Article
Biotechnology & Applied Microbiology
Haram Kong, Sun Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo
Summary: Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. Multiple AAB showed higher acid production ability and increased titratable acidity compared to single AAB. Mixing two AAB types and fermenting at low temperatures (20 degrees C) increased volatile flavor compounds in traditional grain vinegar.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Qiao Zhang, Liuyan Wang, Shiguo Liu, Yongcheng Li
Summary: In this study, a process of chitin bio-extraction from shrimp shells powder was simplified by using successive co-fermentation with Bacillus subtilis and Acetobacter pasteurianus. The purified chitin obtained from this method showed excellent structural characteristics compared to commercial chitin, with high deacetylation degree and lower molecular weight.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Nami Matsumoto, Naoki Osumi, Minenosuke Matsutani, Theerisara Phathanathavorn, Naoya Kataoka, Gunjana Theeragool, Toshiharu Yakushi, Yasushi Shiraishi, Kazunobu Matsushita
Summary: This study successfully adapted Acetobacter pasteurianus K-1034 to high-temperature conditions by experimental evolution, resulting in strains that can grow well in low-nutrient media and efficiently produce vinegar under practical fermentation systems. The high-temperature fermentation ability of the adapted strains was comparable to previously obtained low-nutrient adapted strains.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Jia Song, Jun Wang, Xinyu Wang, Hang Zhao, Tao Hu, Zhiwei Feng, Zhi Lei, Weizhao Li, Yu Zheng, Min Wang
Summary: Energy metabolism plays a crucial role in cell growth and adaptation to environmental stress. In the study of acetic acid fermentation, a high correlation between acid production rate and energy charge as well as ATP content was observed. The main energy metabolism pathway was identified through transcriptome analysis, and the effects of fermentation conditions on acetic acid fermentation and energy metabolism were investigated using RT-PCR method. The study found that high energy charge inhibited glucose catabolism and correlated with increased ethanol oxidation rate. Therefore, a positive cycle of increased ethanol oxidation, energy generation, and acetic acid tolerance is important for improving acetic acid fermentation.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Antika Boondaeng, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai, Sunee Jungtheerapanich, Nanthavut Niyomvong
Summary: This study found that the addition of dragon fruit juice to pineapple vinegar increased its phenolic content and antioxidant activity. The mixed-fruit vinegar of pineapple and dragon fruit juice with peel displayed the highest antioxidant activity, while fermentation was slightly slower compared to other materials.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Jingshu Feng, Rong Zhang, Mokhtar Dabbour, Benjamin Kumah Mintah, Xianli Gao, Ronghai He, Haile Ma
Summary: In this study, novel mutagenesis techniques were used to enhance the acid production of Acetobacter pasteurianus. The mutants generated through He-Ne laser and IPL mutagenesis showed increased acid production compared to the wild type strain. Transcriptomics and qRT-PCR analyses revealed differentially expressed genes involved in carbohydrate metabolism, growth, and amino acid metabolism. Upregulation of pyruvate metabolism and TCA cycle-related genes was observed in one mutant, while the other mutant also showed upregulation of ethanol oxidation respiratory chain pathway-related genes. Acetaldehyde dehydrogenase and alcohol dehydrogenase were identified as key enzymes in the acetic acid fermentation process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang
Summary: This study reveals the interaction between acetic acid bacteria and lactic acid bacteria in the solid-state fermentation of Shanxi aged vinegar. High-throughput sequencing results show that Acetobacter pasteurianus and Lactobacillus helveticus are the dominant species, and they exhibit a negative interrelationship during fermentation. Transcriptomic analysis reveals differential gene expression and pathway regulations in both bacteria during co-culture.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang
Summary: Polyphenols are important functional substances produced in the acetic acid fermentation of Shanxi aged vinegar. This study analyzed microorganisms in the fermentation process and found that the addition of Acetobacter pasteurianus and Lactobacillus helveticus promoted the accumulation of polyphenols, resulting in a 72% increase in total polyphenol content.
FERMENTATION-BASEL
(2023)
Article
Materials Science, Paper & Wood
Vinod Kumar, Devendra Kumar Sharma, Pankaj Preet Sandhu, Jyoti Jadaun, Rajender S. Sangwan, Sudesh Kumar Yadav
Summary: This study aimed to develop an efficient scale-up process for bacterial cellulose production, investigating the productivity and characteristics of a new isolate Acetobacter pasteurianus RSV-4 in whey medium, and using whey as a waste byproduct in the process, achieving promising results.
Article
Biochemistry & Molecular Biology
Ikram Es-sbata, Tarik Lakhlifi, Meriem Yatim, Hassan El-Abid, Abdelhaq Belhaj, Majida Hafidi, Rachid Zouhair
Summary: The study isolated and identified new thermo- and ethanol-tolerant acetic acid bacteria from Opuntia ficus-indica L. fruits, some of which produced a significant amount of acetic acid at high temperatures. Reidentification through 16S-23S rDNA gene sequencing proved the tolerance characteristics of these A. malorum strains. The internal transcribed spacer sequence of 16S-23S rDNA is essential for discriminating between AAB species in addition to 16S rDNA sequencing for identification.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Xin Wen, Huazhong Yang, Zhongqi Li, Weihua Chu
Summary: This study found that Acetobacter pasteurianus BP2201 has probiotic effects on alcohol-induced learning and memory impairments, providing a candidate strain for the treatment of related diseases.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Muhan Zhang, Daoying Wang, Xinglian Xu, Weimin Xu, Guanghong Zhou
Summary: The study identified 301 differentially expressed proteins in duck muscles related to lipid oxidation through iTRAQ analysis and confirmed by PRM. These proteins were found to be involved in lipid binding and metabolism, lipolysis, stress response, oxidative respiratory chain, and redox regulation, potentially impacting lipid oxidation in muscles.
Article
Biotechnology & Applied Microbiology
Yihui Gao, Jiaqing Zhu, Changcheng Zhao, Juanjuan Yi, Qiaozhen Kang, Limin Hao, Laizheng Lu, Shiru Jia, Jike Lu
Summary: The study found that the cell-free extract from Co-60 gamma-treated Acetobacter pasteurianus showed a significant radioprotective effect, improving cell survival rate and white blood cell count in mice. Additionally, IRE increased the activity of superoxide dismutase (SOD) and reduced lipid peroxidation products.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biochemical Research Methods
Jeong-Muk Lim, Seong-Hyeon Lee, Do-Youn Jeong, Seung-Wha Jo, Seralathan Kamala-Kannan, Byung-Taek Oh
Summary: The study isolated the best vinegar-producing bacterium AP01 and utilized red LED light for fermentation. Results showed that red LED light can increase vinegar yield and decrease incubation time.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Gang Luo, Lu Xiang, Lin Xiao
Summary: The study found that a low-iron diet helps improve atherosclerosis by reducing aortic lesions and inflammation in mice. At the protein level, a low-iron diet can alter the expression of proteins involved in atherosclerotic inflammation, vascular remodeling, and adhesion.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)