Review
Biotechnology & Applied Microbiology
Ingrid Teixeira Akamine, Felipe R. P. Mansoldo, Alane Beatriz Vermelho
Summary: Sourdough fermentation is an ancient technique that improves bread quality and has nutritional and health benefits. The fermentation process produces metabolites and chemical reactions that give the product unique characteristics and high sensory quality. Mastery of fermentation allows for adjustments in gluten levels, starch digestibility, and the bio-accessibility of vitamins and minerals. This review focuses on the steps of sourdough fermentation, the microorganisms involved, and advances in bread production with functional properties, including the impact of probiotics on human health, metabolite production, and microbial enzymes used in the bakery industry.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Ewa Pejcz, Sabina Lachowicz-Wisniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym
Summary: This study investigated the effects of bacterial species and fermentation time on wheat bread quality, FODMAP content, and antioxidant activity. The results showed that adding lactic acid bacteria and extending fermentation time can effectively reduce FODMAPs and increase antioxidants. However, prolonged fermentation time may affect the sensory properties of the bread.
Article
Food Science & Technology
Jelena Tomic, Tamara Dapcevic-Hadnade, Dubravka Skrobot, Nikola Maravic, Nikola Popovic, Dus an Stevanovic, Miroslav Hadnadev
Summary: This study evaluates the changes during fermentation of modern and ancient wheat sourdoughs and their suitability as leavening agents in breadmaking. The sourdoughs were characterized for various parameters and their effects on the properties of refined wheat flour bread were investigated. The results show that the different sourdoughs significantly differed in rheological properties and breadmaking quality, with ancient wheat sourdoughs showing greater potential compared to modern wheat.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Dubravka Skrobot, Tamara Dapcevic-Hadnadev, Jelena Tomic, Nikola Maravic, Nikola Popovic, Pavle Jovanov, Miroslav Hadnadev
Summary: This study tested the suitability of ancient wheat varieties for producing sourdough bread and evaluated their impact on dough properties, bread quality, and sensory properties. The results showed that different ancient wheat varieties had different effects on the characteristics of the dough and bread.
Article
Food Science & Technology
Nayereh Karimi, Fariba Zeynali, Mahmoud Rezazad Bari, Mehdi Nikoo, Forogh Mohtarami, Mahdi Kadivar
Summary: The study shows that ASPH can significantly improve the fermentation of sourdough and the quality of bread, increasing the volume and total titratable acidity of bread, while reducing the hardness and chewiness of the bread.
FOOD SCIENCE & NUTRITION
(2021)
Article
Microbiology
Aleix Lluansi, Marc Lliros, Lia Oliver, Anna Bahi, Nuria Elias-Masiques, Marina Gonzalez, Patricia Benejam, Emilio Cueva, Miquel Termes, Sara Ramio-Pujol, Marta Malagon, Joan Amoedo, Marta Serrano, David Busquets, Leyanira Torreabla, Miriam Sabat, Maria Buxo, Maria Cambra, Mariona Serra-Pages, Silvia Delgado-Aros, Liberado Jesus Garcia-Gil, Isidre Elias, Xavier Aldeguer
Summary: The study evaluated the impact of different bread-making processes on the fecal colonic microbiota in IBD patients, finding that bread has potential prebiotic properties that can enhance short-chain fatty acid production and bacterial growth.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jafar Massah, Pegah Nomanfar, Masoud Dehghani Soufi, Keyvan Asefpour Vakilian
Summary: The evaluation of food product quality using electrical measurements is simple and nondestructive. In this study, the electrical resistance variation during the fermentation process of Iranian local bread doughs was measured, and a correlation between the electrical resistance, dough type, and fermentation time was found. Additionally, an artificial neural network was able to predict the electrical resistance of the dough samples.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Microbiology
Joon-Gi Kwon, Sung-Hoon Park, Jeong-Eun Kwak, Jae Hyoung Cho, Gooyoun Kim, Deukbuhm Lee, Dong Hyun Kim, Hyeun Bum Kim, Ju-Hoon Lee
Summary: A study on mice feeding and microbiome analysis shows that sourdough bread has beneficial effects on health, including decreased glycemic index and cholesterol, increased mineral absorption, anti-inflammatory activity, and establishment of healthy gut microbiota.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Hilal Demirkesen-Bicak, Muhammet Arici, Mustafa Yaman, Salih Karasu, Osman Sagdic
Summary: This study evaluated the impact of sourdough fermentation on eGI, in vitro starch digestibility, and texture of experimental breads. Fermentation type and temperature significantly affected RS, RDS, HI, and eGI values, with type-2 fermentation showing higher RS content and lower eGI values. These findings suggest that fermentation type and temperature can influence the nutritional and sensory properties of sourdough bread, with type-2 fermentation producing bread with higher RS and lower eGI.
Article
Food Science & Technology
Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina
Summary: This study aimed to investigate the use of selected starter cultures in producing spelt-based sourdough bread with improved characteristics. The consortia containing yeast and Lactic Acid Bacteria were found to enhance the quality and shelf-life of the bread, with S. cerevisiae consortium showing superior crumb texture and consumer acceptance. Selected starter cultures have a potential in improving bakery products made with flours like spelt, which have poor technological performance but interesting nutritional properties and sustainable cultivation methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Regine Schoenlechner, Denisse Bender, Stefano D'Amico, Mathias Kinner, Sandor Tomoskozi, Ram Yamsaengsung
Summary: This study investigated the roller milling of sorghum and quinoa seeds into flour fractions and their application in gluten-free sourdough bread baking. The different gap settings for the roller milling resulted in clear separation of fractions with high protein, total dietary fibre, and insoluble dietary fibre contents in the coarse fraction. The fine fraction had high starch content and significant amounts of soluble dietary fibre, which contributes to good health.
Article
Microbiology
Lauriane Mietton, Marie-Francoise Samson, Therese Marlin, Teddy Godet, Valerie Nolleau, Stephane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Summary: This study assessed the impact of wheat varieties and leavening agents on bread quality. The results showed that sourdough breads had lower sugar and organic acids contents, higher soluble proteins content, and specific aroma profiles compared to yeast breads. Additionally, significant nutritional and organoleptic quality differences were found among different sourdough breads.
Article
Food Science & Technology
Alice Costantini, Alessio Da Ros, Olga Nikoloudaki, Marco Montemurro, Raffaella Di Cagno, Bernard Genot, Marco Gobbetti, Carlo Giuseppe Rizzello
Summary: This study assessed the influence of multiple factors on the in vitro starch and protein digestibility of leavened baked goods, and found that breads made with whole wheat, spelt, and rye flours through sourdough fermentation showed improved digestibility.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso
Summary: The study demonstrated the improvement of bread texture by exopolysaccharides produced by lactic acid bacteria during sourdough fermentation, and the suitability of whole and sprouted lentil flours added with sucrose for dextran production. Wheat bread supplemented with sourdoughs showed increased specific volume, decreased crumb hardness, delayed staling rate, improved nutritional value, and enhanced aroma profile. This integrated biotechnological approach could provide high-fiber content foods with tailored texture, utilizing legumes in novel foods.
Article
Food Science & Technology
Fatma Atac, Bilge Ertekin Filiz, Zeynep B. Guzel-Seydim
Summary: This study investigated the use of yeasts and lactic acid bacteria from natural kefir grain in bread making, finding that kefir could be an important natural source in sourdough bread production. By enhancing microbial and sensory properties, the quality of sourdough bread was improved. It was also shown that microorganisms in kefir grain could be utilized for various food fermentations.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Biotechnology & Applied Microbiology
Andre Felipe da Silva, Ibrahim M. Banat, Diogo Robl, Admir Jose Giachini
Summary: Petroleum hydrocarbons and toxic metals are harmful to ecosystems, and fungi have the potential to be used in biological remediation due to their metabolic and morphological plasticity. Fungal bioinoculants can produce various bioproducts that can assist in mycoremediation, but their real application requires collaboration with bacteria, microalgae, plants, or animals. The rapid development of emerging technologies has boosted fungal bioprocesses and their potential application in the remediation of these contaminants.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2023)
Article
Biotechnology & Applied Microbiology
Simms A. Adu, Matthew S. Twigg, Patrick J. Naughton, Roger Marchant, Ibrahim M. Banat
Summary: This study compares the effects of microbial glycolipids and synthetic surfactant SLES on human keratinocyte cells. The results show that microbial glycolipids have different effects on the cells depending on their chemical structure. Acidic sophorolipids and mono-rhamnolipids have minimal effects on cell viability and morphology, while di-rhamnolipids can reduce inflammation and increase the production of immune factors.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Deepansh Sharma, Deepti Singh, Gadhwal Monika Sukhbir-Singh, Bhoomika M. Karamchandani, Gajender Kumar Aseri, Ibrahim M. Banat, Surekha K. Satpute
Summary: The terms biosurfactants (BSs) and bioemulsifiers (BEs) refer to microbial-origin surface-active molecules that are widely used in various industries, including the food industry. BSs are low-molecular-weight compounds that significantly reduce surface tension, while BEs are high-molecular-weight molecules with efficient emulsifying properties. The toxic nature of chemical-based surfactants and the growing demand for green label additives have increased the interest in BSs/BEs in food formulations. However, the commercial production of BSs/BEs faces challenges such as optimizing fermentation parameters, high downstream costs, and limited adoption due to safety concerns. Further research and regulatory approvals are needed to assess the safety and potential risks associated with the use of BSs/BEs as food additives.
Review
Biochemistry & Molecular Biology
Simms A. Adu, Matthew S. Twigg, Patrick J. Naughton, Roger Marchant, Ibrahim M. Banat
Summary: The use of glycolipid biosurfactants in industrial applications has increased significantly in the 21st century. In the skincare industry, these biosurfactants have shown potential as natural and sustainable alternatives to synthetic surfactants. However, there are still several barriers to their widespread adoption.
Article
Microbiology
Stephanie P. Gill, William J. Snelling, James S. G. Dooley, Nigel G. Ternan, Ibrahim M. Banat, Joerg Arnscheidt, William R. Hunter
Summary: Aquatic habitats are highly vulnerable to chemical pollution, especially antimicrobials, leading to an increase in antimicrobial resistance (AMR) gene prevalence. Synthetic and biological surfactants, such as sodium dodecyl sulfate (SDS) and rhamnolipids, are being developed as alternatives to counteract pathogenic bacteria. In this study, the effects of rhamnolipid and SDS on aquatic biofilms were tested in a freshwater stream. The results showed that rhamnolipid exposure led to a greater number of unique taxa in the biofilms compared to SDS treatments and controls. Although not significant, surfactant-treated biofilms had a higher prevalence of AMR genes, with rhamnolipid-exposed biofilms showing the highest presence of AMR genes and classes.
Article
Biochemistry & Molecular Biology
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Summary: This study proposes the use of freeze-dried sourdough adjuncts based on Lactiplantibacillus plantarum for making new types of sourdough breads. Three different adjuncts were used: Lactiplantibacillus plantarum alone, unfermented pomegranate juice, and pomegranate juice fermented by the same strain. The breads made with these adjuncts showed improved physicochemical, microbiological, and nutritional characteristics compared to commercial sourdough bread. The best results were obtained with the fermented pomegranate juice adjunct.
Review
Biochemistry & Molecular Biology
Harris Papapostolou, Vasiliki Kachrimanidou, Maria Alexandri, Stavros Plessas, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: Biotechnologically produced carotenoids play a significant role in scientific research. Efforts are being made to efficiently and sustainably produce carotenoids from renewable sources, as well as develop greener techniques for their extraction and purification. This review focuses on the progress in biotechnological production of carotenoids, methods for their extraction, and their identification and quantification.
Article
Biotechnology & Applied Microbiology
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas
Summary: In this study, a wild-type Lacticaseibacillus paracasei SP5 (L. paracasei SP5) potential probiotic strain was used to ferment an apple-orange-carrot mixed juice for 1 day. After fermentation, the juice was refrigerated at 4 degrees C and analyzed for microbiological stability, volatile characterization, physicochemical properties, sensorial validation, and viability of the probiotic strain. The stored juice showed no yeast/fungi growth and retained a viability of 8.28 Log CFU/mL of L. paracasei SP5 even after 4 weeks of cold storage. The fermented juice exhibited changes in pH, TTA, organic acids content, residual sugar content, and volatile profile. The sensorial properties of the fermented juice were positively influenced.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou
Summary: This research proposes a method to produce sweet wine from the by-product of high-quality Corinthian currants, involving complete fermentation and the use of alcohol-tolerant yeast. Sugar extraction from the by-product or the addition of syrup made from the by-product can adjust sweetness, and fermentation can be stopped by adding ethanol at the desired sugar level. The non-fortified wines have better characteristics (mainly in terms of acidity, antioxidant capacity, and phenolic content) than fortified wine, and adjusting sweetness using the by-product is the simplest and least costly method. This method can produce high-quality sweet wines with a characteristic fruity flavor, which can be commercialized as specialty currant beverages or liqueurs.
Article
Chemistry, Multidisciplinary
Chrysoula Pavlatou, Anastasios Nikolaou, Ioanna Prapa, Konstantinos Tegopoulos, Stavros Plesssas, Maria E. Grigoriou, Eugenia Bezirtzoglou, Yiannis Kourkoutas
Summary: A new type of cheese called Katiki Domokou was developed using a novel Pediococcus acidilactici strain isolated from kefir grains, which was immobilized on pistachio nuts to improve the viability of the cells. The addition of the immobilized cells to the cheese resulted in improved microbial composition, increased cell loads, and suppression of spoilage bacteria.
APPLIED SCIENCES-BASEL
(2023)
Review
Pharmacology & Pharmacy
Chiara Ceresa, Letizia Fracchia, Andrea Chiara Sansotera, Mayri Alejandra Diaz De Rienzo, Ibrahim M. Banat
Summary: Biosurfactants are potential alternatives to chemical surfactants due to their multifunctional properties, sustainability and biodegradability. They have excellent surface activity and additional biological characteristics, and can improve drug solubility, stability and bioavailability.
Article
Microbiology
Abdelkareem Elgazali, Hakima Althalb, Izzeddin Elmusrati, Hasna M. Ahmed, Ibrahim M. Banat
Summary: Heavy metals pollution associated with oil spills is a global concern, and microbial remediation technologies have been proven effective in reducing the levels of heavy metals and hydrocarbon pollutants. The addition of nutrients significantly enhances the remediation efficiency.
Article
Biotechnology & Applied Microbiology
Simms A. Adu, Matthew S. Twigg, Patrick J. Naughton, Roger Marchant, Ibrahim M. Banat
Summary: This study assessed the cytotoxic effects of Acidic SL on a 3D in vitro skin model and found that Acidic SL had lower toxicity compared to synthetic surfactants. It also demonstrated that Acidic SL did not have deleterious effects on bacteria survival, tissue morphology, filaggrin expression, and the production of inflammatory cytokines.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
