Article
Pharmacology & Pharmacy
Lan Wang, Xia Hua, Jie Shi, Ninghao Jing, Ting Ji, Bing Lv, Lijun Liu, Yun Chen
Summary: This paper reviews the source, occurrence, and latest achievements in the removal and detoxification of Ochratoxin A (OTA) in food and agricultural products. The influencing factors and mechanisms related to the biodetoxification of OTA are discussed, as well as the advantages, disadvantages, and potential application prospects of these methods.
Article
Biotechnology & Applied Microbiology
Neha Sharma, Vinay Kumar, S. S. Maitra, Sivarama Krishna Lakkaboyana, Soontarapa Khantong
Summary: This study focuses on the biodegradation kinetics of DBP by Acinetobacter sp.33F in pristine agricultural soils and demonstrates its potential as a promising candidate for the removal of phthalate esters from contaminated agricultural sites.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2021)
Article
Biotechnology & Applied Microbiology
Tiziri Badji, Noel Durand, Farida Bendali, Isabelle Piro-Metayer, Abdellah Zinedine, Jalila Ben Salah-Abbes, Samir Abbes, Didier Montet, Amar Riba, Catherine Brabet
Summary: Wheat is the main staple in the Algerian diet, but its consumption can pose serious health concerns due to mycotoxin contamination. This study investigated the ability of lactic acid bacteria (LAB) strains to detoxify aflatoxin B1 (AFB1) and ochratoxin A (OTA), the most common mycotoxins in Algerian wheat and its products. The LAB strains tested were able to effectively reduce the levels of AFB1 and OTA in vitro, suggesting their potential use as additives to reduce mycotoxin contamination in fermented wheat foods.
BIOLOGICAL CONTROL
(2023)
Article
Agriculture, Multidisciplinary
Melvin S. Samuel, Kanimozhi Jeyaram, Saptashwa Datta, Narendhar Chandrasekar, Ramachandran Balaji, Ethiraj Selvarajan
Summary: Ochratoxins are thermostable fungal metabolites with harmful properties, potentially posing health risks to both animals and humans. Studies have shown various approaches to reduce the content of OTA in agricultural products, such as inhibiting contamination and detoxifying food.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Mengxue Peng, Zitong Zhao, Zhihong Liang
Summary: The strain Brevundimonas naejangsanensis ML17 can simultaneously degrade OTA and OTB, with a degradation rate of 100%. Its extracellular enzyme has a degradation rate of OTA above 90% within the temperature range of 25-55 degrees Celsius, making it a potential detoxifier for ochratoxins.
Article
Environmental Sciences
Gurpreet Kaur, Joanna Lecka, Magdalena Krol, Satinder Kaur Brar
Summary: This study examined the feasibility of using geothermal heating to enhance the bioremediation of BTEX pollutants. Bacterial strains with high degradation ability were isolated from soil at different depths and identified as novel BTEX-degrading strains, except for Bacillus subtilis. Results showed that higher temperatures can stimulate biodegradation, suggesting that geothermal heating could be a potential stimulant for in-situ bioremediation.
ENVIRONMENTAL POLLUTION
(2023)
Review
Biotechnology & Applied Microbiology
Bilal Murtaza, Xiaoyu Li, Liming Dong, Muhammad Tariq Javed, Le Xu, Muhammad Kashif Saleemi, Gen Li, Bowen Jin, Huijing Cui, Ashiq Ali, Lili Wang, Yongping Xu
Summary: Zearalenone (ZEN) contamination of foods and feeds is a global problem that requires removal or degradation. Traditional physical and chemical methods have issues, while biodegradation using microorganisms and their enzymes is more advantageous and environmentally friendly. Existing research indicates that enzymes produced by microorganisms play a significant role in degrading mycotoxins such as ZEN.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Yan Yang, Weitong Zhong, Zhonghao Liu, Xianli Xue, Qiang Gao, Depei Wang, Ying Zhang, Jian Zhang
Summary: In this study, a bacterial strain CO29 with high OTA detoxification ability was isolated from vineyards and identified as Cytobacillus oceanisediminis. The removal of OTA by CO29 was mainly attributed to degradation, which was completely removed by boiling and could be significantly reduced by proteinase K treatment. OTA degradation was significantly improved by Zn2+, while inhibited by Ca2+ and Mg2+. Organic solvents inhibited OTA degradation in a dose-dependent manner. Two OTA degradation intermediates were observed, one of which was identified as OT alpha. This is the first report of Cytobacillus oceanisediminis strain with the ability to detoxify OTA.
Article
Chemistry, Applied
Mengxue Peng, Zhenzhen Zhang, Xinge Xu, Haoxiang Zhang, Zitong Zhao, Zhihong Liang
Summary: In this study, four novel OTA and OTB degrading enzymes, BnOTase1, BnOTase2, BnOTase3, and BnOTase4, were purified from the metabolites of Brevundimonas naejangsanensis ML17 strain. These enzymes hydrolyzed OTA into OT alpha and OTB into OT beta. They showed no significant cytotoxicity to HEK293 cells, suggesting their potential in mitigating the toxicity of OTA and OTB.
Article
Food Science & Technology
Jiangyu Tang, Liuwen Yin, Zhiyong Zhao, Lei Ge, Lili Hou, Yunhuan Liu, Xingxiang Chen, Kehe Huang, Fang Gan
Summary: A new OTA-detoxification strain, Pediococcus acidilactici NJB421, was isolated from cow manure with a removal rate of 48.53% for OTA. This strain showed no adverse effects in mice and alleviated OTA-induced toxicity.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Review
Food Science & Technology
Lijuan Ding, Meihua Han, Xiangtao Wang, Yifei Guo
Summary: This review summarizes the application of technology in the prevention, removal, and detoxification of OTA, and describes the advantages and disadvantages of each method. The results suggest that biological methods have the greatest potential for degrading OTA.
Review
Food Science & Technology
Hongwen Xu, Liangzhe Wang, Jiadi Sun, Liping Wang, Hongyan Guo, Yongli Ye, Xiulan Sun
Summary: Mycotoxins are metabolites produced by fungi in food or feed that can be toxic to both humans and animals. Traditional methods for detoxification have limitations, leading to an urgent need for new technologies to effectively control mycotoxins. Microbial detoxification technology has been widely used in recent years due to its high efficiency, low toxicity, and strong specificity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Environmental Sciences
Yan Wen, Xiaoyi Xu, Bin Wang, Zhimin He, Jing Bai, Xiaobin Chen, Jiahao Cui, Xiaofang Xu
Summary: This study investigated the biodegradation of PAHs in soil washing solution using native mixed bacteria embedded in PVA-SA-ALNPs gel beads. The optimal dosage of immobilized beads and embedded biomass, as well as the porous structure of the beads, were determined. Results showed that the immobilized mixed bacteria had a higher efficiency in degrading PAHs compared to individual immobilized strains, with potential for PAHs remediation.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2021)
Article
Engineering, Chemical
Hyosun Lee, Nam Hyun Kim, Dong-Uk Kim
Summary: Four bacteria capable of degrading butachlor and five syntrophic pairs able to break down butachlor were isolated from rice paddy soils in Korea. Genetic and phenotypic analyses were conducted to understand their characteristics and behavior. All isolates and syntrophic pairs could utilize butachlor as a sole carbon and energy source.
Editorial Material
Multidisciplinary Sciences
Terry J. Mcgenity, Pierre Philippe Laissue
Summary: Understanding the destiny of crude oil that enters the ocean is crucial in minimizing its negative impacts on the environment, economy, and society. Research has found that microbial degradation is a key process in removing hydrocarbons from oil, and turbulent seas and response measures can promote the growth of oil-degrading microorganisms. The discovery of bacteria attaching to oil droplets and reshaping them enhances our understanding of oil transport and biodegradation in ecologically sensitive areas.
Article
Microbiology
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileos Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Summary: This paper reports on an experiment conducted by the Italian Group of Microbiology of Vine and Wine to validate a protocol for characterizing wine strains of Saccharomyces cerevisiae. The experiment involved inter-laboratory-scale comparative fermentations using synthetic medium and grape musts. The results showed that comparable outcomes could be obtained using the same strains in different laboratories.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco, Giovanna Giovinazzo
Summary: Long-term storage did not significantly affect the stability of bioactive molecules and volatile compounds in grape pomace flour, supporting its potential use as a functional food ingredient.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Maria Tufariello, Sandra Pati, Lorenzo Palombi, Francesco Grieco, Ilario Losito
Summary: This review provides a snapshot of the main multivariate statistical techniques and methods used to process data on wine volatile molecule concentrations. It also discusses their applications and advancements in related fields.
Article
Food Science & Technology
Francesca Fanelli, Daniele Chieffi, Gyu-Sung Cho, Justyna Schubert, Omar Amine Mekhloufi, Jacek Bania, Charles M. A. P. Franz, Vincenzina Fusco
Summary: This study characterized genetically diverse Staphylococcus aureus strains isolated from ready-to-eat foods in Algiers, Algeria, and investigated their ability to produce enterotoxins. The strains showed a wide range of enterotoxin and antibiotic resistance genes, as well as virulence-related genes. A phylogenomic analysis revealed clustering based on sequence type and geographical origin rather than the source of isolation.
Article
Food Science & Technology
Laura Quintieri, Francesco Fancello, Leonardo Caputo, Andrea Sorrentino, Severino Zara, Vincenzo Lippolis, Salvatore Cervellieri, Francesca Fanelli, Antonia Corvino, Bernardo Pace, Maria Cefola
Summary: A study on the application of citral as an antimicrobial agent against R. oryzae, a grape spoiler, showed that citral effectively counteracted the microbial decay of infected table grapes and extended their shelf life.
Article
Food Science & Technology
Giuseppe Romano, Maria Tufariello, Nadia Calabriso, Laura Del Coco, Francesco P. Fanizzi, Antonio Blanco, Maria A. Carluccio, Francesco Grieco, Barbara Laddomada
Summary: Studies have shown that using red-to-black pigmented grains and pulses as raw materials can improve the content of health-promoting compounds in beer. Additionally, the use of traditional and non-conventional yeasts can influence the flavor and quality of these new functional beverages. Chemical methods can be used to monitor the composition, organoleptic profile, safety, and authentication issues of these novel beer products, showcasing their potential for protection and promotion.
Article
Food Science & Technology
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, Francesco Grieco
Summary: This study aimed to develop white-inspired craft beers made with combinations of barley malt/unmalted wheat, hop varieties, and Saccharomyces cerevisiae strains and assess their effects on the characteristics of the beers. The results showed that there were two clusters of beers that stood out from the others, which were produced with different combinations of wheat, hop, and yeast. These clusters obtained the highest scores for overall quality and were positively correlated with certain chemical compounds and sensory attributes of the beers.
Article
Food Science & Technology
Maria Tufariello, Lorenzo Palombi, Antonino Rizzuti, Biagia Musio, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco
Summary: This study investigated the effects of different yeast strains on the chemical and volatile profiles of rose wine and sparkling wine. The results showed that using autochthonous yeast strains significantly influenced the composition of sparkling wine, leading to distinct aroma and metabolome compared to commercial yeast strains.
Article
Food Science & Technology
Martina Loi, Silvana De Leonardis, Biancamaria Ciasca, Costantino Paciolla, Giuseppina Mule, Miriam Haidukowski
Summary: Aflatoxins (AFs), toxic secondary metabolites produced by Aspergillus spp., are globally present as contaminants in food and feed. Climate change is expected to increase AFs occurrence in western Europe. Enzymatic degradation, specifically using Ery4 laccase, acetosyringone, ascorbic acid, and dehydroascorbic acid, has been investigated for AFs reduction in corn. The study showed promising results, with complete AFs removal in vitro and a 26% reduction in corn, although further research is required to improve the efficacy and minimize potential impacts on corn.
Article
Food Science & Technology
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, Carmela Gerardi, Francesco Grieco, Angela Capece
Summary: In recent years, the production of Italian Grape Ale (IGA), a bridge beverage between beer and wine, has become popular among brewers in Italy. This study compared three autochthonous Saccharomyces cerevisiae strains isolated from different food types with a commercial strain. The addition of grape must to the fermentation process significantly influenced the analytical parameters and volatile compounds of the experimental beers. The results emphasize the importance of media composition and microbial biodiversity in the production of different beer types, especially in the craft beer sector. Additionally, the study demonstrates the significance of microbial cross-over, which utilizes microorganisms traditionally used in other agro-food chains for brewing novel beer types.
Article
Microbiology
Francesca Fanelli, Marco Montemurro, Michela Verni, Antonella Garbetta, Anna Rita Bavaro, Daniele Chieffi, Gyu-Sung Cho, Charles M. A. P. Franz, Carlo Giuseppe Rizzello, Vincenzina Fusco
Summary: The study analyzed the safety and functional features of six Weissella and Periweissella strains, finding that the P. beninensis strain has the highest potential as a probiotic based on its features and safety assessment.
MICROBIOLOGY SPECTRUM
(2023)
Article
Chemistry, Applied
Lorenzo Palombi, Maria Tufariello, Miriana Durante, Anna Fiore, Antonietta Baiano, Francesco Grieco
Summary: This study examined the impact of changes in craft beer formulation on its volatolomic, acidic, and olfactory profiles. The results showed significant differences in olfactory attributes and the concentration of certain compounds among different samples. The study also revealed the first investigation of the three-factors interaction on the sensory-volatolomic profile of craft beers through a comprehensive multivariate approach.
Review
Food Science & Technology
Vincenzina Fusco, Francesca Fanelli, Daniele Chieffi
Summary: This review focuses on the DNA-based techniques for authenticating probiotic, PDO, and PGI fermented foods and beverages. The specific DNA markers of microorganisms have been used for authentication, and advanced detection tools such as propidium monoazide (PMA) real-time PCR and DNA-based lab-on-a-chips are promising for on-time and quantitative detection. PCR-DGGE and metagenomics combined with PMA are valuable for fingerprinting microbial communities and detecting mislabeled species. These methods need to be combined with PMA, culturomics, or flow cytometry for enumeration of viable microorganisms.
Correction
Food Science & Technology
Vincenzina Fusco, Francesca Fanelli, Daniele Chieffi
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco
Summary: Consumers' increasing interest in sparkling wine has positively affected the global market demand. Selecting suitable yeast strains for microbial starter cultures is crucial for improving the quality and safety of sparkling wine. Managing microbial resources is of great importance to the wine industry.
FERMENTATION-BASEL
(2022)
