Article
Food Science & Technology
Maysa Lima Parente Fernandes, Angelica Cristina de Souza, Paulo Sergio Pedroso Costa Junior, Lizzy Ayra Alcantara Verissimo, Victor Satler Pylro, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: The objective of this study was to produce a new isotonic drink with low sodium using sugary kefir for the first time. Metataxonomics was used to evaluate the microbial community profile of kefir grains and fermented kefir. The results showed that the sodium content of the isotonic drinks made from sugary kefir was lower than the commercial control. Lactic acid bacteria and yeasts were present throughout the fermentation process, demonstrating the viability of isotonic kefir. Ethanoligenens genus was also identified for the first time in sugary kefir through metataxonomics. The microbial diversity in the beverage was found to be higher than that in the grains.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jiaqi Luo, Siyu Liu, Hongyun Lu, Qihe Chen, Ying Shi
Summary: This study analyzed the microbial diversity in milk and soybean kefir grains using third-generation sequencing. The results showed that Lactobacillus was the most common bacterial genus in both types of kefir grains, while Kazachstania dominated the fungal communities. Fermentation with kefir grains improved the nutritional value and sensory properties of soybean, as demonstrated by increased glutamic acid content and decreased unpleasant beany flavor compounds. Furthermore, fermentation was found to facilitate the bioconversion and absorption of isoflavones. In conclusion, kefir fermentation can modify the microbial structure of kefir grains, enhance the nutritional value of soybean-based fermented products, and offer potential solutions for soybean product development.
Article
Food Science & Technology
Faisal A. J. Alraddadi, Tom Ross, Shane M. Powell
Summary: The microbial communities of kefir grains and kefir were evaluated over time using high-throughput amplicon sequencing. It was found that Lactobacillus kefiranofaciens and Lentilactobacillus kefiri consistently dominated kefir grains, whereas Lactococcus lactis dominated kefir. The community composition in the kefir was more variable than in the kefir grains with the relative abundance of both Lb. kefiranofaciens and Lc. lactis changing over time. The fungal communities of kefir grains were dominated by Kazachstania turicensis and Torulaspora delbruekii, although the ratio between the two varied significantly.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biotechnology & Applied Microbiology
Caglar Gokirmakli, Zeynep B. Guzel-Seydim
Summary: This study aimed to compare the differences and similarities between milk kefir grain and water kefir grain. Significant differences were found in microbiological content, chemical properties, and colors between the two types of grains. Milk kefir grain has more nutritional content while water kefir grain is a good source for minerals and health-friendly micro-organisms.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Lucas von Gastrow, Elisa Michel, Judith Legrand, Remy Amelot, Diego Segond, Stephane Guezenec, Olivier Rue, Veronique Chable, Isabelle Goldringer, Xavier Dousset, Estelle Serpolay-Bessoni, Bruno Taupier-Letage, Camille Vindras-Fouillet, Bernard Onno, Florence Valence, Delphine Sicard
Summary: Understanding the dispersal of microbes is crucial for understanding the dynamics and evolution of microbial communities. A study on microbial dispersal in the sourdough bread-making chain reveals the origins and spread of microbial communities in sourdough.
Article
Food Science & Technology
Benjamin C. T. Bourrie, Natalie Diether, Ryan P. Dias, Seo Lin Nam, A. Paulina de la Mata, Andrew J. Forgie, Gautam Gaur, James J. Harynuk, Michael Ganzle, Paul D. Cotter, Benjamin P. Willing
Summary: Kefir fermentation using kefir grains and commercial fermentation with planktonic cultures produce kefir with different metabolite compositions. The presence of lactobacilli in the fermentation greatly impacts the production of organic acids, while the absence of yeast has minimal effect. This study highlights the importance of microbial composition in kefir fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Marina Pihurov, Bogdan Pacularu-Burada, Mihaela Cotarlet, Leontina Grigore-Gurgu, Daniela Borda, Nicoleta Stanciuc, Maciej Kluz, Gabriela Elena Bahrim
Summary: This study aims to increase the postbiotic composition of fermented products (FPs) obtained from the co-fermentation of symbiotic cultures (such as SCOBY and WKG) by optimizing various parameters. The Plackett-Burman (PBD) and Response Surface Methodology (RSM) techniques were used to select and optimize the tea concentration, sugar concentration, raisins concentration, SCOBY and WKG lyophilized culture concentration, and fermentation time. The optimized biotechnological conditions resulted in FPs with a rich postbiotic bioactive composition, highlighting the potential of artisanal co-cultures for improving bioactivity.
Article
Food Science & Technology
Zhina Chen, Tao Ye, Shunchang Wang, Shuwen He, Boya Xiao, Qiangwanyue Su, Xiaochen Huang
Summary: The evolution of microbial flora during the soy whey fermentation process by Tibetan kefir grains was characterized. Changes in physicochemical indexes and active components were monitored. Yeasts, lactic acid bacteria, and acetic acid bacteria grew significantly after fermentation, resulting in changes in the relative abundance of Lactobacillus and Acetobacter and an increase in aglycone isoflavones levels and DPPH scavenging ability.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Xiaomeng Wang, Wenpei Li, Mengjia Xu, Juanjuan Tian, Wei Li
Summary: This study utilized high-throughput sequencing to analyze bacterial and fungal diversity in traditional Tibetan kefir grains, identifying main dominant strains in the regions of Linzhi and Naqu. Results indicated that K1 exhibited higher growth rate, EPS yield, and biofilm formation ability compared to K2, with both reaching optimal biofilm formation on the 10th day. Further research on microbial quorum sensing is needed to understand its influence on biofilm and kefir grains formation.
Article
Engineering, Environmental
Kiril D. Hristovski, Scott R. Burge, Dragan Boscovic, Russell G. Burge, Frosina Babanovska-Milenkovska
Summary: This study validates the capabilities of microbial potentiometric sensor (MPS) technology in monitoring kefir fermentation processes and identifies a correlation between fermentation completion time and mass of inoculum. Additionally, the MPS technology provides unique perspectives at different phases of the fermentation process, enhancing understanding of fermentation.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Food Science & Technology
Gulcin Satir
Summary: This study investigated the effect of fermentation on the brown and yellow varieties of tigernut milk and analyzed the properties and bioactive components of the resulting tigernut kefirs. The yellow variety had higher concentrations of glucose, fructose, and sucrose. The presence of yeast in tigernut kefir was associated with the water kefir grain microbiota.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shao-Yu Dai, Pei-Ming Wang, Kuo-Wei Lin
Summary: This study demonstrates the successful utilization of three LAB isolates from sugary kefir grains in fermented semi-dry sausages, resulting in products with high sensory and microbiological quality. The use of starter cultures can improve the safety and shelf life of fermented meat products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agriculture, Dairy & Animal Science
Fisun Koc, Emel Ozkan Unal, Berrin Okuyucu, Selim Esen, Raziye Isik
Summary: The study investigated the effects of commercial kefir (CK) and homemade kefir culture (HK) on fermentation characteristics and aerobic stability of alfalfa silages, demonstrating that they improve quality and stability even with low water-soluble carbohydrate content.
Article
Food Science & Technology
Marina Pihurov, Bogdan Pacularu-Burada, Mihaela Cotarle, Gabriela Elena Bahrim
Summary: This study evaluates the functionality of a co-culture of SCOBY-based membranes and milk kefir grains for the fermentation of a medium based on black tea infusion. The optimized fermentation process demonstrates antimicrobial and antioxidant properties in the fermented product.
Article
Food Science & Technology
Amin Yousefvand, Xin Huang, Mehdi Zarei, Per Erik Joakim Saris
Summary: The study investigated the impact of different starter cultures on the survival of Lacticaseibacillus rhamnosus GG and the quality characteristics of kefir. The results showed that natural kefir starter culture was effective in maintaining the viability of the probiotic strain and the rheological properties and quality parameters of kefir were similar to other starter cultures.
Article
Agriculture, Multidisciplinary
Hsiaowen Huang, Kuanyi Li, Yajane Lee, Mingju Chen
Summary: A probiotic screening platform based on gut-derived uremic toxin-reducing probiotics was developed and verified in a CKD mouse model, demonstrating that the probiotic mixture improved kidney function, reversed gut dysbiosis, and enhanced intestinal barrier integrity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Nian-Yao Zheng, Yi-Chen Chen, Yen-Po Chen, Jia-Shian Shiu, Sheng-Yao Wang
Summary: This study aimed to find uses for excess duck egg white by producing translucent egg white jelly through mixing with sodium hydroxide, and controlling storage and heating conditions to maintain its properties and delay liquefaction. Adding ginger juice or turmeric improved the bloom strength and thermal stability of the jelly.
Article
Food Science & Technology
Sheng-Yao Wang, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, Ming-Ju Chen
Summary: Through a co-culture strategy, we have successfully improved the viability of kefir strain HL1 in fermented skimmed milk products and developed a novel milk product with a unique flavor and sufficient probiotics.
Article
Agriculture, Dairy & Animal Science
Ker-Sin Ng, Yu-Chun Chang, Yen-Po Chen, Ya-Hsuan Lo, Sheng-Yao Wang, Ming-Ju Chen
Summary: This study characterized the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) and identified Lactococcus (Lc.) lactis subsp. cremoris APL15 as a strain with good fermentation abilities for producing low-fat fermented milk. The findings suggest that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.
Article
Agriculture, Dairy & Animal Science
Shih-Te Chuang, Kuan-Yi Li, Po-Wen Tu, Shang-Tse Ho, Cheng-Chih Hsu, Jui-Chun Hsieh, Ming-Ju Chen
Summary: This study identified ruminal microbial biomarkers and metabolites related to mastitis in dairy cows, revealing differences between healthy and mastitis cows. Potential microbial strains and metabolites were identified, offering novel insights for targeting ruminal microbiota for preventive/therapeutic strategies against mastitis in the future.
Article
Food Science & Technology
Kai-Yi Lee, Ying-Chieh Tsai, Sheng-Yao Wang, Yen-Po Chen, Ming-Ju Chen
Summary: The study explored the effects of fermented milk with L. paracasei PS23 on intestinal cells and colitis, demonstrating a protective effect in vitro and in vivo by enhancing epithelial barrier function and modifying gut microbiota.
Article
Agriculture, Dairy & Animal Science
Shih-Te Chuang, Chien-Ting Chen, Jui-Chun Hsieh, Kuan-Yi Li, Shang-Tse Ho, Ming-Ju Chen
Summary: The study explored the relationship between gastrointestinal microbiota and diarrhea in preruminant calves, identifying potential next-generation probiotics enriched in healthy individuals. Specifically, Bifidobacterium longum subsp. longum showed possible beneficial effects and two strains were found to have antimicrobial and immunoregulatory effects, providing a new probiotic searching approach for preventing gastrointestinal disorders in preruminant calves.
Article
Nutrition & Dietetics
Mon-Chien Lee, Ming-Ju Chen, Hsiao-Wen Huang, Wei-Kai Wu, Yi-Wei Lee, Hsing-Chun Kuo, Chi-Chang Huang
Summary: Exercise alters the gut microbiota, which in turn affects exercise performance. Supplementation with human-origin probiotics, such as Lactiplantibacillus plantarum Tana, can improve the gut microbiota, enhance exercise performance, and have antifatigue effects without causing any harm.
Article
Microbiology
Sheng-Yao Wang, Yen-Po Chen, Ren-Feng Huang, Yi-Lu Wu, Shang-Tse Ho, Kuan-Yi Li, Koichi Watanabe, Ming-Ju Chen
Summary: HL1 and M1 strains were identified as L. kefiranofaciens subsp. kefirgranum, showing specific genes related to polysaccharide synthesis and other functionalities. The findings provide potential insights for probiotic screening and functionality predictions.
Article
Microbiology
Hsin-Yu Chen, Yung-Tsung Chen, Kuan-Yi Li, Hsiao-Wen Huang, Yu-Chun Lin, Ming-Ju Chen
Summary: Through experiments in a house dust mite (HDM) extraction-induced atopic dermatitis (AD) mouse model, it was found that administration of a mixture of heat-killed Lactococcus lactis subsp. cremoris MP01 and Lactobacillus paracasei subsp. paracasei MP02 relieved AD symptoms, decreased serum IgE concentration, and rebalanced the population of Th1/Th2 cells in the spleen.
Article
Agriculture, Dairy & Animal Science
Tong-Rong Jan, Chen-Si Lin, Sheng-Yao Wang, Wen-Yuan Yang
Summary: This study investigated the mechanisms of a live attenuated vaccine against Salmonella Enteritidis (SE) infection. The results showed that the vaccine reduced inflammatory responses and modulated the cecal microbiome, providing protection against SE infection.
Article
Agriculture, Dairy & Animal Science
Yu-Shan Chang, Jr-Wei Chen, Yi-Hsieng Samuel Wu, Sheng-Yao Wang, Yi-Chen Chen
Summary: This study proposes a systematic culinary approach for utilizing spent-laying ducks, where sous-vide cooking of the breast meat is found to yield lower cooking loss and improved texture compared to other cooking techniques. Sous-vide cooking at 65? for 1.5 h is identified as the optimal method for spent-laying duck breast.
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
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
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)