Article
Food Science & Technology
Takashi Yamamoto, J. Nicholas Taylor, Shige Koseki, Kento Koyama
Summary: We developed a method using Raman spectral features and a machine-learning model to predict the growth/no growth response of previously unseen bacteria. We isolated 21 strains of bacteria from seven commercially available fresh-cut vegetables and obtained Raman spectra for each strain. By evaluating growth/no growth responses with various conditions, we trained an artificial neural network model with an overall accuracy of 90% to predict the growth/no growth of unknown bacteria. Rapid characterization of unknown bacterial growth using Raman spectroscopy will be valuable for the food manufacturing industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Christos Bontzolis, Iris Plioni, Dimitra Dimitrellou, Konstantina Boura, Maria Kanellaki, Poonam S. Nigam, Athanasios Koutinas
Summary: This work evaluates the antimicrobial activity of fractionated aqueous extract from aniseed and explores its potential industrial application.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hye-Lin Han, Chang Woo Kwon, Yoonseok Choi, Pahn-Shick Chang
Summary: Research has shown that the antimicrobial peptide SnuCalCpI15 derived from Calotropis procera has potential inhibitory effects against various food spoilage yeasts by altering cell membrane permeability and cell morphology. This peptide can serve as an effective alternative to chemical antifungal food preservatives, enhancing the shelf life and quality of yeast-susceptible foods.
Article
Food Science & Technology
Hajnalka Csoma, Zoltan Kallai, Kinga Czentye, Matthias Sipiczki
Summary: We investigated why the yeast St. lactis-condensi can become the dominant species in Essences, a special sweet wine of Tokaj wine region in Hungary. Our research focused on the physiological properties of these yeasts and identified factors that influence their ability to proliferate and persist in high sugar wines. We found that St. lactis-condensi is a fructophilic yeast that can adapt quickly to high sugar concentrations in Essences.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Food Science & Technology
Mauro D. Santos, Liliana G. Fidalgo, Carlos A. Pinto, Ricardo V. Duarte, Alvaro T. Lemos, Ivonne Delgadillo, Jorge A. Saraiva
Summary: Hyperbaric Storage (HS) is a new food preservation method that can extend the shelf-life of food products and has minimal impact on the overall quality parameters of the food. Additionally, HS offers advantages in energy savings and reduction of carbon footprint.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Raquel Torrijos, Tiago Melo Nazareth, Jorge Calpe, Juan Manuel Quiles, Jordi Manes, Giuseppe Meca
Summary: This study found that natamycin has antifungal effects against Penicillium strains and the two applications on Mozzarella cheese slices significantly decreased the population of P. commune while extending the shelf life of the cheese. The use of natamycin-containing hydroxyethylcellulose films may be a viable alternative to direct applications on cheese, offering a biodegradable antifungal system without compromising food safety.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Joanna Kurczewska, Magdalena Ratajczak, Marzena Gajecka
Summary: This study focused on the preparation and characterization of pectin and alginate films filled with halloysite loaded with salicylic acid. Different morphologies of halloysite were used for adsorption of the antimicrobial agent, showing comparable adsorption properties. The release profiles varied depending on the type of biopolymer and release medium, with alginate films demonstrating better controlled and prolonged release in ethanol mimicking food with lipophilic properties. Moreover, alginate films showed greater antimicrobial activity against food spoilage bacteria compared to pectin films.
APPLIED CLAY SCIENCE
(2021)
Article
Genetics & Heredity
Maarten Punt, Sjoerd J. Seekles, Jisca L. van Dam, Connor de Adelhart Toorop, Raithel R. Martina, Jos Houbraken, Arthur F. J. Ram, Han A. B. Wosten, Robin A. Ohm
Summary: This study investigates the resistance of Penicillium roqueforti strains to food preservatives and identifies a specific genetic region (SORBUS) associated with resistance. By removing this region using genetic engineering tools, it was confirmed that the mutant lost its resistance to preservatives. The study also identifies other genes that may be linked to sorbic acid resistance. This finding is important for identifying and understanding the resistance mechanisms in P. roqueforti strains.
Article
Food Science & Technology
Lihan Huang, Zhen Jia, Cheng-An Hwang
Summary: This study identified the growth and no-growth boundaries of Listeria monocytogenes under different factors, highlighting the effectiveness of STPP and pH in preventing its growth. Additionally, two thresholds were proposed to accurately define the growth probability.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Public, Environmental & Occupational Health
Ekta Sonwani, Urvashi Bansal, Roobaea Alroobaea, Abdullah M. Baqasah, Mustapha Hedabou
Summary: Researchers have designed a prototype to track and manage the quality of food at home by using a Convolutional Neural Network (CNN) model to detect the type of fruit and veggies, monitoring gas emission level, humidity level, and temperature, and informing customers about food spoilage level via alert messages. The experiment has successfully increased the shelf life of certain food categories by 2 days.
FRONTIERS IN PUBLIC HEALTH
(2022)
Article
Food Science & Technology
Hyeyeon Song, Yun-Mi Dang, Sanghyun Ha, Ji-Hyoung Ha
Summary: In this study, the effectiveness of UVC-LED treatment combined with an impeller system in inactivating spoilage yeasts in kimchi without causing significant variations in the physicochemical characteristics of kimchi seasoning was investigated. The experimental results demonstrate that UVC-LED treatment may be a practical alternative for high-quality kimchi production.
Article
Mechanics
Chris A. Jones, Krzysztof A. Mizerski, Mouloud Kessar
Summary: Anelastic convection at high Rayleigh number in a plane parallel layer with no-slip boundaries is studied, deriving energy and entropy balance equations to develop scaling laws for heat transport and Reynolds number. The appearance of an entropy structure allows for explicit forms of these scaling laws based on the Rayleigh number, Prandtl number, and temperature ratio. Different scaling laws are found depending on whether viscous dissipation primarily occurs in the boundary layers or in the bulk, with numerical simulations comparing theoretical predictions up to a Rayleigh number of 10^7.
JOURNAL OF FLUID MECHANICS
(2021)
Review
Food Science & Technology
Shiyu Gong, Jingyi Zhang, Xin Zheng, Guanglei Li, Changrui Xing, Peng Li, Jian Yuan
Summary: Food spoilage is a significant risk to human health, therefore assessing food freshness is crucial for ensuring food safety and quality. Organic fluorescent probes have received significant attention in the field of food safety and sensing due to their easy functionalization, high sensitivity, and user-friendly nature. This review summarizes the applications of organic fluorescent probes in food freshness detection within the past five years, outlining their detection principles, recent research progress, and discussing the challenges and future directions for their utilization. Further research is still needed to enable their widespread commercial use, but with advancements in synthesis and functionalization techniques, organic fluorescent probes will contribute to enhancing food safety detection efficiency.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Hajnalka Csoma, Lajos Acs-Szabo, Laszlo Attila Papp, Zoltan Kallai, Ida Miklos, Matthias Sipiczki
Summary: Traditionally aged Tokaj botrytized sweet wines are exposed to microbial contamination due to their high residual sugar content. Osmotolerant wine-spoilage yeasts, such as Starmerella spp. and Zygosaccharomyces spp., are commonly found in the Tokaj wine-growing region. Z. lentus yeasts were isolated from post-fermented botrytized wines for the first time, and they were found to be osmotolerant and able to grow well in acidic conditions at cellar temperature. These yeasts have low beta-glucosidase and sulphite reductase activities, while the fermentative vigour of Z. lentus strains is lower compared to the control Saccharomyces cerevisiae.
Article
Agriculture, Multidisciplinary
Aryadina M. Ribeiro, Aline D. Paiva, Alexandra M. O. Cruz, Maria C. D. Vanetti, Sukarno O. Ferreira, Hilario C. Mantovani
Summary: The study found that bovicin HC5 and nisin had bactericidal effects on A. acidoterrestris in fruit juices and reduced the D-90 degrees C values by up to 30-fold. Atomic force microscopy revealed substantial structural changes in the cellular framework of A. acidoterrestris vegetative cells treated with bovicin HC5 or nisin.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Environmental Sciences
Carlos Ocampo-Martinez, Rodrigo Toro, Vicenc Puig, Jan Van Impe, Filip Logist
Summary: This paper addresses the tuning of economic model predictive control applied to drinking water transport networks using multi-objective optimization approaches. The strategies are based on Pareto front calculations of the underlying multi-objective problem, representing an improvement over standard approaches.
Article
Microbiology
Matthias Naets, Wendy Van Hemelrijck, Willem Gruyters, Pieter Verboven, Bart Nicolai, Wannes Keulemans, Barbara De Coninck, Annemie H. Geeraerd
Summary: Botrytis cinerea is an important postharvest pathogen of apple. This study investigates the interaction between apple and B. cinerea to understand the defense response in apple. The results show extensive reprogramming of the apple's transcriptome, activation of pathogen-triggered immunity, and a correlation between the activation of the mevalonate pathway and reduced susceptibility. Terpenoids play a key role in the defense, and this response is modulated by ethylene.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Computer Science, Interdisciplinary Applications
Wannes Mores, Philippe Nimmegeers, Ihab Hashem, Satyajeet S. Bhonsale, Jan F. M. Van Impe
Summary: Model-based multi-objective optimization is a valuable tool for finding optimal trade-offs between conflicting objectives, but it comes with high computational costs. Additionally, uncertainty is present due to the approximation of the real process. This article presents a novel algorithm that efficiently computes relevant Pareto points by considering the uncertainty using Pareto ellipsoids.
COMPUTERS & CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Valerie Delens, Jan F. M. Van Impe
Summary: Despite the numerous barriers in the human gastrointestinal tract (GIT), foodborne diseases remain a common problem. This study aimed to investigate how food buffering capacity and structure affect the survival of Salmonella Typhimurium and Listeria monocytogenes during digestion. The results showed that proteins have strong protective properties, acting as buffering agents or physical barriers against gastric acidity, while fat had lower buffering capacity and weaker protective effects.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Niels Demaitre, Koen De Reu, Ellen Francois, Lieven De Zutter, Geertrui Rasschaert, Annemie Geeraerd
Summary: The purpose of this study was to assess the growth potential of Listeria monocytogenes in raw pork products. Pork chops showed limited growth potential, while minced pork exhibited higher growth potential. However, there were variations within and between batches, leading to potential underestimations and posing a risk to public health.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Fien de Mey, Jan F. M. Van Impe
Summary: The application of sublethal stresses in hurdle technology can enhance microbial stress resistance, leading to the ability of foodborne pathogens to overcome lethal stresses in the gastrointestinal tract. This study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion after exposure to combinations of water activity, pH, and storage temperature stresses. The results showed that previous habituation to certain hurdle combinations induced stress tolerance in both pathogens. However, growth-limiting hurdle combinations decreased their survival rates. The survival of stress-tolerant pathogenic cells in the human gastrointestinal tract poses health risks and further research is needed to improve food safety systems.
Article
Biotechnology & Applied Microbiology
Jewel Ann Joseph, Simen Akkermans, Elke Cornillie, Jerome Deberlanger, Jan F. M. Van Impe
Summary: This study identified that BMGY, FM22, and BSM media exhibited the highest secretion yield of recombinant thaumatin II, indicating that the optimal medium for cell growth is not necessarily optimal for recombinant protein production. Sufficient oxygen transfer into the medium is important for higher secretion yield. Vitamins supplementation contributed to an increased yield of thaumatin, with BMGY supplemented with vitamins achieving the highest protein yield.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Microbiology
Despina Vougiouklaki, Theofania Tsironi, Andreas G. G. Tsantes, Efstathia Tsakali, Jan F. M. Van Impe, Dimitra Houhoula
Summary: This study investigated the survival ability of four different LAB species (L. gasseri, L. rhamnosus, L. brevis, and L. plantarum) in the human gut. The results showed high resistance to simulated gastric juice for all four strains, with minimal decline in cell concentrations. L. plantarum exhibited the highest level of survival in the human gut, while all strains showed antioxidant activity. This study provides comprehensive insights into the behavior of LAB and their potential use in the food industry.
Article
Biochemical Research Methods
Jewel Ann Joseph, Simen Akkermans, Jan F. Van Impe
Summary: This study investigates the growth and substrate consumption patterns of Pichia pastoris on different substrates and finds that genetically engineered strains exhibit higher growth rates compared to wild type strains. This provides an opportunity for further optimization of carbon source feeding strategies.
BIOTECHNOLOGY JOURNAL
(2023)
Article
Engineering, Environmental
Alice De Vlieghere, Amber Saida van Veghel, Annemie Geeraerd
Summary: The purpose of this research was to compare the environmental impact of different types of canned tuna and identify environmental hotspots within the supply chains. The study found that the biggest environmental impacts were related to diesel combustion on fishing vessels and steel production during the canning stage. The study recommends prioritizing local canning activities and using larger cans to reduce environmental impact.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2023)
Article
Biochemistry & Molecular Biology
Jeroen Vereman, Tim Thysens, Florian Weiland, Jan Van Impe, Guy Derdelinckx, Ilse Van de Voorde
Summary: The liquid storage stability of Class II hydrophobin HFBI from Trichoderma reesei was investigated at different pH conditions. The degradation of HFBI at neutral and slightly alkaline pH was observed due to ammonia loss and deamidation of asparagine residues present in HFBI. Although the degradation occurred, it had limited effect on the hydrophobic patch of HFBI and did not directly influence the foam stability and emulsion activity of HFBI.
PROCESS BIOCHEMISTRY
(2023)
Article
Chemistry, Analytical
Aliki Tsakni, Archontoula Chatzilazarou, Efstathia Tsakali, Andreas G. Tsantes, Jan Van Impe, Dimitra Houhoula
Summary: This study analyzed the medicinal value of six plant species and found that they have the potential to enhance health and prevent diseases. Except for Lavandula angustifolia L., the samples showed high antioxidant and antibacterial activity. Moreover, Origanum majorana L. had the highest polyphenol content and the strongest resistance against DNA damage.
Article
Biotechnology & Applied Microbiology
Styliani Roufou, Sholeem Griffin, Juan Attard, Lydia Katsini, Monika Polanska, Jan F. M. Van Impe, Ruben Gatt, Vasilis P. Valdramidis
Summary: This study examines the effect of temperature and dissolved carbon dioxide on the growth rate of Escherichia coli, finding a decrease in mu(max) by 0.76 h(-1) at 42 degrees C with increased dissolved CO2, and an increase in mu(max) by 0.99 h(-1) at 27 degrees C. The developed model can be a useful tool for predicting Escherichia coli growth.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Lydia Katsini, Carlos Andre Munoz Lopez, Satyajeet Bhonsale, Styliani Roufou, Sholeem Griffin, Vasilis Valdramidis, Simen Akkermans, Monika Polanska, Jan Van Impe
Summary: This paper focuses on the impact of climate change on the microbial food safety of raw cow milk. Models are developed to analyze the relationship between climate variables and bacterial counts in milk. Linear methods show better accuracy, and these models can be used to evaluate the future risks of climate change on dairy product safety.
12TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2022 (FOODSIM'2022)
(2022)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Spiridon J. Konteles, Anthimia Batrinou, Arhontoula Chatzilazarou, D. Houhoula, Irene Strati, Jan Van Impe, Efstathia Tsakali
Summary: The aim of this study was to investigate the potential inhibition of pathogenic bacterium Cronobacter sakazakii by co-culturing it with the commercially available probiotic bacterium Bifidobacterium animalis subsp. lactis Bb-12. The results showed that the inhibitory effect of B. lactis Bb12 on the growth of C. sakazakii was attributed to its production of organic acids, specifically acetic acid, which led to a low pH and inhibition of the pathogenic bacterium.
12TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2022 (FOODSIM'2022)
(2022)
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.
