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)
Article
Microbiology
Rika Hirano, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, Takashi Koyanagi, Hisashi Ashida, Shujiro Okuda, Mitsuharu Matsumoto, Hiroki Takagi, Shin Kurihara
Summary: Polyamines are essential aliphatic hydrocarbons with terminal amino groups and have health-promoting effects in animals. In this study, a high polyamine-producing bacterium, Latilactobacillus curvatus KP 3-4, was isolated from food and found to export high levels of putrescine into the culture supernatant. Putrescine synthesis in KP 3-4 is likely mediated by ornithine decarboxylase, as supported by the enhancement of putrescine production with ornithine and whole-genome analysis. Administration of KP 3-4 increased fecal putrescine concentration in germ-free mice.
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Review
Food Science & Technology
Inaki Diez-Ozaeta, Oihana Juaristi Astiazaran
Summary: In recent years, the demand for minimally processed foods has increased, leading to the popularity of fermented foods as a beneficial nutritional and functional strategy. A review of the latest studies on fermented foods highlights their potential health benefits, the bioactive compounds responsible for these properties, and future research trends. It emphasizes the importance of clinical evidence to ensure that fermented foods can significantly improve well-being.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Mirjana Z. Grujovic, Katarina G. Mladenovic, Teresa Semedo-Lemsaddek, Marta Laranjo, Olgica D. Stefanovic, Suncica D. Kocic-Tanackov
Summary: This review discusses the potential and challenges of non-starter lactic acid bacteria (nsLAB) isolated from traditional fermented foods as novel starter cultures or probiotics in food technology and biotechnology. Specific characterization steps, such as precise identification, detection of health-promoting properties, and safety evaluation, are required to determine strain specificity.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Salam A. Ibrahim, Philip J. Yeboah, Raphael D. Ayivi, Abdulhakim S. Eddin, Namesha D. Wijemanna, Saeed Paidari, Rea V. Bakhshayesh
Summary: Fermented foods like yogurt, kefir, and sauerkraut have gained attention for their health benefits and are considered biofuel for the human microbiome. They are produced using microbial-based fermentation aids and have various healthy fermentative activities. These foods also inhibit food spoilage and pathogenic microorganisms, extending their shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Rahul Kumar Tiwari, Kumar Nishant Chourasia, Vikas Mangal, Brajesh Singh
Summary: The current trend of health-conscious consumers and healthy food habits has led researchers to explore the development of food products with synbiotic benefits. This review article explores the alternative sources of probiotics and highlights various methods for making non-dairy synbiotics based on dietary fibers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Review
Food Science & Technology
Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova
Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.
Review
Food Science & Technology
Klaudia Gustaw, Iwona Niedzwiedz, Kamila Rachwal, Magdalena Polak-Berecka
Summary: Microorganisms play a crucial role in processing fermented foods, adapting to different plant environments and forming close associations with plants. Lactic acid bacteria dominate specific habitats through genetic modifications, altering product properties during fermentation.
Review
Biotechnology & Applied Microbiology
Bhagavathi Sundaram Sivamaruthi, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika, Chaiyavat Chaiyasut
Summary: This review provides an overview of Thai fermented foods (TFFs) and the bioactive properties of Bacillus and Lactobacillus species found in TFFs. It highlights the beneficial effects of TFFs on health and their importance as a source of bioactive microorganisms and molecules.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Ye-Lim Kim, Trung Hau Nguyen, Jin-Seong Kim, Jeong-Yong Park, Chang-Ho Kang
Summary: In this study, four Levilactobacillus brevis strains with high ?-aminobutyric acid (GABA) production ability were selected from 33 strains isolated from diverse fermented foods in South Korea. The GABA-producing ability of these strains was evaluated using thin-layer chromatography, and the GABA levels were measured using an amino acid analyzer. Furthermore, the anti-inflammatory activity of the selected strains was investigated, and the results demonstrated that the cell-free supernatant of these strains could reduce nitric oxide (NO) production, inducible nitric oxide synthase (iNOS) expression, and nuclear factor kappa B (NF-?B) activity in RAW264.7 macrophages. Therefore, these GABA-producing LAB strains can modulate neuronal excitation and exhibit probiotic properties with anti-inflammatory activity.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Noeli Sirini, Paula Loyeau, Maria Ruiz, Maria Stegmayer, Lorena Soto, Maria Werning, Laureano Frizzo, Vanesa Ordonez, Juana Fernandez-Lopez, Marcelo Rosmini
Summary: The viability of microencapsulated and unencapsulated Lactiplantibacillus plantarum BFL and their effects on the microbiological and physicochemical parameters of fermented sausages were studied in this research. The results showed that the inoculated sausages had lower pH values and potential pathogenic microorganism counts. Encapsulated L. plantarum BFL had better viability during storage compared to its unencapsulated state. In addition, L. plantarum BFL exhibited an antioxidant effect at 20 degrees C towards the end of storage. Overall, L. plantarum BFL could be used as a biocontroller in the meat industry due to its high viability rates.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Nelson Pereira, Mahsa Farrokhi, Manuela Vida, Manuela Lageiro, Ana Cristina Ramos, Margarida C. Vieira, Carla Alegria, Elsa M. Goncalves, Marta Abreu
Summary: This study evaluated the use of lactic fermentation of immature tomatoes as a circular economy-oriented alternative for valorising industrial tomatoes. Two lactic acid bacteria were assessed as starter cultures to produce functional food ingredients with probiotic potential. The results showed that Lactiplantibacillus plantarum (LAB97) was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.
Review
Agriculture, Dairy & Animal Science
Juan Carlos Hernandez-Gonzalez, Abigail Martinez-Tapia, Gebim Lazcano-Hernandez, Blanca Estela Garcia-Perez, Nayeli Shantal Castrejon-Jimenez
Summary: Bacteriocins are powerful antimicrobial peptides that have great potential in preventing and treating animal diseases, with lower propensity for resistance development. Their application in animal production and veterinary medicine has shown promising advancements, serving as antimicrobials, probiotics, and immunomodulators.
Review
Microbiology
Morayma Ramirez Damian, Naima G. Cortes-Perez, Erika T. Quintana, Alicia Ortiz-Moreno, Cynthia Garfias Noguez, Carlos Eugenio Cruceno-Casarrubias, Maria Elena Sanchez Pardo, Luis G. Bermudez-Humaran
Summary: This chapter reviews the recent research and advancements in the field of functional foods, and discusses the future outlook in this area.
Review
Food Science & Technology
Ademola O. Olaniran, Lettisha Hiralal, Mduduzi P. Mokoena, Balakrishna Pillay
JOURNAL OF THE INSTITUTE OF BREWING
(2017)
Article
Biochemistry & Molecular Biology
Boitumelo Setlhare, Ajit Kumar, Mduduzi P. Mokoena, Ademola O. Olaniran
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2019)
Article
Biochemistry & Molecular Biology
Boitumelo Setlhare, Ajit Kumar, Mduduzi P. Mokoena, Bala Pillay, Ademola O. Olaniran
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Food Science & Technology
F. Dong, Y. J. Xing, Y. W. Lee, M. P. Mokoena, A. O. Olaniran, J. H. Xu, J. R. Shi
WORLD MYCOTOXIN JOURNAL
(2020)
Article
Plant Sciences
Fei Dong, Xiao Zhang, Jian Hong Xu, Jian Rong Shi, Yin-Won Lee, Xin Yuan Chen, Yun Peng Li, Mduduzi P. Mokoena, Ademola O. Olaniran
Article
Agronomy
Fei Dong, Jianhong Xu, Xiao Zhang, Shufang Wang, Yujun Xing, Mduduzi P. Mokoena, Ademola O. Olaniran, Jianrong Shi
Article
Biotechnology & Applied Microbiology
Oladipupo A. Aregbesola, Mduduzi P. Mokoena, Ademola O. Olaniran
Article
Biochemistry & Molecular Biology
Oladipupo A. Aregbesola, Ajit Kumar, Mduduzi P. Mokoena, Ademola O. Olaniran
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Biochemistry & Molecular Biology
Oladipupo A. Aregbesola, Ajit Kumar, Mduduzi P. Mokoena, Ademola O. Olaniran
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Genetics & Heredity
Oladipupo A. Aregbesola, Ajit Kumar, Mduduzi P. Mokoena, Ademola O. Olaniran
Summary: The pentachlorophenol degrading bacterium BtAOA was isolated from effluent of a wastewater treatment plant in Durban, South Africa. The whole-genome sequencing and metabolic reconstruction revealed that enzymes involved in the PCP degradation pathway of BtAOA were acquired through horizontal gene transfer and from pre-existing enzymes in related subsystems.
FUNCTIONAL & INTEGRATIVE GENOMICS
(2021)
Article
Biochemistry & Molecular Biology
Oladipupo A. Aregbesola, Ajit Kumar, Mduduzi P. Mokoena, Ademola O. Olaniran
Summary: The metabolically promiscuous pentachlorophenol (PCP) hydroxylating Phe4MO, represented as CpsB, was detected and cloned from the genome of Bacillus tropicus strain AOA-CPS1. The enzyme functions as a PCP dehalogenase or PCP-4-monooxygenase, showing optimal activity at 30 degrees C and pH 7.0.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Mduduzi P. Mokoena, Cornelius A. Omatola, Ademola O. Olaniran
Summary: Lactic acid bacteria (LAB) are Gram-positive microorganisms used in fermented food production, producing bacteriocins and acids to control spoilage and pathogens. LAB and their bacteriocins are seen as alternatives to chemical food preservatives, with potential applications in food safety and novel food packaging materials.
Review
Virology
Londiwe Simphiwe Mbatha, Jude Akinyelu, Chika Ifeanyi Chukwuma, Mduduzi Paul Mokoena, Tukayi Kudanga
Summary: Cancer and COVID-19 are major global health concerns, and efforts have been made to develop metal nanoparticles as alternative therapeutics for these diseases. However, challenges such as nanotoxicity and complex preparation methods hinder their clinical application. Future innovations should focus on eco-friendly materials and tailored nanoparticles for specific disease targeting, along with comprehensive evaluation of safety and efficacy.
Article
Chemistry, Physical
Samson O. O. Egbewale, Ajit Kumar, Mduduzi P. P. Mokoena, Ademola O. O. Olaniran
Summary: Two indigenous ascomycetes fungi, TlFLU1 and TpFLU12, degraded 98 and 99% of fluoranthene, respectively. Degradation was correlated with upregulation of ligninolytic enzymes and the degradation pathway was determined. The metabolites from TlFLU1 degradation were shown to be toxic to Vibryo parahaemolyticus, while those from TpFLU12 degradation were non-toxic. This study demonstrates the efficient metabolism of fluoranthene by TlFLU1 and TpFLU12.
Article
Biotechnology & Applied Microbiology
B. Setlhare, A. Kumar, O. A. Aregbesola, M. P. Mokoena, A. O. Olaniran
Summary: Two newly isolated 2,4-dichlorophenol-degrading strains, Pseudomonas sp. KZNSA and Klebsiella pneumoniae KZNSA, were enriched from a wastewater treatment plant in Durban, South Africa. These strains could use 2,4-DCP as sole carbon and energy source, and harbored catabolic genes encoding enzymes involved in 2,4-DCP degradation via the ortho-pathway.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY
(2021)