Article
Biotechnology & Applied Microbiology
Valentina Alessandria, Ilario Ferrocino, Valerio Carta, Veronique Zuliani, Tim Martin Seibert, Jakob Soeltoft-Jensen, Kalliopi Rantsiou, Luca Cocolin
Summary: The study aimed to isolate, identify and characterize potential food cultures with protective properties to prevent or delay spoilage in cooked ham. Microbiological analysis was used to determine the microbial consortia in unspoiled and spoiled samples of cooked ham, and strains with antimicrobial activity were identified and characterized. The fermentation made by these strains was evaluated through challenge tests to improve the microbial quality of sliced cooked ham.
Article
Food Science & Technology
Cristina Serra-Castello, Jean C. C. P. Costa, Anna Jofre, Araceli Bolivar, Fernando Perez-Rodriguez, Sara Bover-Cid
Summary: In this study, the interaction between Listeria monocytogenes and Latilactobacillus sakei in vacuum packaged sliced cooked ham was evaluated and modeled. The results showed that L. sakei had an inhibitory effect on L. monocytogenes, and this effect was stronger at higher levels of L. sakei and lower storage temperatures.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Carlos Luz, Juan M. Quiles, Raffaele Romano, Giuseppe Blaiotta, Lorena Rodriguez, Giuseppe Meca
Summary: The study demonstrated that fermented whey product BWF can be used as a biopreservative agent in bread, enhancing the antioxidant activity and shelf life of bread. Bread treated with BWF showed a longer shelf life compared to bread with conventional calcium propionate addition during storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sofia P. M. Silva, Susana C. Ribeiro, Jose A. Teixeira, Celia C. G. Silva
Summary: Edible coatings with bacteriocin-producing lactic acid bacteria offer microbiological protection and reduce contamination in fresh cheeses, while also minimizing moisture and weight losses.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
R. V. Rajanikar, Basavaprabhu Haranahalli Nataraj, Harshita Naithani, Syed Azmal Ali, Narender Raju Panjagari, Pradip V. Behare
Summary: Consumer demand for minimally processed foods is increasing due to awareness on food and nutritional security, leading to the search for novel and effective antimicrobials from safe sources. Lactic acid bacteria are reviewed as a safer alternative for food processing, producing compounds like phenyllactic acid that inhibit microbial growth. The production of phenyllactic acid using LAB as a whole-cell catalyst is a feasible and eco-friendly method, offering potential for various food and feed applications.
Article
Microbiology
Gloria Spampinato, Francesco Candeliere, Alberto Amaretti, Fabio Licciardello, Maddalena Rossi, Stefano Raimondi
Summary: Sliced cooked ham packaged in a modified atmosphere is prone to microbial contamination, which can affect its sensorial properties and safety. In this study, the microbial load and chemical-physical features of cooked ham were monitored during the secondary shelf life. Lactic acid bacteria played a protective role in preventing contamination by other bacteria, and the production and packaging stages were crucial in managing the safety risk associated with the product.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Plant-based milk alternatives have gained popularity due to their sustainable production and ability to meet the nutritional needs of consumers with cow milk allergies and lactose intolerance. This study used hemp flour and rice flour to create a lactose- and gluten-free yogurt-like product with suitable nutritional, functional, and sensory features. Fermentation with selected lactic acid bacteria improved the product's antioxidant properties, soluble fiber content, and sensory perception.
Article
Food Science & Technology
Hajime Takahashi, Ayaka Nakamura, Nanami Fujino, Yuzuru Sawaguchi, Miki Sato, Takashi Kuda, Bon Kimura
Summary: Recent studies have shown that essential oils and their components have an inhibitory effect on spoilage lactic acid bacteria, with carvacrol and eugenol able to suppress the growth of all LAB tested. Clove oil showed varying levels of susceptibility among strains. Additionally, the addition of 5000 or 10000 mg/kg of carvacrol reduced the number of LAB in fresh sausage, with significant suppression observed at 20000 mg/kg.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agronomy
Naime Nur Temiz, Kuebra Sultan Ozdemir
Summary: The consumption of probiotic foods has been increasing due to consumer concerns about healthy diets. This study used strawberries as a vehicle to deliver probiotics and found that gelatin-probiotic coatings can improve the shelf-life of strawberries by reducing weight loss and maintaining quality parameters during storage. Incorporating probiotics into gelatin films may be an alternative method to extend the shelf-life of perishable fruits.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Michela Verni, Yaqin Wang, Heliciane Clement, Prabin Koirala, Carlo Giuseppe Rizzello, Rossana Coda
Summary: Faba bean flour has antifungal properties, and its fermented products show broad-spectrum inhibitory effects against fungi. Bioactive proteins and peptides are responsible for the antifungal activity. Using fermented faba bean as an ingredient in breadmaking can delay mold growth.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Evelyne Duthoo, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx, Koen De Reu
Summary: Through microbial analysis of cooked charcuterie products, it was found that lactic acid bacteria are the most abundant microbial group. The composition and changes of microbiota differed in different product types, and combining different analysis methods can provide a more comprehensive understanding of the evolution of microorganisms in perishable foods.
Review
Food Science & Technology
Lejaniya Abdul Kalam Saleena, Diviyasheni Kumaran, Yu-Hsuan How, Liew-Phing Pui
Summary: The drive towards healthier food consumption and beneficial eating habits has led to the development of innovative probiotic food products with antibacterial properties. Researchers have been exploring the use of probiotic edible films with antimicrobial effects to enhance the viability and effectiveness of probiotics in meals and protect against harmful pathogens. Various factors, such as film composition, probiotic type, and storage conditions, can influence the effectiveness of probiotic edible films. This review provides an overview of the use of probiotic edible films in active packaging with antimicrobial effects, their storage stability, and future prospects. In summary, food system sustainability is crucial, and addressing packaging issues is vital. Eco-friendly alternatives like probiotic edible films offer benefits such as improved food safety, extended shelf life, and pathogen protection. Challenges include preserving probiotics, navigating regulations, and expanding usage. Collaboration between science and the food industry is essential for a greener, healthier future of food.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Fierro-Corona Guadalupe, Ruiz-Lopez Irving Israel, Ochoa-Velasco Carlos Enrique, Hernandez-Carranza Paola
Summary: This study developed edible films made from potato starch and fermented or non-fermented whey solutions, and applied them to cover Manchego-type cheese. The results showed that edible films formulated with fermented whey had higher thickness and tensile strength compared to control films. The use of edible films with fermented whey also increased the content of beneficial microorganisms in the cheese and maintained their viability during storage. Consumer judges did not notice any difference in the cheese samples with edible films and scored them positively. This study highlights the potential of using fermented whey-based edible films for preserving the quality of cheese during storage.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Shirmin Islam, Suvro Biswas, Tabassum Jabin, Md. Moniruzzaman, Jui Biswas, Md. Salah Uddin, Md. Akhtar-E-Ekram, Abdallah M. Elgorban, Gajanan Ghodake, Asad Syed, Md. Abu Saleh, Shahriar Zaman
Summary: In this study, probiotic lactic acid bacteria (LAB) were isolated from fermented oats, and the strain Lactobacillus plantarum DMR14 was identified. The strain exhibited strong antagonistic and anti-biofilm capacity against Shigella boydii, indicating its potential as a probiotic. Additionally, the cell-free supernatant (CFS) of the LAB prolonged the shelf life of fruits and reduced the concentration of coliform bacteria, suggesting its suitability as a fruit preservative in the food industry.
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
Agriculture, Dairy & Animal Science
Ulrike Herbert, Antonia Albrecht, Judith Kreyenschmidt
Article
Agriculture, Dairy & Animal Science
Antonia Albrecht, Ulrike Herbert, Dennis Miskel, Celine Heinemann, Carina Braun, Sophia Dohlen, Johanna O. Zeitz, Klaus Eder, Behnam Saremi, Judith Kreyenschmidt
Article
Food Science & Technology
Stefanie Bruckner, Antonia Albrecht, Brigitte Petersen, Judith Kreyenschmidt
Article
Food Science & Technology
Judith Kreyenschmidt, Henning Christiansen, Antonia Huebner, V. Raab, Brigitte Petersen
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2010)
Article
Food Science & Technology
Stefanie Bruckner, Antonia Albrecht, Brigitte Petersen, Judith Kreyenschmidt
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2012)
Article
Food Science & Technology
Stefanie Bruckner, Antonia Albrecht, Brigitte Petersen, Judith Kreyenschmidt
JOURNAL OF FOOD QUALITY
(2012)
Article
Food Science & Technology
Antonia Albrecht, Martin Hebel, Celine Heinemann, Ulrike Herbert, Dennis Miskel, Behnam Saremi, Judith Kreyenschmidt
JOURNAL OF FOOD QUALITY
(2019)
Article
Food Science & Technology
Antonia Albrecht, Maureen Mittler, Martin Hebel, Claudia Waldhans, Ulrike Herbert, Judith Kreyenschmidt
Summary: The study developed a real-time dynamic shelf-life criterion for fresh pork filets, which accurately predicted the product status and reduced food waste by combining predictive microbiology and sensory modeling.