Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Lin Feng, Nianchu Tang, Ruijie Liu, Mengyue Gong, Zhangtie Wang, Yiwen Guo, Yandan Wang, Yao Zhang, Ming Chang
Summary: Traditional fermented fish products are popular for their unique flavors, but modern industrial production struggles to control microorganism reactions precisely, leading to the loss of traditional characteristic flavors. Future research is needed to confirm the relationship between flavor formation, lipid metabolism, and microorganisms to ensure stable flavor and safety, and to elucidate the mechanism directly toward industrial application.
Review
Food Science & Technology
Qiyuan Shen, Xiaoqun Zeng, Lingyu Kong, Xiaoqian Sun, Jingjing Shi, Zhen Wu, Yuxing Guo, Daodong Pan
Summary: This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite, a common color and flavor enhancer in fermented meat products that may transfer to the carcinogen N-nitrosamines. Nitrogen balance is mainly constituted by the transition among NO3- and NO2-, NH4+, and N-2. While exogenous addition is the most common source of nitrite, it can also be produced by contamination and endogenous microbial synthesis. Nitrite is primarily degraded by acids, enzymes, and other metabolites, with four nitrite reductase enzymes playing a leading role. Nitrite metabolism is regulated by genes found in lactic acid bacteria (LAB). By incorporating various techniques, such as antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied in fermented meat products can be decreased or eliminated, thus achieving the goal of producing low-nitrite products.
Article
Food Science & Technology
Jelena Topic Bozic, Lorena Butinar, Martina Bergant Marusic, Dorota Korte, Branka Mozetic Vodopivec
Summary: Different analytical methods were tested and optimized for the determination of four biogenic amines produced by grape-associated lactic acid bacteria. The study showed that native LAB could produce BA and a relatively simple method such as TLC can be used effectively for the initial screening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
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.
Article
Food Science & Technology
Francky Steve Nodem Sohanang, Monika Coton, Stella Debaets, Emmanuel Coton, Leopold Ngoune Tatsadjieu, Bouba Adji Mohammadou
Summary: The study evaluated bacterial diversity and safety characteristics of LAB strains in traditional Cameroonian fermented milks. The dominant microbial species included LAB, fungi, and total viable bacteria, with some LAB strains showing high tolerances to acidity and bile salts. Identified species included Pediococcus acidilactici, Lactobacillus fermentum, and Lactobacillus plantarum, with some strains exhibiting interesting antifungal activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, Marco Tolone, Adriana Bonanno, Baldassare Portolano, Raimondo Gaglio, Hueseyin Erten, Maria Teresa Sardina, Luca Settanni
Summary: This study investigated the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. The results showed that the yoghurt produced using a natural milk starter culture had lower fat content and higher antioxidant potential. Sensory analysis revealed that the yoghurt processed with the natural milk starter culture was more preferred.
Article
Food Science & Technology
Teresa Rebaza-Cardenas, Nilda D. Montes-Villanueva, Maria Fernandez, Susana Delgado, Patricia Ruas-Madiedo
Summary: The chemical composition and bacterial diversity of Chicha de siete semillas, a traditional fermented beverage from Huanta, Peru, were analyzed. The majority of the products were rich in GABA and dominated by Streptococcaceae and Leuconostocaceae families.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jose Martin Ruvalcaba-Gomez, Hector Ruiz-Espinosa, Maria Dolores Mendez-Robles, Ramon Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuami Villagran, Raul Jacobo Delgado-Macuil
Summary: This study compared the technological and quality features of Adobera cheeses made with pasteurized milk and traditional raw milk. The results showed significant differences in texture, color, and ripening markers between the two types of cheeses.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan, Chaiyavat Chaiyasut
Summary: The study showed that the Lactobacillus plantarum SK15 starter culture effectively prevented biogenic amine production during the fermentation of Hericium erinaceus mushroom beverage (FMB), while also controlling pH and alcohol content. FMB with L. plantarum SK15 had higher levels of total phenolic content and antioxidant activity.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Daniel Abarquero, Raquel Bodelon, Catalina Manso, Pablo Rivero, Jose Maria Fresno, Maria Eugenia Tornadijo
Summary: The study investigated the effects of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese. Five batches of Castellano cheese were produced using pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes were found among the cheese batches made with different starter cultures. In conclusion, incorporating autochthonous non-starter lactic acid bacteria strains improved the flavor and aroma characteristics of Castellano cheese made with pasteurised milk compared to using commercial starter culture only.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Biotechnology & Applied Microbiology
Mandana Mahmoudi, Morteza Khomeiri, Mohsen Saeidi, Homa Davoodi, Ali Memarian
Summary: The study aimed to investigate the effect of fermented milk supernatants of autochthonous lactic acid bacteria on human colon cancer and normal mouse fibroblast cells in vitro. The results showed that the fermented milk supernatants had anticancer effects on HT-29 cells, while the inhibitory effect on L929 cells was minimal. Furthermore, the supernatants inhibited HT-29 cell proliferation by inducing apoptosis and cell cycle arrest in the S phase.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
A. Kaltsa, D. Papaliaga, E. Papaioannou, P. Kotzekidou
Article
Food Science & Technology
M. Tataridou, P. Kotzekidou
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2015)
Article
Biotechnology & Applied Microbiology
Konstantina Nanou, Triantafyllos Roukas, Emmanuel Papadakis, Parthena Kotzekidou
ENGINEERING IN LIFE SCIENCES
(2017)
Article
Food Science & Technology
Charikleia Chranioti, Parthena Kotzekidou, Dimitrios Gerasopoulos
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Triantafyllos Roukas, Maria Varzakakou, Parthena Kotzekidou
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2015)
Article
Food Science & Technology
Andreas Filotheou, Konstadina Nanou, Emmanuel Papaioannou, Triantafyllos Roukas, Parthena Kotzekidou, Maria Liakopoulou-Kyriakides
FOOD AND BIOPROCESS TECHNOLOGY
(2012)
Article
Biotechnology & Applied Microbiology
Christina Papagora, Triantafyllos Roukas, Parthena Kotzekidou
FOOD AND BIOPRODUCTS PROCESSING
(2013)
Article
Biotechnology & Applied Microbiology
Parthena Kotzekidou
Article
Biotechnology & Applied Microbiology
Parthena Kotzekidou
Article
Food Science & Technology
T. Pragalaki, J. G. Bloukas, P. Kotzekidou
Article
Biochemical Research Methods
Maria Varzakakou, Triantafyllos Roukas, Emmanuel Papaioannou, Parthena Kotzekidou, Maria Liakopoulou-Kyriakides
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2011)
Article
Biotechnology & Applied Microbiology
Triantafyllos Roukas, Panagiota Niavi, Parthena Kotzekidou
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2011)
Article
Environmental Sciences
Triantafyllos Roukas, Parthena Kotzekidou
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2020)
Article
Green & Sustainable Science & Technology
Triantafyllos Roukas, Parthena Kotzekidou
JOURNAL OF CLEANER PRODUCTION
(2020)