Article
Agriculture, Multidisciplinary
Yushan Bu, Hui Yang, Jianxun Li, Yinxue Liu, Tongjie Liu, Pimin Gong, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: This study explored the biosynthesis mechanism of plantaricin Q7 using non-targeted metabolomics and identified differential metabolic pathways and metabolites, proposing a potential metabolic synthesis pathway. It also found critical metabolites that significantly simulate plantaricin Q7 biosynthesis, which could help enhance plantaricin Q7 yield through metabolic regulation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Ross Vermeulen, Shelly Deane, Leon Dicks, Johann Rohwer, Anton Du Preez van Staden
Summary: Plantaricin 423 is produced by Lactobacillus plantarum 423 using the biosynthetic operon located on a plasmid. The regulation of class Ila bacteriocins seems to be linked to transition metal homeostasis in the host, as shown by the upregulation of plantaricin 423 in response to manganese privation. This metalloregulatory model may have implications for bacteriocin expression and gene transfer dynamics in a given microbiome.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yushan Bu, Yinxue Liu, Jianxun Li, Tongjie Liu, Pimin Gong, Lanwei Zhang, Ying Wang, Huaxi Yi
Summary: Plantaricin Q7, a bacteriocin with broad-spectrum antibacterial activity produced by Lactobacillus plantarum Q7, has shown low yield as the main obstacle to industrialization. Transcriptomics analysis revealed critical time points in Plantaricin Q7 synthesis, with key genes encoding ABC transporters, histidine protein kinase, and heat shock proteins playing crucial roles. Environmental induction, particularly with 2% NaCl, increased Plantaricin Q7 production by 33.33%, highlighting the potential importance of the groS gene in synthesis enhancement.
Article
Microbiology
Guorong Liu, Rong Nie, Yangshuo Liu, Xue Li, Jiaojiao Duan, Xu Hao, Yumeng Shan, Jingying Zhang
Summary: This study found that co-culturing L. plantarum RX-8 with B. subtilis BS-15 significantly increased plantaricin production. The induction of plantaricin was mediated by the PlnA-mediated intraspecies QS system and the AI-2-mediated interspecies QS system.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Deyin Zhao, Fanqiang Meng, Libang Zhou, Fengxia Lu, Xiaomei Bie, Jing Sun, Zhaoxin Lu, Yingjian Lu
Summary: Maltose was found to effectively enhance the biosynthesis of plantaricin EF, promoting the transcription of related genes and increasing the production of plantaricin EF. Additionally, up-regulation of genes lamR, lamK, hpk6 and rrp6 were associated with heightened plantaricin EF production, highlighting a potential regulatory mechanism.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Michelle Rossouw, Rosemary A. Cripwell, Ross R. Vermeulen, Anton D. van Staden, Willem H. van Zyl, Leon M. T. Dicks, Marinda Viljoen-Bloom
Summary: Recombinant gene expression in Saccharomyces cerevisiae successfully produced two class IIa bacteriocins, with MunX showing increased activity after codon optimization. Purification of the recombinant peptides resulted in high yields of PlaX and MunX, surpassing previous expression systems.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biochemistry & Molecular Biology
Katarina Butorac, Jasna Novak, Martina Banic, Andreja Lebos Pavunc, Nina Culjak, Nada Orsolic, Dyana Odeh, Jana Perica, Jagoda Suskovic, Blazenka Kos
Summary: Lactiplantibacillus plantarum D13 shows antimicrobial activity against Staphylococcus and Listeria, potentially due to the synthesis of a bacteriocin with antibiofilm capacity. It also modulates the gut microbiota and improves disease activity in a DSS-induced colitis mouse model.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Abhay Sharma, Sandipan Mukherjee, Subbi Rami Reddy Tadi, Aiyagari Ramesh, Senthilkumar Sivaprakasam
Summary: This study validated the potential of using whey permeate and whey protein hydrolysate as alternate carbon and nitrogen sources for enhanced production of plantaricin and lactic acid. The optimal WP and WPH concentration ratio of 2:1 was found for the production of PL and LA. Kinetic modeling revealed that Aiba substrate inhibition model exhibited the best fit for the experimental data.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Alexis Proutiere, Laurence du Merle, Marta Garcia-Lopez, Corentin Leger, Alexis Voegele, Alexandre Chenal, Antony Harrington, Yftah Tal-Gan, Thomas Cokelaer, Patrick Trieu-Cuot, Shaynoor Dramsi
Summary: This study reveals that Streptococcus gallolyticus subsp. gallolyticus (SGG) enhances its colonization of the murine colon under tumoral conditions by producing gallocin A, a two-peptide bacteriocin. The study also characterizes the mechanisms of action and resistance of gallocin A, and emphasizes the importance of the interaction between GllA1 and GllA2 peptides.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biotechnology & Applied Microbiology
Yinxue Liu, Yushan Bu, Jianxun Li, Yisuo Liu, Ao Liu, Pimin Gong, Tongjie Liu, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: The study found that plantaricin Q7 exhibited significant inhibitory effects on both Listeria monocytogenes cells and its biofilm, suggesting its potential application as a natural and effective biological preservative for food storage.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Maria K. Syrokou, Panagiota Stasinopoulou, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Georgios K. Papadopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos
Summary: The study aimed to evaluate the impact of different sourdough parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against Listeria monocytogenes. The results showed that substrate, temperature, initial pH value, and strains significantly affected plantaricin activity, while NaCl had a marginal effect. Gene transcription was more influenced by growth substrate and temperature than initial pH value, with a weak correlation observed between plantaricin activity and gene transcription.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Muhamad Arifin, Cahyo Budiman, Kazuhito Fujiyama, Irma Isnafia Arief
Summary: The study aimed to investigate the thermal stability of plantaricin IIA-1A5 through kinetic and thermodynamic parameters. Results indicated that the bacteriocin showed good heat stability at higher temperatures, with potential applications in food industries.
PROTEIN AND PEPTIDE LETTERS
(2021)
Article
Multidisciplinary Sciences
Amani Musa, Emanuel Wiman, Robert Selegard, Daniel Aili, Torbjoern Bengtsson, Hazem Khalaf
Summary: The study characterized the antimicrobial effects of PLNC8αβ on human keratinocytes infected with S. aureus, showing significant antimicrobial activity and modulation of inflammatory responses without affecting cell viability. PLNC8αβ may be developed as a therapeutic agent against Staphylococcus spp. infections.
SCIENTIFIC REPORTS
(2021)
Article
Multidisciplinary Sciences
Emanuel Wiman, Elisa Zattarin, Daniel Aili, Torbjorn Bengtsson, Robert Selegard, Hazem Khalaf
Summary: Bacterial resistance to antibiotics is a major global health issue. Few novel antimicrobial agents have been developed, despite the increasing need. Antimicrobial peptides have shown promise in vitro, but limitations exist. Researchers have designed and synthesized lipopeptides with enhanced antimicrobial activity against gram-positive and gram-negative bacteria. These lipopeptides effectively inhibit bacteria by disrupting their cell membranes. Combination with antibiotics further enhances their effects. Additional experiments are needed to validate their efficacy in vivo.
SCIENTIFIC REPORTS
(2023)
Article
Nutrition & Dietetics
Zengguang Wang, Yixuan Zhang, Chengcheng Chen, Shichao Fan, Fangming Deng, Lingyan Zhao
Summary: In this study, bacteriocin-producing strains were screened from 2,000 plant-derived strains using the agar well diffusion method. The produced bacteriocin was purified and identified using Sephadex gel chromatography, RP-HPLC, and LC-MS/MS. The bacteriocin, named plantaricin W3-2, produced by L. plantarum W3-2, showed good thermal stability, pH stability, and broad-spectrum antimicrobial ability, making it a potential new food preservative.
FRONTIERS IN NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Hamin Kim, Joanna Ivy Irorita Fugaban, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study aimed to select potential oral probiotic candidates by isolating and identifying beneficial strains from the oral cavity of healthy volunteers. The selected strains showed safety, antagonistic properties against certain bacteria, and high survival rates in different conditions. The identified strains, including Streptococcus salivarius and various Lactobacillus species, are considered promising oral cavity probiotic candidates.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Review
Microbiology
Gee-Hyeun Choi, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: It has been almost a century since the discovery of penicillin, and during this time, there has been great enthusiasm and abuse in the development and use of antibiotics. However, the emergence of antibiotic resistance has led to the realization that new types of antimicrobials are needed. Bacteriocins, produced by various types of bacteria and other organisms, have been explored as potential antimicrobials, particularly in the food industry. In recent decades, bacteriocins have shown promise as alternative therapies for treating antibiotic-resistant pathogens. They are highly selective antimicrobials with low cytotoxicity. The application of natural or bioengineered bacteriocins, along with synergistic combinations of bacteriocins and conventional antibiotics, may be the next step in combating drug-resistant pathogens. This overview focuses on the diversity of lactic acid bacteria and their bacteriocins, but also discusses examples from non-lactic acid bacteria, archaea, and eukaryotes. The therapeutic properties, bioengineering, and combined applications of bacteriocins with conventional antibiotics are evaluated for their potential in human and veterinary medicine.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Article
Microbiology
Jorge Enrique Vazquez Bucheli, Joanna Ivy Irorita Fugaban, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: Antibiotics have been a crucial discovery in medical microbiology, but the rise of antibiotic resistance poses a dangerous threat, driving the demand for new antimicrobials. Bacteriocins, as a type of antimicrobial peptides, can be a potential alternative to conventional antibiotics, especially in controlling resistant pathogens like VRE. The study suggests that bacteriocins show promise in inhibiting VRE strains and could be used as a novel approach to combat antibiotic-resistant infections.
Review
Microbiology
Adriana H. Gargiulo, Stephany G. Duarte, Gabriela Z. Campos, Mariza Landgraf, Bernadette D. G. M. Franco, Uelinton M. Pinto
Summary: Due to urbanization and lack of time, eating out or getting food delivered has become a common trend. Consumption of food from unknown sources may increase the risk of contamination. Data on foodborne diseases are influenced by cultural, political, and socioeconomic differences. The pandemic has also led to new eating behavior patterns.
Article
Microbiology
Svetoslav Dimitrov Todorov, Richard Weeks, Igor Popov, Bernadette Dora Gombossy de Melo Franco, Michael Leonidas Chikindas
Summary: This study focuses on two strains of lactic acid bacteria that produce bacteriocin-like inhibitor substances (BLIS) active against Candida albicans. The BLIS showed antimicrobial activity against both Listeria monocytogenes and C. albicans. It was found that the adsorption levels of BLIS to C. albicans were influenced by factors such as temperature, pH, and the presence of a contraceptive.
Editorial Material
Microbiology
Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Article
Biotechnology & Applied Microbiology
Svetoslav Dimitrov Todorov, Wilhelm Heinrich Holzapfel, John Robert Tagg
Summary: Bacterium strain ST182Gu, isolated from fresh guava fruit, was identified as Enterococcus casseliflavus. This study presents the first evidence of this species in guava. The strain was found to produce a bacteriocin with antimicrobial activity against various lactic acid bacteria, Streptococcus spp., Staphylococcus aureus, and different serotypes of Listeria spp.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Azka Ainun Nisaa, Chern-Ein Oon, Sasidharan Sreenivasan, Venugopal Balakrishnan, Deepa Rajendran, Jun-Jie Tan, Fatin Fazrina Roslan, Svetoslav Dimitrov Todorov, Woo-Sik Jeong, Feiyan Zhao, Nur Syafiqah Mohamad Nasir, Zakuan Zainy Deris, Heping Zhang, Yong-Ha Park, Guoxia Liu, Min-Tze Liong
Summary: We compared the microbiota profiles of breast milk from women with and without vaginal yeast infection during pregnancy. Breast milk from women with vaginal yeast infection exhibited higher alpha diversity across different taxonomic levels. The composition of breast milk from the two groups showed marginal differences at certain taxonomic levels. Our findings suggest that vaginal infection during pregnancy may affect breast milk composition, but it may not pose a threat to infant growth and development.
PREVENTIVE NUTRITION AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jeemin Ye, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Gee-Hyeun Choi, Bobae Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study aimed to select Bacillus strains with antimicrobial activity against Staphylococcus spp. for the formulation of pharmaceutical antimicrobial preparations. Through rep-PCR and 16s rRNA sequencing, Bacillus tequilensis ST1962CD and B. subtilis subsp. stercoris ST2056CD were identified as potential producers of antimicrobials. The evaluation of these strains showed their potential application as beneficial microbial cultures for the treatment of staphylococcal-associated infections.
FOODBORNE PATHOGENS AND DISEASE
(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)
Article
Biochemistry & Molecular Biology
Luana Faria Silva, Tassila Nakata Sunakozawa, Diego Alves Monteiro, Tiago Casella, Ana Carolina Conti, Svetoslav Dimitrov Todorov, Ana Lucia Barretto Penna
Summary: Lactic acid bacteria play a crucial role in the technological, sensory, and safety aspects of dairy products. The evaluation of cheese-associated LAB strains revealed their diverse metabolic capabilities in terms of acid reduction, acid production, and organic compound production. These capabilities contribute to the desirable aroma, flavor, and safety of dairy products.
Article
Food Science & Technology
Boon-Kiat Lee, Pei Xu, Uma-Mageswary Mageswaran, Woo-Sik Jeong, Engku Ismail Engku-Husna, Kadir Muhammad-Nashriq, Svetoslav Dimitrov Todorov, Guoxia Liu, Yong-Ha Park, Siti Nurma Hanim Hadie, Min-Tze Liong
Summary: This study suggests that Limosilactobacillus fermentum USM 4189 (LF 4189) exhibits antioxidative properties and may prevent skin aging. Rats administered LF 4189 showed increased antioxidative activity, lipid peroxidation capacity, and skin elasticity compared to untreated aged rats. LF 4189 also prevented telomere length shortening and reduced the expression of antioxidative enzyme genes in old rats.
PREVENTIVE NUTRITION AND FOOD SCIENCE
(2023)
Article
Multidisciplinary Sciences
Ronaldo Rwubuzizi, Hamin Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: The role of lactic acid bacteria (LAB) as probiotics in promoting human or veterinary health has attracted increasing interest. Screening approaches have been used to identify LAB strains that meet minimal requirements for safety and functionality, including natural antioxidant properties. In this study, several in vitro antioxidant assays were conducted to evaluate the antioxidant properties of different LAB strains, and some showed promising results that could potentially be applied as natural antioxidants in fermented food products.
Review
Toxicology
Alaleh Zoghi, Svetoslav Dimitrov Todorov, Kianoush Khosravi-Darani
Summary: Mycotoxins in feedstuffs can be transferred to food commodities of animal origin and consumed by humans, so effective alternatives are needed to reduce their impact. This article aims to provide information on the role of probiotics in reducing the toxic effects of mycotoxins on farming animals and present a summary of different strains of lactic acid bacteria or yeasts that can be used in the feed industry for reducing mycotoxicosis in mammals and poultry.
CRITICAL REVIEWS IN TOXICOLOGY
(2022)
Article
Microbiology
Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study evaluated the effects of bacteriocins produced by E. faecium on biofilm formation and pre-formed biofilms of L. monocytogenes and vancomycin-resistant E. faecium. Furthermore, the synergistic activities of these bacteriocins with conventional antibiotics were examined. The results showed that bacteriocins combined with antibiotics were more effective against vancomycin-resistant E. faecium.
MICROBIOLOGY RESEARCH
(2022)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
