Article
Microbiology
Charikleia Tsanasidou, Stamatia Asimakoula, Nikoletta Sameli, Christos Fanitsios, Elpiniki Vandera, Loulouda Bosnea, Anna-Irini Koukkou, John Samelis
Summary: Autochthonous enterocin-producing strains of dairy enterococci show potential for use as bioprotective adjunct cultures in traditional cheese technologies, with most strains being safe, resistant to certain antibiotics, and exhibiting enzymatic activities. These strains, except for one, are considered safe for use in Greek cheeses, but further in situ biotechnological evaluations are needed for confirmation.
Article
Food Science & Technology
Dabin Kim, Young Hun Jin, Jae-Hyung Mah
Summary: This study aimed to select Bacillus strains capable of degrading biogenic amines (BAs) from Cheonggukjang and investigate their effects on BA reduction during Cheonggukjang fermentation, with and without the presence of Enterococcus faecium, a prolific tyramine-producing species. Three BA-degrading and low BA-producing strains (B. licheniformis CH7P22, B. haynesii CH7P24, and B. velezensis CH7P28) were selected from a total of 327 isolated strains. B. licheniformis CH7P22 exhibited the largest reduction in tyramine and spermine contents during fermentation.
Article
Food Science & Technology
Seung-Eun Oh, Sojeong Heo, Gawon Lee, Hee-Jung Park, Do-Won Jeong
Summary: In this study, the Enterococcus faecium strain DMEA09 was isolated from traditional Korean fermented meju and its safety and technological properties were investigated. The DMEA09 strain showed good sensitivity to antibiotics, except for clindamycin. It did not exhibit hemolysis or biofilm formation, and did not possess virulence factors. Additionally, the DMEA09 strain demonstrated the ability to grow in the presence of salt and exhibited protease activity. Overall, DMEA09 is a safe and promising candidate for use as a starter in fermentation processes.
Article
Food Science & Technology
Mina Nasiri, Shahram Hanifian
Summary: The study assessed the prevalence of enterococci in pasteurized milk samples from retail stores in Northwest Iran, finding that most isolates were identified as E. faecalis or E. faecium, carrying various virulence genes and showing high resistance to most antibiotics tested. Additionally, the isolates were able to produce biofilm, suggesting that pasteurized milk could potentially transmit multidrug-resistant virulent enterococci strains to humans.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ana G. Abril, Marcos Quintela-Baluja, Tomas G. Villa, Pilar Calo-Mata, Jorge Barros-Velazquez, Monica Carrera
Summary: Enterococcus species, both beneficial and pathogenic, are Gram-positive bacteria found in the gastrointestinal tract and dairy/fermented food products. Enterococcus faecalis and Enterococcus faecium strains, often resistant to antibiotics and capable of biofilm formation, are the leading cause of enterococcal infections. This study utilizes LC-ESI-MS/MS to identify proteins and peptides of opportunistic pathogenic Enterococcus in various food products. The identified virulence factors and antibiotic sensitivity can contribute to effective therapy development. The data from this study can serve as a valuable resource for further research and the development of novel therapeutics.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Infectious Diseases
Meiji Soe Aung, Noriko Urushibara, Mitsuyo Kawaguchiya, Nobuhide Ohashi, Mina Hirose, Kenji Kudo, Naoyuki Tsukamoto, Masahiko Ito, Nobumichi Kobayashi
Summary: This study investigated the prevalence of virulence factors, drug resistance and its genetic determinants, and clonal lineages of E. faecalis and E. faecium clinical isolates in northern Japan. The results showed that E. faecalis isolates had a higher prevalence of virulence factors promoting bacterial colonization compared to E. faecium. There were evident differences in resistance to certain antibiotics and its determinants between the two species. Additionally, the first identification of optrA gene in ST480 E. faecalis in Japan was reported.
Review
Agriculture, Dairy & Animal Science
Wojciech Wojcik, Monika Lukasiewicz-Mierzejewska, Krzysztof Damaziak, Damian Bien
Summary: The consumption of meat, including poultry meat, is increasing, resulting in an increase in biogenic amine content due to meat storage and food spoilage processes. Various methods, such as the use of herbal extracts, can be used to prevent the formation of biogenic amines. Excessive consumption of biogenic amines can be toxic. The lack of established limits for biogenic amine content in meat, including poultry meat, is a challenge for scientists, producers, and consumer organizations.
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Review
Immunology
Zhi-lin Liu, Yun-jiao Chen, Qing-lei Meng, Xin Zhang, Xue-li Wang
Summary: As a probiotic, enterococcus faecium (E. faecium) has been widely used in the livestock industry due to its high temperature resistance, gastric acid resistance, bile salt resistance, and the ability to improve animal performance, immunity, and intestinal environment. However, the improper use of antibiotics and the environmental stress of strains have led to serious drug resistance and safety concerns, as some pootentially pathogenic strains of enterococcus faecium carry virulence genes.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2023)
Article
Multidisciplinary Sciences
Abrar Akbar, Sabah Al-Momin, Mohamed Kishk, Abdulaziz Al-Ateeqi, Anisha Shajan, Rita Rahmeh
Summary: Food contamination by pathogens causes health problems and economic losses. The use of chemical food preservatives poses a risk to human health. In order to prolong shelf life and prevent spoilage, the dairy sector is exploring natural preservatives such as ribosomally synthesized peptides, bacteriocins. This study presents the draft genome sequence of Enterococcus faecium strain R9, which produces three bacteriocins isolated from raw camel milk. These bacteriocins have valuable technological properties and can help control Listeria monocytogenes in the food industry.
Article
Microbiology
Gregory S. Canfield, Anushila Chatterjee, Juliel Espinosa, Mihnea R. Mangalea, Emma K. Sheriff, Micah Keidan, Sara W. McBride, Bruce D. McCollister, Howard C. Hang, Breck A. Duerkop
Summary: Enterococcus faecium, a commensal of the human intestine, has evolved into a hospital-adapted, multidrug-resistant pathogen. Bacteriophages, natural predators of bacteria, show potential as therapeutics against MDR E. faecium infections, despite the unknown molecular events governing their interactions. While phage resistance may emerge, it is shown that lytic phages could effectively synergize with antibiotics to slow or inhibit E. faecium growth.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2021)
Review
Food Science & Technology
Tolulope J. Ashaolu, Ibrahim Khalifa, Matta A. Mesak, Jose M. Lorenzo, Mohamed A. Farag
Summary: Meat fermentation is a crucial process for preserving, improving safety, and enhancing the quality of meat. This review provides an overview of different types of fermented meat, the conditions and role of microorganisms, and the impact on texture, flavor, and biogenic amines accumulation. It also discusses the importance of production conditions and biochemical changes in determining the quality of fermented meat, as well as the potential for probiotic and starter culture development, bioinformatics, omics technologies, and data modeling to further optimize the fermentation process in meat production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Olga Swider, Marek Lukasz Roszko, Michal Wojcicki
Summary: Fermented food is important for a balanced and healthy diet, but it can accumulate biogenic amines that can be harmful to health if consumed in excess. The use of plant-origin additives is a promising strategy to ensure the safety and enhance the properties of fermented food. Research has shown that plant-origin additives can effectively reduce the biogenic amine content in fermented products, but further studies are needed for optimization.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Analytical
Manivannan Kalavathi Dhinakaran, Barry Lee Smith, Tirayut Vilaivan, Simon Maher, Thanit Praneenararat
Summary: A fluorescent array based on cyanostilbene was synthesized on a cellulose paper surface to rapidly detect biogenic amines released from spoiled meats. The high-throughput nature of this method revealed highly responsive molecules and offered flexibility in sensing applications. This study provides a robust and cost-effective tool for monitoring meat freshness.
Article
Chemistry, Multidisciplinary
Josisleine Recalde Allaion, Karina Ghougassian Barrionuevo, Maria Jose Grande Burgos, Antonio Galvez, Bernadette Dora Gombossy de Melo Franco
Summary: This study evaluated the tolerance of Staphylococcus aureus isolated from Minas artisanal cheeses to various biocides, as well as their resistance genes and enterotoxin production. The results showed that a significant percentage of isolates were resistant to at least one biocide and carried antibiotic resistance genes and enterotoxin genes. This highlights the importance of proper hygiene monitoring programs to ensure the safety of these products.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Inmaculada Banegas, Isabel Prieto, Ana Belen Segarra, Francisco Vives, Magdalena Martinez-Canamero, Raquel Duran, Juan de Dios Luna, Marc de Gasparo, German Dominguez-Vias, Manuel Ramirez-Sanchez
Summary: Dopamine plays a crucial role in emotional processing and interacts with various neuropeptides to coordinate brain functions. The study reveals complex interactions between the left and right brain areas, as well as with peripheral tissues, physiological parameters, and behaviors. The results demonstrate the presence of asymmetric neurovisceral integration and highlight the higher level of inter-hemispheric corticolimbic interactions after left dopamine depletion.
Article
Multidisciplinary Sciences
Natalia Andujar-Tenorio, Isabel Prieto, Antonio Cobo, Ana M. Martinez-Rodriguez, Marina Hidalgo, Ana Belen Segarra, Manuel Ramirez, Antonio Galvez, Magdalena Martinez-Canamero
Summary: This study investigated the effects of butter and virgin olive oil on the intestinal microbiota of mice using next generation sequencing. Significant differences were found in the microbial percentages between the two diets, which correlated with hormonal, physiological, and metabolic parameters in the host. The findings suggest that butter consumption may have long-term impacts on the host's physiological and biochemical responses.
Article
Food Science & Technology
Javier Rodriguez Lopez, Maria Jose Grande Burgos, Ruben Perez Pulido, Belen Iglesias Valenzuela, Antonio Galvez, Rosario Lucas
Summary: High-hydrostatic pressure (HP) treatments have significant effects on the microbiota of coriander and parsley dressing, reducing viable cell counts and altering the microbial composition.
Article
Biochemistry & Molecular Biology
Inmaculada Banegas, Isabel Prieto, Ana Belen Segarra, Francisco Vives, Magdalena Martinez-Canamero, Raquel Duran, Juan de Dios Luna, German Dominguez-Vias, Manuel Ramirez-Sanchez
Summary: Brain dopamine is involved in cognition and emotion. Hypertension can alter brain function and neurovisceral integration. This study shows significant differences in asymmetric behavior and interaction between different brain regions and blood pressure in dopamine-depleted SHR rats.
Article
Biotechnology & Applied Microbiology
Esther Alonso Garcia, Nabil Benomar, Leyre Lavilla Lerma, Juan Jose de la Fuente Ordonez, Charles W. Knapp, Hikmate Abriouel
Summary: A study found that pre-adapting Lactiplantibacillus pentosus strains to vegetable-based edible oils significantly changed their susceptibility to antibiotics and induced gene expressions in some stress responses. This may provide a new approach for manufacturing probiotic products with improved stability, functionality, and robustness.
Article
Polymer Science
Belen Soriano Cuadrado, Antonio Penas Sanjuan, Javier Rodriguez Lopez, Irene Delgado Blanca, Maria Jose Grande, Rosario Lucas, Antonio Galvez, Ruben Perez Pulido
Summary: The aim of this research was to compare the properties of plastic materials before and after high hydrostatic pressure (HHP) treatment and their additivation with antimicrobials. Results showed that HHP treatment slightly affected the material properties, while additivation caused changes in color and oxygen permeability. Activated polyethylene and polypropylene had migration values above the legal limit. HHP treatment did not greatly affect the mechanical properties of the additivated materials.
Article
Microbiology
Maria Ines Torres Caycedo, Javier Rodriguez Lopez, Ruben Perez Pulido, Rosario Lucas, Antonio Galvez, Maria Jose Grande Burgos
Summary: A draft genome analysis of an antibiotic-resistant Escherichia coli strain ANGUJ1, isolated from calf intestine in Boyaca, Colombia, is reported. The genome contains genes associated with antibiotic resistance and multicompound resistance efflux pumps. In silico prediction analysis suggests resistance to six classes of antibiotics as well as aldehyde and peroxide.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Biochemistry & Molecular Biology
Maria Collado Olid, Marina Hidalgo, Isabel Prieto, Antonio Cobo, Ana M. M. Martinez-Rodriguez, Ana Belen Segarra, Manuel Ramirez-Sanchez, Antonio Galvez, Magdalena Martinez-Canamero
Summary: Extra virgin olive oil (EVOO) has been shown to have a better health outcome compared to other saturated fats in the Western diet, and this is due to its modulation of gut microbiota. EVOO contains unsaturated fatty acids and polyphenols, which are lost during the refining process to produce refined olive oil (ROO). Studying the effects of EVOO and ROO on the intestinal microbiota of mice can help determine the specific benefits of EVOO. The study found that changes in the intestinal microbiota after six weeks of diet correlated with physiological changes, including blood pressure, and these correlations can be attributed to the type of fat in the diet or the antimicrobial role of EVOO polyphenols.
Article
Food Science & Technology
Diego Perez Alcala, Maria Jose Grande Burgos, Javier Rodriguez Lopez, Rosario Lucas, Antonio Galvez, Ruben Perez Pulido
Summary: High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. High-throughput sequencing (HTS) provides advanced approaches to determine food's microbial community composition and structure. The impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod was studied, and optimal HP conditions were identified.
Article
Multidisciplinary Sciences
Javier Rodriguez Lopez, Maria Jose GrandeBurgos, Francesca De Filippis, Ruben Perez Pulido, Danilo Ercolini, Antonio Galvez, Rosario Lucas
Summary: Fresh fruits, including blueberries, can transmit foodborne pathogens. This study examined the surface microbiota of blueberries from different batches, and found significant variations in the microbiota composition among the batches. Additionally, the use of bacteriocin treatment affected the microbiota composition.
Review
Microbiology
Julia Manetsberger, Natacha Caballero Gomez, Carlos Soria-Rodriguez, Nabil Benomar, Hikmate Abriouel
Summary: P. simplex is a bacterium with plant-growth-promoting and biocontrol properties, showing great potential in agricultural and environmental applications.
Article
Public, Environmental & Occupational Health
Hikmate Abriouel, Julia Manetsberger, Leyre Lavilla Lerma, Maria Dolores Pestana Blanco, Rafael Martinez Nogueras, Natacha Caballero Gomez, Nabil Benomar
Summary: This study evaluated the microbial burden on clinical surfaces and tested the efficacy of a novel HLE disinfectant solution. The results showed that the HLE disinfectant solution effectively controlled the spread of pathogens on touched surfaces and achieved complete eradication of certain pathogens.
INFECTION DISEASE & HEALTH
(2023)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
