Review
Food Science & Technology
Magaly Rodriguez-Saavedra, Dolores Gonzalez de Llano, Gemma Beltran, Maria-Jesus Torija, M. Victoria Moreno-Arribas
Summary: Technological advances and the production of novel beer styles have increased the microbiological risk in recent years, posing challenges to breweries. The use of innovative ingredients and improper brewing environments can lead to microbial spoilage in beer, impacting quality and image.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Cecile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Joana Coulon, Virginie Moine, Amelie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Summary: Chitosan is an active polysaccharide that has been developed for eliminating spoilage yeast in winemaking. The antimicrobial efficiency of chitosan on various wine microorganisms has been investigated, showing that most species are affected to some extent. The study also highlights that the efficiency of chitosan varies depending on wine parameters and stages of winemaking. Chitosan treatment is not suitable for limiting microbial pressure in musts and has limited impact on certain microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria. Different types of chitosan have different antimicrobial properties, with lower molecular weight chitosan being more effective.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
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)
Review
Food Science & Technology
Maria Dimopoulou, Marguerite Dols-Lafargue
Summary: Research has shown that lactic acid bacteria produce a variety of exopolysaccharides in fermented beverages through multiple biosynthetic pathways, crucial for bacterial adaptation to human intervention. LAB polysaccharides have been widely studied in the food industry, but research in wine, beer and cider is limited. This review summarizes information on the structure, biosynthetic pathways, and physiology of LAB polysaccharides in these beverages.
Article
Food Science & Technology
Xuan Zheng, Wenxia Nie, Jun Xu, Hong Zhang, Xinle Liang, Zhongjun Chen
Summary: This study isolated lactic acid bacteria (LAB) strains with antifungal activities from traditional Chinese fermented rice vinegar. The supernatant of Lacticaseibacillus paracasei ZX1231 showed significant inhibitory activities against various fungi. Cyclic dipeptides (CDPs) derived from the supernatant were found to inhibit the filamentation of Candida albicans. When combined with a bacterial nanocellulose matrix, the supernatant was able to create active quality packaging films that effectively inhibited fungal growth and prolonged the shelf life of bread, beef, cheese, and soy sauce.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Esmeray Kuley, Metanet Muhammet Kuscu, Mustafa Durmus, Yilmaz Ucar
Summary: The antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combination with aqueous or ethanolic propolis extract at 1% concentration against fish spoilage bacteria were investigated. The study revealed that the co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could potentially be used as antimicrobial agents to inhibit microbial growth in foods. The effects on fish spoilage bacteria varied depending on the bacterial species, with the highest antimicrobial activity observed against P. damselae and the lowest effects on P. mirabilis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Oskar Laaksonen, Ping Li, Jiaojiao Zhang, Maurizio Battino, Baoru Yang, Qing Gu
Summary: Wine is a complex mixture with different chemical components, and aroma is a crucial indicator of its sensory characteristics. The metabolic activities of diverse microbes play a significant role in the aroma of wine, and understanding their impact is essential for producing premium quality wine.
Article
Food Science & Technology
Vasileios Englezos, Neil P. Jolly, Paola Di Gianvito, Kalliopi Rantsiou, Luca Cocolin
Summary: This article provides an overview of the interactions among microorganisms during different steps of the winemaking process. It allows wine producers to control and fine-tune microorganism population dynamics, thereby influencing the fermentation process and ultimately the quality of wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhimin Yu, Wei Fu, Yang Fu, Wenzhu Tang, Rong Li, Xianzhen Li
Summary: Craft beer is gaining popularity due to its fresh flavor, unique taste, and rich nutrition. However, the nonfiltered and nonpasteurized nature of craft beer makes it more susceptible to microbial spoilage, leading to the formation of harmful biogenic amines. This study identified 23 beer-spoilage bacteria in craft beer, with nine strains capable of producing biogenic amines during beer storage. The findings suggest that preventive measures should focus on controlling bacterial growth to reduce biogenic amine formation and enhance the safety of craft beer.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Qingzhou Meng, Hongmei Yang, Guiquan Zhang, Wenjun Sun, Peixiang Ma, Xinyi Liu, Lu Dang, Guanglei Li, Xingxu Huang, Xinjie Wang, Jianghuai Liu, Qibin Leng
Summary: A rapid, specific, and highly portable CRISPRBeer Scan method was established for detecting beer spoilage bacteria, achieving highly efficient and specific crRNAs targeting variable 16S rDNA segments. This method can detect as low as 10 copies of DNA targets and accurately identify trace amounts of target genome DNAs within a mixture of genome DNAs in beer. The extracted genome DNA samples can be conveniently distinguished through visual fluorescent signals excited by blue light in just 45 minutes, making CRISPR-Beer Scan a widely applicable microbe-monitoring platform for breweries and other industries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Microbiology
Juan J. Roman-Camacho, Isidoro Garcia-Garcia, Ines M. Santos-Duenas, Armin Ehrenreich, Wolfgang Liebl, Teresa Garcia-Martinez, Juan C. Mauricio
Summary: In this study, the composition of the microbiota in vinegar production using different raw materials was investigated using 16S rRNA sequencing and MALDI-TOF MS. The analysis revealed the presence of various taxa, with the genus Komagataeibacter and Acetobacter being the most predominant. The study also identified other bacterial genera and even archaea that have not been previously found in this context. These findings contribute to a better understanding of the role of microbial communities in the vinegar-making industry.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Diganta Narzary, Nitesh Boro, Ashis Borah, Takashi Okubo, Hideto Takami
Summary: The study reveals the complex microbial community structure and metabolic functions of emao using shotgun whole-metagenome sequencing technology; eukaryotic microorganisms dominate over prokaryotes in emao, holding a significant position in microbial abundance.
SCIENTIFIC REPORTS
(2021)
Article
Agricultural Engineering
Akihiro Ohnishi, Yuji Hasegawa, Naoshi Fujimoto, Masaharu Suzuki
Summary: This study evaluated the utility of co-culturing Megasphaera elsdenii and LAB in lactate-driven dark fermentation, finding that M. elsdenii achieved a stable hydrogen yield when inoculated simultaneously with LAB or after LAB culture. Additionally, M. elsdenii was able to produce hydrogen from unusable sugars such as xylose or cellobiose.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Summary: The study measured the FAA contents of selected fermented beverages using UHPLC and found that sakes, beers, wines, and champagnes with long yeast contact contain significant amounts of free glutamate. The results suggest that combining these fermented beverages with food rich in free nucleotides can achieve umami synergy.
Article
Food Science & Technology
Xochitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja, Sofia M. Arvizu-Medrano
Summary: This study screened potential biogenic amine-producing lactic acid bacteria (LAB) strains isolated from ripened cheese and beer and evaluated stress factors that induce the production of these metabolites. The genes related to biogenic amines were determined by polymerase chain reaction (PCR) and their concentrations were measured by high performance liquid chromatography (HPLC). The pH level was found to be the most influential factor in biogenic amines production.