Article
Food Science & Technology
Omer F. Celik, Ahmet H. Con, Hayrettin Saygin, Nevzat Sahin, Hasan Temiz
Summary: Twenty potential lactobacilli isolates were selected from traditional yogurt samples based on their antimicrobial activity against common pathogens. Ten isolates were identified as potential yogurt starter cultures, with different characteristics in terms of antimicrobial activity, acidity values, proteolytic activity, and flavor profiles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Multidisciplinary
Martyna Natalia Wieczorek, Natalia Drabinska
Summary: Fermentation is an ancient food preservation method that extends shelf-life and significantly impacts the flavor of food. The flavor of fermented Brassica vegetables is influenced by a unique group of compounds, called glucosinolates, generated through various metabolic pathways. Sauerkraut and kimchi, the most commonly consumed fermented Brassica products worldwide, were examined in this review. Future studies should focus on exploring further needs and directions in this area.
APPLIED SCIENCES-BASEL
(2022)
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)
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
Agriculture, Multidisciplinary
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Francoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stephanie-Marie Deutsch, Benedicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry, Helene Falentin
Summary: The formation of cheese flavor is mainly due to volatile compounds produced by microorganisms, and fine-tuning cheese-making process parameters can modulate the cheese volatilome by influencing specific bacterial metabolisms.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
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
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)
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)
Article
Food Science & Technology
Zhaoxia Yang, Ruohan Wu, Xiaohan Wei, Zuoli Zhang, Wenqing Wang, Aoxue Liu, Jing Yang, Chaofan Ji, Huipeng Liang, Sufang Zhang, Xinping Lin
Summary: This study reveals that LAB play a crucial role in the fermentation and quality of Chouguiyu. Moderate fermentation with LAB benefits typical aroma and good organoleptic properties, while excessive fermentation and specific microorganisms may lead to lowered organoleptic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Stefan W. Ritter, Martina Gastl, Thomas M. Becker
Summary: Lupines and faba beans have high potential as ingredients in the beverage industry due to their high protein content and adaptability to different climates and agricultural areas. However, the sensory characteristics of legumes are generally not accepted in beverages, leading to a small market contribution. This review highlights the major flavor aspects of lupines and faba beans and explores ways to improve these by germination, heat treatment, enzymatic treatment, and lactic acid fermentation. Improving the sensory profile through a combined process of substrate modulation and fermentation could facilitate the use of legumes in beverages and allow for the creation of new products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Biochemistry & Molecular Biology
Sarathadevi Rajendran, Patrick Silcock, Phil Bremer
Summary: Health, environmental and ethical concerns have increased the demand for plant-based dairy analogues. However, little is known about how to reproduce the characteristic flavors of dairy-based products using only plant-based substrates. This review provides an overview of the volatile organic compounds (VOCs) associated with fermented vegetable and fruit substrates.
Article
Food Science & Technology
Ying Chen, Feifei Liu, Jin Chen, Jianle Chen, Shiguo Chen, Dan Wu, Xingqian Ye, Huan Cheng
Summary: The study found that probiotic fermented fruit juice using a combination of Streptococcus thermophilus and Lactobacillus acidophilus showed better microbial viability and sensory evaluation. The fermentation conditions were optimized using orthogonal experimental design and Technique for Order Preference by Similarity to an Ideal Solution analysis, resulting in decreased anthocyanin content and maintained phenolic content in the juice.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Ying Chen, Feifei Liu, Jin Chen, Jianle Chen, Shiguo Chen, Dan Wu, Xingqian Ye, Huan Cheng
Summary: Optimizing fermentation conditions with Streptococcus thermophilus and Lactobacillus acidophilus produced a lactic acid fermented bayberry juice with desirable sensory attributes and health benefits.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Guangfa Xie, Huajun Zheng, Zheling Qiu, Zichen Lin, Qi Peng, Girma Dula Bealu, Nabil Ibrahim Elsheery, Yin Lu, Chi Shen, Jianwei Fu, Huanyi Yang, Jiongping Han, Jian Lu, Guanming Liu
Summary: Huangjiu fermentation involves a rich diversity of bacteria, with approximately 200-400 different bacterial species present in each sample. Lactic acid bacteria dominate the fermentation process, with lactobacillus being the predominant species in well-fermented Huangjiu and Lactobacillus brevis being dominant in poorly fermented Huangjiu. Gene prediction revealed differences in metabolic pathways, with malate transformation and lactate anabolism being more active in well-fermented Huangjiu while acetate accumulation was stronger in poorly fermented Huangjiu, leading to increased acidity.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Omer Faruk Celik, Hasan Temiz
Summary: This study utilized five lactobacilli isolates from traditional yogurts and a commercial isolate to produce yogurt, and conducted regular chemical, physical, microbial, and sensory analyses during a 21-day storage period. The results showed that certain strains exhibited superior acetaldehyde and acetone production and had better sensory properties and flavor profiles compared to the commercial isolate.