Article
Food Science & Technology
Ivan Benito-Vazquez, Ignacio Belda, Javier Ruiz, Javier Vicente, Eva Navascues, Domingo Marquina, Antonio Santos
Summary: A conventional PCR method targeting B. bruxellensis was developed in this study, using a polyvinylpyrrolidone pre-treatment to allow for low detection limit of 10(2) UFC/mL in wine samples. The procedure was simplified by avoiding time-consuming DNA extraction steps, making it easy for application in wineries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elise Da-Silva, Anais Surribas, Cyril Gambari, Daniel Granes, Lucile Pic, Lise Barthelmebs
Summary: This study describes the development of a colorimetric molecular diagnostic test for the rapid and specific detection of Brettanomyces bruxellensis in red wine. The test shows high specificity and sensitivity, and can detect the presence of B. bruxellensis in wine samples.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Lidan Hou, Qi Su, Yawen Zhang, Dan Liu, Yaqing Mao, Peng Zhao
Summary: This study developed a dot blot assay based on PCR method to improve the detection sensitivity of Fowl adenovirus (FAdV), especially for low titer samples. The assay is suitable for multiple serotypes and shows great potential for daily monitoring.
Article
Biochemistry & Molecular Biology
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Antonia Patruno, Marco Marchisio, Eleonora Mari, Lisa Granchi, Carlo Viti, Piero Chiacchiaretta, Angelo Cichelli, Rosanna Tofalo, Paola Lanuti
Summary: A flow cytometry kit for the rapid detection of B. bruxellensis in wine has been developed, which allows for the rapid detection of B. bruxellensis in simple and complex mixtures, indicating its potential for reducing wine spoilage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
Review
Biotechnology & Applied Microbiology
Cristian Varela, Anthony R. Borneman
Summary: Brettanomyces yeasts, particularly B. bruxellensis, play a significant role in industrial fermentation processes, either positively or negatively depending on the industry. Recent molecular biology tools can enhance our understanding of Brettanomyces physiology and improve its industrial potential.
FEMS YEAST RESEARCH
(2022)
Article
Chemistry, Analytical
Ping Jiang, Kejun Dong, Wei Zhang, Hongbo Wang, Xianjin Xiao, Na Chen, Yanxiang Cheng
Summary: A universal probe detection system based on endonuclease IV and DNA strand displacement reaction was constructed for single base mutations. The system has advantages of simple operation, rapid detection, and low cost, and has been successfully applied to detect common clinical mutation sites.
Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Polymer Science
Dario Lucas Helbing, Leopold Boehm, Nova Oraha, Leonie Karoline Stabenow, Yan Cui
Summary: Protein quantification is often unreliable for tissue samples, leading to uneven loading in subsequent experiments. We propose a Ponceau S staining-based dot-blot assay as a more reliable and simpler alternative to the widely used BCA assay. This method is compatible with various biological samples and provides accurate protein quantification.
Article
Biophysics
Priya Vizzini, Marisa Manzano, Carole Farre, Thierry Meylheuc, Carole Chaix, Nalini Ramarao, Jasmina Vidic
Summary: By using biotinylated silica nanoparticles, the sensitivity of paper-based DNA biosensors was significantly improved, enabling rapid screening of food containing Campylobacter DNA without the need for a PCR step.
BIOSENSORS & BIOELECTRONICS
(2021)
Review
Chemistry, Analytical
Marimuthu Citartan
Summary: Dot blot assays have traditionally used antibodies as the primary molecular recognition element, but now aptamers can also be utilized. These assays are often used to monitor SELEX progress and assess the potency of aptamer candidates. Efforts to expand aptamer-based dot blot assays for diagnostic purposes are currently slow, suggesting a need for further development.
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Chemistry, Analytical
Xiaofeng Tang, Xin Chen, Yangwei Liao, Bei Yan, Hao Hu, Zhihao Ming, Liquan Liu, Longjie Li, Zenghui Mao, Xianjin Xiao
Summary: Gene mutations play a crucial role in the diagnosis, classification, monitoring, and prognosis evaluation of cancers and genetic diseases. The current widely adopted methods for measuring mutation abundance rely on relative quantification, which requires strict control and negative samples. Developing a DNA-probe-based method that can accurately determine mutation abundance without these restrictions is highly preferred.
ANALYTICAL CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Jules Harrouard, Etienne Pilard, Cecile Miot-Sertier, Lena Pouget, Philippe Marullo, Giovanna Ferrari, Gianpiero Pataro, Warren Albertin
Summary: This study investigates the efficiency of pulsed light (PL) treatment for managing microorganisms in wine, particularly focusing on the sensitivity of Brettanomyces bruxellensis strains. The results show that PL treatment can effectively reduce the number of different B. bruxellensis strains in wine, highlighting its potential for wine microbial stabilization.
Article
Infectious Diseases
Chunhui Lin, Hao Tang, Xinyi Hu, Ge Li, Tong Jiang, Wensu Yang, Zhaoxin Xia, Yi Zhu, Huaming Xu, Jing Zhou, Jilu Shen
Summary: Researchers developed a method combining PCR-reverse dot blot hybridization with microfluidic chip techniques to rapidly identify 13 fungal pathogens from blood culture samples within 3-4 hours. Clinical validation showed a sensitivity of 96.7%, specificity of 100%, and concordance rate of 97.7% for 43 blood culture-positive samples. The platform achieved a detection rate of 85.2% at 16 hours and 96.3% at 24 hours, with detection limits of 103 cfu/mL for Candida spp. and 103 copies/mL for Aspergillus spp. The method shows great clinical application potential with its low reagent consumption, automation, and low cost (approximately $10).
INFECTION AND DRUG RESISTANCE
(2023)
Article
Biology
Lucilla Iacumin, Am Stefania Jayasinghe, Michela Pellegrini, Giuseppe Comi
Summary: The study looks at increasing the shelf life of gutted sea bass and sea bream packaged under vacuum through the use of bioprotective starter cultures. By washing the fish with a culture of Latilactobacillus sakei and dextrose, an increase in shelf life up to 14 days was observed. The use of bioprotective starter cultures reduced the growth of spoilage microorganisms and improved the overall quality of the fish.
Article
Biotechnology & Applied Microbiology
Lucilla Iacumin, Andrea Colautti, Giuseppe Comi
Summary: The study aimed to investigate the behavior of Zygosaccharomyces rouxii, the main microorganism responsible for MBIC spoilage, and to inhibit its growth by selecting antimicrobial agents. It was found that only 2% v/v ethanol was effective in inhibiting the growth of Z. rouxii, while other antimicrobials tested were not able to stop yeast spoilage and changed the color and flavor of the products. Ethanol was recommended due to its extreme effectiveness against osmotolerant yeasts, and the treated MBICs remained stable until the end of their shelf-life.
Article
Biotechnology & Applied Microbiology
Andrea Colautti, Martina Arnoldi, Giuseppe Comi, Lucilla Iacumin
Summary: Lactobacilli are widely used bacteria with various applications in the food and medical sectors, despite being classified as safe microorganisms. Some studies suggest potential health risks for certain individuals, highlighting the importance of proper assessment before use.
Article
Microbiology
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileos Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Summary: This paper reports on an experiment conducted by the Italian Group of Microbiology of Vine and Wine to validate a protocol for characterizing wine strains of Saccharomyces cerevisiae. The experiment involved inter-laboratory-scale comparative fermentations using synthetic medium and grape musts. The results showed that comparable outcomes could be obtained using the same strains in different laboratories.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Andrea Colautti, Giuseppe Comi, Emanuele De Paoli, Enrico Peterlunger, Marta Novello, Elena Braidotti, Daniele Pasini, Lucilla Iacumin
Summary: The study of ancient bacilli provides insights into the evolutionary phenomena in bacteria.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2022)
Review
Microbiology
Andrea Colautti, Elisabetta Orecchia, Giuseppe Comi, Lucilla Iacumin
Summary: Studies have shown that pathogens are becoming more resistant to antibiotic therapies, highlighting the need for effective alternatives. Lactobacilli, a type of microorganism, have been found to reduce pathogen virulence. Further research on lactobacilli could lead to improved treatments for infections.
JOURNAL OF BACTERIOLOGY
(2022)
Article
Microbiology
Lucilla Iacumin, Michela Pellegrini, Alice Sist, Giulia Tabanelli, Chiara Montanari, Cristian Bernardi, Giuseppe Comi
Summary: In this study, four starter cultures were evaluated for their application in biopreservation of sea bass and sea bream burgers. The results showed that the addition of bioprotective cultures extended the shelf life of the fish burgers and improved their sensory parameters.
Article
Biochemistry & Molecular Biology
Maria Messina, Lucilla Iacumin, Giulia Pascon, Francesca Tulli, Emilio Tibaldi, Gloriana Cardinaletti
Summary: The aim of this study was to investigate the effects of fasting and refeeding on body condition, gut physiology, and microbiota in reared rainbow trout. The results showed that fasting and refeeding had significant effects on the fish's weight, visceral condition, and liver condition, as well as the gut microbiota. Feed deprivation led to dysbiosis in the gut microbiota, but these effects were gradually mitigated by refeeding.
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Microbiology
Francesco Salini, Lucilla Iacumin, Giuseppe Comi, Leon M. T. Dicks
Summary: Bacteriocins are proteinaceous toxins produced by bacteria and archaea, which have antimicrobial activity against closely related species. In this study, a new bacteriocin gene cluster was discovered, providing insights into understanding the production mechanism of thermophilin 13.
Article
Food Science & Technology
Michela Pellegrini, Lucilla Iacumin, Jelka Pleadin, Greta Kresic, Elisabetta Orecchia, Andrea Colautti, Ana Vulic, Nina Kudumija, Cristian Bernardi, Giuseppe Comi
Summary: The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The results showed the presence of bacterial contamination from raw materials, the environment, and the production process. High levels of lactic acid bacteria (LAB) and total bacteria count (TBC) were observed during storage, but did not significantly affect the total volatile basic nitrogen (TVB-N). Pathogenic bacteria were not detected. Cold smoked sea bass offers high nutritional value and excellent microbial quality, making it a beneficial food source.
Article
Microbiology
Andrea Colautti, Nicolo Rossi, Carla Piazza, Giuseppe Comi, Lucilla Iacumin, Steven R. Gill
Summary: Lactobacilli play a vital role in the food industry as starters and probiotics. This study presents 14 strains selected from a collection of 200 strains based on their genetic fingerprint and physiological characteristics.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Microbiology
Andrea Colautti, Giuseppe Comi, Enrico Peterlunger, Lucilla Iacumin
Summary: Thanks to the development of whole-genome sequencing technologies, researchers now have access to rapid and effective resources for genetic analysis of prokaryotes. However, the use of reliable reference databases containing high-quality sequences is crucial for accurate analysis. In this study, the genomes of reference strains were resequenced to obtain correct and reliable sequences, allowing successful identification of an unknown bacterial strain. Further genetic characterization and comparison were conducted to evaluate the impact of time on the evolution of the species.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biotechnology & Applied Microbiology
Sabrina Voce, Lucilla Iacumin, Piergiorgio Comuzzo
Summary: Non-Saccharomyces yeasts contribute significantly to the composition of lees biomass and can increase wine polysaccharide content. Certain non-Saccharomyces yeast strains have the ability to release antioxidants and polysaccharides, which is beneficial for managing aging on lees or producing inactive yeast for winemaking.
FERMENTATION-BASEL
(2022)
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.
