Article
Food Science & Technology
Julie Miranda, Cecile Miot-Sertier, Laura Olazabal, Warren Albertin, Tristan Richard, Gregory Da Costa, Caroline Rouger, Marguerite Dols-Lafargue
Summary: The growth ability of Brettanomyces bruxellensis yeast strains in different Bordeaux red wines varied. The key factors affecting the permissiveness score of wines were the ethanol content, yeast strain, and wine itself, while pH had little effect. Wine composition analysis could not identify the molecules responsible for wine permissiveness.
Article
Biotechnology & Applied Microbiology
Izmari Jasel Alvarez Gaona, Mariela Vanesa Assof, Viviana Patricia Jofre, Mariana Combina, Ivan Francisco Ciklic
Summary: A mutant screening method was designed to isolate B. bruxellensis mutants with reduced 4-EP production, leading to the selection of a strain with significantly lower 4-EP production and higher diversity and concentration of ethyl esters. This selected mutant strain shows promise as a candidate for producing wines and beers with novel aromatic properties.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Caroline Bartel, Michael Roach, Cristobal Onetto, Chris Curtin, Cristian Varela, Anthony Borneman
Summary: Studies have shown that the use of sulfur dioxide may lead to increased tolerance of Brettanomyces bruxellensis to sulfites, and exposure to sublethal sulfites can induce adaptive evolution in this yeast. This evolutionary process may involve the gene SSU1, which is associated with sulfite tolerance.
FEMS YEAST RESEARCH
(2021)
Article
Food Science & Technology
Elise Da-Silva, Anais Surribas, Cyril Gambari, Daniel Granes, Lucile Pic, Lise Barthelmebs
Summary: This study describes the development of a colorimetric molecular diagnostic test for the rapid and specific detection of Brettanomyces bruxellensis in red wine. The test shows high specificity and sensitivity, and can detect the presence of B. bruxellensis in wine samples.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Eva Lopez-Rituerto, Klavs M. Sorensen, Francesco Savorani, Soren B. Engelsen, Alberto Avenoza, Jesus M. Peregrina, Jesus H. Busto
Summary: Proton nuclear magnetic resonance (H-1-NMR) is a quantitative and unbiased analytical technique that can be used to monitor quantitative changes in wine metabolites during the winemaking process. This study demonstrates the potential of NMR as a process analytical technology tool in the wine industry, by monitoring amino acids, organic acids, and polyphenols.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Mahesh Chandra, Patricia Branco, Catarina Prista, Manuel Malfeito-Ferreira
Summary: This study examined the influence of wine components, p-coumaric acid, and micronutrients on the culturability, viability, and volatile phenols production of Brettanomyces bruxellensis under sulfite stress. It was found that high doses of sulfite led to the continuous production of 4-ethylphenol by dead or nonculturable cells. However, when minerals and vitamins were added, both growth recovery and 4-ethylphenol production were observed, indicating their importance in maintaining cell viability under sulfite stress. The yeast could also utilize p-coumaric acid as an energy source and produce ATP while under sulfite stress.
Article
Food Science & Technology
Fumica Orbanic, Sara Rossi, Ena Bestulic, Irena Budic-Leto, Karin Kovacevic Ganic, Ivana Horvat, Tomislav Plavsa, Marijan Bubola, Igor Lukic, Ana Jeromel, Sanja Radeka
Summary: The effects of non-standard vinification techniques on bioactive compounds and sensory attributes of Teran red wine were studied. The results showed that these techniques significantly affected the composition of bioactive compounds and improved the sensory profile of the wine, thereby increasing its market value.
Article
Food Science & Technology
Brenda Bezus, Stefani de Ovalle, Paula Gonzalez-Pombo, Sebastian Cavalitto, Ivana Cavello
Summary: In this study, a B-glucosidase (BGL) obtained from Antarctic yeast Mrakia sp. LP 7.1.2016 was produced, purified, and characterized for its potential application in winemaking. The enzyme exhibited high activity and stability under optimal conditions and showed significant differences in terpene content after treatment, suggesting its potential use in enology.
Article
Food Science & Technology
Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti
Summary: The study showed that the addition of chitosan can reduce the content of protein-reactive tannins in red wines and confirm its antioxidant activity. For red wines with a higher tannins/anthocyanins ratio, chitosan can decrease the reactivity towards proteins and act as an antioxidant.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Marcel Hensel, Marina Scheiermann, Joerg Fahrer, Dominik Durner
Summary: This study compares the Glory method, CIE L*a*b color space, and human perception of 112 white and red wines. The results show that the CIE L*a*b color space is closer to human perception, thus recommending its use over the Glory method. The CIEDE2000 formula better expresses visual color thresholds, but they still vary depending on the color area in the CIE L*a*b color space.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Materials Science, Multidisciplinary
P. Raghupathi, B. C. Jamalaiah
Summary: A new class of Li6AlGd(BO3)(4): Sm3+ phosphors were prepared and extensively studied. The optimized concentration of 1.0 mol% was found to exhibit efficient orange-red emission. The emission of orange-red light shows great potential for solid-state lighting devices and red light source replacement in white-LED design.
Article
Microbiology
Andrei B. Borovkov, Irina N. Gudvilovich, Irina A. Maltseva, Olga A. Rylkova, Yevhen Maltsev
Summary: This study aims to investigate the effects of different ways of supplying CO2 on P. purpureum biomass and reveals that atomization of carbon dioxide can significantly enhance productivity and protein synthesis rate in P. purpureum. Moreover, significant changes in cell morphology were observed.
Article
Chemistry, Multidisciplinary
Xinsong Yuan, Shan Gao, Yudie Tan, Jiyun Cao, Shiwei Yang, Bin Zheng
Summary: This study examined the effects of different variables on solid state fermentation of Monascus purpureus HNU01 to enhance the yield of Monacolin K (MK) in red yeast rice. The optimized conditions resulted in red yeast rice with a MK content of 9.5 mg/g and no citrinin was detected. These results are useful for large-scale production of high-quality red yeast rice with health benefits for consumers.
Article
Food Science & Technology
Carlos Escott, Cristian Vaquero, Carmen Lopez, Iris Loira, Juan Manuel Del Fresno, Antonio Morata
Summary: The treatment of grapes with pulsed light reduces microbial populations and allows for more controlled implementation of fermentative biotechnologies. Using Lachancea thermotolerans for biological acidification produces higher lactic acid levels compared to malolactic fermentation with Oenococcus oeni. Wines produced from pulsed light treated grapes have less aromatic volatiles but better perception of fruity and floral aromas, with brighter and more intense color.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Rheumatology
Sho Fujimoto, Yojiro Arinobu, Kohta Miyawaki, Masahiro Ayano, Hiroki Mitoma, Yasutaka Kimoto, Nobuyuki Ono, Koichi Akashi, Takahiko Horiuchi, Hiroaki Niiro
Summary: This study examined the role of basophils and anti-double-stranded DNA (dsDNA) IgE in the pathogenesis of SLE using human samples. The results showed that the serum levels of anti-dsDNA IgE in SLE patients were correlated with disease activity. Basophils were found to promote B cell differentiation through dsDNA-specific IgE, similar to the process observed in mouse models.
Article
Food Science & Technology
Manon Lebleux, Hany Abdo, Christian Coelho, Louise Basmaciyan, Warren Albertin, Julie Maupeu, Julie Laurent, Chloe Roullier-Gall, Herve Alexandre, Michele Guilloux-Benatier, Stephanie Weidmann, Sandrine Rousseaux
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Multidisciplinary Sciences
C. Roullier-Gall, V. David, D. Hemmler, P. Schmitt-Kopplin, H. Alexandre
SCIENTIFIC REPORTS
(2020)
Article
Multidisciplinary Sciences
Hany Abdo, Claudia Rita Catacchio, Mario Ventura, Pietro D'Addabbo, Herve Alexandre, Michele Guilloux-Benatier, Sandrine Rousseaux
SCIENTIFIC REPORTS
(2020)
Article
Microbiology
Herve Alexandre
Review
Microbiology
Fanny Bordet, Alexis Joran, Geraldine Klein, Chloe Roullier-Gall, Herve Alexandre
Review
Food Science & Technology
Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)
Article
Microbiology
Scott Simonin, Chloe Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Herve Alexandre, Raphaelle Tourdot-Marechal
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Food Science & Technology
Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
Article
Agricultural Engineering
Emilie Francois, Christine Dumas, Regis D. Gougeon, Herve Alexandre, Stephane Vuilleumier, Barbara Ernst
Summary: The study found that endogenous microflora in grape must residues can degrade sugars in the biomass to produce hydrogen without any nutrient addition, with similar efficiency to external microbial inoculum. Clostridium spp. were identified as the major hydrogen-producing bacteria, offering new possibilities for utilizing winery by-products.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Matteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Domenico Marsico, Antonella Salerno, Herve Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Francesca Cardone
Summary: The study demonstrated that the mixed fermentation of Starmerella bacillaris and Saccharomyces cerevisiae can enhance the chromatic profile and stability of red wines, thereby improving their organoleptic quality.
Review
Food Science & Technology
Marie Sarah Evers, Chloe Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Herve Alexandre
Summary: Vitamins play a crucial role in yeast metabolism and the fermentation process in winemaking, impacting the sensory characteristics of wine. Studies have focused on their influence on grape must fermentation and wine production, but precise control of the role of vitamins in winemaking processes is essential for product characteristics.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Editorial Material
Microbiology
Herve Alexandre
Article
Microbiology
Thierry Tran, Cosette Grandvalet, Pascale Winckler, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
Summary: Kombucha pellicles, produced by acetic acid bacteria and yeasts, show a layered structure where yeast cells act as scaffolding for bacterial cellulose accumulation. The sublayer rich in biomass is crucial for cellulose production and optimizing yeast-AAB metabolic interactions. Yeasts significantly impact the structure and properties of kombucha pellicles compared to those grown from pure AAB cultures.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Manon Lebleux, Emmanuel Denimal, Deborah De Oliveira, Ambroise Marin, Nicolas Desroche, Herve Alexandre, Stephanie Weidmann, Sandrine Rousseaux
Summary: In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method successfully discriminated 74 different B. bruxellensis isolates, offering a faster and cheaper alternative to previous microsatellite analysis. By using deep learning to analyze optical microscopy images, a Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy, making intraspecific discrimination faster, simpler, and less costly. These methods show promising new perspectives in oenology for the study of microbial ecosystems.
Article
Food Science & Technology
Hany Abdo, Claudia R. Catacchio, Mario Ventura, Pietro D'Addabbo, Francesco Maria Calabrese, Julie Laurent, Vanessa David-Vaizant, Herve Alexandre, Michele Guilloux-Benatier, Sandrine Rousseaux
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)