Article
Biotechnology & Applied Microbiology
Maria Carolina Mesquita, Eliana dos Santos Leandro, Ernandes Rodrigues de Alencar, Raquel Braz Assuncao Botelho
Summary: The study evaluated the survival of Lactobacillus paracasei in fermented chickpea and coconut beverage under different digestive conditions. Results show that the fermented beverage is a good carrier for L. paracasei, enhancing its survival in gastrointestinal conditions. Storage condition did not affect the survival rate of the bacteria.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Aiyan Guan, Marina Usieto, Isabel Sanchez-Alonso, Susana C. Arcos, Mercedes Careche, Laura Otero
Summary: Despite the significance of anisakiasis as a global public health threat, there has been no mathematical model to describe the thermal susceptibility of Anisakis larvae. This study treated over 10,000 larvae at different temperatures and exposure times, resulting in sigmoidal survival curves, with the Mafart model providing the best fit. Future research should focus on predicting larvae viability under non-isothermal conditions during fish cooking.
Article
Biotechnology & Applied Microbiology
V Ruiz, R. Alonso, M. Salvador, S. Condon, S. Condon-Abanto
Summary: This research evaluated the heat inactivation kinetics of five bacterial spores and found that the presence and magnitude of shoulders depended on the bacterial spore species and varied with treatment temperature in the same proportion of traditional D-T values. An equation which included the constant Sl/D-T was proposed as a result.
Article
Food Science & Technology
Luiza Coelho Midlej, Sandra Fernandes Arruda, Maria Carolina Mesquita, Marcio Antonio Mendonca, Eliana dos Santos Leandro
Summary: This study developed an araticum juice supplemented with a probiotic strain, L. paracasei LBC-81, and found that the probiotic strain remained viable during refrigerated storage and under in vitro gastrointestinal conditions. The araticum juice enriched with L. paracasei showed increased total phenolic content and greater stability of antioxidant activity.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Chemistry, Applied
Changling Wu, David Julian McClements, Mingyu He, Li Zheng, Tian Tian, Fei Teng, Yang Li
Summary: Nanocellulose was isolated from okara using ultrasound and high-pressure homogenization treatments, with detailed characterization of its physical-chemical and structural properties. The treated cellulose material exhibited a small particle diameter, high crystallinity, and swelling ratio, suitable for various food and non-food applications.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Fatima Fekraoui, Eric Ferret, Nathalie Paniel, Olivia Auvy, Clara Chamontin, Stephane Andre, Helene Simonin, Jean-Marie Perrier-Cornet
Summary: This study investigated the advantage of using high pressure cycling treatment compared to continuous high pressure treatment for the inactivation of bacterial spores. It was found that pressure cycling significantly reduced the number of viable spores, especially when faster compression and decompression rates were applied. However, the inactivation ratio was more correlated with cumulative exposure time to pressure rather than the cycling process effect.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Polymer Science
Dafne I. Diaz-Ramos, Rosa I. Ortiz-Basurto, Oscar Garcia-Barradas, Martina A. Chacon-Lopez, Efigenia Montalvo-Gonzalez, Luz A. Pascual-Pineda, Uri Valenzuela-Vazquez, Maribel Jimenez-Fernandez
Summary: The effects of lauroylation, acetylation, and succinylation on the prebiotic activity, antibacterial properties, and survival of L. paracasei of chemically modified fractions of native agave fructans were evaluated. The modified fructan fractions showed enhanced antibacterial activity against pathogenic bacteria and improved prebiotic effects. The impact of modification depended on the structure, size, polarity, degree of polymerization, and substitution of the fractions. These findings suggest that chemical modification of fructan fractions can enhance their functional properties, making them a potential alternative in the food and pharmaceutical industry.
Article
Food Science & Technology
Annachiara Pirozzi, Roberta Capuano, Roberto Avolio, Gennaro Gentile, Giovanna Ferrari, Francesco Donsi
Summary: Cellulosic nanomaterials obtained through high-pressure homogenization showed better emulsion stabilization capability compared to those obtained through ball milling, forming a 3D network structure that prevents coalescence and gravitational separation of oil droplets.
Article
Food Science & Technology
Ume Roobab, Muhammad Asim Shabbir, Abdul Waheed Khan, Rai Naveed Arshad, Alaa El-Din Bekhit, Xin-An Zeng, Muhammad Inam-Ur-Raheem, Rana Muhammad Aadil
Summary: Clean-label foods are gaining attention due to consumer interest in minimally processed food with fewer ingredients and no artificial additives. High-pressure technologies are being used to preserve the quality of food products and reduce the need for additives and preservatives. However, there are challenges in optimizing pressure and microbiological handling for clean-label food production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Summary: The study focused on the gel characterization of Spirulina protein concentrate (SPC) and utilized high-pressure homogenization (HPH) before thermal gelation to improve gel properties. Gelation was found possible at pH 6.5 but not at more acidic pH due to insufficient protein solubility. The application of HPH at 50 MPa increased protein solubility by 91% and improved gel stiffness while decreasing the gelation point.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
George Cavender, Nan Jiang, Rakesh K. Singh, Jinru Chen, Kevin Mis Solval
Summary: This study demonstrates that using ultra high-pressure homogenization can improve the microencapsulation ability of soymilk for probiotics, resulting in higher cell viability during drying process. The probiotic powders produced from soymilk treated at higher UHPH pressures have lower moisture content, smaller particle sizes, and higher agglomeration, showing potential for use in plant-based and non-dairy foods.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Ying Xu, Shuang Yang, Peitao Zhao, Min Wu, Xueping Song, Arthur J. Ragauskas
Summary: Mechanical grinding assisted by endoglucanase and high-pressure homogenization post-treatment improved the size uniformity and crystallinity of cellulose nanofibrils (CNFs), leading to low oxygen permeability rate in resulting films. The combination post-treatments also enhanced the tensile strength and transparency of CNFs films, providing insight on improving CNFs film performance for future applications.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Sophie di Corcia, Manuel Dornier, Laetitia Palmade, Claudie Dhuique-Mayer
Summary: High-pressure treatments combined with crossflow microfiltration were used to obtain citrus concentrates enriched in carotenoids. The results showed that ultra-high-pressure homogenization (UHPH) at 400 MPa significantly enhanced carotenoid bioaccessibility and uptake compared to conventional pasteurization. Combining crossflow microfiltration with UHPH increased the bioavailable carotenoid content in the final product by 4-6 fold compared to high hydrostatic pressure treatment (HHP) alone.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Fan Zhu
Summary: Dynamic pressure treatments tend to degrade starch on the granular and molecular level, while facilitating physicochemical interactions of starch via process intensification. The treatments induce starch gelatinization and increase starch digestibility, while affecting rheological properties in a treatment typeand condition-dependent manner.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jing Ma, Yu Wang, Mengya Zhao, Pengyan Tong, Liuqing Lv, Zhenpeng Gao, Jing Liu, Fangyu Long
Summary: This study aimed to evaluate the feasibility of using high hydrostatic pressure (HHP) treatment to obtain high quality juice and prepare functional apple juice through fermentation technology. The physicochemical properties of HHP-treated apple juice and pasteurized apple juice were compared during fermentation. The results showed that HHP treatment led to better properties in terms of color difference, total phenol content, antioxidant activity, and the survival of Lactobacillus plantarum after fermentation, indicating its potential as a substitute for pasteurization to obtain higher quality fermented fruit juice.
Article
Food Science & Technology
Francesca Patrignani, Lorenzo Siroli, Giacomo Braschi, Rosalba Lanciotti
Article
Food Science & Technology
Ana Cristina de Aguiar Saldanha Pinheiro, Silvia Tappi, Francesca Patrignani, Rosalba Lanciotti, Santina Romani, Pietro Rocculi
Summary: This research investigates the effect of modified atmosphere packaging using unconventional gas mixtures on sardine fillets, with results showing that the removal of oxygen significantly inhibits oxidation and packaging containing argon can slightly improve lipid hydrolysis and sensory properties.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Samantha Rossi, Luigi Parrotta, Stefano Del Duca, Marco Dalla Rosa, Francesca Patrignani, Oliver Schluter, Rosalba Lanciotti
Summary: The study demonstrated the potential of using Yarrowia lipolytica RO25 to produce sourdough with specific sensory and functional characteristics, characterized by a unique protein profile and a specific volatile molecules profile.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Margherita D'Alessandro, Carola Parolin, Danka Bukvicki, Lorenzo Siroli, Beatrice Vitali, Maria De Angelis, Rosalba Lanciotti, Francesca Patrignani
Summary: The study confirmed the metabolic and functional capabilities of 15 vaginal strains from different lactobacillus species, showing high hydrophobicity, auto-aggregation, bile salts deconjugation, and resistance to simulated digestion stress. Promising strains for further study include L. crispatus BC9 and BC1, L. gasseri BC10 and BC14, and L. vaginalis BC17.
Article
Food Science & Technology
Silvina Pujato, Valentina Galliani, Jose Matias Irazoqui, Ariel Amadio, Andrea Quiberoni, Diego Mercanti
Summary: This study screened and analyzed a total of 49 strains of Lacticaseibacillus for CRISPR-Cas systems, revealing the presence of different types of CRISPR-Cas loci. The specificity of Cas9 in each strain was closely correlated with its spacer content. Notably, one strain, L. paracasei 85, contained a rare type I-E CRISPR locus.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Microbiology
Simin Sabaghian, Giacomo Braschi, Lucia Vannini, Francesca Patrignani, Nurul Hidayah Samsulrizal, Rosalba Lanciotti
Summary: Pathogenic fungi such as Botrytis, Phaeomoniella, Fusarium, Alternaria and Aspergillus can cause diseases in grapevines, affecting growth, yield and quality. Wild epiphytic yeast strains from grape berries, particularly those belonging to Hanseniaspora, Starmerella, Metschnikowia, and Candida, show potential as biocontrol agents against these pathogens. This study identified yeast strains with high inhibitory effects on mycelial growth of grape berry pathogens and detected various volatile organic compounds with potential for biological control.
Article
Food Science & Technology
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Federico Ferioli, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Summary: This research demonstrates that HPH treatment combined with fermentation using biocontrol agent L. lactis LBG2 significantly improves the stability and functionality of carrot juice, extending the shelf life of the products by at least three to seven days and maintaining better color values and vitamin retention throughout the shelf life period. The use of combined HPH and LBG2 also results in the production of compounds with positive sensory impact on carrot juice.
Article
Microbiology
Margherita D'Alessandro, Carola Parolin, Silvia Patrignani, Gilda Sottile, Patrizio Antonazzo, Beatrice Vitali, Rosalba Lanciotti, Francesca Patrignani
Summary: This study focuses on the isolation and characterization of lactobacilli/bifidobacteria from human breast milk to find new probiotic candidates for food products. The breast milk strains demonstrate good adhesion to intestinal cells, antagonistic activity against food spoilage and pathogenic species, and the potential to release aroma compounds associated with sensory quality of dairy products.
Review
Food Science & Technology
Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti
Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.
Article
Food Science & Technology
Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua, Patrizia Romano
Summary: This research aimed to investigate the potential of two different commercial yeast strains in generating wine-specific volatile molecule fingerprints on different grape musts, with results indicating that the grape variety has a significant impact on the volatile fingerprint of wine.
Article
Food Science & Technology
Margherita D'Alessandro, Davide Gottardi, Carola Parolin, Virginia Teresa Glicerina, Beatrice Vitali, Rosalba Lanciotti, Francesca Patrignani
Summary: Human microbial niches, such as the healthy vagina, have recently been recognized as alternative sources of probiotics for preventing vaginal diseases. These microorganisms can be administered orally and reach the vaginal environment by passing through the gastrointestinal tract. This study developed and characterized fermented soy beverages containing encapsulated and non-encapsulated vaginal lactobacilli as potential dietary strategies for treating vaginal dysbiosis. The viability of the strains remained stable during storage, and samples with encapsulated bacteria showed improved water holding capacity, lactic acid content, and antagonistic activity against enteropathogens. However, encapsulation reduced the acceptability of the final products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece, Patrizia Romano
Summary: This study aimed to validate the fermentative behavior of seven wild S. cerevisiae strains and evaluate their impact on the aromatic profiles of resulting wines. Through pilot-scale fermentation trials, the strains were evaluated for their microbiological, chemical, and volatile aroma performance. The results showed significant differences among the strains in terms of aroma production, with high-producing and low-producing strains found in each class of compounds. These findings provide insight into selecting strains that can impart desired sensory features to the wines.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Summary: Cheese whey management and disposal is a challenge for dairy industries due to its high COD level, but it can be used as a nutrient source for microbial growth. Yarrowia lipolytica, a strain of yeast, can grow in various environments and tolerate high salt concentrations. The lipolytic and proteolytic profile of different strains of Y. lipolytica were tested, and their growth potential in different whey types was evaluated.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Davide Gottardi, Marianna Ciccone, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani
Summary: Fishery processing industries produce a significant amount of by-products from fish heads, skin, and other waste, posing environmental and health concerns. Using proteolytic and lipolytic microorganisms to treat these wastes is a green solution with potential for reuse in feed and food formulations for their functional and flavoring characteristics.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Lorenzo Siroli, Barbara Giordani, Samantha Rossi, Davide Gottardi, Helena McMahon, Aleksandra Augustyniak, Abhay Menon, Lucia Vannini, Beatrice Vitali, Francesca Patrignani, Rosalba Lanciotti
Summary: The use of selected microbial consortium for fermentation can enhance the functional, nutritional, and technological properties of milling by-products.
FERMENTATION-BASEL
(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.
