Article
Agronomy
Cesar E. Falconi, Viviana Yanez-Mendizabal, Roberto J. Haro, Darwin R. Claudio
Summary: In this study, a native microbial cocktail was introduced to improve the fermentation process of cocoa beans. The results showed that the cocktail improved the quality and flavor of the beans, and also reduced the fermentation time.
Article
Food Science & Technology
Maria Ruiz-Rico, Estefani Garcia-Rios, Jose Manuel Barat, Jose Manuel Guillamon
Summary: This study aimed to develop filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties for wine microbiological stabilisation. The results showed that the PHE-functionalised filters were capable of reducing microbial load effectively, with eugenol being the most efficient compound. The study also found that the impact of filtration on wine properties varied depending on the immobilised PHE, highlighting the importance of using antimicrobial-coated filters in different stages of the winemaking process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sofie Bossaert, Valerie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera-Malaver, Maarten Van Geel, Kevin J. Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
Summary: There is a growing interest in barrel ageing finished beers as a way to produce sour beers with a rich flavor profile, but the production process remains a trial-and-error approach. A better understanding of the interactions between microorganisms, wood, and maturing beer is needed to improve product quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jing Zhang, Kairu Liu, Xiaojuan Duan, Xuhao Wang, Wupeng Ge, Wenping Jin
Summary: This study aimed to create stable Koji with consistent qualities for Choujiu production. By selecting strains of mold, yeast, and LAB from NK, a Restored Koji (RK) with improved brewing performance and sensory traits was successfully made.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Summary: This study used high-throughput sequencing to assess the impact of box, ground, and jute fermentation methods on bacterial and fungal communities. The results showed noticeable differences between the three methods, with box fermentation having higher bacterial species diversity and ground processing resulting in a wider fungal community. The box method was found to be preferable due to its limited microbial diversity and the presence of microorganisms that ensure good fermentation. The study provided a comprehensive exploration of the microbiota of differently treated cocoa beans and improved understanding of the technological processes for obtaining a standardized end-product.
Review
Food Science & Technology
Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, Anthony N. Mutukumira
Summary: Kombucha is a sparkling sugared tea fermented with a cellulose pellicle made up of acetic acid bacteria and yeast. It has various potential health benefits and appealing sensory properties. Characterization of the microorganisms in Kombucha can improve understanding of the fermentation process and aid in the production of higher quality products.
Article
Food Science & Technology
Maria Ruiz-Rico, Felix Sancenon, Jose M. Barat
Summary: The limited solubility of chitosan at neutral and alkaline pH values restricts its use as a natural food preservative. However, its covalent immobilisation on inert supports can preserve its antimicrobial properties. Research shows that chitosan immobilisation through covalent urea bonding is the most suitable method, and chitosan-functionalised supports can effectively reduce microbial contamination in apple juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Agronomy
Barbara Wrobel, Janusz Nowak, Agata Fabiszewska, Anna Paszkiewicz-Jasinska, Wojciech Przystupa
Summary: This review provides an overview of the dry matter (DM) and quality losses that occur during the ensiling process. It reviews the current knowledge on fermentation pathways and DM losses in various raw materials. The review discusses microorganisms involved in ensiling, fermentation patterns, and strategies to reduce losses. The paper concludes with future perspectives and recommended management practices to minimize losses in the ensiling process.
Article
Food Science & Technology
Noemi Battistelli, Giorgia Perpetuini, Andrea Piva, Alessia Pepe, Rossana Sidari, Yves Wache, Rosanna Tofalo
Summary: This study evaluated the cultivable microbiota of mothers of Vino cotto from different production years and identified a diverse range of yeast and bacteria. The main organic acids and volatile compounds present in the samples were determined, providing insights into the microbial communities associated with the product and potential for tailored starter cultures to enhance its quality.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Microbiology
Kotaro Ito, Asahi Matsuyama
Summary: Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The key to the unique flavor of soy sauce lies in the enzymatic hydrolysis of proteins and starches by koji molds, followed by metabolization by lactic acid bacteria and yeasts to create organic acids and aromatic compounds.
Article
Food Science & Technology
Hayden Koller, Lewis B. Perkins
Summary: With the flourishing of microbreweries and the expansion of the craft beer brewing industry, the ingredients and techniques used for brewing beer have changed and diversified. However, little attention has been paid to the composition and concentration of biogenic amines in beer, as well as the changes in protein and amino acid content when adjuncts are used. It is crucial to evaluate the knowledge gaps in the evolution of these compounds during the beer brewing process, as biogenic amines in fermented food continue to receive increased scrutiny.
Article
Multidisciplinary Sciences
Menzi P. Ngwenya, Thabile P. Nkambule, Solomon W. Kidane
Summary: The aim of this study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The results showed that Lactobacillus and Saccharomyces dominated the fermentation process and their individual cultures did not significantly affect the physico-chemical characteristics and acceptability of the wine. The wine fermented by Lactiplantibacillus plantarum alone was preferred due to its sweetness.
Article
Food Science & Technology
Wenhui Fu, Chenglong Liu, Xiao Meng, Sha Tao, Wentong Xue
Summary: This study found that co-culturing yeast can accelerate protein degradation and significantly reduce allergen content in dough. RNA sequencing analysis showed that the presence of yeast can promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results suggest the potential use of multi-strain leavening agents for producing hypoallergenic wheat products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Elizabeth A. Landis, Emily Fogarty, John C. Edwards, Otilia Popa, A. Murat Eren, Benjamin E. Wolfe
Summary: Through an integration of metagenomic and experimental approaches, this study reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in kombucha has the potential to shape both the fermentation qualities of kombucha and the production of biofilms and is valuable for kombucha beverage producers, biofilm engineers, and synthetic ecologists.
Article
Food Science & Technology
Rosmery Cruz-O'Byrne, Nelson Piraneque-Gambasica, Sonia Aguirre-Forero
Summary: The research revealed the microbial diversity and distribution during the wet fermentation process in SNSM, Colombia, and found that the co-occurrence relationships among microbial communities have a positive impact on the sensory attributes of coffee. The study results showed that the quality of the beverages produced was influenced by the richness of fungi and the abundance of certain bacteria.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
