Article
Microbiology
Yulin Zhang, Hanjun Yang, Rongzheng Huang, Xuzhe Wang, Chunhui Ma, Fanfan Zhang
Summary: This study investigated the fermentation quality, aerobic stability, and bacterial community dynamics of paper mulberry silage with different inoculants. The results showed that inoculation with L. plantarum or L. brevis or their combination improved the quality and stability of the silage. L. plantarum maintained an acidic environment and preserved dry matter and protein, while L. brevis inhibited mold growth.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Mengmei Zhang, Yuan Chen, Jinghui Lai, Xingjie Wang, Kaidi Hu, Jianlong Li, Qin Li, Li He, Shujuan Chen, Aiping Liu, Xiaolin Ao, Yong Yang, Shuliang Liu
Summary: Lactiplantibacillus plantarum RS60 demonstrates effective biosorption of cypermethrin, with its cellular components and functional groups playing crucial roles in the removal process. This study provides valuable insights into the mechanisms underlying cypermethrin biosorption by lactic acid bacteria.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Menzi P. Ngwenya, Thabile P. Nkambule, Solomon W. Kidane
Summary: The aim of this study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The results showed that Lactobacillus and Saccharomyces dominated the fermentation process and their individual cultures did not significantly affect the physico-chemical characteristics and acceptability of the wine. The wine fermented by Lactiplantibacillus plantarum alone was preferred due to its sweetness.
Article
Biotechnology & Applied Microbiology
Yingyue Li, Michelle Mei Zhen Ten, Ye Htut Zwe, Dan Li
Summary: The study shows that using Lactiplantibacillus plantarum 299v as a starter culture in carrot fermentation can effectively reduce the amount of Salmonella and the entire Enterobacteriaceae family, therefore improving the safety and quality of fermented foods compared to spontaneous fermentation.
Article
Food Science & Technology
Jimyeong Ha, Hyo-Min Jang, Insuk Choi
Summary: Pueraria lobata roots and Glycine max (L.) Merrill, rich in isoflavones, have health-promoting effects for menopausal women. Fermentation with lactic acid bacteria enhances their activities and reduces side effects, while also improving depressive symptoms in ovariectomized mice.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Agriculture, Multidisciplinary
Lin Yun, Bingyong Mao, Shumao Cui, Xin Tang, Hao Zhang, Jianxin Zhao, Wei Chen
Summary: The study found differences in flavor components between naturally fermented pickles and inoculated pickles, with the latter having higher flavor characteristic values and nonvolatile substance content, which are preferred by consumers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Francisco Rodriguez-Gomez, Antonio Valero, Elena Vives Lara, Ana Marin, Eva Maria Ramirez
Summary: In this study, the use of Lactoplantibacillus pentosus Lp309 strain was employed to enhance the effect of OleicaStarter culture, facilitating the start of lactic fermentation. By strengthening the strain, the desired quality and food safety standards were achieved.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Microbiology
Yanzi Xiao, Lin Sun, Xiaoping Xin, Lijun Xu, Shuai Du
Summary: This study investigated the effects of Lactiplantibacillus plantarum and Lentilactobacillus buchneri on the fermentation characteristics and microbial community of oat silages. The results showed that the addition of L. plantarum increased the lactic acid concentrations, while the addition of L. buchneri increased the acetic acid concentrations. Furthermore, L. plantarum decreased the fiber contents and increased the crude protein content. The addition of these bacteria also influenced the microbial community of oat silage.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biotechnology & Applied Microbiology
Victoria Cerdeira, Natalia S. Brizuela, Sebastian M. E. Bravo, Barbara M. Bravo-Ferrada, Danay Valdes La Hens, Adriana C. Caballero, Liliana C. Semorile, E. Elizabeth Tymczyszyn
Summary: The study aimed to optimize the cellular biomass production of two native Patagonian strains of Lactiplantibacillus plantarum using apple pomace as a nutrient source. The supplementation of apple pomace with yeast extract, salts, and Tween 80 proved effective in maintaining the growth of the strains, which showed good tolerance to wine conditions and ability to consume L-malic acid. The cultures grown in supplemented apple pomace medium showed similar performance to those grown in commercial media, indicating the suitability of this substrate for oenological Lpb. plantarum strains.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Giuseppina Tatulli, Laura Ruth Cagliani, Francesca Sparvoli, Milena Brasca, Roberto Consonni
Summary: In recent years, fermented foods have gained attention for their beneficial health effects and nutrient-rich content. A study using NMR-based metabolomics and chemometrics investigated the metabolite content of fermented Phaseolus vulgaris flour by different lactic acid bacteria (LAB) and yeasts. The study successfully differentiated the microorganisms, LAB metabolism, LAB genus, and novel genera. Results showed increased amino acids and bioactive molecules, such as GABA, and degradation of anti-nutritional compounds, affirming the positive effects of fermentation and potential use of fermented flours in healthy baking. Lactiplantibacillus plantarum exhibited the highest proteolytic activity among the microorganisms studied.
Article
Agriculture, Dairy & Animal Science
Xia Zhang, Marcia Franco, Zohreh Akhavan Kharazian, Ashiq Khan, Jiayao Zhang, Zitong Ding, Xusheng Guo
Summary: This study evaluated the effects of Lactiplantibacillus plantarum BX62 on antioxidant capacity, rumen fermentation, methane emissions, and ruminal bacterial diversity during alfalfa fermentation. Results showed that BX62 strain increased gas production and dry matter digestibility, while decreasing methane production. It also improved antioxidant capacity, superoxide dismutase activity, and altered bacterial community structure. Therefore, BX62 has potential to improve antioxidant status and mitigate methane emissions in ruminants.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yanzi Xiao, Lin Sun, Zhijun Wang, Wei Wang, Xiaoping Xin, Lijun Xu, Shuai Du
Summary: This study investigated the effects of lactic acid bacteria (LAB) inoculants on the fermentation quality, microbial compositions, and predicted functional profiles of forage oat. The results showed that the addition of LAB regulated the microbial community in oat silage, and LP was more beneficial for decreasing the pH and NH3-N and increasing the LA concentration than LB.
FERMENTATION-BASEL
(2022)
Article
Pharmacology & Pharmacy
Momoko Tamura, Yoshinari Suzuki, Hiroshi Akiyama, Naoko Hamada-Sato
Summary: This study investigated the fermentation of Sargassum horneri to remove arsenic and enhance its antihypertensive effect. The results showed that fermentation with Lactiplantibacillus pentosus SN001 effectively removed arsenic and increased the antihypertensive effect. The fermented boiled S. horneri had lower blood pressure values and reduced arsenic accumulation in rats compared to other groups.
NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY
(2022)
Article
Food Science & Technology
Martina K. Bergentall, Loredana Malafronte, Dorine As, Emeline Calmet, Petter Melin
Summary: Research has identified that using the lactic acid bacteria strain Lactiplantibacillus plantarum LP58 can convert the sour taste of bilberries into a more pleasant lactic acid taste. The strain rapidly converts malic acid to lactic acid without any loss of sugar or citric acid. Additionally, it has shown potential as a biopreservative agent. However, further studies are needed for practical application and to obtain a more stable product.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Microbiology
Sara Tejedor-Sanz, Siliang Li, Biki Bapi Kundu, Caroline M. Ajo-Franklin
Summary: We report the first evidence of electron uptake from a cathode by Lactiplantibacillus plantarum, a primarily fermentative bacteria, and its coupling to the reduction of organic and inorganic electron acceptors. This process reroutes glucose fermentation towards lactate degradation and enhances cell viability.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Niina M. Kelanne, Barbara Siegmund, Tapio Metz, Baoru Yang, Oskar Laaksonen
Summary: Black currants were fermented with different yeasts to produce low-alcohol beverages, leading to significant changes in volatile compounds and sensory characteristics. Non-Saccharomyces yeasts may enhance the black currant aroma, but the beverages all exhibited intense sourness, posing a challenge for the development of alcoholic berry beverages.
Article
Food Science & Technology
Yanxin Lin, Yaran Liu, Shuxun Liu, Maaria Kortesniemi, Jiani Liu, Baoqing Zhu, Oskar Laaksonen
Summary: The study investigated the sensory and chemical profiles of commercial bog bilberry wines, showing a correlation between sensory data and volatile compound profiles. Most bog bilberry wines were characterized by fruity, blueberry, and floral aromas, with sour, mouth-puckering, and sweet flavors. Panelists preferred samples described as fruity and floral, while samples containing specific compounds such as ginger and chili received lower liking ratings.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Agriculture, Multidisciplinary
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Summary: Although berries (nongrape) are rich in health-promoting compounds, a large portion of the annual yield goes unexploited. Berry wine production, utilizing non-Saccharomyces yeasts, offers a potential solution to increase berry utilization. Recent studies have shown the positive effects of non-Saccharomyces yeasts on wine properties, making them a promising alternative to Saccharomyces cerevisiae. This review provides an overview of the current use and applicative perspective of non-Saccharomyces yeasts in berry wine production.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Ye Tian, Saila Karhu, Mika Virtanen, Kaisa M. Linderborg, Baoru Yang, Oskar Laaksonen
Summary: Blackcurrant cultivars originating from different European countries and cultivated under the same conditions in Finland were studied. The genotype significantly affected juice yield, anthocyanin profile, and sensory properties of the juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Markus Nikinmaa, Sari A. Mustonen, Lauri Huitula, Oskar Laaksonen, Kaisa M. Linderborg, Emilia Nordlund, Nesli Sozer
Summary: Extrudates made from 30 different wholegrain oat flour samples were evaluated for their sensory and instrumental properties. The degree of extrudate expansion, density, and hardness varied among the samples. Starch content was positively correlated with degree of expansion, while fat content was correlated with aroma and hardness. Quality indicators such as thousand seed weight and peak viscosity showed significant correlation with expansion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ye Tian, Ying Zhou, Marie Kriisa, Maret Anderson, Oskar Laaksonen, Mary-Liis Kutt, Maike Foeste, Malgorzata Korzeniowska, Baoru Yang
Summary: To valorize agro-industry side-streams, canola oil press cakes (CPC) were treated with lactic acid bacteria, carbohydrase, and protease. Analysis of the obtained protein-rich liquid fractions revealed a clear association between the treatments and phenolic profile. Certain lactic acid bacteria enhanced the release of phenolic compounds from CPC, while co-treatment using protease and Lactiplantibacillus plantarum effectively degraded these compounds. The fraction obtained after 16 h of hydrolysis with Protamex(R) and 48 h of fermentation with L. plantarum had the lowest phenolic content and medium level of soluble proteins, making it a potential food ingredient with improved bioavailability and sensory properties.
Article
Food Science & Technology
M. Amundsen, L. Jaakola, K. Aaby, I. Martinussen, N. Kelanne, S. Tuominen, O. Laaksonen, B. Yang, AL. Hykkerud
Summary: The chemical composition of lingonberries is influenced by the ripening temperature and origin, with lower temperature resulting in higher contents of anthocyanins and cinnamic acid derivatives, and berries from the northern region having a different volatile organic compound profile and higher contents of anthocyanins and organic acids compared to berries from the southern region.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yuxuan Zhu, Qingyu Su, Jingfang Jiao, Niina Kelanne, Maaria Kortesniemi, Xiaoqing Xu, Baoqing Zhu, Oskar Laaksonen
Summary: This study aimed to explore consumers' preferences and descriptors for different fruit wines. Grape wine and blueberry wine were the most favored, while goji wine was the least liked. Sensory characteristics, especially taste, were found to be the main factors influencing consumer preference for fruit wines. Attitudes towards health, food neophobia, alcohol, and sweetness had less influence on preferences. Users reported higher consumption frequency and liking ratings compared to non-users.
Article
Food Science & Technology
Kart Saarniit, Hanna Lang, Rain Kuldjarv, Oskar Laaksonen, Sirli Rosenvald
Summary: The stability of polyphenols in fruit, berry, and vegetable purees was evaluated to assess product quality during storage. The study found that puree with higher pH had the most significant decrease in polyphenol content, while purees with lower pH had minor changes. The choice of packaging material did not affect the decrease in polyphenol content. Accelerated shelf-life testing method was suitable for studying polyphenol changes in these purees.
Article
Food Science & Technology
Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby
Summary: Wild lingonberries are a traditional source of food and contribute to the economy in Nordic countries. They are rich in bioactive compounds and have potential health benefits. However, there is limited research on the changes in bioactive compounds during the ripening process of lingonberries.
Review
Chemistry, Applied
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Oskar Laaksonen, Ping Li, Jiaojiao Zhang, Maurizio Battino, Baoru Yang, Qing Gu
Summary: Wine is a complex mixture with different chemical components, and aroma is a crucial indicator of its sensory characteristics. The metabolic activities of diverse microbes play a significant role in the aroma of wine, and understanding their impact is essential for producing premium quality wine.
Article
Chemistry, Applied
Wenjia He, Ye Tian, Shuxun Liu, Laura Vaateri, Xueying Ma, Tuuli Haikonen, Baoru Yang, Oskar Laaksonen
Summary: The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality in the production of alcoholic beverages from different pear cultivars were investigated. The fermentation process influenced the phenolic composition by increasing hydroxycinnamic acids and flavan-3-ols, while reducing hydroxybenzoic acids, pro-cyanidins, and flavonols. The choice of pear cultivar was the main factor, but the yeast strains used also played a significant role in determining the quality of the beverages. Fermentation with T. delbrueckii resulted in higher levels of certain compounds and a sweeter taste compared to S. cerevisiae. Higher concentrations of certain phenolic compounds were associated with astringency perception. The use of T. delbrueckii strains and the development of new pear cultivars are important for producing high-quality fermented beverages.
Article
Food Science & Technology
Tanja Kakko, Annelie Damerau, Claudia Mejia Rios, Oskar Laaksonen, Baoru Yang
Summary: This study investigated the effect of berry side streams on lipid oxidation and sensory quality of minced Baltic herring during storage. The addition of lingonberry-bilberry juice press residue and sea buckthorn juice press and oil extraction residue at a concentration of 1.5 g/100 g was effective in reducing lipid oxidation and inhibiting the formation of fishy odors. The berry press residues also had the potential to mask unpleasant fishy odor and flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Xujie Feng, Vittorio Capozzi, Oskar Laaksonen, Baoru Yang, Ping Li, Qing Gu
Summary: This study investigates the variation in anthocyanins and volatile organic compounds in blood orange juices and wines made from fruit ripened at different maturity stages. The study found that the maturity of the fruit significantly affects the composition and content of anthocyanins and VOCs in the juices and wines.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.