Article
Food Science & Technology
Helena Araujo-Rodrigues, Maria Teresa P. G. dos Santos, Santiago Ruiz-Moyano, Freni K. Tavaria, Antonio P. L. Martins, Nuno Alvarenga, Manuela E. Pintado
Summary: The study found that the Lb. plantarum PL1 and PL4 strains from Serpa cheese may be the best candidates due to their proteolytic and lipolytic activities, good acidification potential, and adaptability. Additionally, although the Lb. paracasei strain showed lower acidification capacity, it could be combined with other strains for potential use.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, Rosamaria Roberta Sanfilippo, Cinzia Caggia, Antonio Fernandes de Carvalho, Cinzia Lucia Randazzo
Summary: A total of 26 lactic acid bacteria isolates from Italian and Brazilian cheeses were screened for their use in cheesemaking. Most of the strains showed salt tolerance to 6% NaCl, while only a few were able to grow in the presence of 10% NaCl. The strains exhibited variable acidifying, proteolytic, and exopolysaccharide and diacetyl production activities. The study identified some strains as potential adjunct cultures in cheesemaking based on their aminopeptidase activities.
Article
Food Science & Technology
Hacer Meral Aktas, Ahmet Erdogan, Bulent Cetin
Summary: White brined cheese, especially Beyaz cheese, is a popular type of cheese in the Mediterranean region. However, the presence of foodborne pathogens, such as Listeria monocytogenes, in raw milk or contaminated cheese can pose a safety risk. This study found that using nisin-producing Lactococcus lactis L54 can effectively control L. monocytogenes in Beyaz cheese during storage. The L54 strain showed broad inhibition spectrum against pathogens and had no negative impact on the quality of the cheese.
Article
Plant Sciences
Zhu Lin, Hamed Khodayari
Summary: Salicornia, a wild halophytic plant, is mainly distributed in coastal areas of Asia, North America, and the Middle East, with cultivation in semi-arid regions of Iran. Research shows that genetic variation in Salicornia persica is relatively low, with some genetic differences among different geographical populations.
Article
Food Science & Technology
Daniel Abarquero, Raquel Bodelon, Ana Belen Florez, Jose Maria Fresno, Erica Renes, Baltasar Mayob, Maria Eugenia Tornadijoa
Summary: In this study, 20 lactic acid bacteria (LAB) strains were isolated from artisanal cheeses and evaluated for their enzymatic activities, antimicrobial activity, and safety. Most strains exhibited aminopeptidase and beta-galactosidase activities. Glutamate dehydrogenase (GDH) activity was detected in 13 strains. All strains showed antimicrobial activity and one strain showed inhibitory activity against Enterococcus faecalis. Some strains exhibited resistance to antibiotics and produced biogenic amines. Additionally, several strains produced gamma-aminobutyric acid (GABA) at high concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Magdalena Walkowiak, Marcin Matuszczak, Stanislaw Spasibionek, Alina Liersch, Katarzyna Mikolajczyk
Summary: In our research, we used new markers specific to the LuFAD3A gene to differentiate between different varieties of flax. We also proved that the LuFAD3A gene mutation previously detected in low-linolenic flax was absent in the low-linolenic flax studied by us.
Article
Microbiology
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
Summary: The study characterized the spoilage yeast population in PR whey starter and evaluated their suitability in producing ethanol and bioactive peptides from whey. It was found that these yeasts can ferment to produce ethanol and bioactive peptides.
Article
Biotechnology & Applied Microbiology
Furkan Aydin, Tacettin Utku Gunen, Halil Ibrahim Kahve, Emrah Guler, Goeksel Ozer, Yesim Aktepe, Ibrahim Cakir
Summary: DNA markers are used to detect the genetic diversity within yeast strains. In this study, eight ISSR primers were used to assess the intraspecific diversity of 96 Saccharomyces cerevisiae strains from different populations. The results showed significant genetic differences between and within the populations. The strains with high fermentation capacity were identified, and trait-loci associations were analyzed.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Tianfu Cheng, Lin Wang, Zengwang Guo, Bailiang Li
Summary: Lactococcus lactis, specifically the subsp. cremoris Y15 strain, has shown various technological characteristics and antibacterial activity that make it suitable as a starter culture for the production of Cheddar cheese. This strain exhibits high acidification, proteolytic activity, diacetyl production, and autolytic ability. It also possesses strong antibacterial activity. The texture and sensory acceptability of Cheddar cheese produced using L. lactis subsp. cremoris Y15 are comparable to those produced using other starter cultures.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hacer Meral Aktas, Ahmet Erdogan
Summary: This study identified and characterized 144 LAB strains from Turkish Beyaz cheeses, showing that many of the strains have important technological properties for white brined cheese production. L. lactis L52 and S. macedonicus L36 were highlighted as promising starter culture candidates, while L. lactis L54 could be used as a bioprotective culture based on its antimicrobial and bacteriocinogenic activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agriculture, Dairy & Animal Science
P. Sheela, Malathi Shekar, Shrikrishna Isloor, D. Rathnamma, B. M. Veeregowda, M. L. Satyanarayana, S. Sundareshan, B. E. Shambulingappa, Nagendra R. Hegde
Summary: In this study, genetic diversity and methicillin resistance of 37 S. chromogenes isolates from bovine and bubaline mastitis cases in Karnataka, India were analyzed using RAPD. The results revealed high diversity among isolates, with most showing methicillin resistance. This study highlights the utility of RAPD in determining genetic diversity of S. chromogenes isolates in the absence of defined multilocus sequence type protocols.
Article
Biotechnology & Applied Microbiology
Jayalakshmi Venkatesan, Vasuki Ramu, Thilaga Sethuraman, Chandrasekaran Sivagnanam, Ganesh Doss
Summary: This study successfully developed somatic embryos of finger millet using biotechnological methods and provided methods and hormonal concentrations for its genetic improvement and conservation.
BIOTECHNOLOGY LETTERS
(2022)
Article
Plant Sciences
Yinan Liu, Jiaqing Wang, Hongling Kang
Summary: This study collected and analyzed seven Malva species from seven provinces in Iran, investigating their quantitative morphological characters and genetic diversity. The results showed significant differences in morphological characters and a correlation between genetic and geographical distances in Malva species.
Article
Biotechnology & Applied Microbiology
Siham Moussaid, Outmane Bouhlal, Aouatif Benali, Mohammed Rachid Kabbour, Khadija Ounine, El Haj El Maadoudi
Summary: The study isolated various lactic acid bacteria (LABs) with significant technological potential from Moroccan camel milk, demonstrating their fast acidifying ability, high proteolytic and autolytic activities, important lipolytic capability, and antibacterial effects against pathogenic bacteria. These LABs present a promising resource for the dairy industry.
FOLIA MICROBIOLOGICA
(2021)
Article
Plant Sciences
Sabiha Sultana Akhi, Bivas Kumar Sarkar, Nahid Sultana, Zakya Sultana Jui, R. H. Sarker, M. Oliur Rahman
Summary: RAPD markers were used to characterize six variants of Canna indica L., revealing significant genetic differences and grouping the variants into two major clusters based on pairwise genetic distance.
BANGLADESH JOURNAL OF PLANT TAXONOMY
(2021)
Article
Food Science & Technology
Ines Maria Ramos, Justa Maria Poveda
Summary: This study evaluated the GABA production capacity of 38 native strains of lactobacilli isolated from different food ecosystems in milk and selected three strains for the production of fermented sheep's milk enriched in GABA. The fermented milks made with two of these strains had GABA concentrations of around 200 mg/L, higher viscosity values, and good sensory characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ines Maria Ramos, Sara Rodriguez-Sanchez, Susana Sesena, Maria Llanos Palop, Justa Maria Poveda
Summary: This study analyzed 52 strains of Leuconostoc isolated from artisanal Manchego cheese and craft beer for safety traits, postbiotic potential, α-glucosidase inhibitory activity, and response to technological stress conditions. The results showed that some strains had high levels of biogenic amines, while susceptibility to antibiotics and other characteristics varied among the strains. Lactic acid, acetic acid, and propionic acid were the most produced organic acids, and α-glucosidase inhibitory activity was an intraspecific property. Strains from artisanal Manchego cheese showed better resistance to technological stress factors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Susana Sesena, Ana M. Rodriguez, M. Llanos Palop
Summary: This study analyzed the indoor air quality of 11 naturally ventilated training laboratories and found that natural ventilation is not sufficient to ensure good indoor air quality. The TVOC concentrations in chemical and biological laboratories sometimes exceeded the recommended levels, and all the laboratories had ventilation rates below the European guideline recommendations.
AIR QUALITY ATMOSPHERE AND HEALTH
(2022)
Article
Agriculture, Multidisciplinary
Pilar Fernandez-Pacheco, Ines Maria Ramos Monge, Justa Maria Poveda, M. Consuelo Diaz-Maroto, Maria Arevalo-Villena
Summary: This study aimed to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and consider their potential use as biocontrol agents. Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 showed the most promising kinetic parameters in different conditions tested. The analysis of organic acids and volatile compounds contributed significantly to the final aroma of the dairy product. Sensory analysis revealed a sour taste in all samples, with S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 standing out for their accentuated cheese flavor. Furthermore, all strains exhibited biocontrol activity by reducing the mycelium of mycotoxigenic molds.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Sara Rodriguez-Sanchez, Ines Maria Ramos, Maria Rodriguez-Perez, Justa Maria Poveda, Susana Sesena, Maria Llanos Palop
Summary: The capacity of six lactic acid bacteria strains to decrease the growth of Staphylococcus aureus and the production of staphylococcal enterotoxins in co-cultured sheep's milk was evaluated. Three strains showed the highest decreases in viable cell counts and pH, mainly producing lactic acid and inhibiting the production of enterotoxins, suggesting their potential use as biocontrol agents against staphylococcal foodborne infections.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Sara Rodriguez-Sanchez, Nicolas Valiente, Susana Sesena, Marta Cabrera-Pinto, Ana Rodriguez, Alfonso Aranda, Llanos Palop, Carmen M. Fernandez-Martos
Summary: This study found that ozone exposure has metabolic effects on the hypothalamus and BAT in TDP-43(A315T) mice and could be a new non-pharmacological approach for ALS therapy.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Ines Maria Ramos, Susana Sesena, Justa Maria Poveda, Maria Llanos Palop
Summary: This study aimed to screen lactic acid bacteria strains for their ability to produce exopolysaccharides (EPS) suitable for non-fat set yogurt manufacture. Three strains, Levilactobacillus brevis UCLM-Lb47, Leuconostoc mesenteroides subsp. mesenteroides 6F6-12, and Leuconostoc mesenteroides subsp. mesenteroides 2F6-9, showed the highest EPS production and were used to make yogurt. These yogurts exhibited improved water-holding capacity, viscosity, and sensory characteristics compared to the control yogurt, suggesting that the selected strains could be used to replace hydrocolloids in non-fat yogurt formulation.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
I. M. Ramos, S. Rodriguez-Sanchez, M. Ll Palop, J. M. Poveda
Summary: The consumption of artisan cheeses made with raw milk is popular in southern European countries. However, these cheeses contain biogenic amines (BAs), which can have adverse health effects. This study investigated the use of lactic acid bacteria strains with BA-degrading capacity to reduce BA accumulation in artisanal Manchego cheese. The results showed that the selected strains effectively degraded BAs, with reductions of up to 80% in the total amine content of the cheese. The organoleptic characteristics of the cheese were maintained.