Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Marie Sarah Evers, Chloe Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi, Herve Alexandre
Summary: Vitamins play an important role as cofactors in key metabolic pathways for enological yeasts. Thiamine and biotin are considered essential for yeast fermentation and growth, respectively. This study demonstrated the essential nature of biotin for yeast growth and thiamine for fermentation through alcoholic fermentations. The influence of these vitamins on the production of volatile compounds in synthetic wine was also observed, with thiamine positively affecting higher alcohols and biotin influencing fatty acids.
Article
Food Science & Technology
Kai Hu, Hongyu Zhao, Xueting Kang, Xiaona Ge, Mengni Zheng, Zheyuan Hu, Yongsheng Tao
Summary: The study found that the co-inoculation of three species led to simultaneous alcoholic and malolactic fermentations, significantly reducing the overall fermentation time. P. fermentans increased the cell viability of L. brevis 26 when co-fermented with the predominant species S. cerevisiae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chunfeng Liu, Mingxia Li, Tao Ren, Jinjing Wang, Chengtuo Niu, Feiyun Zheng, Qi Li
Summary: This study explored the impact of co-inoculation with non-Saccharomyces and Saccharomyces cerevisiae strains on yellow-fleshed peach wine characteristics. Different non-S. cerevisiae strains showed distinct effects on wine flavor metabolites, highlighting their potential in directing the change of wine flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
James D. Duncan, Mathabatha E. Setati, Benoit Divol
Summary: The alcoholic fermentation by Saccharomyces cerevisiae produces by-products from central carbon metabolism, with their production depending on redox homeostasis. This study investigated the dynamics of redox status and cofactor ratios during fermentation in different S. cerevisiae strains. Strain-dependent differences were found in the levels of redox cofactors, and changes in the NAD(+)/NADH ratio were observed, which were linked to the production of end-products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Francesca Albonico, B. Erasmus, H. G. Patterton, B. Divol
Summary: The study fused two commercial Saccharomyces cerevisiae strains with K. marxianus to obtain hybrids with improved fermentation performance and potential for industrial production.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Ilaria Benucci, Marco Esti
Summary: The uptake of arginine and arginase activity in the alcoholic fermentation of white grape must were mainly observed in the early phase of fermentation, with maximum activity coinciding with the lowest YAN levels.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt
Summary: Interactions between non-Saccharomyces yeast species and Saccharomyces cerevisiae can impact fermentation performance, with strain selection playing a key role in optimizing fermentation outcomes when using non-Saccharomyces species.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Renam Luis Acorsi, Matheus Yuri Gritzenco De Giovanni, Jose Eduardo Olivo, Cid Marcos Goncalves Andrade
Summary: This study developed two models to simulate the fermentation process of ethanol production using the glycolytic Embden-Meyerhof-Parnas route in Saccharomyces cerevisiae. The addition of branches to the metabolic network improved the prediction of ethanol production, bringing it closer to experimental results.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Dianhui Wu, Ye Wu, Zixuan Gu, Xingguang Chen, Hua Liu, Jian Lu, Guangfa Xie
Summary: In this study, a S. cerevisiae strain NM-8 isolated from lemon was used for lemon wine fermentation. The results showed that NM-8 strain displayed good acidity tolerance and produced lemon wine with higher beneficial compounds and sensory score.
Article
Food Science & Technology
Pieter W. J. Labuschagne, Steohanie Rollero, Benoit Divol
Summary: The study found that B-complex vitamins significantly impact the fermentation performance of Kluyveromyces marxianus IWBT Y885, especially thiamine, which is crucial for ensuring optimal fermentation rate and sugar utilization. Higher concentrations of thiamine may lead to delayed uptake in K. marxianus Y885, and the different metabolites produced in wine fermentations between this yeast and others suggest that thiamine concentration affects the carbon metabolic flux differently in these yeasts, potentially influencing final wine properties.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Irene De Guidi, Vincent Farines, Jean-Luc Legras, Bruno Blondin
Summary: A new sensitive method was developed to evaluate total H2S production during alcoholic fermentation, and the combined impact of assimilable nitrogen, sulfur dioxide, and yeast strain on sulfide production was investigated through experimental design. The study found that all three factors significantly influenced H2S production, with variations depending on yeast strains, enabling a better understanding of sulfide production by yeasts during fermentation.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Igor Deak, Kristina Habschied, Josip Mesic, Jurislav Babic, Dragan Kovacevic, Viktor Nedovic, Kresimir Mastanjevic
Summary: Recent research has shown a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The study compared the influence of conventional yeast with non-Saccharomyces yeast on the sensory profile of white wine, and found that a combination of the two resulted in slightly higher ethanol content in the finished wine. However, sensory evaluation did not show significant differences between the wines, with Sample One having slightly higher scores in bouquet quality and intensity compared to Sample Two.
Article
Food Science & Technology
Lingmin Dai, Ke Zhong, Xiaoqian Cui, Yan Ma, Zhaohua Hou, Yuhang Sun, Guomin Han
Summary: The study investigates the roles and interaction of Saccharomyces cerevisiae and lactic acid bacterial (LAB) in the accumulation of acetaldehyde during red wine micro oxygenation (Mox) treatment. The results show that Mox treatment can maintain the population of S. cerevisiae and delay spontaneous malolactic fermentation (MLF). Acetaldehyde production varies among different yeast strains and declines during treatment, with levels dropping further after treatment ends.
Article
Food Science & Technology
Raquel Munoz, Antonio Bevilacqua, Maria Soledad Perez, Maria Arevalo-Villena
Summary: Microwave has been used in the food industry as an alternative or enhancement to traditional techniques. Its potential use in Enology, specifically for the inactivation of microorganisms and maceration treatments, is still unclear. This study focuses on the application of microwave on different microorganisms to evaluate their behavior under various conditions. The results showed that microwaves affect microorganisms differently, with yeasts being less resistant than L. plantarum. Some cases showed inactivation after treatment, but ODmax values after 96 hours were closer to the controls, indicating the restoration of microorganism growth. In a few cases, the treatments improved the kinetic parameters.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Clelia Altieri, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
Summary: Many scientific studies have found a significant link between human intestinal microbiota, eating habits, and the development of chronic-degenerative diseases. The composition and function of microbiota can affect chronic inflammatory mechanisms. This paper focuses on the changes in the gut microbiota of MS patients, its implications for health and disease, and the variables that influence it. It also discusses the role of microbiota in modulating immune responses in both the intestine and the brain, as well as the potential of microbiota modulation as a therapeutic approach for MS. Additionally, a case study evaluates the significance of gastrointestinal pains indirectly related to dysbiosis and the willingness of MS patients to use probiotics to modulate gut microbiota.
Review
Food Science & Technology
Antonio Bevilacqua, Orazio Palmieri, Antonio Derossi, Maria Rosaria Corbo, Milena Sinigaglia, Carla Severini, Carmela Lamacchia
Summary: Celiac Disease (CD) is a clinical, nutritional, and social issue that can only be relieved by a strict gluten-free diet. CD is always associated with a dysbiosis of gut microbiota. The Gluten FriendlyTM technology (GF), a temperature-based treatment of wheat seeds, has been developed to reduce the immunogenicity of gluten.
Article
Agronomy
Michele Andrea De Santis, Daniela Campaniello, Damiana Tozzi, Luigia Giuzio, Maria Rosaria Corbo, Antonio Bevilacqua, Milena Sinigaglia, Zina Flagella
Summary: Peanut is a widely cultivated crop with potential adaptability to the Mediterranean area, but limited cultivation in Europe. In a two-year field trial, the Virginia-type genotype showed better adaptability to irrigation and biofertilization. The inoculated treatment led to the highest agricultural crop water productivity, with implications for sustainability. The expression of storage proteins in peanuts varied with water supply.
Review
Food Science & Technology
Antonio Bevilacqua, Alessandro De Santis, Gaetano Sollazzo, Barbara Speranza, Angela Racioppo, Milena Sinigaglia, Maria Rosaria Corbo
Summary: Risk assessment is a crucial step in the food production path, ensuring the safety of the processing chain. This paper contributes to understanding the process and importance of risk assessment, providing information on its structure, tools for identification and measurement, and communication. Case studies on lettuce, chicken salad, and fresh egg pasta were conducted, along with a comparison of different pathogens' risk for chicken salad. Finally, a critical evaluation of Risk Ranger was performed.
Article
Biotechnology & Applied Microbiology
Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece, Patrizia Romano
Summary: This study aimed to validate the fermentative behavior of seven wild S. cerevisiae strains and evaluate their impact on the aromatic profiles of resulting wines. Through pilot-scale fermentation trials, the strains were evaluated for their microbiological, chemical, and volatile aroma performance. The results showed significant differences among the strains in terms of aroma production, with high-producing and low-producing strains found in each class of compounds. These findings provide insight into selecting strains that can impart desired sensory features to the wines.
FERMENTATION-BASEL
(2023)
Article
Microbiology
Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Clelia Altieri, Maria Rosaria Corbo, Milena Sinigaglia
Summary: Thymol and carvacrol, important components of Essential oils (EOs), were evaluated for their bioactivity against various microorganisms. The study found a common MIC range (150-400 mg/L) for some bacterial species, with exceptions to this trend. Different bacterial species exhibited either homogeneous or heterogeneous trends, depending on sub-species or experimental conditions. The study also highlighted the need for resolving issues such as microbial variability and lack of standard protocols and reference strains for effective use of EOs.
Article
Food Science & Technology
Hayrunisa Icen, Maria Rosaria Corbo, Milena Sinigaglia, Burcu Irem Omurtag Korkmaz, Antonio Bevilacqua
Summary: This paper provides an overview of the microbiota, nutritional composition, and antimicrobial effects of kombucha. The microbiota of kombucha includes acetic acid bacteria, lactic acid bacteria, and yeasts. Kombucha is suggested to have the status of a post-biotic with probiotic properties.
Article
Food Science & Technology
Antonio Bevilacqua, Milena Sinigaglia, Leonardo Petruzzi, Barbara Speranza, Daniela Campaniello, Angela Racioppo, Clelia Altieri, Maria Rosaria Corbo
Summary: This study examines the effects of different acids on A. acidoterrestris, revealing that weak acids may have antimicrobial effects on the microorganism. The type of acid, pH, and acid concentration are identified as potential factors influencing the acid resistance of A. acidoterrestris.
Review
Microbiology
Barbara Speranza, Angela Guerrieri, Angela Racioppo, Antonio Bevilacqua, Daniela Campaniello, Maria Rosaria Corbo
Summary: Modern society is increasingly concerned about the use of antibiotics and chemical compounds in food production, leading to a demand for foods without artificial and harmful chemicals. Improper use of antibiotics has contributed to the rise of antibiotic resistance. As a result, scientific research has focused on natural remedies, such as aromatic plants and their essential oils, as potential alternatives to conventional antimicrobials. This review summarizes the latest research on sage and lavender essential oils, highlighting their chemical composition, biological properties, and potential use in food and pharmaceutical industries.
MICROBIOLOGY RESEARCH
(2023)
