Review
Microbiology
Yantyati Widyastuti, Andi Febrisiantosa, Flavio Tidona
Summary: Lactobacillus bacteria have long been used in food fermentation, particularly in the production of high-value functional dairy products like cheese and yogurt. These bacteria play a role in releasing bioactive peptides from milk protein, which can have positive impacts on human health.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Na-Kyoung Lee, Hyun-Dong Paik
Summary: The recent focus on screening novel probiotic strains from various food sources highlights their multiple therapeutic effects and functionalities. Research has confirmed the ability of probiotics to lower disease risk. Incorporating these novel strains in fermented dairy products can improve product characteristics and safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Sara Rodriguez-Sanchez, Ines Maria Ramos, Susana Sesena, Justa Maria Poveda, Maria Llanos Palop
Summary: Ninety-eight Lactobacillus strains were tested for safety traits, health-promoting properties, and sensory characteristics, leading to the selection of five strains suitable for the manufacture of fermented dairy products with pleasant sensory properties and no defects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Lei Zhao, Dong Zhang, Yang Liu, Yi-Nan Zhang, Dong-Qing Meng, Qiong Xu, Jiang Zhong, Qiu-Yue Jiang, Yu Zhao, Shi-Jie Wang
Summary: This study identified a strain-specific locus within the holA gene for Lacticaseibacillus rhamnosus X253 using comparative genomics and single nucleotide polymorphisms (SNPs). The developed quantitative PCR assay showed high sensitivity, repeatability, and reproducibility, and accurately enumerated L. rhamnosus X253 in various dairy product samples.
Article
Biotechnology & Applied Microbiology
Sofia Fernandez-Ciganda, Martin Fraga, Pablo Zunino
Summary: The study evaluated changes in the fecal microbiota of calves after the administration of two probiotic lactobacilli strains, finding that modulation of the intestinal microbiota is a potential mechanism behind the beneficial effects of these probiotic strains.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Microbiology
Nadia S. Alkalbani, Tareq M. Osaili, Anas A. Al-Nabulsi, Reyad S. Obaid, Amin N. Olaimat, Shao-Quan Liu, Mutamed M. Ayyash
Summary: This study focuses on the isolation and characterization of yeast from fermented dairy and non-dairy products, specifically their survivability in in vitro digestion conditions and tolerance to bile salts. The selected yeast isolates exhibit promising probiotic properties, including antimicrobial activities, cholesterol lowering, and bile salt hydrolysis.
Article
Chemistry, Multidisciplinary
Maria Teresa Rocchetti, Pasquale Russo, Giuseppe Spano, Letizia De Santis, Ilenia Iarusso, Nicola De Simone, Samira Brahimi, Daniela Fiocco, Vittorio Capozzi
Summary: This study reversed the traditional approach for probiotic screening by evaluating the in vitro probiotic properties of microbes already commercialized in the dairy sector. The analyzed strains showed good survival under stressful conditions, strong inhibitory activity against harmful bacteria, high adhesion rates, and anti-inflammatory effects.
APPLIED SCIENCES-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Marina Cinthia de Sousa, Widson Michael dos Santos, Julia Maria Orleans da Silva, Felipe Pereira Ramos, Aline Souza de Freitas, Maria Carmelia Almeida Neta, Karina Maria Olbrich dos Santos, Flavia Carolina Alonso Buriti, Eliane Rolim Florentino
Summary: The two autochthonous lactobacilli strains showed better survivability and stability in dairy desserts compared to the commercially available probiotic strain. The peel ingredients from jabuticaba contributed to the phenolic content and antioxidant capacity of the desserts.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Food Science & Technology
Jirayu Jitpakdee, Duangporn Kantachote, Hiroshi Kanzaki, Teruhiko Nitoda
Summary: The study demonstrates that two lactic acid bacteria have significant effects on cholesterol and gamma-aminobutyric acid, and they exhibit good tolerance even under simulated gastrointestinal conditions. The co-culture of the two strains in milk fermentation shows more effectiveness in reducing cholesterol, increasing GABA content, and ACE inhibition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Adam Okoniewski, Malgorzata Dobrzynska, Paulina Kusyk, Krzysztof Dziedzic, Juliusz Przyslawski, Slawomira Drzymala-Czyz
Summary: Milk and dairy products are natural and culturally accepted foods that have a significant impact on the gut microbiota, which play a crucial role in maintaining gastrointestinal health. This review focuses on the effect of fermented milk products, which contain complex mixtures of bacterial strains, on the composition of the gut microbiota and their potential therapeutic use in treating dysbiosis and gastrointestinal diseases.
FERMENTATION-BASEL
(2023)
Article
Microbiology
Rachael T. T. Duche, Anamika Singh, Arundhati Ganesh Wandhare, Vikas Sangwan, Manvesh Kumar Sihag, Tochukwu N. T. Nwagu, Harsh Panwar, Lewis. I. Ezeogu
Summary: This study screened potential probiotic lactic acid bacteria (LAB) strains for their phenotypic and genotypic antibiotic resistance profiles. The results showed that LAB strains displayed variable susceptibility to different antibiotic classes, with high resistance against cephalosporins, aminoglycosides, quinolones, glycopeptides, and methicillin among beta-lactams. However, they showed high sensitivity to macrolides, sulphonamides, and carbapenems sub-group of beta-lactams. Several antibiotic resistance determinants, such as parC, aac(6?)Ii, ermB, ermC, and tetM, were detected among the lactobacilli strains.
Article
Food Science & Technology
Eiseul Kim, Ga-Young Lee, Seung-Min Yang, Hae-Yeong Kim
Summary: A rapid and effective ultrafast PCR assay combined with a microfluidic device was developed in this study to detect Lactobacillus delbrueckii subspecies in dairy products. The assay showed high specificity and sensitivity, and could identify and quantify the subspecies within 30 minutes from sampling to results. This method has the potential to be a convenient and portable system for on-site detection of L. delbrueckii subspecies in the dairy industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Alireza Vasiee, Fereshteh Falah, Seyed Ali Mortazavi
Summary: This study evaluated the probiotic potential and anti-biofilm activity of five lactobacilli strains isolated from an Iranian product. Lactiplantibacillus plantarum TW57-4 showed promising probiotic properties and anti-biofilm activity, making it a potential candidate for developing new probiotic starter cultures.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cintia Lacerda Ramos, Aline Galvao Tavares Menezes, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study investigated the effects of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture fermentations on the volatile compounds and sensory profiles of fermented passion fruit juice. The results showed that passion fruit juice is a suitable food matrix for delivering the evaluated strains, but individual strains or strain-strain interactions with the food matrix can affect the fermented product.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Materials Science, Multidisciplinary
Afshin Soleimani-Rambod, Shahin Zomorodi, Shahram Naghizadeh Raeisi, Asghar Khosrowshahi Asl, Seyed-Ahmad Shahidi
Article
Biochemical Research Methods
Mohtaram Ramezanpour, Shahram Naghizadeh Raeisi, Seyed-Ahmad Shahidi, Sorour Ramezanpour, Shahram Seidi
ANALYTICAL BIOCHEMISTRY
(2019)
Article
Food Science & Technology
Newsha Omrani Khiabanian, Ali Motamedzadegan, Shahram Naghizadeh Raisi, Mazdak Alimi
JOURNAL OF TEXTURE STUDIES
(2020)
Article
Food Science & Technology
Sedigheh Mazinani, Ali Motamedzadegan, Shahram Naghizadeh Raeisi, Mazdak Alimi
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Review
Pharmacology & Pharmacy
Parvaneh Afshar, Mohammad Shokrzadeh, Shahram Naghizadeh Raeisi, Azade Ghorbani-HasanSaraei, Leila Roozbeh Nasiraii
Article
Chemistry, Multidisciplinary
Elham Vatandost, Azade Ghorbani-Hasan Saraei, Fereshteh Chekin, Shahram Naghizadeh Raeisi, Seyed-Ahmad Shahidi
Article
Chemistry, Applied
Mahsa Tabrizi, Seyed-Ahmad Shahidi, Fereshteh Chekin, Azade Ghorbani-HasanSaraei, Shahram Naghizadeh Raeisi
Summary: In this study, a novel and environmentally friendly approach using sour lemon peel as a reducing agent was developed for the biosynthesis of reduce graphene oxide/Fe3O4 nanocomposite. The synthesized nanocomposite was characterized and utilized as an electroanalytical sensor for the detection of vanillin in food products. The results showed that the sensor exhibited excellent stability and recovery performance, and the rG synthesized using sour lemon peel demonstrated good anticancer activity.
TOPICS IN CATALYSIS
(2022)
Article
Mechanics
Newsha Omrani Khiabanian, Ali Motamedzadegan, Shahram Naghizadeh Raisi, Mazdak Alimi
Summary: The study investigated the properties of whey-less Feta cheese manufactured from milk protein concentrate with the addition of soy protein isolate. Results showed that replacing MPC with SPI at 2-3% concentration could be a good substitution without negative effects on the cheese, but higher levels of SPI led to deterioration in texture and structure.
KOREA-AUSTRALIA RHEOLOGY JOURNAL
(2022)
Article
Food Science & Technology
Feryal Khademi, Shahram Naghizadeh Raeisi, Mona Younesi, Ali Motamedzadegan, Khadijeh Rabiei, Moein Shojaei, Hassan Rokni, Mahlagha Falsafi
Summary: This study assessed the impact of adding probiotics on the quality of sour cream produced from dry dairy ingredients. The results showed that the addition of probiotics improved the texture and sensory properties of sour cream, making it a popular functional food.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Food Science & Technology
Atefeh Mohammadi, Seyed-Ahmad Shahidi, Ali Rafe, Shahram Naghizadeh Raeisi, Azade Ghorbani-HasanSaraei
Summary: Rice bran protein (RBP) has been shown to have beneficial effects on the rheological properties of dairy desserts, increasing viscosity, storage and loss moduli, and providing a creamier texture. The use of RBP in dairy products can improve attributes such as hardness, gumminess, and syneresis, leading to potential fat reduction and improved consumer acceptance.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Environmental Sciences
Javid Arjmandi, Seyed-Ahmad Shahidi, Azade Ghorbani-HasanSaraei, Mohammad Bagher Limooei, Shahram Naghizadeh Raeisi
Summary: A modified electrochemical sensor was designed and manufactured for the detection of the carcinogenic dye Sudan I in food. The sensor showed excellent electrochemical performance, with the ability to detect trace levels of Sudan I within the concentration range of 1.0 nM-250 mu M. The sensor is recommended for use in detecting Sudan I in various culinary sauces.
Article
Electrochemistry
Elham Vatandost, Azade Ghorbani-Hasan Saraei, Fereshteh Chekin, Shahram Naghizadeh Raeisi, Seyed-Ahmad Shahidi
Summary: A highly sensitive and selective electrochemical sensor for the detection of BINOL based on Fe3O4-rGO/CPE is reported in this paper, showing high sensitivity, stability, and good reproducibility. The sensor is cost-effective and demonstrates great potential for detection of BINOL in real samples.
RUSSIAN JOURNAL OF ELECTROCHEMISTRY
(2021)
Article
Chemistry, Applied
Elham Vatandost, Azade Ghorbani-HasanSaraei, Fereshteh Chekin, Shahram Naghizadeh Raeisi, Seyed-Ahmad Shahidi
