Article
Food Science & Technology
Zeynep Atamer
Summary: Lactococcus lactis phages, specifically phage P680, have shown high heat resistance and can survive pasteurization. This study evaluated various methods, including thermal and non-thermal treatments, as well as chemical methods, to eliminate P680. Membrane filtration and ultraviolet-C treatment were effective in reducing phage P680 levels. The pH levels also affected the survival of phage P680.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biochemical Research Methods
Sahana Vijayakumar, G. Vishnu, Prajna Rao Krishnapura, Regupathi Iyyaswami
Summary: Nisin, an FDA-approved food preservative, was produced from underutilized milk industry effluent, acid-whey, by Lactococcus lactis subsp. lactis ATCC & REG; 11454. The addition of yeast extract (6% w/v) as nitrogen source and sucrose (4% w/v) as carbon source improved the production of Nisin. The optimized whey medium (OWM) showed better production characteristics compared to MRS media, and the addition of 0.22 mg/ml Nisin promoted its own production. Copper ions were found to be the most consumed metal ions during Nisin production in OWM. The highest yield of Nisin obtained was 2.6 x 10(5) AU/mL.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Susana Escobedo, Udo Wegmann, Mikel Perez de Pipaon, Ana B. Campelo, Regis Stentz, Ana Rodriguez, Beatriz Martinez
Summary: This study identified two temperate phages, TP712 and CAP, infecting Lactococcus lactis MG1363, working together to lyse the host. The in vitro lytic activity of LysCAP endolysin, in combination with mutated versions of TP712, suggested that this cooperation relies on the combined activity of the holins of both phages.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Microbiology
Justina Mileriene, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis, Yiannis Kourkoutas, Mindaugas Malakauskas
Summary: This study aimed to produce a sustainable cheese with functional properties by utilizing acid whey and apple pomace, along with a potential probiotic Lactococcus lactis LL16 strain. The addition of apple pomace significantly affected the cheese composition, texture, color, and overall sensory acceptability. The inclusion of the probiotic strain LL16 resulted in an increase in gamma-aminobutyric acid (GABA) levels in acid whey cheese. The symbiotic effect of apple pomace and LL16 positively influenced proteolysis and overall sensory acceptance.
Article
Food Science & Technology
Laura Settier-Ramirez, Gracia Lopez-Carballo, Rafael Gavara, Pilar Hernandez-Munoz
Summary: The study showed that separately packaging L. lactis and phytic acid in different films can exert antimicrobial activity against Gram-negative bacteria, whereas packaging them in the same film leads to a decrease in antimicrobial effects.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Nikita Zrelovs, Andris Dislers, Andris Kazaks
Summary: Researchers isolated a unique phage, Nocturne116, from a deceased local moth specimen, revealing a genome length of 25,554 bp with 52 predicted open reading frames. Despite the availability of numerous complete genomes of Lactococcus phages, Nocturne116 stands out as a novel genus due to its distinct genetic characteristics.
Article
Food Science & Technology
Justina Mileriene, Loreta Serniene, Kristina Kondrotiene, Lina Lauciene, Neringa Kasetiene, Dalia Sekmokiene, Vaida Andruleviciute, Mindaugas Malakauskas
Summary: Consumer interest in a healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand for bio-functional and sustainable dairy foods. The supplementation of curd cheese with thermo-coagulated acid whey protein (TAWP) resulted in improved moisture content, lipid quality, flavor enhancement, and decreased yeast and mould counts in the cheese samples. However, further improvement is needed in the body and texture parameters of the modified cheese samples.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Electrical & Electronic
Stefano Bonaldo, Erica Cretaio, Elisabetta Pasqualotto, Matteo Scaramuzza, Lara Franchin, Sara Poggi, Alessandro Paccagnella
Summary: In the dairy industry, the spreading of phages of Lactococcus lactis (LL) hampers the lactic fermentation process and causes economic losses. This study presents a low-cost biosensing method using live LL bacteria to detect LL phages rapidly. The method relies on measuring the electrical response of LL bacteria covering sensor electrodes using electrochemical impedance spectroscopy (EIS).
IEEE SENSORS JOURNAL
(2023)
Article
Biotechnology & Applied Microbiology
Alice P. Jolicoeur, Marie-Laurence Lemay, Elyse Beaubien, Jessy Belanger, Claudia Bergeron, Francoise Bourque-Leblanc, Laurie Dore, Marie-Eve Dupuis, Audrey Fleury, Josiane E. Garneau, Simon J. Labrie, Steve Labrie, Genevieve Lacasse, Marianne Lamontagne-Drolet, Roxanne Lessard-Hurtubise, Bruno Martel, Rym Menasria, Rachel Morin-Pelchat, Gabrielle Pageau, Julie E. Samson, Genevieve M. Rousseau, Denise M. Tremblay, Manon Duquenne, Maryse Lamoureux, Sylvain Moineau
Summary: This 20-year study describes the close monitoring of dairy lactococcal phages in a cheddar cheese factory and the impact of these phages on cheese production. The study found that phages can persist in the factory for long periods of time and different phage genuses have different host ranges. The findings of this study guided the adaptation of the starter culture schedule to minimize the risk of fermentation failure due to phages.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Monika Karczewska, Patryk Strzelecki, Agnieszka Szalewska-Palasz, Dariusz Nowicki
Summary: Bacteriophage-based applications are gaining traction in various fields, but their resistance to harsh environmental conditions and intra-group variability present challenges for disinfection and control. This review summarizes current knowledge of bacteriophage disinfection methods and highlights the need for systematic solutions to address their diversity. It also discusses new technologies and approaches in bacteriophage control.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Analytical
Bruno Wacogne, Marine Belinger Podevin, Nais Vaccari, Claudia Koubevi, Celine Codjiova, Emilie Gutierrez, Pauline Bourgeois, Lucie Davoine, Marjorie Robert-Nicoud, Alain Rouleau, Annie Frelet-Barrand
Summary: Despite innovations, measuring bacteria concentrations is still time-consuming and requires careful handling. This paper proposes a spectroscopy method based on absorption/attenuation spectra of ESKAPEE bacteria, achieving measurement accuracies of less than 2%. By combining the spectra description of mammalian T-cells and bacteria, simultaneous measurements of both species' concentrations are possible, enabling real-time and sampling-free measurement in closed-system environments.
Article
Food Science & Technology
Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, Ileana Vigentini
Summary: In this study, we investigated the fermentation process of blends made with two food side streams. The results showed that the central points condition (25% of press cake powder and 30% of back-slopping rate) was the most suitable condition, with the highest lactic acid bacteria count and maximum drop in pH value.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Agriculture, Dairy & Animal Science
Vandna Kumari, Narendra Kumar, Surajit Mandal, Subrota Hati
Summary: The present study aimed to preserve the viability of L. lactis ssp. lactis bacteria through drying methods, taking into consideration their heat sensitivity. Sweet whey was used as a protective medium for freeze and spray drying. The survival and storage stability of freeze and spray dried Lactococcus lactis ssp. lactis, with sweet whey as a protective medium, were evaluated for a 90-day storage period at -20°C. The freeze dried powder showed a higher survivability (60%) compared to the spray dried powder (36%).
INDIAN JOURNAL OF DAIRY SCIENCE
(2023)
Article
Engineering, Electrical & Electronic
Stefano Bonaldo, Erica Cretaio, Elisabetta Pasqualotto, Matteo Scaramuzza, Lara Franchin, Sara Poggi, Alessandro Paccagnella
Summary: This study presents a cheap biosensing method for rapid detection of Lactococcus lactis phages. The detection is based on live bacteria covering the sensor electrodes, and the electrical response is measured by electrochemical impedance spectroscopy. Experimental results show that the proposed method outperforms other methods in terms of detection capability and time.
IEEE SENSORS JOURNAL
(2023)
Article
Chemistry, Applied
Fabian Ostertag, Christian M. Schmidt, Sonja Berensmeter, Joerg Hinrichs
Summary: A RP-HPLC-DAD method was developed and validated for the simultaneous quantification of minor and major whey proteins, with high precision and accuracy demonstrated in the validation experiments.
Article
Biotechnology & Applied Microbiology
Abdolrahimahim Yousefi-Darani, Olivier Paquet-Durand, Jorg Hinrichs, Bernd Hitzmann
Summary: This paper introduces the use of Unscented Kalman Filter for online estimation of substrate and biomass concentrations in bioprocesses, and the results of validation under different cultivation conditions show satisfactory results.
ENGINEERING IN LIFE SCIENCES
(2021)
Article
Agriculture, Multidisciplinary
Laixin Dai, Melanie Cepeda, Joerg Hinrichs, Jochen Weiss
Summary: The study investigated the emulsifying behavior of untreated insoluble microalgae protein fraction and two of its hydrolysates obtained at different temperatures and acid concentrations. Emulsions with Hydrolysates 85 showed the smallest droplet size and highest apparent viscosity, with gravitational separation hindered as oil content increased. The results suggest that Hydrolysates 85 may be a good emulsifier for concentrated emulsion-based foods with high oil content.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Johannes Schaefer, Joerg Hinrichs, Reinhard Kohlus, Thom Huppertz, Zeynep Atamer
Summary: The study demonstrates the potential of producing highly functional calcium-reduced MCC85 products with simple process adaptations. Calcium reduction can improve the solubility of MCC85, have no impact on viscosity, and cause a slight increase in casein micelle size.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Engineering, Chemical
Adrian Koerzendoerfer, Philipp Temme, Alexander Lodermeyer, Eberhard Schluecker, Joerg Hinrichs
Summary: Research has shown that vibrations during yogurt fermentation can disrupt gelation structure, leading to the formation of large particles. The amplitude of vibrations affects the number and formation of particles, while vibrations also impact the water-holding capacity and apparent viscosity of yogurt.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Analytical
Ann-Kathrin Nedele, Nicole Mayer, Natalie Feller, Jorg Hinrichs, Yanyan Zhang
Summary: A detailed molecular flavor profile and quantification methods were developed to understand the low acceptance of soy drink by Western consumers. Internal standard method was suggested to be efficient in linking key odorants to the aversion of Western consumers to soy drink based on sensory acceptance test results.
Article
Chemistry, Applied
Firuze Ergin, Zeynep Atamer, Emine Mine Comak Gocer, Muammer Demir, Jorg Hinrichs, Ahmet Kucukcetin
Summary: In this study, phage Felix O1 was microencapsulated using extrusion method with sodium alginate and sodium caseinate. Optimization of process variables was conducted to achieve microcapsules with highest efficiency, resistance to low pH and smallest perimeter. Response Surface Methodology was used to determine the optimum conditions, resulting in improved activity of microencapsulated phage Felix O1 in simulated gastric and intestinal fluids.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Stefan Nobel, Benjamin Seifert, Kilian Daffner, Johannes Schaefer, Joerg Hinrichs
Summary: This study demonstrates a novel approach using dairy protein-based materials for 3D printing of personalized food products, with a focus on controlling sol-gel transition through pH and temperature adjustment. The resulting firm and stable gels are considered suitable feedstock for extrusion-based 3D printing applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Christian Kern, Thorsten Stefan, Julia Sacharow, Philipp Kuegler, Joerg Hinrichs
Summary: A mechanistic, spatio-temporal model was created to predict early stage semi-solid food ripening, using finite element method software. The model was refined and validated with experimental data, showing that effective diffusion of substrate and metabolites is crucial for uniform distribution. An injection technology was developed based on optimized parameters to achieve homogeneous fermentation in casein matrices.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jessica M. Filla, Maybritt Stadler, Anisa Heck, Jorg Hinrichs
Summary: Whey protein pectin complexes can replace fat in food products while providing creaminess, protein, and fiber. The dispersion preparation time, feasibility of using different whey protein sources, and enrichment of the complexes for subsequent drying have not been fully assessed. Enrichment efficiency of the complexes via acid-induced aggregation and subsequent centrifugation was evaluated for yield and purity of protein in the pellet and pectin in the supernatant.
Article
Chemistry, Multidisciplinary
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Tessmer, Joerg Hinrichs, Zeynep Atamer
Summary: There is a bidirectional interaction between the gut microbiota and human health. Researchers have investigated an encapsulation method using alginate, calcium ions, and milk proteins to protect bacteriophages and release them in the gut. By inserting the capsules into food matrices, probiotics can be consumed along with the bacteriophages to repopulate the gut and contribute to better health.
APPLIED SCIENCES-BASEL
(2022)
Correction
Chemistry, Multidisciplinary
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Tessmer, Joerg Hinrichs, Zeynep Atamer
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Jessica Filla, Annabelle Nodin, Joerg Hinrichs
Summary: WPPC is a complex that can replace fat and enhance creaminess in products. It is formed by whey protein and pectin through pH adjustment and thermomechanical treatment. This study found that in the industrial production environment, a suitable pH range of 4.75 to 5.5 can be used to control the particle size of WPPC by adjusting the pH of whey protein and pectin, achieving a high perceived creaminess in different product matrices.
FOOD HYDROCOLLOIDS
(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)
