Article
Biotechnology & Applied Microbiology
Ting Liu, Taiwu Zhang, Yujia Zhai, Lina Sun, Maoqin Zhai, Letian Kang, Xin Zhao, Bohui Wang, Yan Duan, Ye Jin
Summary: This study examined the safety of fermented lamb sausage and the effect of LP X22-2 on its quality and biogenic amine formation. The results showed that LP X-22 increased the number of lactic acid bacteria and inhibited the formation of certain biogenic amines in the sausage. The LF group had lower TVB-N content, POV, pH, AW, and viscosity compared to other groups. Sensory evaluation and TPA indicated that LP X-22 improved the color, chewiness, and hardness of the sausages.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Liyuan Huang, Yuan Wang, Ruiting Li, Qingling Wang, Juan Dong, Jingyun Wang, Shiling Lu
Summary: Thyme essential oil and sausage diameter had significant effects on biogenic amines formation and microbial communities in traditional Xinjiang smoked horse meat sausage. Smaller diameter sausages showed decreased levels of biogenic amines, while thyme essential oil greatly reduced their formation. High throughput sequencing revealed that essential oil treatment and sausage diameter did not alter the predominant microbiota, but could change their relative abundance.
Article
Food Science & Technology
Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou
Summary: This study isolated two amine-negative Pediococcus pentosaceus strains with good fermentation properties and biogenic amine removal ability for tilapia sausage production. The strains improved physical characteristics and increased umami and sweet free amino acid contents in the sausage. The microbial metabolic network revealed the important role of these strains in physicochemical formation of sausage.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chien-Chia Kao, Jin-Yuarn Lin
Summary: In this study, Lactiplantibacillus plantarum subsp. plantarum BCRC10069 was used to co-ferment immature cucumbers. The extracts from the co-fermented cucumbers showed strong anti-inflammatory characteristics.
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Review
Food Science & Technology
Tolulope J. Ashaolu, Ibrahim Khalifa, Matta A. Mesak, Jose M. Lorenzo, Mohamed A. Farag
Summary: Meat fermentation is a crucial process for preserving, improving safety, and enhancing the quality of meat. This review provides an overview of different types of fermented meat, the conditions and role of microorganisms, and the impact on texture, flavor, and biogenic amines accumulation. It also discusses the importance of production conditions and biochemical changes in determining the quality of fermented meat, as well as the potential for probiotic and starter culture development, bioinformatics, omics technologies, and data modeling to further optimize the fermentation process in meat production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Food Science & Technology
Yanshun Xu, Jinhong Zang, Joe M. Regenstein, Wenshui Xia
Summary: Fermentation is a crucial method for processing and preserving fish, enhancing flavor and nutritional value through naturally occurring enzymes and microbial activity. This review focuses on the role of microorganisms in texture, flavor, and biogenic amine accumulation in fermented fish, as well as factors influencing quality. Prospects for further research in fermented fish production are also discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Shan Qin, Xian Ming Zeng, Mei Jiang, Xin Rui, Wei Li, Ming Sheng Dong, Xiao Hong Chen, Qiu Qin Zhang
Summary: This study explored the genome of Lactiplantibacillus planatraum JB1, a strain isolated from fermented sausages, to investigate its biogenic amine-reducing mechanism. The results showed that L. plantarum JB1 possessed the ability to degrade eight biogenic amines, with high degradation rates for tyramine and putrescine. Inoculating sausages with L. plantarum JB1 resulted in a decrease of 32.84% and 32.07% in the total content of biogenic amine after preparation and storage, respectively. Due to its adaptability, safety, and amine-reducing capacity, L. plantarum JB1 could be considered as a starter culture for ensuring meat product safety.
Article
Food Science & Technology
Norton Komora, Claudia Maciel, Renata A. Amaral, Rui Fernandes, Sonia Marilia Castro, Jorge A. Saraiva, Paula Teixeira
Summary: The combination of high pressure processing, bacteriophage, and lactic acid bacteria in fermented meat sausages effectively eradicated Listeria monocytogenes, meeting the standards for food safety.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Xu Liu, Jingjing Liang, Yanli Ma, Jianfeng Sun, Yaqiong Liu, Xiaodong Gu, Yinzhuang Wang
Summary: This study investigated the effects of protein hydrolysis on the formation of biogenic amines during sufu fermentation. The results showed that controlling the activity of decarboxylases is an effective way to prevent biogenic amine formation. These findings are important for enhancing the safety and quality of sufu.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Chemistry, Applied
Huiya Xu, Naiyong Xiao, Jiani Xu, Quanyou Guo, Wenzheng Shi
Summary: The present study found that fermentation with Lactobacillus plantarum and Flavourzyme can improve the physicochemical and safety properties of grass carp products. As fermentation time increased, pH and water activity decreased, while the content of a-amino nitrogen, thiobarbituric acid reactive substance, total volatile base nitrogen, biogenic amines, and harmful microorganisms increased. Compared to naturally fermented samples, LF and FLF samples showed significantly lower pH, water activity, thiobarbituric acid reactive substance, total volatile base nitrogen, biogenic amines, and harmful microorganisms at each fermentation time. However, during fermentation, FLF samples had a higher content of a-amino nitrogen compared to NF and LF samples.
Article
Biotechnology & Applied Microbiology
Chenlei Wang, Siyu Zhao, Xiaolin Wang, Wenjia Le, Guanhua Hu, Ting Liu, Congying Zhao, Ye Jin, Lin Su
Summary: This study optimized the preparation process of fermented-enzymatic sheep bone powder and successfully developed calcium-fortified functional sausages. The addition of fermented sheep bone powder increased the nutritional value and improved the texture indexes and sensory scores of the sausages. This research provides a fresh idea and approach to achieving the high-value utilization of sheep bone.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Fabio Correddu, Marco A. Murgia, Nicoletta P. Mangia, Mondina F. Lunesu, Alberto Cesarani, Pietrino Deiana, Giuseppe Pulina, Anna Nudda
Summary: The study showed that altitude did not affect the fatty acid profile of Pecorino Sardo cheese, but the seasonality of grazed pasture and ripening time significantly influenced the fatty acid composition.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Food Science & Technology
Raffaele Romano, Alessandra Aiello, Lucia De Luca, Rosario Sica, Emilio Caprio, Fabiana Pizzolongo, Giuseppe Blaiotta
Summary: This study found that adding different parts of Cannabis sativa L. during mead fermentation can increase the polyphenol and cannabidiol content in mead, while also imparting freshness and hemp aroma characteristics to the drink.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Multidisciplinary
Lucia De Luca, Alessandra Aiello, Fabiana Pizzolongo, Giuseppe Blaiotta, Maria Aponte, Raffaele Romano
Summary: This study used different types of sourdough to prepare bread and evaluated the physicochemical parameters of both the bread and sourdough. It was found that sourdough contained significant amounts of lactic, acetic, and succinic acids, with lactic acid being the predominant component in bread. Additionally, volatile organic compounds such as alcohols, aldehydes, and acetic acid were identified in the bread samples.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Leacady Saliba, Georgia Zoumpopoulou, Rania Anastasiou, Georges Hassoun, Yiannis Karayiannis, Dionyssios Sgouras, Effie Tsakalidou, Pietrino Deiana, Luigi Montanari, Nicoletta P. Mangia
Summary: This study evaluated the microbiological and physicochemical parameters of Lebanese Baladi goat milk and examined 28 Lactobacillus strains for their probiotic potential. The strains exhibited diverse susceptibility to antibiotics, showed tolerance to bile salts and pH 3, with low adhesion to human cells. Additionally, the strains demonstrated antimicrobial activity against spoilage and pathogenic bacteria.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Biotechnology & Applied Microbiology
Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Blaiotta, Alberto Ritieni
Summary: Three yeast strains with differential adsorption activities toward phenolics and ochratoxin A were selected from 284 yeast strains. The selected strain, Sc1741A_1D, showed good winemaking ability when used in six Calabrian wineries, making it suitable as a wine starter for red wines.
FOOD BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte, Agnese Miro
Summary: This study evaluated the characteristics of Lactic Acid Bacteria strains isolated from mature sourdoughs and tested their fermentation ability in bread production. The study found that bread made with specific microbial combinations had a more complex aroma profile, and wet granulation ensured optimal microbial viability.
Article
Food Science & Technology
Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua, Patrizia Romano
Summary: This research aimed to investigate the potential of two different commercial yeast strains in generating wine-specific volatile molecule fingerprints on different grape musts, with results indicating that the grape variety has a significant impact on the volatile fingerprint of wine.
Article
Food Science & Technology
Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino, Maria Aponte
Summary: A fermentation of Fiano di Avellino grape must was conducted at 9 degrees C to select cryotolerant yeast strains and analyze their fermentative performances and volatile production. Molecular identification revealed the dominance of Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus during the fermentation. S. paradoxus, seldom isolated in vineyards, and S. kudriavzevii, detected for the first time in vine-wine environments, co-occurred with S. cerevisiae at low temperatures. The growth kinetics of these three species were significantly influenced by the fermentation temperature, resulting in Fiano wines with distinct chemical and volatile composition when fermented with S. kudriavzevii and S. paradoxus compared to S. cerevisiae.
Article
Agronomy
Maria Pinna, Paola Castaldi, Matteo Garau, Angela Bianco, Chiara Multineddu, Alberto Cesarani, Maria Sitzia, Stefania Diquattro, Nicoletta P. Mangia, Giovanni Garau
Summary: This study investigated the behavior of imazamox (IMZ) and 2,4-DB (DB) in acidic Mediterranean agricultural soils and their impact on soil bacterial populations, enzyme activities, and functional diversity. The results showed that IMZ and DB are poorly sorbed and highly desorbed by the soils. The herbicides had short- and medium-term impacts on soil microorganisms and related activities, potentially affecting ecosystem services provided by soil microorganisms.
Article
Biotechnology & Applied Microbiology
Nicoletta P. Mangia, Silvia Carta, Marco A. Murgia, Luigi Montanari, Anna Nudda
Summary: This research aimed to produce fermented milk using goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed and beneficial lactobacilli. The tested lactobacilli grew well in both regular and enriched milk, but showed slow acidification activity and undesired post-acidification. However, the viability of lactobacilli was not negatively affected by the enriched goat milk.
FERMENTATION-BASEL
(2023)
Article
Veterinary Sciences
Michelina Pusceddu, Ignazio Floris, Nicoletta P. Mangia, Alberto Angioni, Alberto Satta
Summary: The study found that Thymus herba-barona, Thymus capitatus, and Cinnamomum zeylanicum essential oils have good inhibitory, fungicidal, and sporicidal activity against the etiological agent of chalkbrood in honey bees. Further research is needed to evaluate the potential effects of these essential oils on bees and hive products.
VETERINARY SCIENCES
(2021)
