Article
Biotechnology & Applied Microbiology
C. K. Attchelouwa, C. A. Kouakou-Kouame, L. Ouattara, T. L. S. Amoikon, F. K. N'guessan, S. Marcotte, M. Charmel, M. K. Dje
Summary: In this study, the spoilage potential of isolated yeast, LAB and AAB species was analyzed. The strains were inoculated into tchapalo and stored for 3 days. Most strains grew well or remained stable, except for two strains that decreased throughout storage. Only two strains showed a significant decrease in total soluble solids. The tchapalo samples inoculated with certain LAB and yeast strains were similar to the control, while other strains induced spoilage in appearance, smell, and/or taste of the tchapalo. Spoiled tchapalo showed quantitative and qualitative modifications in certain volatile compounds. These findings provide valuable information for extending the shelf life of tchapalo.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Cecile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Joana Coulon, Virginie Moine, Amelie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Summary: Chitosan is an active polysaccharide that has been developed for eliminating spoilage yeast in winemaking. The antimicrobial efficiency of chitosan on various wine microorganisms has been investigated, showing that most species are affected to some extent. The study also highlights that the efficiency of chitosan varies depending on wine parameters and stages of winemaking. Chitosan treatment is not suitable for limiting microbial pressure in musts and has limited impact on certain microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria. Different types of chitosan have different antimicrobial properties, with lower molecular weight chitosan being more effective.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Ana Rosa Gutierrez, Pilar Santamaria, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Carmen Olarte, Susana Sanz
Summary: Carbonic maceration (CM) vinification is a traditional method for producing high-quality wines with energy-saving benefits, but it also poses a higher risk of microbial alteration. This study examines the evolution of bacterial population during CM wine production with and without yeast inoculation. Different inoculation strategies using pied de cuve and Active Dry Yeasts (ADY) seed were studied. The results show that non-inoculated CM wines exhibited a significant increase in bacterial population and higher volatile acidity levels, while the inoculated vinifications had controlled bacterial growth and lower volatile acidity. Therefore, controlling the yeast population through inoculation methods is an effective way to prevent bacterial alterations in CM vinifications.
Article
Biotechnology & Applied Microbiology
Elio Lopez-Garcia, Antonio Benitez-Cabello, Noelia Vilches, Antonio Garrido-Fernandez, Virginia Martin-Arranz, Francisco Noe Arroyo-Lopez
Summary: In order to transform table olives into carriers of beneficial bacteria and yeasts, it is necessary to develop reliable methods for analyzing microorganisms in biofilms. This study validates the use of a non-destructive procedure to study the distribution of lactic acid bacteria and yeasts in fruits during Spanish-style green table olive fermentations. The data shows that L. pentosus LPG1 and yeast W. anomalus Y12 are prone to colonize olive biofilms, with the Lactiplantibacillus strain also penetrating the fruit's epidermis and colonizing the flesh. The non-destructive treatment using glass beads provides similar recovery rates of lactic acid bacteria and yeasts compared to the classical stomacher destructive method, but improves the quality of meta-genomics analysis.
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biology
Asmaa F. Mekky, Wesam A. Hassanein, Fifi M. Reda, Hanan M. Elsayed
Summary: This study aimed to control biofilm-associated urinary tract infections by using lactic acid bacteria (LAB). It was found that Lactobacillus plantarum has strong anti-biofilm ability and can reduce the attachment of uropathogens on urinary catheters.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Review
Biochemistry & Molecular Biology
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Summary: Kombucha is a low-alcohol beverage with high content of bioactive compounds, known for its strong antioxidant and antimicrobial properties. However, the fermentation process contains many unknown factors, including diverse tea extraction methods, undefined microbial compositions, and unclear effects of microorganisms on bioactive compounds.
Article
Food Science & Technology
Maria Ruiz-Rico, Estefani Garcia-Rios, Jose Manuel Barat, Jose Manuel Guillamon
Summary: This study aimed to develop filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties for wine microbiological stabilisation. The results showed that the PHE-functionalised filters were capable of reducing microbial load effectively, with eugenol being the most efficient compound. The study also found that the impact of filtration on wine properties varied depending on the immobilised PHE, highlighting the importance of using antimicrobial-coated filters in different stages of the winemaking process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
P. F. Cuevas-Gonzalez, A. F. Gonzalez-Cordova, B. Vallejo-Cordoba, J. E. Aguilar-Toala, F. G. Hall, U. C. Urbizo-Reyes, A. M. Liceaga, A. Hernandez-Mendoza, H. S. Garcia
Summary: The importance of food contaminants in the link between diet and cancer has been widely demonstrated. Different strategies have been explored to control human exposure to dietary carcinogens, but most of them are complex, costly, and have low efficiency. Microbiological methods, particularly lactic acid bacteria and yeast, have received more attention recently as dietary carcinogen-binding agents, potentially reducing the toxic effects of carcinogens by reducing their bioaccessibility.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Sofie Bossaert, Valerie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera-Malaver, Maarten Van Geel, Kevin J. Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
Summary: There is a growing interest in barrel ageing finished beers as a way to produce sour beers with a rich flavor profile, but the production process remains a trial-and-error approach. A better understanding of the interactions between microorganisms, wood, and maturing beer is needed to improve product quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Food Science & Technology
Xinyi Pang, Xiaoye Song, Minjie Chen, Shuhua Tian, Zhaoxin Lu, Jing Sun, Xiangfei Li, Yingjian Lu, Hyun-Gyun Yuk
Summary: Studies have shown that LAB bacteriocins can effectively inhibit the formation of foodborne bacterial biofilms on food contact surfaces, but have difficulty in eradicating preformed biofilms. Their antibiofilm activity can be strengthened through synergistic combination with other antimicrobials, incorporation in nanoconjugates, and implementation of bioengineering.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Summary: This study used high-throughput sequencing to assess the impact of box, ground, and jute fermentation methods on bacterial and fungal communities. The results showed noticeable differences between the three methods, with box fermentation having higher bacterial species diversity and ground processing resulting in a wider fungal community. The box method was found to be preferable due to its limited microbial diversity and the presence of microorganisms that ensure good fermentation. The study provided a comprehensive exploration of the microbiota of differently treated cocoa beans and improved understanding of the technological processes for obtaining a standardized end-product.
Article
Food Science & Technology
Maria Ruiz-Rico, Felix Sancenon, Jose M. Barat
Summary: The limited solubility of chitosan at neutral and alkaline pH values restricts its use as a natural food preservative. However, its covalent immobilisation on inert supports can preserve its antimicrobial properties. Research shows that chitosan immobilisation through covalent urea bonding is the most suitable method, and chitosan-functionalised supports can effectively reduce microbial contamination in apple juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Supattra Lertsriwong, Nassapat Boonvitthya, Chompunuch Glinwong
Summary: Acid-tolerant yeasts play an important role in ethanol production from acidic substrates. Yeasts isolated from polluted urban areas in Thailand were found to have high tolerance to lactic acid, acetic acid, and propionic acid. 18S rDNA analysis revealed a high similarity of the nucleotide sequence to the database.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Xuan Zheng, Wenxia Nie, Jun Xu, Hong Zhang, Xinle Liang, Zhongjun Chen
Summary: This study isolated lactic acid bacteria (LAB) strains with antifungal activities from traditional Chinese fermented rice vinegar. The supernatant of Lacticaseibacillus paracasei ZX1231 showed significant inhibitory activities against various fungi. Cyclic dipeptides (CDPs) derived from the supernatant were found to inhibit the filamentation of Candida albicans. When combined with a bacterial nanocellulose matrix, the supernatant was able to create active quality packaging films that effectively inhibited fungal growth and prolonged the shelf life of bread, beef, cheese, and soy sauce.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Mkrtich Harutyunyan, Manuel Malfeito-Ferreira
Summary: The review provides a general overview of ancient winemaking techniques and styles, highlighting the focus on reducing astringency and improving taste and shelf life.
Article
Engineering, Chemical
Andreia Miranda, Vanda Pereira, Humberto Jardim, Manuel Malfeito-Ferreira, Jose Carlos Marques
Summary: This study investigates the impact of different non-Saccharomyces yeasts on the chemical and phenolic characteristics of Madeira wine. The results indicate that the polyphenol content of the wines varies depending on the yeast species used, with higher levels found in wines produced by Pichia spp. Additionally, wines produced with Hanseniaspora uvarum and Starmerella bacillaris exhibit higher antioxidant potential. Standardizing the winemaking process and increasing the production of bioactive compounds can result in the production of high-quality wines.
Article
Agronomy
Joana Rodrigues, Rita Fragoso, Luisa Brito, David Fangueiro
Summary: Livestock farming produces a large amount of animal slurry, which can be sanitized and used as fertilizer through low-cost treatments by pH adjustment. This study evaluated the impact of sandy soil amendment with dairy slurry treated by pH adjustment on the potential release of nutrients and coliforms into groundwater. The results showed that alkalinized dairy slurry had a lower nitrate leaching potential and reduced the leaching of coliforms compared to raw slurry. However, incomplete sanitization by acidification increased the risk of coliform leaching and groundwater contamination.
Article
Microbiology
Antonio Lourenco, Fang Li, Narciso M. Quijada, Geraldine Duffy, John T. Tobin, Francis Butler, Kieran Jordan, Triona O'Brien
Summary: Nineteen strains of Bacillus licheniformis and four strains of the closely related species Bacillus paralicheniformis were obtained from various Irish medium-heat skim milk powders. The draft genome sequences of these 23 isolates offer valuable genetic information for research on dairy products and process development. These isolates are available at Teagasc.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Food Science & Technology
Manuel Malfeito-Ferreira
Summary: Wine quality can be understood from both commercial and fine wine perspectives. The traditional tasting method may blur the assessment of a wine's aesthetic properties. To promote the recognition of fine wines, tasting should first acknowledge their aesthetic properties before proceeding to analytical steps.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Acacio Salamandane, Jussara Correia, Belo Afonso Muetanene, Madalena dos Santos, Manuel Malfeito-Ferreira, Luisa Brito
Summary: The aim of this study was to evaluate the biofilm-forming ability and resistance of Staphylococcus isolates recovered from ready-to-eat foods. Results showed that foodborne Staphylococcus species can form biofilms on different types of surfaces and these biofilms exhibit resistance to high concentrations of methicillin.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Acacio Salamandane, Manuel Malfeito-Ferreira, Luisa Brito
Summary: This review examines the main causes of foodborne illnesses in developing countries, with a particular focus on the transmission of antibiotic-resistant microbes. The findings reveal that women constitute the majority of street food vendors, who generally have a low level of education and lack knowledge of good hygiene practices. Poor hygiene practices and lack of facilities, such as potable water, were frequently identified as the main causes of food contamination. Enterobacteriaceae bacteria were the most common pathogens found in ready-to-eat street foods. High levels of multidrug resistance were reported in Enterobacteriaceae from several developing countries.
Article
Biology
Acacio Salamandane, Gomes Cahango, Belo Afonso Muetanene, Manuel Malfeito-Ferreira, Luisa Brito
Summary: This study investigated antibiotic resistance, virulence genes, minimum inhibitory concentration (MIC) of benzalkonium chloride (BAC), biofilm formation capacity, and biofilm eradication (MBEC) by BAC in enterococci recovered from Portuguese cheeses made with raw ewe's milk. The study found high resistance to vancomycin, erythromycin, tetracycline, and penicillin, as well as multidrug resistance and the presence of virulence genes in the isolates. Additionally, biofilms produced by the isolates showed resistance to higher concentrations of BAC. These findings highlight the importance of effective control measures to ensure the safety and quality of dairy products.
Article
Food Science & Technology
Mahesh Chandra, Patricia Branco, Catarina Prista, Manuel Malfeito-Ferreira
Summary: This study examined the influence of wine components, p-coumaric acid, and micronutrients on the culturability, viability, and volatile phenols production of Brettanomyces bruxellensis under sulfite stress. It was found that high doses of sulfite led to the continuous production of 4-ethylphenol by dead or nonculturable cells. However, when minerals and vitamins were added, both growth recovery and 4-ethylphenol production were observed, indicating their importance in maintaining cell viability under sulfite stress. The yeast could also utilize p-coumaric acid as an energy source and produce ATP while under sulfite stress.
Article
Biotechnology & Applied Microbiology
Sofia Camilo, Mahesh Chandra, Patricia Branco, Manuel Malfeito-Ferreira
Summary: Winemaking involves a diverse range of microorganisms that have different effects on wine quality. This study evaluated the diversity and distribution of microorganisms in vineyard environments and found that certain microorganisms mainly come from soil and insects, refuting the hypothesis of a terroir-dependent wine microbial consortium.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Luiz C. Correa-Filho, Diana Santos, Luisa Brito, Margarida Moldao-Martins, Vitor D. Alves
Summary: Tomato pomace is a rich source of important bioactive property carotenoids, such as lycopene. Microencapsulation of tomato pomace extract improves its stability and bioaccessibility, making it a potential ingredient for functional food formulations.
BIOENGINEERING-BASEL
(2022)
Review
Humanities, Multidisciplinary
Mkrtich Harutyunyan, Manuel Malfeito-Ferreira
Summary: The purpose of this work is to present the archaeological and historical background of viticulture and winemaking in the Mediterranean basin. The study reveals that winemaking originated during the Neolithic period and spread to the Iberian Peninsula and Western Europe. The review highlights the factors contributing to the expansion of wine production and the significance of wine in religious rituals, social celebrations, and medicinal purposes.
Article
Biotechnology & Applied Microbiology
Mkrtich Harutyunyan, Renato Viana, Joana Granja-Soares, Miguel Martins, Henrique Ribeiro, Manuel Malfeito-Ferreira
Summary: The production of wines and piquettes using techniques described in classical Roman agricultural manuals was successfully recreated in this study. The physicochemical analysis showed that these ancient winemaking techniques can produce commercially and legally acceptable wines.
FERMENTATION-BASEL
(2022)
