Review
Biochemistry & Molecular Biology
Ramon Gonzalez, Andrea M. Guindal, Jordi Tronchoni, Pilar Morales
Summary: Global climate warming leads to an increase in sugar content in grapes and alcohol level in wines. Researchers are exploring biotechnological solutions such as genetic improvement to lower alcohol yields and develop commercial yeast strains with reduced ethanol production. The optimization of fermentation processes using natural isolates is expected to be the most probable source of advancement in the short term.
Article
Biochemistry & Molecular Biology
Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini
Summary: Researchers produced and evaluated three potential killer toxins for their inhibitory effect on Brettanomyces bruxellensis in wine. The toxins were found to have lethal effect on the yeast strain without negative impact on human intestinal cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Allergy
Paulina Kowalczyk, Monika Majewska-Szczepanik, Anna Strzepa, Dominika Biala, Marian Szczepanik
Summary: The study found that diet-induced obesity significantly affects the response mediated by NK cells, exacerbating CHS reaction and causing inflammation in the liver.
CONTACT DERMATITIS
(2021)
Article
Food Science & Technology
Chunxiao Wang, Shuying Liang, Jinxian Yang, Cheng Wu, Shuyi Qiu
Summary: This study discovered the coexistence of indigenous yeast species Schizosaccharomyces japonicus and Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in Guizhou, China, and investigated their impact on the typicality of crystal grape wine. The results showed that two S. cerevisiae strains exhibited higher tolerance and produced higher levels of killer active strain products compared to other S. cerevisiae strains. Co-inoculation of indigenous S. japonicus with S. cerevisiae significantly increased the acetate ester content in crystal grape wine. Sugar addition increased the content of certain compounds but decreased the varietal aroma.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Julius Battjes, Chrats Melkonian, Sebastian N. Mendoza, Auke Haver, Kosai Al-Nakeeb, Anna Koza, Lars Schrubbers, Marijke Wagner, Ahmad A. Zeidan, Douwe Molenaar, Bas Teusink
Summary: Climate change increases sugar content in grapes, resulting in unwanted increase in ethanol content of wine. Lachancea thermotolerans ferments glucose and fructose into both ethanol and lactate, decreasing final ethanol content and positively affecting wine acidity. However, a mechanistic understanding of the lactate producing phenotype is currently lacking in Lachancea thermotolerans strains.
Review
Agriculture, Multidisciplinary
Xianghan Cheng, Yanying Liang, Ang Zhang, Panpan Wang, Shuang He, Kekun Zhang, Jiexing Wang, Yulin Fang, Xiangyu Sun
Summary: Nitrogen plays a crucial role in the winemaking process and its precise application can enhance grape and wine quality. Foliar nitrogen application during veraison is effective in preventing nitrogen deficiency and improving certain flavor components. However, more attention needs to be paid to this method in vineyard management.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Multidisciplinary
Shuojiong Pan, Jun Guan, Banruo Xianyu, Yizheng Tan, Tianyu Li, Huaping Xu
Summary: Self-assembled selenium-containing nanoparticles are developed to reverse NK cell exhaustion and enhance NK-cell-mediated immunotherapy, effectively inhibiting tumor growth.
ADVANCED MATERIALS
(2023)
Article
Biotechnology & Applied Microbiology
Kai Hu, Hongyu Zhao, Nathalia Edwards, Lorenzo Peyer, Yongsheng Tao, Nils Arneborg
Summary: This study investigated the effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on yeast growth, fermentation activity, and aroma production during mixed culture fermentation of Pinot noir grape must. The results showed that cell-cell contact decreased cell viability, increased acetate and ethyl ester production, and decreased varietal volatile levels. It also affected the consumption and biosynthesis of specific amino acids related to cell growth.
Article
Chemistry, Applied
Alessandro Bianchi, Gregorio Santini, Paola Piombino, Elisabetta Pittari, Chiara Sanmartin, Luigi Moio, Margherita Modesti, Andrea Bellincontro, Fabio Mencarelli
Summary: The study aimed to compare carbonic maceration (CM) and nitrogen maceration (NM) in terms of their effects on the concentration of polyphenols, anthocyanins, volatile organic compounds (VOCs), and other components in Gamay wines. The results showed that NM resulted in higher concentrations of polyphenols and anthocyanins compared to CM. However, CM wines had higher levels of esters and volatile medium chain fatty acids (MCFA). Electronic nose measurements revealed distinct differences among the samples, which were consistent with the results of VOCs analysis. NM showed potential as an environmentally sustainable technique for producing new styles of macerated and aromatic wines.
Article
Chemistry, Multidisciplinary
Ruchi Sharma, Monika Chaudhary, Akansha Pandey, Prakash Biswas, Paritosh Mohanty
Summary: Catalytic conversion of CO2 using nanoporous polytriazine (NENP) shows high conversion rates for epoxide and high selectivity for ethanol and methane, with satisfactory stability and versatility. CO2 utilization as a C2 source is unique, as it is typically used as a C1 source in the formation of methane, methanol, or carbon monoxide in most reported literature.
JOURNAL OF CO2 UTILIZATION
(2021)
Article
Engineering, Environmental
Mikaela Algren, Amy E. Landis, Christine Costello
Summary: This study estimated virtual nitrogen in ethanol fuel and animal products, considering the connection between ethanol production and animal feed systems. The inclusion of ethanol coproducts in animal diets led to a decrease in nitrogen content in animal products.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Chemical
Javier Esteras-Saz, Oscar de la Iglesia, Cristina Pena, Ana Escudero, Carlos Tellez, Joaquin Coronas
Summary: The study focused on the partial dealcoholization of red wine using osmotic distillation, validating a theoretical model that takes into account the behavior of ethanol and other alcohols. A transport resistance expression including the alcohol-membrane interaction was successfully developed, reducing the error between experimental and theoretical alcohol concentrations under a wide range of working conditions.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Immunology
Amanda Fernandes de Oliveira Costa, Leticia Olops Marani, Thiago Mantello Bianco, Adriana Queiroz Arantes, Izabela Aparecida Lopes, Diego Antonio Pereira-Martins, Leonardo Carvalho Palma, Priscila Santos Scheucher, Josiane Lilian dos Santos Schiavinato, Larissa Sarri Binelli, Cleide Araujo Silva, Susumu S. Kobayashi, Joao Agostinho Machado-Neto, Eduardo Magalhaes Rego, Robert Samuel Welner, Lorena Lobo de Figueiredo-Pontes
Summary: NK cells play a role in eliminating tumor cells through direct cytolytic activity and promoting antitumor immune response. This study suggests that NK cells in myeloproliferative neoplasms (MPN) have an immature phenotype and deficient cytotoxicity, which may lead to impaired tumor surveillance.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Immunology
Abigail G. Harvey, Athens M. Graves, Chandana K. Uppalapati, Saoirse M. Matthews, Stephanie Rosenberg, Emma G. Parent, Madison H. Fagerlie, Jack Guinan, Brina S. Lopez, Lisa M. Kronstad
Summary: Influenza viruses cause a significant amount of disease and death. The interaction between dendritic cells (DC) and natural killer (NK) cells has been found to play an important regulatory role in T cell response during influenza infection.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Chemistry, Physical
Aleksey N. Chernov, Tatiana V. Astrakova, Konstantin Yu. Koltunov, Vladimir I. Sobolev
Summary: The study investigates the use of cobalt and nitrogen co-doped carbon materials as catalysts for ethanol dehydrogenation to acetaldehyde. Various synthesis techniques were used to prepare the catalyst samples, which were tested under both oxidative and non-oxidative gas-phase conditions. The results showed that non-oxidative conditions were more favorable for the target reaction.
Article
Food Science & Technology
Maria Jose Valera, M. Angeles Morcillo-Parra, Izabela Zagorska, Albert Mas, Gemma Beltran, Maria Jesus Torija
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Jennifer Vazquez, Karlheinz Grillitsch, Gunther Daum, Albert Mas, Gemma Beltran, Maria Jesus Torija
Article
Multidisciplinary Sciences
Maria Angeles Morcillo-Parra, Gemma Beltran, Albert Mas, Maria-Jesus Torija
SCIENTIFIC REPORTS
(2019)
Article
Biochemistry & Molecular Biology
Maria Jose Valera, Ari Zeida, Eduardo Boido, Gemma Beltran, Maria Jesus Torija, Albert Mas, Rafael Radi, Eduardo Dellacassa, Francisco Carrau
Article
Microbiology
Maria Angeles Morcillo-Parra, Gemma Beltran, Albert Mas, Maria-Jesus Torija
Article
Biochemistry & Molecular Biology
Merce Sunyer-Figueres, Jennifer Vazquez, Albert Mas, Maria-Jesus Torija, Gemma Beltran
Article
Food Science & Technology
Dimitrios Kioroglou, Albert Mas, Maria C. Portillo
Article
Food Science & Technology
Yurena Navarro, Maria-Jesus Torija, Albert Mas, Gemma Beltran
Article
Food Science & Technology
Xiaolin Zhu, Maria-Jesus Torija, Albert Mas, Gemma Beltran, Yurena Navarro
Summary: Microbiological strategies utilizing a mix of non-Saccharomyces yeasts in wine fermentation can effectively reduce ethanol content, with Torulaspora delbrueckii emerging as the dominant auxiliary yeast in sequential fermentations, outperforming the traditional Saccharomyces cerevisiae.
Review
Biotechnology & Applied Microbiology
Rafael Torres-Guardado, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons
Summary: This review examines the interactions between microorganisms in alcoholic beverages produced through fermentation processes from cereals or fruit juices. Yeasts, mainly Saccharomyces cerevisiae, are responsible for converting sugars into ethanol, but other microorganisms such as lactic acid bacteria and non-Saccharomyces yeasts can also be present in these beverages, leading to diverse and complex interactions that can impact the organoleptic qualities of the final product.
INTERNATIONAL MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Merce Sunyer-Figueres, Albert Mas, Gemma Beltran, Maria-Jesus Torija
Summary: This study aimed to investigate the protective effect of melatonin on yeast cells subjected to ethanol stress during alcoholic fermentation. The results showed that melatonin supplementation can alleviate the damage caused by ethanol, promote cell growth, and reduce oxidative stress.
Article
Biochemistry & Molecular Biology
Paula Jouhten, Dimitrios Konstantinidis, Filipa Pereira, Sergej Andrejev, Kristina Grkovska, Sandra Castillo, Payam Ghiachi, Gemma Beltran, Eivind Almaas, Albert Mas, Jonas Warringer, Ramon Gonzalez, Pilar Morales, Kiran R. Patil
Summary: Using genome-scale metabolic models, researchers have designed nutrient environments to select lineages with enhanced metabolite secretion, overcoming the trade-off between cell growth and secretion.
MOLECULAR SYSTEMS BIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Rafael Torres-Guardado, Nicolas Rozes, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons
Summary: Alcoholic fermentation in wine releases various compounds, some of which are linked to wine's quality and mouthfeel, while others, such as succinic acid, act as inhibitors of malolactic fermentation. Succinic acid is produced by non-Saccharomyces and Saccharomyces yeasts during the initial stages of alcoholic fermentation, and the presence of certain amino acids like γ-aminobutyric acid (GABA) and glutamic acid can increase succinic acid concentration. However, the impact of these amino acids on succinic acid production has been minimally studied. This study investigated succinic acid production by different strains of non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation in synthetic must, and the influence of adding GABA, glutamic acid, or a combination of both. Results showed that non-Saccharomyces yeasts can produce succinic acid in the range of 0.2-0.4 g/L. Furthermore, adding GABA or glutamic acid increased succinic acid concentration by nearly 100 mg/L for some strains compared to the control, while other strains produced less. Consequently, the higher succinic acid production by non-Saccharomyces yeasts in co-inoculated fermentations with S. cerevisiae strains could pose a risk of inhibiting Oenococcus oeni and thus malolactic fermentation.
INTERNATIONAL MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Margarita Garcia, Braulio Esteve-Zarzoso, Juan Mariano Cabellos, Teresa Arroyo
FERMENTATION-BASEL
(2020)
Review
Biotechnology & Applied Microbiology
Margarita Garcia, Braulio Esteve-Zarzoso, Juan Mariano Cabellos, Teresa Arroyo
FERMENTATION-BASEL
(2018)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)