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)
Review
Food Science & Technology
Guillermo Ortiz Charneco, Paul P. de Waal, Irma M. H. van Rijswijck, Noel N. M. E. van Peij, Douwe van Sinderen, Jennifer Mahony
Summary: Bacteriophages pose a persistent threat to food fermentations, particularly large-scale commercial dairy fermentations. The interaction between phages and lactic acid bacteria used as starter cultures in dairy fermentations has been extensively studied, leading to advances in understanding coevolution and the development of robust starter cultures. This review highlights recent progress in phage-host interactions and phage resistance mechanisms in different bacterial species, and discusses their impact on the dairy fermentation industry and future plant-based food fermentations.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Andrea Mancini, Maria Cid Rodriguez, Miriam Zago, Nicola Cologna, Andrea Goss, Ilaria Carafa, Kieran Tuohy, Andrea Merz, Elena Franciosi
Summary: This study focused on the identification and characterization of microbial and bacteriophages in cheese-production facilities using natural whey starter (NWS) cultures. It was found that Lactobacillus helveticus and Levilactobacillus brevis were dominant species in NWS cultures, with potential natural bacteriophage resistance mechanisms in L. helveticus. The high biodiversity of NWS bacterial strains was crucial in preventing phage dominance and maintaining good acidification ability.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Tong Dan, Haimin Hu, Ting Li, Annaer Dai, Binbin He, Yuenan Wang
Summary: This study analyzed the effects of different starter cultures on the flavor of fermented dairy products and found that a specific mixed-species starter culture had a flavor composition and content closer to the commercial control. This research provides insights for the development of value-added fermented dairy products.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biotechnology & Applied Microbiology
Joaquin Lozano, Sofia Fernandez-Ciganda, Alvaro Gonzalez Revello, Dario Hirigoyen, Marcela Martinez, Cecilia Scorza, Pablo Zunino
Summary: In this study, 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production were characterized for their ability to produce gamma-aminobutyric acid (GABA) and their probiotic potential. The probiotic potential was assessed using low pH and bile salt resistance assays, and bacterial adhesion to intestinal mucus was also evaluated. Twenty-five strains were identified as GABA-producing lactobacilli, belonging to the phylogenetical groups Lactiplantibacillus and Lacticaseibacillus. Among them, 15 strains of the Lactiplantibacillus group showed significantly higher GABA production. This study demonstrates the potential of strains isolated from local natural whey starters as probiotics that could have an impact on the gut-brain axis.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Microbiology
Ana Agustina Bengoa, Maria Teresa Duenas, Alicia Prieto, Graciela L. Garrote, Analia G. Abraham
Summary: The study evaluated the effect of fermentation temperature on the characteristics of EPS produced in milk by L. paracasei strains and its impact on the rheological properties of fermented products. Additionally, the protective effect of EPS against Salmonella infection was assessed. The results showed that fermentation temperature led to changes in EPS characteristics and affected the rheological properties of fermented milks. EPS also exhibited a protective effect against Salmonella infection. Therefore, selecting the appropriate strain and fermentation conditions can improve the technological properties of fermented milks and potentially protect against intestinal pathogens.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Constanza M. Lopez, Gabriele Rocchetti, Alessandra Fontana, Luigi Lucini, Annalisa Rebecchi
Summary: This study found that lactic acid bacteria (LAB) could enhance the functional properties of bread as a starter culture. Different LAB strains showed distinct metabolic activities, and the commercial Weissella cibaria exhibited a unique amino acid metabolism.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jie Xiong, Ya-Ying Wang, Muhammad Yousaf, Dong-Mei Liu
Summary: This study explored the impact of adding probiotics on pickled radish. The results showed that the addition of probiotics significantly improved the texture and flavor of pickled radish, reduced the levels of undesirable flavor compounds, and increased the antioxidant properties and XO inhibitory activity of pickled radish.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Veterinary Sciences
Hua Zhang, HePing HuangFu, Xing Wang, ShanShan Zhao, Yuan Liu, Haoxin Lv, GuangYong Qin, Zhongfang Tan
Summary: This study demonstrated that Leuconostoc mesenteroides QZ1178 from Qula fermented food exhibited potential antibacterial effects against Gallibacterium anatis through the production of lactic acid, inhibiting the growth and causing cell damage of the poultry pathogen.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Microbiology
Malgorzata Ziarno, Dorota Zareba, Iwona Scibisz, Mariola Kozlowska
Summary: This study aimed to assess the feasibility of using commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate their fundamental properties. Sixteen commonly used starter cultures in the dairy industry were employed and their effects on pH changes, microflora population, texture, carbohydrates content, and fatty acid profile were investigated. The results showed that the choice of starter culture significantly influenced the pH changes, microflora population, pH values, water-holding capacity, texture, and carbohydrates content of the yogurt-type fermented soy beverages.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Fisheries
M. S. Nithin, S. K. Girisha, K. B. Kushala, D. V. Chandan, T. G. Puneeth, B. T. Naveen Kumar, T. N. Vinay, T. Suresh, Lopamudra Sahoo, K. S. Ramesh
Summary: Motile Aeromonas Septicemia, caused by Aeromonas hydrophila, has led to significant economic losses in aquaculture. The study identified a virulent strain of A. hydrophila with multidrug resistance and biofilm production, posing a threat to fish health in aquaculture. Novel lytic bacteriophages were isolated as a potential alternative to antibiotics for controlling A. hydrophila infections.
Article
Food Science & Technology
Urszula Zarzecka, Wioleta Chajecka-Wierzchowska, Anna Zadernowska
Summary: This study found that strains from starter and protective cultures have the potential for antibiotic resistance and resistance gene transmission both in vitro and in vivo. While the antibiotic resistance of these bacteria does not pose an immediate risk to consumers, they could serve as reservoirs of antibiotic resistance in the environment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hasan Ejaz, Kashaf Junaid, Humaira Yasmeen, Amina Naseer, Hafsa Alam, Sonia Younas, Muhammad Usman Qamar, Abualgasim E. Abdalla, Khalid O. A. Abosalif, Naveed Ahmad, Syed Nasir Abbas Bukhari
Summary: This study evaluated the biofilm formation, antimicrobial resistance, and heavy metal tolerance of bacteria isolated from dairy and non-dairy food products. The results show that these pathogens have high levels of antimicrobial resistance and heavy metal tolerance, and demonstrate strong biofilm formation ability, posing a significant threat to public health.
Article
Immunology
Geneva M. Wilson, Katie J. Suda, Margaret A. Fitzpatrick, Brian Bartle, Christopher D. Pfeiffer, Makoto Jones, Michael A. Rubin, Eli Perencevich, Martin Evans, Charlesnika T. Evans
Summary: Among US veterans with CP-CRE, African Americans, patients with congestive heart failure, and those with gastroesophageal reflux disease were more likely to have CP-CRE cultures. Roughly one in four patients with CP-CRE had no known antibiotic exposure in the year before their positive culture.
CLINICAL INFECTIOUS DISEASES
(2021)
Article
Food Science & Technology
Michael G. Ganzle, Nanzhen Qiao, Julia Bechtner
Summary: Sourdough fermentation, an ancient unit operation in food production, is making a comeback in household, artisanal, and industrial bread production. This review provides an overview of the metabolic potential of Lactobacillaceae members for sourdough baking and their impact on bread quality, with a focus on carbohydrate metabolism and organic acid metabolism. The article also discusses the development of multi-strain starter cultures for back-slopping.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)