Article
Chemistry, Applied
Usama W. Hawas, Lamia T. Abou El-Kassem, Eman F. Ahmed, Rana A. Alghamdi
Summary: Two new sulfonyl metabolites, pensulfonoxy and pensulfonamide, along with four known metabolites were isolated from the endophytic fungus Penicillium aculeatum, showing potent antibacterial and antifungal activities against Escherichia coli and Candida albicans, respectively. Additionally, compound 2 exhibited significant preferential cytotoxicity against MCF-7 cells compared to compound 1 and the drug control, paclitaxel.
NATURAL PRODUCT RESEARCH
(2022)
Article
Multidisciplinary Sciences
Hayman K. Mustafa, Sewgil Saadudeen Anwer, Taha J. Zrary
Summary: This study investigated the influence of pH values, agitation speeds, and temperature ranges on fungi growth rates and found that these factors significantly affected the growth of fungi. The optimal growth conditions were pH 6, agitation speed of 70 rpm, and a temperature of 25 degrees C.
KUWAIT JOURNAL OF SCIENCE
(2023)
Article
Microbiology
Joanna Tannous, Casey M. Cosetta, Milton T. Drott, Tomas A. Rush, Paul E. Abraham, Richard J. Giannone, Nancy P. Keller, Benjamin E. Wolfe
Summary: Using an antibacterial Penicillium isolate and a cheese rind microbial community, this study demonstrates that a fungal specialized metabolite can regulate the diversity of bacterial communities. It reveals the role of global regulators in controlling bacterial community assembly and highlights the ecological function of fungal specialized metabolites.
Article
Food Science & Technology
Sonia Marin, Luisa Freire, Antoni Femenias, Anderson S. Sant'Ana
Summary: Predictive modelling is increasingly used in food production to predict fungal spoilage, assess efficacy of antimicrobials, and analyze the impact of climate change on fungal distribution and mycotoxin occurrence. There is a growing interest in using predictive modelling to analyze fungal growth and mycotoxin contamination in cereals and nuts.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Materials Science, Paper & Wood
Jianguo Ren, Chao Zhang, Junli Wang, Jing Cai
Summary: Weathered coal, widely distributed in many provinces in China, has great potential as a soil ameliorant in sustainable agriculture. This study focused on finding the optimal conditions for the biodegradation of weathered coal and obtaining the spectral characteristics of active degraded products of coal through the bioactivation of humic acid. A fungal strain capable of degrading weathered coal was isolated from the rhizosphere of Zelkova serrata. The experimental results showed that weathered coal of 1.0 g, inoculum of 150 pL, and sodium nitrate of 0.10 g in 100 mL broth were the optimal conditions for biodegradation of coal.
Article
Biotechnology & Applied Microbiology
Laura Garcia-Calvo, Raquel Rodriguez-Castro, Ricardo Ullan, Silvia M. Albillos, Marta Fernandez-Aguado, Claudia M. Vicente, Kristin F. Degnes, Havard Sletta, Carlos Barreiro
Summary: This study identified a potential lignocellulolytic enzyme producer, Penicillium rubens, which overexpressed two genes (PrFaeA and PrFaeB) with feruloyl esterase (FAE) activity. Enzyme extracts from PrFaeB-enriched cultures showed optimal FAE activity at pH 5.0 and 50-55 degrees C, as confirmed by proteome analysis and mass spectrometry. The study also analyzed other lignocellulolytic activities, untargeted metabolites, and scaled up FAE production in stirred tank reactors. These findings highlight the potential of P. rubens as a promising lignocellulolytic enzyme producer.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Mycology
Beatriz Gomez-Munoz, Aikaterini Efthymiou, Mukesh Dubey, Jonathan Solve, Mette Nicolaisen, Dan F. Jensen, Ole Nybroe, John Larsen
Summary: The successful application of microbial biofertilizers is hindered by the lack of knowledge about their ecology. A study found that the addition of cellulose as a carbon source promotes the growth and phosphorus solubilization of Penicillium aculeatum, particularly in non-sterile soil.
Article
Food Science & Technology
L. T. Ono, J. J. Silva, T. S. Soto, S. Dona, B. T. Iamanaka, M. H. P. Fungaro, M. H. Taniwaki
Summary: Cassava is a widely cultivated food that plays a significant role in the socioeconomics of developing countries. However, fungal spoilage can negatively impact its productivity and quality, and pose a risk of mycotoxin contamination. This study investigated the diversity of fungal communities in Brazilian cassava samples and identified several potentially toxigenic species. Constant monitoring of cassava products and soil is crucial due to the importance of fungal contamination.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Sinead A. Mc Entee, Alan L. Kelly, Fergal N. Lawless, Eoin G. Murphy, Noel A. McCarthy
Summary: This study investigated the effect of pH and temperature on calcium precipitation, UF permeation efficiency, and the removal of calcium during UF processing of acid whey. The results showed that calcium phosphate precipitation increased with increasing temperature and pH. While reducing pH can fully resolubilize calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. Therefore, adjusting pH prior to UF may be an effective method for controlling calcium precipitation and improving process efficiency and product composition.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Applied
Timon R. Heyn, Marcel Schrader, Ingo Kampen, Arno Kwade, Karin Schwarz, Julia K. Keppler
Summary: In this study, beta-lactoglobulin solutions were mechanically stressed using glass beads at high temperatures and low pH value to investigate the effect of mechanical stressing and surfaces on amyloid aggregation kinetics. The findings provide valuable insights into the role of specific mechanical factors in facilitating the assembly of building blocks for efficient production of functional amyloid aggregates. The use of different diameters of glass beads and shaking frequencies allowed for the manipulation of mechanical stress energy, which was quantified using CFD-DEM simulations. Surface effects were examined by modifying the hydrophobicity and surface roughness of the glass beads. The analysis of amyloid aggregates and bead surfaces was performed using ThT-assay, AFM, and ATR-FTIR techniques.
FOOD HYDROCOLLOIDS
(2023)
Article
Biotechnology & Applied Microbiology
Neha Sami, Tasneem Fatma
Summary: Endocrine disrupting compounds (EDCs) are persistent emerging contaminants that affect living organisms and their progeny. This study focused on optimizing conditions to maximize the estrone degradation potential of Spirulina CPCC-695 and investigate its laccase activity. The results showed that exponential phase culture at pH 10.0, 30 degrees Celsius, and 200 rpm agitation speed resulted in the highest growth, estrone degradation efficiency (93.12%), and laccase activity (74%) of Spirulina CPCC-695.
Article
Horticulture
Nabil Radouane, Hasnae Adadi, Said Ezrari, Jihane Kenfaoui, Zineb Belabess, Fouad Mokrini, Essaid Ait Barka, Rachid Lahlali
Summary: This study identified promising halophilic bacteria from diverse saline ecosystems for controlling postharvest diseases in citrus fruits. Two strains, Bacillus amyloliquefaciens EAM1 and B. amyloliquefaciens ER2, demonstrated exceptional inhibitory effects against green and blue citrus molds, highlighting their potential as biocontrol agents.
Review
Microbiology
Katarina Kosalkova, Carlos Barreiro, Isabel-Clara Sanchez-Orejas, Laura Cueto, Carlos Garcia-Estrada
Summary: Cannabinoids are bioactive compounds that can modulate various physiological processes. They have shown potential for medical/therapeutic effects and can be produced through heterologous biosynthetic platforms developed by genetic engineering in fungi. This approach offers advantages over extraction or chemical synthesis.
Article
Biochemistry & Molecular Biology
Johan Vormsborg Christiansen, Thomas Ostenfeld Larsen, Jens Christian Frisvad
Summary: Fungal quinones have diverse applications, but the feasibility of a production system must be considered, including quinone yield, purity, extraction ease, and mycotoxin co-production. This study screened filamentous fungi for quinone production and evaluated their potential for optimization.
Article
Multidisciplinary Sciences
Aejaz Abdullatif Khan, Ali Mohamed Alshabi, Yahya S. Alqahtani, Awad Mohammed Alqahtani, R. S. Bennur, Ibrahim Ahmed Shaikh, Uday M. Muddapur, S. M. Shakeel Iqubal, Tasneem Mohammed, Areej Dawoud, Sunil S. More, Muazzam Sheriff Maqbul
Summary: The study isolates and identifies novel fungal pigments from Penicillium europium through spectral studies. The structure of the pure pigment was confirmed as 2-(1,5, dimethyl hexyl)3,5-dimethyl-6-hydro-1,4-benzoquinone with the molecular formula C16H24O3. Toxicity study showed no adverse effects on rats, indicating potential industrial applications as a replacement for synthetic dyes.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Atefe Ghafurian Nasab, Sayed Ali Mortazavi, Farideh Tabatabaei Yazdi, Mahboobe Sarabi Jamab
Summary: This research investigated the potential of producing gamma aminobutyric acid (GABA) using Lactobacillus brevis PML1 and examined the viability of the microorganism after high hydrostatic pressure treatment. Response surface methodology (RSM) and analysis of variance (ANOVA) were used to optimize the production conditions of GABA and assess the impact of pressure and time on GABA production and bacteria viability. The results showed that optimizing the production parameters increased the content of GABA.
BIOMED RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Khatereh Shirani, Fereshteh Falah, Alireza Vasiee, Farideh Tabatabaee Yazdi, Behrooz Alizadeh Behbahani, Hossein Zanganeh
Summary: The research demonstrates that incorporating ESE can significantly improve the texture and mouthfeel of yogurt, enhance antioxidant activity, and increase probiotic viability. The optimal concentrations of ESE are 30% and 40%, maintaining the best functional attributes during a 15-day storage period.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Amir Tavakoli Lahijani, Fakhri Shahidi, Mahmoud Habibian, Arash Koocheki, Behdad Shokrollahi Yancheshmeh
Summary: In this study, the effects of nonthermal plasma treatment on sunn pests-damaged wheat flour were investigated. The results showed that plasma treatment improved the physicochemical, rheological, functional, and microstructural properties of the flour, as well as the dough stability.
FOOD SCIENCE & NUTRITION
(2022)
Review
Energy & Fuels
Fereshteh Falah, Alireza Vasiee, Mohammad Ramezani, Farideh Tabatabaee-Yazdi, Seyed Ali Mortazavi, Abolghasem Danesh
Summary: This review discusses the biosynthetic pathway, fermentative production, downstream processing, and pharmacological activities of Cyclosporin A (CyA).
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Summary: A novel starch was isolated from bitter vetch and compared with conventional starches. Bitter vetch starch showed higher levels of amylose, pasting temperature, and viscosity, making it a promising new source of starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Mohammad Tarahi, Sara Hedayati, Fakhri Shahidi
Summary: Understanding the interactions between starch and protein in food systems is crucial for obtaining products with desired functional properties. Adding mung bean protein isolate can enhance the rheological and textural properties of native corn starch.
Article
Energy & Fuels
Samira Moradi, Fatemeh Zeraatpisheh, Farideh Tabatabaee-Yazdi
Summary: This study optimized the fermentation variables for lactic acid production using dairy wastewater as a feedstock. The results showed that the optimal conditions were achieved with a culture medium consisting of 18.16 g/L of dairy wastewater, 57.07 g/L of glucose, and a reaction time of 41.41 h. The study also analyzed the kinetics of pH, lactic acid and biomass production, as well as antioxidant activity of the samples. The findings highlight the efficacy of dairy wastewater as an alternative feedstock for lactic acid production.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Mojtaba Azari-Anpar, Pascal Degraeve, Nadia Oulahal, Isabelle Adt, Kambiz Jahanbin, Yann Demarigny, Ali Assifaoui, Farideh Tabatabaei Yazdi
Summary: In this study, the interaction between exopolysaccharides from Leuconostoc mesenteroides P35 and Escherichia coli heat-labile enterotoxin B-pentamer was investigated. The results showed that the binding process was driven by hydrophobic forces and EPS-LM had a high affinity for LTB.
Article
Food Science & Technology
Zeinab Jaderi, Fardieh Tabatabaee Yazdi, Seyed Ali Mortazavi, Arash Koocheki
Summary: An edible film based on Malva sylvestris flower gum was fabricated with different concentrations of glycerol and sorbitol as plasticizers. The addition of plasticizers affected the physical and mechanical properties of the film, with glycerol-based samples showing higher elongation at break. The density of the film decreased with the addition of plasticizers. The moisture content, water contact angle, and water solubility of the film increased with increasing plasticizer concentration.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Bahareh Saboori, Fakhri Shahidi, Sara Hedayati, Ali Javadmanesh
Summary: The present study isolated and identified bacteria from kashk samples in Iran, and evaluated their probiotic properties. The results showed that Pediococcus pentosaceus VNK-1 (KK4) and Pediococcus pentosaceus H11 (KF3) exhibited better probiotic properties compared to other isolates.
Article
Food Science & Technology
Mohammad Tarahi, Malihe Mohamadzade Fakhr-davood, Shiva Ghaedrahmati, Sahar Roshanak, Fakhri Shahidi
Summary: The study investigates the nutritional content and antioxidant activity of Jaban watermelon exocarp powder, and evaluates the physicochemical and sensory properties of gummy candies prepared with different concentrations of the powder. The results show that higher concentration of JWE powder improves the moisture content, acidity, brightness, viscosity, and hardness of the gummy candies. The gummy candy with 35% JWE powder, 0.75% citric acid, and 0.5% agar gum receives the highest score from panelists.
Article
Food Science & Technology
Jouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi, Mohammadreza Abbaspour
Summary: This study investigated the effects of pomegranate peel extract concentration, drying temperature, and feed flow rate on the properties of pomegranate juice powder produced by spray drying. The optimal conditions for powder production were determined using response surface methodology. The results showed that the phenolic extract concentration, drying temperature, and feed flow rate significantly influenced various properties of the powder. The study concluded that the spray drying conditions did not negatively affect the phenolic compound content in pomegranate powder, making it suitable for use as a food additive or dietary supplement.
Article
Engineering, Chemical
Fatemeh Zeraatpisheh, Fatemeh Mosallaie, Farideh Sanaei, Fereshteh Falah, Alireza Vasiee, Farideh Tabatabaee Yazdi
Summary: This study aimed to evaluate the combined effects of ultraviolet (UV) and cold plasma (CP) on the quality and microbial attributes of dried pistachios during storage. The results showed that the simultaneous UV-CP treatment had a greater fungal deactivation rate compared to individual treatments, with maximum reduction of Aspergillus oryzae count observed after 15 minutes of treatment. Additionally, there were no significant changes in pH and DPPH radical scavenging activity of the pistachio samples treated with UV-CP.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Negin Ghazanfari, Sahar Fallah, Alireza Vasiee, Farideh Tabatabaei Yazdi
Summary: In this study, the production of L-glutamate by three native Lactic Acid Bacteria (LAB) was optimized using dairy sludge and soybean meal as culture medium. The fermented extract containing L-glutamate showed acceptable antimicrobial and toxicity properties, indicating its potential applications. Dairy sludge and soybean meal were found to be suitable and inexpensive sources for the production of L-glutamate.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Polymer Science
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Summary: The aim of this study was to investigate the effect of mung bean protein isolate (MBPI) on the physicochemical, pasting, and thermal properties of native corn starch (NCS). The results showed that increasing MBPI concentration led to higher swelling power, water absorbance capacity, and solubility of NCS. Additionally, the addition of MBPI lowered the pasting temperature, final viscosity, and setback, while increasing the peak viscosity and breakdown. The thermal properties of NCS/MBPI gels exhibited higher onset, peak, and conclusion temperatures, but lower gelatinization enthalpy, with increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) analysis indicated a decrease in hydrogen bond content within starch upon addition of MBPI. Furthermore, the freeze-thaw shock test showed reduced syneresis in NCS-MBPI composites.
