, Celia O. Garcia-Sifuentes, Maria J. Torres-Llanez, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba
Summary: The effect of temperature on bacterial dynamics and taxonomic structure during whey fermentation for lactic acid production was evaluated in this study. The results showed that temperatures between 37-42 degrees C were more favorable for lactic acid production and the predominant bacterial genus in whey was Lactobacillus. Additionally, the diversity of beneficial bacteria found in fresh whey presents attractive technological characteristics and offers a biotechnological option to add value to whey.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Irena Nemeckova, Sarka Treslova, Helena Cizkova, Tereza Ramboliskova, Jan Forejt, Zdenek Svandrlik, Vojtech Kruzik, Dana Gabrovska
Summary: The reduction of NaCl content in cheeses is challenging due to NaCl's key role during cheese production and ripening. In this study, Dutch-type cheeses ripened for 120 days were reformulated to contain different levels of NaCl and KCl. The salts did not significantly influence lactose and citrate metabolism, proteolysis, lipolysis, and beta-oxidation of fatty acids. However, brining conditions affected cheese contamination and consistency. Acceptable saltiness was achieved with NaCl content of 0.90% or higher. Replacing NaCl with KCl caused metallic off-taste in longer ripened cheeses.
CZECH JOURNAL OF FOOD SCIENCES
(2023)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)