Review
Biotechnology & Applied Microbiology
Gabriel Alejandro Rivas, Danay Valdes La Hens, Lucrecia Delfederico, Nair Olguin, Barbara Mercedes Bravo-Ferrada, Emma Elizabeth Tymczyszyn, Liliana Semorile, Natalia Soledad Brizuela
Summary: Winemaking involves two fermentations: alcoholic fermentation by yeasts and malolactic fermentation by lactic acid bacteria (LAB). LAB can positively contribute to wine flavor through enzymatic reactions, but some microorganisms can have a negative impact. Monitoring the bacterial community during malolactic fermentation can predict and control wine quality. Molecular biology techniques are essential for studying the native microbiome and selecting bacterial strains as starter cultures. This review discusses the molecular tools for studying malolactic fermentation and its dynamics.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Raffaele Guzzon, Tiziana Nardin, Roberto Larcher
Summary: Chitosan is a promising antimicrobial agent in the beverage industry, and its effects on spoilage microorganisms have been extensively studied. It has been widely used in the wine sector due to its ability to control a wide range of spoilage microorganisms. In this study, the chemical characterization of 12 commercial chitosans was performed, and the antimicrobial activity of chitosans against microorganisms involved in beverage fermentation was evaluated. The results showed that chitosans have selective control over spoilage agents, but can damage the yeast and bacteria involved in fermentation.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Gang Jin, Vladimir Jiranek, Aaron Mark Hayes, Paul R. Grbin
Summary: Lactic acid bacteria play an important role in winemaking. This study isolated 108 lactic acid bacteria from high-ethanol-content Grenache wines and identified them using molecular biology techniques. Among them, most were Oenococcus oeni, and some strains showed good tolerance to high ethanol levels, making them potential candidates for initiating malolactic fermentation in high-ethanol-content wines.
Review
Microbiology
Junwei Fu, Ling Wang, Jingxian Sun, Ning Ju, Gang Jin
Summary: Malolactic fermentation (MLF) is crucial for wine production, but its outcomes are unpredictable and can deteriorate the wine. In recent years, MLF has faced new challenges due to climate change, winemakers' demand for efficiency, and the increasing demand for high-quality wine.
Article
Food Science & Technology
Sayoko Matsumoto, Marion Breniaux, Olivier Claisse, Clarisse Gotti, Sylvie Bourassa, Arnaud Droit, Magali Deleris-Bou, Sibylle Krieger, Stephanie Weidmann, Jana Rudolf, Patrick Lucas
Summary: Oenococcus oeni is a highly resistant lactic acid bacteria species in wine production. The industrial production process has improved its survival under extreme conditions but slowed down its growth in standard pH wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Victoria Cerdeira, Natalia S. Brizuela, Sebastian M. E. Bravo, Barbara M. Bravo-Ferrada, Danay Valdes La Hens, Adriana C. Caballero, Liliana C. Semorile, E. Elizabeth Tymczyszyn
Summary: The study aimed to optimize the cellular biomass production of two native Patagonian strains of Lactiplantibacillus plantarum using apple pomace as a nutrient source. The supplementation of apple pomace with yeast extract, salts, and Tween 80 proved effective in maintaining the growth of the strains, which showed good tolerance to wine conditions and ability to consume L-malic acid. The cultures grown in supplemented apple pomace medium showed similar performance to those grown in commercial media, indicating the suitability of this substrate for oenological Lpb. plantarum strains.
FERMENTATION-BASEL
(2021)
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco
Summary: Winemaking heavily relies on the intricate biochemical processes involving yeasts and lactic acid bacteria (LAB), particularly the latter showcasing a vital role in shaping the chemical and aromatic properties of wine through enzymatic activities. LAB can act as bioprotectors, but also have the potential to produce harmful compounds that may affect consumers' health.
FERMENTATION-BASEL
(2021)
Review
Engineering, Chemical
Svetlana Schubertova, Zuzana Krepsova, Livia Janotkova, Marianna Potocnakova, Frantisek Kreps
Summary: Sea buckthorn fruit is rich in essential nutrients and bioactive substances, but is currently undervalued. Research on new processing methods is valuable for increasing its acceptance among consumers. Studies have shown significant changes in antioxidant properties and sensory characteristics of sea buckthorn fruit juice through malolactic fermentation. The components of sea buckthorn fruit also exhibit promising effects in formulating novel probiotic dairy products.
Review
Biotechnology & Applied Microbiology
Spiros Paramithiotis, Vasiliki Stasinou, Aikaterini Tzamourani, Yorgos Kotseridis, Maria Dimopoulou
Summary: The aim of this review is to explore and critically discuss malolactic fermentation (MLF) from both theoretical and practical perspectives, including its impact on microbial stability and sensory characteristics of wines, as well as practical issues accompanying MLF.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Martina K. Bergentall, Loredana Malafronte, Dorine As, Emeline Calmet, Petter Melin
Summary: Research has identified that using the lactic acid bacteria strain Lactiplantibacillus plantarum LP58 can convert the sour taste of bilberries into a more pleasant lactic acid taste. The strain rapidly converts malic acid to lactic acid without any loss of sugar or citric acid. Additionally, it has shown potential as a biopreservative agent. However, further studies are needed for practical application and to obtain a more stable product.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Silvia Perez-Magarino, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascues
Summary: The study demonstrates that the use of selected O. oeni strains in combination with adapted biomass production is an effective strategy to control histamine production in red wines. The practices over three consecutive years ensure the persistence of the selected O. oeni strain against other indigenous microbiota in the winery. Furthermore, analysis shows that low BA content is maintained during wine aging in barrels, resulting in healthier wines for consumers.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Shumao Cui, Jie Jiang, Bowen Li, R. Paul Ross, Catherine Stanton, Jianxin Zhao, Hao Zhang, Bo Yang, Wei Chen
Summary: This study investigated the effects of short-term administration of different genotypes of P. pentosaceus on physiological characteristics, inflammation, and intestinal microecology in mice. Results showed that various strains of P. pentosaceus had different effects on gut microbiota and inflammation, with some strains being harmful while others beneficial. The presence of different genotypes of bacteriocin may explain the variations among strains, providing theoretical support for further exploring the probiotic effects of P. pentosaceus.
Review
Agricultural Engineering
Octavio Garcia-Depraect, Roberto Castro-Munoz, Raill Munoz, Eldon R. Rene, Elizabeth Leon-Becerril, Idania Valdez-Vazquez, Gopalakrishnan Kumar, Luis C. Reyes-Alvarado, Leonardo J. Martinez-Mendoza, Julian Carrillo-Reyes, German Buitron
Summary: Dark fermentation is a promising biological method to produce bio-hydrogen and other value added bio-products, but faces challenges like process instability and low hydrogen production yields. Inhibitory activity of lactate-producing bacteria against hydrogen producers has been highlighted as a major bottleneck, although lactate based metabolic pathways are considered prevalent in hydrogen production.
BIORESOURCE TECHNOLOGY
(2021)
Review
Food Science & Technology
Agnieszka Zapasnik, Barbara Sokolowska, Marcin Bryla
Summary: Fermentation by lactic acid bacteria is an ancient form of food preservation. Lactic acid bacteria have antimicrobial activity against foodborne pathogens and the ability to neutralize mycotoxin. This activity is mainly due to the production of metabolites such as lactic acid, organic acids, hydroperoxide, and bacteriocins. The use of lactic acid bacteria may provide an alternative to chemical preservatives in biopreservation.
Article
Food Science & Technology
Angela Peiroten, Inmaculada Alvarez, Jose Ma Landete
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Isidoro Olmeda, Patricia Casino, Robert E. Collins, Ramon Sendra, Sara Callejon, Juanjo Huesa, Alexei S. Soares, Sergi Ferrer, Isabel Pardo
Summary: Prokaryotic laccases from lactic acid bacteria, especially Pediococcus species, are emerging biocatalysts capable of oxidizing both conventional and non-conventional substrates, as well as degrading biogenic amines. They exhibit good thermal stability and prefer an acidic environment, with sigmoidal kinetic activity. Structural analysis reveals unique features not previously observed in well-studied laccases, suggesting potential implications for biotechnological applications and engineering of lactic acid bacteria.
MICROBIAL BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Jose Maria Landete, Laura Plaza-Vinuesa, Cinthya Montenegro, Laura Santamaria, Ines Reveron, Blanca de las Rivas, Rosario Munoz
Summary: The metabolism of hydroxybenzoic and hydroxycinnamic acid derivatives in Lactobacillus plantarum involves a two-step pathway including esterase action and decarboxylation. Cloned esterase genes from L. plantarum were introduced into lactic acid bacteria to increase the bioavailability of healthy compounds in food. This study demonstrated the potential for utilizing these genes to enhance the metabolic pathways of phenolic acids in relevant lactic acid bacteria.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2021)
Article
Nutrition & Dietetics
Patricia Diez-Echave, Izaskun Martin-Cabrejas, Jose Garrido-Mesa, Susana Langa, Teresa Vezza, Jose M. Landete, Laura Hidalgo-Garcia, Francesca Algieri, Melinda J. Mayer, Arjan Narbad, Ana Garcia-Lafuente, Margarita Medina, Alba Rodriguez-Nogales, Maria Elena Rodriguez-Cabezas, Julio Galvez, Juan L. Arques
Summary: Limosilactobacillus reuteri INIA P572 shows high resistance to gastrointestinal conditions, can grow and produce reuterin in a human colonic model, and exhibits clear immunomodulatory and protective effects in a DSS-induced colitic mice model.
Article
Food Science & Technology
C. Ut, C. Berbegal, V Lizama, L. Polo, M. J. Garcia, L. Andres, I Pardo, I Alvarez
Summary: This study investigated the yeast diversity in spontaneous 'Pago' Merlot fermentation and characterized the strains for their growth and metabolic characteristics. Different S. cerevisiae strains showed varying effects on the final characteristics of Merlot wines, with strain 7F producing wines with the best color, aroma, and flavor characteristics.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Agriculture, Multidisciplinary
Jose M. Landete
Summary: The study found that deglycosylation reactions were the main reactions leading to more bioavailable flavonoids with greater biological activity in most individuals. However, other reactions also occurred, including the partial catabolism of flavonoids.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Ana Ruiz de la Bastida, Angela Peiroten, Susana Langa, Jose Antonio Curiel, Juan Luis Arques, Jose Maria Landete
Summary: Fermenting soy beverages with bacterial strains Limosilactobacillus mucosae INIA P508 and Bifidobacterium pseudocatenulatum INIA P815 can increase the concentration of isoflavone aglycones and other bioactive flavonoids. Cold storage and thermal treatment do not impact the levels of isoflavones, allowing these functional beverages to maintain their nutrients under different storage conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jose Antonio Curiel, Jose M. Landete
Summary: It was found that only some lactic acid bacteria strains were able to transform biochanin A into genistein, and no strains could demethylate formononetin. By cloning the dmt734 gene from Bifidobacterium breve INIA P734 into LAB and bifidobacteria, biochanin A was successfully converted into genistein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jose M. Landete
Summary: The study aims to increase the concentration of O-DMA and 6-OH-O-DMA compounds in fermented beverages through the metabolism of lactic acid bacteria (LAB), in order to develop functional soy beverages enriched in O-DMA, 6-OH-O-DMA, daidzein and genistein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Susana Langa, Ana Ruiz de la Bastida, Angela Peirot, Jose Antonio Curiel, Jose Maria Landete
Summary: Daidzin and genistin in soy can be transformed by intestinal microbiota into beneficial compounds equol and 5-hydroxy-equol. Engineered lactic acid bacteria strains and specific bacteria strains were used to produce high concentrations of equol and 5-hydroxy-equol in commercial soy beverages. These compounds have great potential for consumer health.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Susana Langa, Angela Peiroten, Jose Antonio Curiel, Ana Ruiz De la Bastida, Jose Maria Landete
Summary: Isoflavones, a type of phenolic compounds known as phytoestrogens, have estrogenic and antioxidant functions that are highly beneficial for human health, particularly in the elderly. However, isoflavones in foods have low bioavailability and need to be transformed by microorganisms to enhance their beneficial effects. Lactic acid bacteria (LAB) can naturally convert isoflavones in foods into more bioavailable forms, and certain LAB strains can further convert isoflavones into compounds with greater biological activity. This article will discuss the metabolism of isoflavones by LAB and their potential application in the development of foods enriched in bioactive isoflavones, as well as the associated health benefits.
Article
Multidisciplinary Sciences
Ana Ruiz de la Bastida, Angela Peiroten, Susana Langa, Eva Rodriguez-Minguez, Jose Antonio Curiel, Juan Luis Arques, Jose Maria Landete
Summary: This study evaluated the suitability of six probiotic strains as functional starters for soy beverage fermentation and the effect of refrigerated storage on strain viability and isoflavone composition. The three Bifidobacterium strains showed decreased viability during refrigeration, with only Bifidobacterium breve INIA P734 producing high concentrations of bioactive isoflavones. L. rhamnosus GG and L. rhamnosus INIA P344 produced high levels of aglycones, while L. paracasei INIA P272 maintained viability during refrigeration, making them promising starters for functional soy beverages. Additionally, the three lactobacilli increased the antioxidant capacity of the fermented beverages, which was maintained during refrigeration.
Article
Food Science & Technology
Carmen Berbegal, Lucia Polo, Victoria Lizama, Inmaculada Alvarez, Sergi Ferrer, Isabel Pardo, M. Jose Garcia-Esparza
Summary: This study investigates the variability of Saccharomyces cerevisiae during spontaneous fermentation of Garnacha grape musts from a Pago winery in eastern Spain. Yeast selection was based on growth, fermentative behavior, and their influence on wine aroma and polyphenolic composition. Yeast identification was performed using ITS analysis and Hinfl mDNA restriction profile analysis. The isolated strains were characterized through laboratory-scale fermentations, determining polyphenolic and volatile compound composition, as well as sensory attributes. Among the ten S. cerevisiae strains, strain 22H exhibited fast growth, produced wines with moderate ethanol concentration and low volatile acidity, and received the highest scores for color, aroma, and sensory attributes.
Article
Biotechnology & Applied Microbiology
Carmen Berbegal, Lucia Polo, M. Jose Garcia-Esparza, Inmaculada Alvarez, Fernando Zamora, Sergi Ferrer, Isabel Pardo
Summary: The effect of commercial yeast on the fermentation kinetics of white base wine was evaluated. Different preparation methods did not significantly impact the fermentation process, but resulted in variations in chemical composition and foam properties.
FERMENTATION-BASEL
(2022)