Article
Food Science & Technology
Wenzhong Hu, Xiaozhe Yang, Yaru Ji, Yuge Guan
Summary: Mixed cultures of different autochthonous lactic acid bacteria significantly influenced the fermentation of Chinese northeast sauerkraut, leading to varied physicochemical, microbiological, and flavor quality. Among the mixed cultures studied, Leu. mesenteroides and L. plantarum showed potential for improving sauerkraut quality, offering an alternative approach to meet consumer demands.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Carolina Virginia Temperini, Maria Luisa Franchi, Mariana Vanesa Greco, Maria Julia Marangi, Juan Alejandro Segura, Graciela Noemi Pose
Summary: The source of fungi on artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This native microbiota contributes to the unique appearance and organoleptic characteristics of each sausage, but may also contain species capable of producing defects or mycotoxins. Study showed that only Penicillium species were found, with P. brevicompactum, P. rubens, and P. chrysogenum being predominant, which exhibited non-toxicity, proteolytic and lipolytic activity, and good yield of viable conidia. This suggests the feasibility of developing starter cultures with indigenous strains to maintain product safety and unique organoleptic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Lu Jiang, Lu Liu, Hongyan Chen, Wei Zhang, Laping He, Xuefeng Zeng
Summary: This study investigated the bacterial community structure and metabolite effects during the fermentation of Yu jiangsuan(YJS) using autochthonous starter cultures. The results showed that interactions between bacterial genera accelerated the fermentation process and increased bacterial diversity and metabolite production. Carbohydrate and amino acid metabolism played a vital role in metabolite formation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Julia Szutowska, Daniela Gwiazdowska, Iga Rybicka, Katarzyna Pawlak-Lema, Roza Bieganska-Marecik, Anna Gliszczynska-Swiglo
Summary: This study evaluated the influence of different indigenous lactic acid bacteria isolates on the properties of fermented curly kale juice, finding that the metabolism of different strains impacted the nutritional content of the juice, with some strains contributing to an increase in specific vitamins.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Kuebra Fettahoglu, Muekerrem Kaya, Guezin Kaban
Summary: The aim of the study was to investigate the effects of three types of Staphylococcus strains on the quality of pastirma, a Turkish dry-cured meat product, and their potential use as starter cultures. The production of pastirma was carried out using a traditional method. The results showed that the strains had an impact on the color and fatty acid composition of pastirma, as well as the levels of volatile compounds.
Review
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Luc De Vuyst
Summary: The application of starter culture mixture in cocoa fermentation plays a crucial role in improving the quality and flavor of chocolate products, making it essential to select appropriate strains for the process.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Yun Jia, Yuanfa Liu, Wanrong Hu, Wen Cai, Zhaojun Zheng, Cheng Luo, Dongliang Li
Summary: This study used high-throughput sequencing and correlation analysis to examine the microbial community structure and metabolic functions during the fermentation of cigar tobacco leaves. It found that Staphylococcus and Aspergillus were the dominant bacteria and fungi, respectively, during the fermentation process. Furthermore, Candida was identified as a critical microbe that contributed to the degradation of nitrogenous substances, synthesis of flavor components, and stability of the microbial community. In vitro isolation and bioaugmentation experiments demonstrated that Candida parapsilosis and Candida metapsilosis could effectively reduce alkaloid content and increase flavor component content in tobacco leaves. This research provides valuable insights for the development of microbial starters and targeted regulation of cigar tobacco quality.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Lorenzo Portaro, Francesco Maioli, Valentina Canuti, Monica Picchi, Livio Lencioni, Ilaria Mannazzu, Paola Domizio
Summary: This study evaluated the impact of different inoculation protocols on the growth and fermentation kinetics, as well as the analytical and sensory profiles of Schizosaccharomyces japonicus and Saccharomyces cerevisiae in Sangiovese grape must. The results showed that the combined activity of the two yeasts led to higher total polysaccharide concentrations, regardless of the inoculation protocol utilized. Sch. japonicus also modulated the concentration of certain volatile compounds in mixed culture.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wiriya Thongsomboon, Apichaya Bunyatratchata, Thitiwut Vongkampang, Rachanee Nammatra, Cheunjit Prakitchaiwattana, Sirithon Siriamornpun
Summary: In this study, the potential of using an autochthonous starter culture for low-salt fermented fish was investigated. The results showed that the low-salt fermented fish had increased levels of volatile compounds and free amino acids, while the salt-tolerant pathogen content was lower. Therefore, the low-salt fermented fish process using an autochthonous starter culture is a shorter and safer fermentation method.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
On-ong Chanprasartsuk, Cheunjit Prakitchaiwattana
Summary: This study isolated autochthonous yeasts associated with pineapple fermentation and investigated their fermentation behaviors. The results showed that co-cultured autochthonous yeasts can be successfully used in pineapple winemaking and exhibit synergistic effects during fermentation in the early and middle to final stages.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Ting Huang, Zhen-Ming Lu, Ming-Ye Peng, Li-Juan Chai, Xiao-Juan Zhang, Jin-Song Shi, Qi Li, Zheng-Hong Xu
Summary: Complex microorganisms in food fermentation can be challenging for standardized production, but constructing a defined starter can improve fermentation efficiency. This study used multi-omics techniques to identify vital species in autochthonous vinegar starter and designed a defined microbial community for efficient cereal vinegar fermentation.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Blandine M. L. Genet, Hang Xiao, Lise Friis Christensen, Ida Nynne Laforce, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen, Egon Bech Hansen
Summary: This study investigated strains isolated from different environments in Denmark for their ability to produce curd from fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamics and metabolite production were analyzed in commercial SBMA, and proteomics were used to determine the hydrolysis profile of soy proteins. Certain strains showed proteolytic activity and were considered potential candidates for producing a soy-based yogurt-like product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Guzin Kaban, Selen Sallan, Kubra Cinar Topcu, Bilge Sayin Borekci, Mukerrem Kaya
Summary: The study evaluates the technological properties of autochthonous strains in Turkish dry fermented sausage. Results show that all lactic acid bacteria strains can reduce pH and reach high colony forming unit counts during fermentation. Lactobacillus sakei S15 has a significant effect on TBARS values. Additionally, volatile compounds are positively correlated with L. sakei S15.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Vanessa Bassi Pregolini, Gilberto Vinicius de Melo Pereira, Alexander da Silva Vale, Dao Pedro de Carvalho Neto, Carlos Ricardo Soccol
Summary: The study investigated the impact of coffee farm microbiome and fermentation process on coffee quality. The dominant microbial communities before and after fermentation were identified, with Pichia and Lactobacillaceae playing a significant role. The positive interaction between starter cultures resulted in the formation of important flavor compounds, indicating minimal influence of farm microbiota on starter-added coffee fermentation.
FERMENTATION-BASEL
(2021)
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.