Article
Biochemistry & Molecular Biology
Erdenetsetseg Nokhoijav, Andrea Guba, Uladzislau Vadadokhau, Jozsef Tozser, Zoltan Gyori, Gergo Kallo, Eva Csosz
Summary: Amino acids and biogenic amines in grape-derived products can impact the odor and taste. Our study analyzed 22 grape-derived beverages, including wine and wine vinegar, from the Tokaj region in Hungary. We examined the concentrations of amino acids and biogenic amines and found differences among the beverage types, providing insights into the effect of botrytized grapes on wine composition.
Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Baoshi Wang, Fengling Tan, Ruichao Chu, Guangyao Li, Linbo Li, Tianyou Yang, Mingxia Zhang
Summary: Excess biogenic amines in wine can cause off-odors and harm human health, while mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae is a common practice to enhance wine sensory properties. The ability of non-Saccharomyces yeasts to produce biogenic amines is species-specific, with studies showing that a combination of S. pombe and L. thermotolerans can significantly reduce biogenic amines levels in wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
C. D. Emer, S. Marques, L. M. Colla, C. O. Reinehr
Summary: This article discusses the importance of biogenic amines in winemaking, particularly emphasizing the role of inoculation in malolactic fermentation. It elucidates the attributes influencing the formation of biogenic amines and explores the safety of organic wines.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco
Summary: Winemaking heavily relies on the intricate biochemical processes involving yeasts and lactic acid bacteria (LAB), particularly the latter showcasing a vital role in shaping the chemical and aromatic properties of wine through enzymatic activities. LAB can act as bioprotectors, but also have the potential to produce harmful compounds that may affect consumers' health.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Applied
Alessandro Bianchi, Gregorio Santini, Paola Piombino, Elisabetta Pittari, Chiara Sanmartin, Luigi Moio, Margherita Modesti, Andrea Bellincontro, Fabio Mencarelli
Summary: The study aimed to compare carbonic maceration (CM) and nitrogen maceration (NM) in terms of their effects on the concentration of polyphenols, anthocyanins, volatile organic compounds (VOCs), and other components in Gamay wines. The results showed that NM resulted in higher concentrations of polyphenols and anthocyanins compared to CM. However, CM wines had higher levels of esters and volatile medium chain fatty acids (MCFA). Electronic nose measurements revealed distinct differences among the samples, which were consistent with the results of VOCs analysis. NM showed potential as an environmentally sustainable technique for producing new styles of macerated and aromatic wines.
Article
Food Science & Technology
Gean Charles Monteiro, Igor Otavio Minatel, Adilson Pimentel Junior, Hector Alonzo Gomez-Gomez, Joao Pedro Correa de Camargo, Marla Silvia Diamante, Leticia Silva Pereira Basilio, Marco Antonio Tecchio, Giuseppina Pace Pereira Lima
Summary: This study evaluated the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace, finding valuable potential for new product development in flours from different cultivars or blends, with increased levels of phenolic compounds and antioxidant capacity in blends containing 'Niagara Rosada'. The flour production provides a better destination for industrial waste, as these flours can be used as additives or supplements in various industries to improve antioxidant and bioactive content in their products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Agnes Dienes-Nagy, Frederic Vuichard, Sandrine Belcher, Marie Blackford, Johannes Roesti, Fabrice Lorenzini
Summary: A fast, sensitive, and reproducible LC-MS/MS method was developed, optimised, and applied for simultaneous quantification of glutathione (GSH), glutathione disulfide (GSSG), and glutathione-S-sulfonate (GSSO3H) in grape juice and wine samples. The results showed that GSH and GSSG were found in grape juice without added SO2, while GSSO3H was detected in must samples treated with SO2. In wine samples, GSSO3H was the dominant form of glutathione, indicating the importance of its quantification. The formation of GSSO(3)H in wine was correlated with the total SO2 level.
Article
Chemistry, Applied
Su-Yeon Kim, Yun-Mi Dang, Ji-Hyoung Ha
Summary: This study evaluated the effect of basic ingredients in kimchi seasoning on the accumulation of biogenic amines during fermentation. The results showed that reducing the amount of fish sauce and increasing the amount of red pepper powder can effectively decrease the total biogenic amine content in kimchi.
Article
Food Science & Technology
Xu Liu, Jingjing Liang, Yanli Ma, Jianfeng Sun, Yaqiong Liu, Xiaodong Gu, Yinzhuang Wang
Summary: This study investigated the effects of protein hydrolysis on the formation of biogenic amines during sufu fermentation. The results showed that controlling the activity of decarboxylases is an effective way to prevent biogenic amine formation. These findings are important for enhancing the safety and quality of sufu.
Review
Biotechnology & Applied Microbiology
Zhecun Xu, Michelle E. Walker, Jin Zhang, Jennifer M. Gardner, Krista M. Sumby, Vladimir Jiranek
Summary: The widespread presence of bacteriophages has attracted great interest from the biological research community, especially in connection to fermented food processing and the wine industry. While bacteriophages may pose challenges in winemaking, they are also being considered as alternatives to sulphur dioxide for preventing wine spoilage.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Miguel Angel Leal, Albert Bordons, Cristina Reguant
Summary: This study examined the effects of non-Saccharomyces yeasts on malolactic fermentation, finding that wines inoculated with Torulaspora delbrueckii were beneficial in promoting the development of Oenococcus oeni and improving MLF performance.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Aina Mir-Cerda, Anais Izquierdo-Llopart, Javier Saurina, Sonia Sentellas
Summary: The study examines the occurrence of biogenic amines in sparkling wines and related samples, highlighting putrescine as the most abundant amine. The concentrations of biogenic amines vary in products made from grapes of different qualities, influencing the overall wine production steps and qualities.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Franc Cus, Helena Basa Cesnik, Spela Velikonja Bolta
Summary: This study aimed to compare pesticide residues, copper, and biogenic amines concentrations in conventional and organic wines. Results showed lower pesticide residues in organic wines and higher copper levels in conventional wines.
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
M. A. Stander, T. Brendler, H. Redelinghuys, B. -E. Van Wyk
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
Article
Chemistry, Applied
Maria A. Stander, Elizabeth Joubert, Dalene De Beer
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
Article
Environmental Sciences
Tlou T. Mosekiemang, Maria A. Stander, Andre de Villiers
Article
Agriculture, Multidisciplinary
Keabetswe Masike, Andre de Villiers, Eleanor W. Hoffman, D. Jacobus Brand, Tim Causon, Maria A. Stander
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Biochemistry & Molecular Biology
Samkele Zonyane, Olaniyi A. Fawole, Chris la Grange, Maria A. Stander, Umezuruike L. Opara, Nokwanda P. Makunga
Article
Microbiology
S. Christine du Toit, Debra Rossouw, Maret du Toit, Florian F. Bauer
Article
Agriculture, Multidisciplinary
Keabetswe Masike, Andre de Villiers, Eleanor W. Hoffman, Maria A. Stander
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Biotechnology & Applied Microbiology
T. P. Magangana, M. A. Stander, N. A. Masondo, N. P. Makunga
Summary: Plants exhibit phenotypic plasticity under different environmental conditions, with the ability to produce more secondary metabolites when microenvironmental conditions are manipulated. However, responses may be dependent on species, cultivar, and genotype. In this study, in vitro plants of S. rebaudiana Bertoni were subjected to salt and drought stress, resulting in poor growth and development and reduced levels of key steviol glycosides. Additionally, the essential oil chemistry of the plants was significantly altered under stress conditions, highlighting the potential negative impact of environmental stresses on the bioactive aromatic compounds of the plants.
PLANT CELL TISSUE AND ORGAN CULTURE
(2021)
Article
Biotechnology & Applied Microbiology
S. Fairbairn, L. Engelbrecht, M. E. Setati, M. du Toit, F. F. Bauer, B. Divol, D. Rossouw
Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.
Article
Biochemistry & Molecular Biology
Tandokazi Pamela Magangana, Nokwanda P. Makunga, Chris la Grange, Maria A. Stander, Olaniyi Amos Fawole, Umezuruike Linus Opara
Summary: Pomegranate peel is rich in phytochemicals and can be effectively used for the development of value-added products through blanching pre-treatment, which enhances the yield, polyphenol content, antioxidant properties, and antibacterial activity of the extracts. This study supports the commercial utilization of pomegranate peel as a valuable source for various industries.
Article
Chemistry, Applied
Keabetswe Masike, Andre de Villiers, Dalene de Beer, Elizabeth Joubert, Maria A. Stander
Summary: In this study, a rapid methodology for the differentiation of rooibos and honeybush blends was proposed using direct injection-ion mobility spectrometry-mass spectrometry (DI-IMS-MS). The results of principal component analysis (PCA) showed differences between samples and revealed the diagnostic value of marker compounds. The study also characterized phenolic compounds in the herbal teas based on an array of complementary descriptors to strengthen compound identification.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Tandokazi Pamela Magangana, Nokwanda P. Makunga, Olaniyi Amos Fawole, Maria A. Stander, Umezuruike Linus Opara
Summary: The study shows that hot water blanching can effectively reduce PPO activity, increase antioxidant activity, and exhibit antibacterial activity against certain bacterial strains in pomegranate peel extracts. Blanched peel extracts from the 'Herskawitz' cultivar demonstrate great potential for commercial applications in various industries.
Article
Biodiversity Conservation
Natasha Lombard, Maria A. Stander, Herman Redelinghuys, Margaretha Marianne Le Roux, Ben-Erik Van Wyk
Summary: This study investigates the phenolic diversity and chemophenetic relationships in Thesium, Lacomucinaea, and Osyridicarpos. The research reveals a wide range of phenolic compounds and their composition in Thesium species and the two monotypic genera. The chemophenetic data show valuable insights at the generic and interspecific level, while patterns are less discernible at the infrageneric and infraspecific levels. Furthermore, the study highlights the potential of chemophenetics in taxonomically challenging plant groups.
Article
Biochemistry & Molecular Biology
Ryan D. Rattray, Lucky Mokwena, Marietjie A. Stander, Ben-Erik Van Wyk
Summary: This study is the first to analyze the essential oil chemistry of the unstudied Namaqualand bloublomsalie and compare it with two closely related species. The results show distinct chemical profiles among the three species.
Article
Biotechnology & Applied Microbiology
Renato L. Binati, Maret Du Toit, Jacky L. Snoep, Elisa Salvetti, Sandra Torriani
Summary: The study showed that Lactiplantibacillus plantarum IWBT B063 exhibited differential expression of 148 functionally annotated genes during growth in synthetic grape juice medium under different oxygen exposure conditions and low availability of nitrogen-based nutrients. These genes were mainly involved in carbohydrate metabolism, genetic information processing, and signaling and cellular processes, highlighting the potential adaptive capacity of this strain under stress conditions.
FERMENTATION-BASEL
(2021)