Review
Food Science & Technology
Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Summary: Plant-based yogurt alternatives are on the rise in the market, with pulses being an ideal base ingredient due to their high protein content and beneficial amino acid composition. Additionally, fermentation can be used to reduce anti-nutrients and enhance the nutritional value of pulse-based yogurt alternatives.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Microbiology
Lauriane Mietton, Marie-Francoise Samson, Therese Marlin, Teddy Godet, Valerie Nolleau, Stephane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Summary: This study assessed the impact of wheat varieties and leavening agents on bread quality. The results showed that sourdough breads had lower sugar and organic acids contents, higher soluble proteins content, and specific aroma profiles compared to yeast breads. Additionally, significant nutritional and organoleptic quality differences were found among different sourdough breads.
Article
Food Science & Technology
Wenhui Fu, Chenglong Liu, Xiao Meng, Sha Tao, Wentong Xue
Summary: This study found that co-culturing yeast can accelerate protein degradation and significantly reduce allergen content in dough. RNA sequencing analysis showed that the presence of yeast can promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results suggest the potential use of multi-strain leavening agents for producing hypoallergenic wheat products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Luis E. Rojas Tovar, Michael G. Ganzle
Summary: This study found that the fate of WGA during sourdough fermentation is mainly related to thiol-exchange reactions rather than proteolytic degradation. Latilactobacillus sakei and Fructilactobacillus sanfranciscensis can reduce WGA content in the process of fermentation.
Article
Food Science & Technology
Elif Cakir, Muhammet Arici, Muhammed Zeki Durak
Summary: This study investigated the microbial and technological characteristics of barley-wheat flour breads made from hull-less barley sourdough with different wheat flour ratios. Breads with 25% and 50% barley mixture were found to be the best ratios for hull-less barley bread, while breads with starter culture showed higher volume and lower hardness. Increasing barley content resulted in higher a* values and lower b values in the breads, and breads with starter culture exhibited less yellow and red colors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Blandine M. L. Genet, Hang Xiao, Lise Friis Christensen, Ida Nynne Laforce, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen, Egon Bech Hansen
Summary: This study investigated strains isolated from different environments in Denmark for their ability to produce curd from fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamics and metabolite production were analyzed in commercial SBMA, and proteomics were used to determine the hydrolysis profile of soy proteins. Certain strains showed proteolytic activity and were considered potential candidates for producing a soy-based yogurt-like product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ewa Pejcz, Sabina Lachowicz-Wisniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radoslaw Spychaj, Zygmunt Gil
Summary: Inoculation of sourdough allows control of microorganisms, aiding in determining the kinetics of compound conversion and facilitating the design of functional food products. The study found that a 72-hour fermentation of L. plantarum-inoculated sourdough significantly reduced FODMAP content and increased polyphenols and antioxidant activity.
Article
Biotechnology & Applied Microbiology
Carla Graca, Ana Lima, Anabela Raymundo, Isabel Sousa
Summary: Cereal products have decreased in popularity due to the presence of compounds such as gluten, affecting consumers' preferences. Sourdough fermentation, a traditional method for bread leavening, can improve the taste and digestibility of cereal products, while also positively impacting their nutritional and health benefits.
FERMENTATION-BASEL
(2021)
Article
Microbiology
Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno
Summary: The study explored the effects of using commercial organic flours compared to conventional flours in making sourdough bread, finding that the organic farming system resulted in flours with lower asparagine content and Enterobacteriaceae cell density, but higher total free amino acid concentration. The use of sourdough fermentation further improved the flour characteristics, although a simplification of microbial and sensory profiles, as well as a slight decrease in biochemical parameters, was observed in breads after one-cycle fermentation and 10 days of propagation.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Summary: Substituting animal protein with plant protein, using lentil protein isolate fermented with LAB to produce a yoghurt alternative, shows good water holding capacity and gel strength, suitable for consumption by IBS patients.
Article
Microbiology
Hana Ameur, Vincenzo Cantatore, Pasquale Filannino, Ivana Cavoski, Olga Nikoloudaki, Marco Gobbetti, Raffaella Di Cagno
Summary: Our study proposes the use of date seeds flour (DSF) as an innovative ingredient for sourdough bread production. We isolated lactic acid bacteria and yeasts from DSF and DSF-derived doughs, selecting strains with rapid adaptation and high ecological fitness. A mixed starter of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains was formulated and used to create a mature type I sourdough using DSF. The resulting DSF sourdough and bread showed improved functional and sensory properties.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Alba Martin-Garcia, Montserrat Riu-Aumatell, Elvira Lopez-Tamames
Summary: Sourdough is the result of a fermentation process involving LAB and yeasts, which increase acidification, leavening and flavor in bread. The demand for healthier products has led to an increased use of sourdough in bread-making. Different process parameters can influence the microbiota of sourdough, resulting in changes in both the sourdough itself and the resulting bread. Fermentation of sourdough involving probiotics can provide extra health benefits.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Nutrition & Dietetics
Lea Ribet, Robin Dessalles, Corinne Lesens, Nele Brusselaers, Mickael Durand-Dubief
Summary: Food fermentation using sourdough, consisting of lactic bacteria and yeasts, is considered natural and beneficial. This study reviewed clinical evidence on the effects of sourdough bread on health and found that there is currently no clear consensus on its benefits compared to other bread types. Factors such as microbial composition, fermentation parameters, and cereal and flour types may influence the nutritional properties of bread. However, specific strains and fermentation conditions showed improvements in glycemic response, satiety, and gastrointestinal comfort. Further standardization is needed to determine the clinical health benefits of sourdough.
ADVANCES IN NUTRITION
(2023)
Article
Food Science & Technology
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, Leidiane Andreia Acordi Menezes, Monica Ribeiro Pirozi, Jose Guilherme Prado Martin
Summary: The production and consumption of sourdough have significantly increased in recent years due to its extended shelf life, nutritional benefits, unique flavor, and absence of food additives. The microbial diversity of sourdough plays a crucial role in enhancing the safety, sensory, and nutritional properties of sourdough bread, but standardizing sourdough production remains a challenge. Modulating the microbiota is necessary to scale up sourdough production in the bakery industry, and understanding the impact of parameters such as temperature, pH, dough yield, and flour type on sourdough microbiota and bread quality is essential.
Article
Biotechnology & Applied Microbiology
Sonia Boudaoud, Chahinez Aouf, Hugo Devillers, Delphine Sicard, Diego Segond
Summary: The study investigated the metabolism of ferulic acid during fermentation with different species and strains of lactic acid bacteria and yeasts. Results showed that yeasts mainly metabolized FA into 4-vinylguaiacol, while lactic acid bacteria metabolized it into dihydroferulic acid and 4-VG. Interactions between LAB and yeasts led to a modification in FA metabolism, with a major formation of DHFA.
Article
Biotechnology & Applied Microbiology
Marta Acin-Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno
Summary: A novel phenomic approach was proposed to track the response of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides to environmental pressure induced by brewers' spent grain-derived saccharides. The study revealed that the bacteria shifted their phenotypes in a species- and strains-dependent way under the environmental pressure exerted by water-soluble BSG-based medium, with metabolic drift being growth phase-dependent. The research also highlighted the preference of different strains for specific sugar metabolisms, suggesting potential applications in transforming BSG into food ingredients.
MICROBIAL BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda
Summary: This study investigated the effectiveness of using bread as a substrate for gamma-aminobutyric acid (GABA) biosynthesis and proposed a valorization strategy for surplus bread within the food chain. The results showed that fermentation of surplus bread by lactic acid bacteria (LAB) produced high concentrations of GABA in the slurry, which could be used as an ingredient in bread making and improved its nutritional properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis
Summary: This study aimed to investigate the characteristics of a laboratory-made gluten-free bread supplemented with powdered extract from artichoke leaves. The results showed that the bread with artichoke extract had a lower glycemic index and higher antioxidant properties. Fecal fermentation experiments revealed that the bread with artichoke extract had higher levels of volatile organic compounds and could reduce the expression of inflammatory cytokines in cells. Overall, this preliminary study suggests that combining artichoke extract with sourdough technology could enhance the nutritional and healthy features of gluten-free bread.
Article
Microbiology
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: This study designed a carob-based yogurt-like product fermented with six lactic acid bacteria strains. The performances of the strains during fermentation and shelf life were assessed through microbial and biochemical characterization. Fermentation inhibited spoilage microorganisms and improved the sensory acceptability, while the control group showed an increase in yeasts. The combination of carob flour and fermentation with selected lactic acid bacteria strains is a sustainable and effective option to obtain safe and nutritious yogurt-like products.
Review
Food Science & Technology
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Microalgae are unicellular microorganisms that live in aquatic environments. They have various nutritional and functional properties, including antioxidant, immunomodulatory, and anticancer effects. Although microalgae have high protein content, their use as food is often hindered by unpleasant color and flavor. Different strategies, such as extraction and fermentation, have been proposed to overcome these challenges, but more research is needed to find cost-effective pre-treatments that can utilize the whole biomass and enhance the overall nutritional value.
Article
Food Science & Technology
Andrea Torreggiani, Marzia Beccaccioli, Michela Verni, Valentina Cecchetti, Andrea Minisci, Massimo Reverberi, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The extract obtained from Trametes versicolor has shown strong antifungal activity, which can extend the shelf-life of baked goods. Sour bread made with the Trametes extract and sourdough has a longer mold-free shelf-life and less impact on the leavening performance, texture, and sensory features of bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, Andrea Polo
Summary: This study found that the use of sourdough and fermentation time during the production of Pinsa Romana has a significant impact on its nutritional content. The Pinsa Romana made with sourdough and fermented for 48 hours at 16°C had the lowest predicted glycemic index, highest content of total peptides, total and individual free amino acids, and gamma-amino butyric acid (GABA). In addition, the inclusion of sourdough enhanced the bioavailability of protein-related end-products, including essential amino acids.
Article
Biochemistry & Molecular Biology
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: Grape pomace, the major by-product of the wine industry, is rich in fibers and polyphenols but currently discarded or used for feed. This study explored the functional potential of grape pomace through fermentation with lactic acid bacteria (LAB). Optimal fermentation conditions were achieved by adjusting the percentage of pomace, pH, and supplementation with nitrogen and carbon sources, leading to the selection of the best performing LAB strain (Lactiplantibacillus plantarum T0A10). The resulting grape pomace sourdough exhibited high antioxidant and anti-inflammatory properties, making it a promising functional ingredient for bread making.
Editorial Material
Biotechnology & Applied Microbiology
Michela Verni, Carlo Giuseppe Rizzello
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Plant-based milk alternatives have gained popularity due to their sustainable production and ability to meet the nutritional needs of consumers with cow milk allergies and lactose intolerance. This study used hemp flour and rice flour to create a lactose- and gluten-free yogurt-like product with suitable nutritional, functional, and sensory features. Fermentation with selected lactic acid bacteria improved the product's antioxidant properties, soluble fiber content, and sensory perception.
Article
Biotechnology & Applied Microbiology
Prabin Koirala, Alice Costantini, Henry N. Maina, Carlo Giuseppe Rizzello, Michela Verni, Valentina De Beni, Andrea Polo, Kati Katina, Raffaella Di Cagno, Rossana Coda
Summary: This study fermented Brewers' spent grain (BSG) with Weissella confusa to produce polysaccharide-rich BSG breads. The digestion of BSG breads was simulated in vitro and the effects on gut metabolome were analyzed. The results showed that the enriched BSG breads improved baking quality and had a positive influence on gut microbiota functionality, producing potential health-beneficial metabolites.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)