Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Tuaumelsan Shumye Gebre, Shimelis Admassu Emire, Ramachandran Chelliah, Simon Okomo Aloo, Deog-Hwan Oh
Summary: The yeast and lactic acid bacteria (LAB) isolated from Ethiopian traditional fermented beverage were evaluated for their probiotic properties, cholesterol-lowering ability, bile salt hydrolase (BSH) activity, and antioxidant activity. LAB strains WS07, AM15, and AM20 showed strong potential for cholesterol reduction, while yeast strains WS15, AA19, AM18, and AM23 exhibited the highest cholesterol removal. All strains exhibited strong antioxidant activity and were able to survive simulated gastrointestinal tract conditions. Four LAB and six yeast isolates were selected as the most promising probiotics based on their ability to resist simulated gastrointestinal environments. Safety evaluation showed no undesirable activities in all strains. Pediococcus acidilactici WS07 and Saccharomyces cerevisiae AM18 were identified as potential probiotic strains for cholesterol reduction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Heena Sharma, Ashish Kumar Singh, Gaurav Kr Deshwal, Priyanka Singh Rao, M. Dharani Kumar
Summary: Using herbal extract treated giloy juice in goat milk beverage showed higher total solids, bioactive compounds, and antioxidant activity compared to goat milk alone. The addition of herbal extract also slowed down the browning reaction and increased the viscosity of the beverage. Overall, the sensory evaluation data revealed that the functional beverage was acceptable even after 5 days of storage.
Review
Food Science & Technology
Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Zhongxiang Fang
Summary: Increased consumer awareness of health and wellness has led to a high demand for foods and beverages with functional and therapeutic properties. Cereals, as important staple crops, have bioactive phytochemicals that make them suitable for processing into functional beverages. However, there has been little scientific and technological attention given to cereal grain-based beverages. In this review, the different categories of cereal grain-based functional beverages are discussed, along with their processing techniques, health properties, and future prospects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Omotade Richard Ogunremi, Susette Freimueller Leischtfeld, Sandra Mischler, Susanne Miescher Schwenninger
Summary: This study aimed to select antifungal lactic acid bacteria from Kunu-zaki, a Nigerian fermented beverage, to control fungal deterioration. The selected LAB strains showed strong antifungal activity against various mold species, and the antifungal activity was mainly attributed to acidic compounds in their cell-free supernatants.
Article
Food Science & Technology
Zhoujie Yang, Xiaoli Zhu, Anyan Wen, Likang Qin
Summary: This study developed nondairy probiotic beverages using enzymatically hydrolyzed cereal substrates and fermented by L. reuteri. The fermentation parameters and components were analyzed. The results showed that the type of cereal substrate influenced the pH, acidity, organic acids, and volatile components of the beverages. The electronic tongue results indicated that the fermented coix seed had the best umami taste.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Sangita Ganguly, Latha Sabikhi, Ashish Kumar Singh
Summary: The research on probiotic beverage in mice showed that the probiotic group had better weight gain and blood haemoglobin level compared to the unfermented beverage-fed group and control group. The relative organ weights of mice in the probiotic group were not significantly different from those in the basal diet group, indicating a cost-effective source of nutrition for underprivileged populations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Carla Paulo Vieira, Marion Pereira da Costa, Vitor Luiz de Melo Silva, Karina Frensel Delgado, Beatriz da Silva Frasao, Thaisa Abrantes Elias, Yves Eduardo Chifarelli de Oliveira Nunes, Maria Beatriz de Abreu Gloria, Carlos Adam Conte-Junior
Summary: The study found that Streptococcus thermophilus and Lactobacillus acidophilus LA-5 increased tyramine and total BAs content in fermented milks, with Maillard reaction and post acidification enhancing BAs accumulation in cow's fermented milk, and loss of consistency coefficient and viscosity playing an important role in BAs accumulation in goat's fermented milk. These findings suggest that controlling Maillard reaction and post acidification in cow's fermented milk, as well as viscosity in goat's fermented milk, can help mitigate BAs formation during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Tais Fernanda Borgonovi, Mateus Kawata Salgaco, Gislane Lelis Vilela de Oliveira, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Svetoslav Dimitrov Todorov, Katia Sivieri, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: The effect of probiotic fermented milk with different fruit pulps on the microbiota of healthy humans was evaluated. The presence of fruit pulp increased the viability of beneficial bacteria and the levels of short-chain fatty acids, while reducing the presence of ammonium ions. These effects may be attributed to the bioactive compounds present in the fruit pulps.
Article
Food Science & Technology
Heena Sharma, Ashish Kumar Singh, Priyanka Singh Rao, Gaurav Kr Deshwal, Richa Singh, M. Dharani Kumar
Summary: By incorporating debittered giloy juice to goat milk, a study developed a shelf-stable giloy-goat milk beverage with enhanced bioactive properties and antioxidant activity. The beverage retained its bioactive and sensory properties even after sterilization, making it a promising functional dairy product.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Tais Fernanda Borgonovi, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: The study evaluated the effects of passion fruit and buriti pulps on probiotic and lactic acid bacteria growth, as well as on fermented milk production. Lacticaseibacillus casei SJRP38 showed the best growth results in the presence of passion fruit, while buriti pulp increased the total phenolic compounds content in fermented milk. Additionally, the addition of buriti pulp in fermented milk led to an increase in antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Samet Ucak, Mediha Nur Zafer Yurt, Behiye Busra Tasbasi, Elif Esma Acar, Osman Altunbas, Ali Soyucok, Ali Aydin, Veli Cengiz Ozalp, Mert Sudagidan
Summary: Metagenomic analysis revealed the bacterial microbiota of Boza samples, with a dominance of Lactococcus and Enterococcus after pre-enrichment. Clonal relationships, virulence properties, and antibiotic resistance of Enterococcus faecium strains in Boza were determined, highlighting the importance of microbial dynamics in fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Norbert-Istvan Csatlos, Elemer Simon, Bernadette-Emoke Teleky, Katalin Szabo, Zorita Maria Diaconeasa, Dan-Cristian Vodnar, Calina Ciont (Nagy), Oana-Lelia Pop
Summary: The area of functional beverages made from plant-based or non-dairy milk is rapidly growing. Chlorella vulgaris, a type of microalgae, is a source of functional ingredients that have various health benefits. This study aimed to investigate the suitability of C. vulgaris biomass for culturing Lactobacillus fermentum and Lactobacillus rhamnosus in soy beverages, and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. The results showed that fermentation improved polyphenol content and dietary antioxidant capacity, but decreased bacterial viability during digestion. Further research is needed to understand the delivery of bacteria in the gastrointestinal tract.
Article
Food Science & Technology
Mohsen Mohammadi, Leila Nouri, Amir M. Mortazavian
Summary: The study focused on developing a novel synbiotic beverage using millet, rye, and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. It was found that inulin and oligofructose promoted the growth of strains and their viability under cold storage, while also enhancing sensory scores. The fermented beverage showed good viability of probiotics under simulated gastric conditions and acceptable sensory attributes.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Dalyane Lais da Silva Dantas, Vanessa Bordin Viera, Juliana Kessia Barbosa Soares, Karina Maria Olbrich dos Santos, Antonio Silvio do Egito, Rossana Maria Feitosa de Figueiredo, Marcos dos Santos Lima, Nitalo Andre Farias Machado, Maria de Fatima Vanderlei de Souza, Maria Lucia da Conceicao, Rita de Cassia Ramos do Egypto Queiroga, Maria Elieidy Gomes de Oliveira
Summary: This study evaluated the effects of adding different concentrations of xique-xique flour on the technological, nutritional, and bioactivity properties of goat-milk yogurt. The results showed that the addition of xique-xique flour improved the color, luminosity, and viscosity of the yogurt. It also promoted lactose hydrolysis, leading to increased levels of simple sugars and lactic acid, as well as enhanced antioxidant activity. Therefore, xique-xique flour can contribute to the nutritional and functional value of goat-milk yogurt.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Tatiane Ferreira da Silva, Sabrina Neves Casarotti, Gislane Lelis Vilela de Oliveira, Ana Lucia Barretto Penna
Summary: Obesity is considered a global epidemic, with evidence showing that the intestinal microbiota may influence the pathogenesis of obesity. Modifying the composition of the gut microbiota through probiotic, prebiotic, and synbiotic supplementation is seen as a potential treatment option for obese individuals, impacting gene expression, metabolism, and adipose tissue development positively. Further research is needed to fully understand the mechanisms of action of probiotics and prebiotics on human health in relation to obesity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Tais Fernanda Borgonovi, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: The study evaluated the effects of passion fruit and buriti pulps on probiotic and lactic acid bacteria growth, as well as on fermented milk production. Lacticaseibacillus casei SJRP38 showed the best growth results in the presence of passion fruit, while buriti pulp increased the total phenolic compounds content in fermented milk. Additionally, the addition of buriti pulp in fermented milk led to an increase in antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Ana Lucia Barretto Penna, Mirna Lucia Gigante, Svetoslav Dimitrov Todorov
Summary: The production of artisanal Brazilian cheese is influenced by immigrants and various factors. Traditional production and innovation of new cheese varieties have led to an increase in production in many regions. Concerns remain regarding the microbiological quality and safety of raw-milk artisanal cheese, highlighting the need for strict hygiene practices and government regulations.
Article
Microbiology
Luana Faria Silva, Juliano De Dea Lindner, Tassila Nakata Sunakozawa, Daniel Mathias F. Amaral, Tiago Casella, Mara Correa Lelles Nogueira, Ana Lucia Barretto Penna
Summary: The biodiversity and succession of lactic acid bacteria involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated, with Leuconostoc mesenteroides, Lacticaseibacillus casei, Limosilactobacillus fermentum, and Enterococcus sp. being prevalent throughout production. Various techniques such as 16S rRNA gene sequencing, RAPD-PCR, and RFLP-PCR were utilized to assess LAB strains, providing valuable insights into the microbial cultures of the cheese.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Carlos Eduardo de Oliveira Nascimento, Lorena Caixeta de Oliveira Simoes, Josiani de Cassia Pereira, Ronivaldo Rodrigues da Silva, Evandro Antonio de Lima, Gabriel Cimonetti de Almeida, Ana Lucia Barretto Penna, Mauricio Boscolo, Eleni Gomes, Roberto da Silva
Summary: This study produced Xylooligosaccharides (XOs) by extracting xylan from sugarcane bagasse and hydrolyzing it using an enzyme. The XOs stimulated the growth of beneficial intestinal bacteria and could be used as a supplement to promote the growth of probiotic strains.
JOURNAL OF BIOTECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Sean M. Gibbons, Thomas Gurry, Johanna W. Lampe, Anirikh Chakrabarti, Veerle Dam, Amandine Everard, Almudena Goas, Gross Gabriele, Michiel Kleerebez, Jonathan Lane, Johanna Maukonen, Ana Lucia Barretto Penna, Bruno Pot, Ana M. Valdes, Gemma Walton, Adrienne Weiss, Yoghatama Cindya Zanzer, Naomi V. Venlet, Michela Miani
Summary: This article provides an overview of computational and experimental tools used in microbiota-mediated personalized nutrition and health. It discusses the advances in in silico modeling, high-throughput in vitro techniques, and in vivo approaches for understanding personalized responses to diet and interventions. The article also highlights existing precision nutrition platforms and presents a vision of leveraging the gut microbiota for effective individual-specific interventions.
ADVANCES IN NUTRITION
(2022)
Review
Food Science & Technology
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, Ana Paula Aparecida Pereira, Sabrina Neves Casarotti
Summary: Recently, there has been a growing interest in exploring the prebiotic potential of fruit by-products (FBP) due to their high content of dietary fibers and polyphenols. These compounds have anti-inflammatory activity and can help maintain a healthy gut microbiota, reducing the risk of various diseases. Fermented milk is identified as a suitable carrier for FBP, and this review provides a comprehensive analysis of their potential as well as their impact on the nutritional and sensory qualities of fermented milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Tais Fernanda Borgonovi, Lara Borghi Virgolin, Natalia Soares Janzantti, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: Bioactive compounds in fruits have beneficial effects on human health, including modulation of gut microbiota, reduction of chronic inflammation, and prevention of diseases.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Environmental Sciences
Alexandre Soares Ferreira-Junior, Tais Fernanda Borgonovi, Larissa Vedovato Vilela De Salis, Aline Zazeri Leite, Amanda Soares Dantas, Guilherme Vedovato Vilela De Salis, Giuliano Netto Flores Cruz, Luiz Felipe Valter De Oliveira, Eleni Gomes, Ana Lucia Barretto Penna, Gislane Lelis Vilela De Oliveira
Summary: The dysbiosis of intestinal microbiota in COVID-19 patients, possibly induced by antibiotic use, may be associated with clinical manifestations in the post-COVID-19 period. Modulating the intestinal microbiota could be a therapeutic approach for recovering from acute COVID-19 and treating post-COVID-19 sequelae.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Food Science & Technology
Tais Fernanda Borgonovi, Mateus Kawata Salgaco, Gislane Lelis Vilela de Oliveira, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Svetoslav Dimitrov Todorov, Katia Sivieri, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: The effect of probiotic fermented milk with different fruit pulps on the microbiota of healthy humans was evaluated. The presence of fruit pulp increased the viability of beneficial bacteria and the levels of short-chain fatty acids, while reducing the presence of ammonium ions. These effects may be attributed to the bioactive compounds present in the fruit pulps.
Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Bruna Maria Salotti de Souza, Luiz Henrique Alves Guerra, Giovanna Rossi Varallo, Sebastiao Roberto Taboga, Ana Lucia Barretto Penna
Summary: This study evaluated the effects of consuming milk fermented by Lacticaseibacillus (Lc.) casei SJRP38 and Limosilactobacillus (Lm.) fermentum SJRP43 on bacterial translocation, stool analysis, and intestinal morphology in healthy BALB/c mice. The results showed that fermented milk containing these strains promoted a healthier microbiota and improved the intestinal condition.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biotechnology & Applied Microbiology
Tais Fernanda Borgonovi, Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Sabrina Neves Casarotti, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov, Ana Lucia Barretto Penna
Summary: In this study, potentially probiotic LAB strains were evaluated for their antimicrobial compounds production, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The fermentation of milk formulations produced with LAB strains was assessed for their inhibitory properties against List. monocytogenes and Staph. spp. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps showed potential in providing increased safety and shelf-life for fermented products.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)