Article
Food Science & Technology
Anderson Carlos Camargo, Edite Andrade Costa, Andressa Fusieger, Rosangela de Freitas, Luis Augusto Nero, Antonio Fernandes de Carvalho
Summary: Minas Gerais is a Brazilian state known for being the largest cheese producer in Brazil, with Entre Serras region experiencing a resurgence in artisanal cheese production. The predominant bacterial species in Entre Serras MAC was found to be Lactococcus lactis, with some farms showing high levels of contamination, possibly due to poor hygiene practices.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Shuangqing Zhao, Robin Dorau, Lars Tommerholt, Liuyan Gu, Belay Tilahun Tadesse, Ge Zhao, Christian Solem
Summary: Autolysis is a rate-limiting step for ripening in rennet-coagulated cheese manufacturing. A highly autolytic and thermotolerant Lactococcus lactis strain, RD07, showed the potential to accelerate cheese ripening in preliminary trials. Two derivatives of RD07, EC2 and EC8, exhibited faster autolysis than other strains tested. The ERC starter, consisting of EC2, EC8, and RD07, released more free amino acids during cheese-making, resulting in improved cheese quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Luca Settanni, Gabriele Busetta, Valeria Puccio, Giuseppe Licitra, Elena Franciosi, Luigi Botta, Rosalia Di Gerlando, Massimo Todaro, Raimondo Gaglio
Summary: This research characterized the bacterial diversity on wooden shelves used for aging traditional Sicilian cheeses and found no pathogenic bacteria present. Different bacterial groups were identified on the shelves, potentially contributing to the final organoleptic profiles of the cheeses.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Sarhan Mohammed, Ahmet Hilmi Con
Summary: A total of 25 traditionally procured white cheese from the Samsun region in Turkey were analyzed for physicochemical and microbiological characteristics, revealing significant differences between samples. Twelve lactic acid bacterial isolates with high antimicrobial activity were selected and further characterized, showing potential novel probiotic strains in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Khatantuul Purevdorj, Leona Bunkova, Andrea Dlabajova, Erika Cechova, Vendula Pachlova, Frantisek Bunka
Summary: The study found that selected six Lactococcus strains and their CFS can effectively reduce tyramine production. Additionally, some Lactococcus strains and their CFS can even completely suppress tyramine production in certain cases.
Article
Food Science & Technology
Daniel Wechsler, Stefan Irmler, Helene Berthoud, Reto Portmann, Rene Badertscher, Walter Bisig, Karl Schafroth, Marie-Therese Frohlich-Wyder
Summary: Histamine formation by four histaminogenic Lactobacillus parabuchneri strains in experimental cheeses was investigated. The spoilage threshold in cheese milk was very low, at about 10(1)-10(2) cfu mL(-1), while up to 992 mg of histamine kg(-1) was accumulated in the cheeses within 180 days. Heating at 56 degrees C for 20 minutes proved to be sufficient to inactivate L. parabuchneri and prevent histamine formation.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Ana Belen Florez, Lucia Vazquez, Javier Rodriguez, Baltasar Mayo
Summary: This study describes the phenotypic typing and complete genome analysis of a dairy Lactiplantibacillus plantarum strain LL441. LL441 exhibited a wide range of carbohydrate utilization and strong activity of carbohydrate-degrading enzymes. The genome analysis revealed genes involved in carbohydrate utilization, flavor formation, acid and bile resistance, but no virulence genes. The strain also possessed plasmids with genes coding for heavy metal resistance and technologically relevant phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Irene Martin, Alicia Rodriguez, Carmen Garcia, Juan J. Cordoba
Summary: This study evaluated the effect of selected protective cultures on the ripening process and sensory characteristics of traditional soft ripened cheese. The results showed that these cultures did not affect the physicochemical parameters of the cheese but had a positive impact on its aroma and reduced the formation of certain compounds.
Article
Food Science & Technology
Andrea Laukova, Martin Tomaska, Maria Joao Fraqueza, Renata Szaboova, Eva Bino, Jana Scerbova, Monika Pogany Simonova, Emilia Dvoroznakova
Summary: This study demonstrates the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe's milk lump cheese, showing active bacteriocin against Staphylococcus and Listeria. It also exhibits safety and survival capability in mice, making it a promising additive for Slovak local dairy products.
Article
Biology
Ahmed Helal, Alice Cattivelli, Angela Conte, Davide Tagliazucchi
Summary: Milk proteins in cheese contain bioactive peptides that are released during cheese ripening and digestion. This study used peptidomics to monitor the changes in bioactive peptides and their biological activities in Ras cheese during ripening and in vitro digestion. The results showed that ripening and digestion increased the amount of bioactive peptides with ACE-inhibitory, DPP-IV-inhibitory, and antioxidant activities. The highest concentrations of these peptides were found in long-ripened Ras cheese. The presence of these bioactive peptides suggests a possible role of cheese consumption in maintaining human health and preventing certain diseases.
Article
Microbiology
Maria Kazou, Alkmini Gavriil, Olga Kalagkatsi, Theodoros Paschos, Effie Tsakalidou
Summary: This study aimed to produce four types of Kopanisti cheese using pasteurized cow milk and different starters/adjuncts combinations, and evaluate their microbial, physicochemical and sensory characteristics. The results indicated that Kopanisti C had the most suitable bacteria cocktail for Kopanisti cheese production.
Article
Biotechnology & Applied Microbiology
Jose Martin Ruvalcaba-Gomez, Hector Ruiz-Espinosa, Maria Dolores Mendez-Robles, Ramon Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuami Villagran, Raul Jacobo Delgado-Macuil
Summary: This study compared the technological and quality features of Adobera cheeses made with pasteurized milk and traditional raw milk. The results showed significant differences in texture, color, and ripening markers between the two types of cheeses.
FERMENTATION-BASEL
(2022)
Article
Agriculture, Multidisciplinary
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Francoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stephanie-Marie Deutsch, Benedicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry, Helene Falentin
Summary: The formation of cheese flavor is mainly due to volatile compounds produced by microorganisms, and fine-tuning cheese-making process parameters can modulate the cheese volatilome by influencing specific bacterial metabolisms.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Monica Maria Durango-Zuleta, Mayra Fuentes-Vanegas, Jose Uriel Sepulveda-Valencia, Claudia Ximena Moreno Herrera
Summary: This study investigated the microbiological composition, fatty acid profile, and antimicrobial activity of traditional pasta filata fresh cheeses Quesillo and Double-Cream from the Colombian Andean region. Lactococcus lactis, Enterococcus faecium, and Limosilactobacillus fermentum were found to be the predominant lactic acid bacteria in both cheeses. The cell-free supernatants of L. lactis, L. fermentum, and Lacticaseiba-cillus paracasei showed inhibitory effects against Listeria monocytogenes and Salmonella enterica. The findings suggest that the LAB derived from artisanal cheeses have potential applications in the production of traditional and new dairy products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
T. Komprda, P. Ondrackova, M. Vicenova, V. Rozikova, N. Prochazkova, L. Leva, M. Faldyna
Article
Biochemistry & Molecular Biology
Tomas Komprda, Zbysek Sladek, Zuzana Sevcikova, Veronika Svehlova, Jan Wijacki, Roman Guran, Tomas Do, Zuzana Lackova, Hana Polanska, Lucie Vrlikova, Vendula Popelkova, Petr Michalek, Ondrej Zitka, Marcela Buchtova
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2020)
Article
Agriculture, Dairy & Animal Science
Tomas Komprda, Miroslav Juzl, Milena Matejovicova, Lenka Leva, Marketa Piechowiczova, Sarka Nedomova, Vendula Popelkova, Pavla Vymazalova
Article
Food Science & Technology
Radka Langova, Miroslav Juzl, Olga Cwikova, Ivica Kos
Article
Food Science & Technology
Tomas Komprda, Miroslav Juzl, Milena Matejovicova, Marketa Piechowiczova, Vendula Popelkova, Pavla Vymazalova, Sarka Nedomova, Lenka Leva
Summary: The study aimed to increase the LC-PUFA n-3 content in meat products through dietary means. While the addition of fish oil improved the fatty acid composition and texture of the products, it also led to differences in sensory characteristics and oxidative stability.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Tomas Komprda, Zbysek Sladek, Monika Vicenova, Jana Simonova, Gabriela Franke, Katarina Kacvinska, Cristina Sabliov, Carlos E. Astete, Lenka Leva, Vendula Popelkova, Andrej Batik, Lucy Vojtova, Bretislav Lipovy, Milena Matejovicova
Summary: The utilization of PLGA nanoparticles with entrapped fish oil in collagen-based scaffolds for cutaneous wound healing showed promising results in a porcine model. The NP/FO treatment had advantages compared to FO alone and tended to have similar effects to NP/MUP treatment, suggesting it as a suitable alternative for wound treatment.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Olga Cwikova, Tomas Komprda, Viera Sottnikova, Zdenek Svoboda, Jana Simonova, Jan Slovacek, Miroslav Juzl
Summary: The study evaluated the impact of different processing methods and degrees of roasting on the composition of coffee. While caffeine content remained unaffected, variations were observed in chlorogenic acid (CQA) and acrylamide (AA) content. Additionally, both processing methods and roasting degrees influenced the color parameters of coffee, with higher levels of AA found in dark-roasted samples.
Article
Veterinary Sciences
Tomas Komprda, Vendula Popelkova, Ludmila Kosarist'anova, Veronika Smidova
Summary: The objective of this study was to design, synthesize, and characterize poly(lactic-co-glycolic) acid nanoparticles for cutaneous wound healing. The results showed that PLGA-FO nanoparticles demonstrated excellent biocompatibility and unique release profile of fish oil, but lacked antimicrobial efficiency.
ACTA VETERINARIA BRNO
(2022)
Proceedings Paper
Agriculture, Multidisciplinary
Silvia Kociova, Zuzana Lackova, Natalia Cernei, Dagmar Sterbova, Tomas Komprda, Ondrej Zitka
MENDELNET 2019: PROCEEDINGS OF 26TH INTERNATIONAL PHD STUDENTS CONFERENCE
(2019)
Proceedings Paper
Agriculture, Multidisciplinary
Veronika Neradova, Miroslav Juzl, Milena Matejovicova, Markets Piechowiczova, Tomas Komprda, Sarka Nedomova, Vendula Popelkova, Pavia Vymazalova, Jan Mares
MENDELNET 2019: PROCEEDINGS OF 26TH INTERNATIONAL PHD STUDENTS CONFERENCE
(2019)
Proceedings Paper
Agriculture, Multidisciplinary
Vendula Popelkova, Pavla Vymazalova, Zuzana Bytesnikova, Silvia Kociova, Pavel Svec, Veronika Neradova, Markets Piechowiczova, Kristyna Smerkova, Tomas Komprda
MENDELNET 2019: PROCEEDINGS OF 26TH INTERNATIONAL PHD STUDENTS CONFERENCE
(2019)
Proceedings Paper
Agriculture, Multidisciplinary
Pavla Vymazalova, Vendula Popelkova, Zuzana Bytesnikova, Silvia Kociova, Pavel Svec, Veronika Neradova, Andrej Batik, Kristyna Smerkova, Tomas Komprda
MENDELNET 2019: PROCEEDINGS OF 26TH INTERNATIONAL PHD STUDENTS CONFERENCE
(2019)
Article
Veterinary Sciences
Tomas Komprda, Zbysek Sladek, Veronika Svehlova, Zuzana Lackova, Roman Guran, Tomas Do, Jan Wijacki, Marcela Buchtova, Jana Neuwirthova, Bretislav Gal, Vojtech Adam, Ondrej Zitka
ACTA VETERINARIA BRNO
(2019)
Proceedings Paper
Multidisciplinary Sciences
Jan Wijacki, Tomas Komprda, Veronika Rozikova
PROCEEDINGS OF 25TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2018)
(2018)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.