Article
Agronomy
Cesar E. Falconi, Viviana Yanez-Mendizabal, Roberto J. Haro, Darwin R. Claudio
Summary: In this study, a native microbial cocktail was introduced to improve the fermentation process of cocoa beans. The results showed that the cocktail improved the quality and flavor of the beans, and also reduced the fermentation time.
Review
Food Science & Technology
Cesar R. Balcazar-Zumaeta, Efrain M. Castro-Alayo, Ilse S. Cayo-Colca, Guillermo Idrogo-Vasquez, Lucas D. Munoz-Astecker
Summary: Spontaneous fermentation is influenced by substrates, crop variety, and postharvest practices, leading to changes in metabolites responsible for taste, aroma, and quality. Metabolomics facilitates the detection of key metabolites and patterns under specific conditions, allowing for the study of metabolomic fingerprint changes during fermentation. This review highlights the characterization of spontaneous fermentation and its impact on cocoa quality by modulating fermentation time to improve volatile aromatic compounds formation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Marine Penland, Helene Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, Anne Thierry, Jerome Mounier, Monika Coton, Stephanie-Marie Deutsch
Summary: During the production of Pe?lardon cheese, microbial diversity increases, with Lactococcus lactis identified as the main acidifying bacterium and playing a key role in amino acid metabolism alongside L. mesenteroides and Geotricium candidum. These three species dominate in the whey. Meanwhile, other species like L. paracasei, Enterococcus faecalis, Penicillium commune, and Scopulariopsis brevicaulis, which likely come from the cheese-making environment, are positively correlated with the unique aroma of Pe?lardon cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Horticulture
Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, Nur Baiti
Summary: Cocoa beans, which are used to produce chocolate and related products, are greatly influenced by microbial activity during post-harvest handling, especially fermentation, drying, and storage. This review explores the factors affecting each stage, the process mechanisms, and the latest technologies for improving cocoa bean quality. Fermentation plays a crucial role in determining cocoa bean quality as it involves various microorganisms that produce flavor compounds. Drying and storage processes are also important to maintain quality and prevent microbial contaminants. Various technologies, including the use of microbial starters during fermentation and vacuum drying and controlled atmosphere during storage, can enhance cocoa bean quality. However, controlling microbial activity remains a challenge, necessitating continuous development of post-harvest technology.
Article
Food Science & Technology
Kouame Fulbert Oussou, Gamze Guclu, Hasim Kelebek, Serkan Selli
Summary: Cacao beans are an important ingredient in the food and beverage industries, mainly produced in tropical and subtropical forests. Africa, particularly the Ivory Coast, is the largest producer of cacao beans. Fermentation is a crucial postharvest treatment that greatly influences the quality of cacao beans and their related products, such as chocolate and cocoa butter.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2022)
Review
Immunology
Ayman Elbehiry, Musaad Aldubaib, Adil Abalkhail, Eman Marzouk, Ahmad ALbeloushi, Ihab Moussa, Mai Ibrahem, Hamad Albazie, Abdullah Alqarni, Sulaiman Anagreyyah, Saleh Alghamdi, Mohammed Rawway
Summary: Healthcare settings have been utilizing MALDI-TOF MS since 2010, which offers advantages such as ease of use, speed, accuracy, and low cost. It is particularly useful for identifying highly virulent and drug-resistant diseases. However, distinguishing between similar species can be challenging, but additional testing can usually correct this issue.
Article
Biotechnology & Applied Microbiology
S. I. Ekonomou, F. F. Parlapani, M. Kyritsi, C. Hadjichristodoulou, I. S. Boziaris
Summary: This study monitored the storage of vacuum-packed hot smoked rainbow trout fillets from two different smokehouses in Greece at different temperatures and observed changes in microbiology. The shelf-life of the products differed between the two smokehouses. The study also identified and classified microbial communities grown at different pH levels.
Article
Agriculture, Multidisciplinary
Igor Moreira, Jessica Costa, Leonardo Vilela, Nelson Lima, Cledir Santos, Rosane Schwan
Summary: This study evaluated the impact of different starter cultures on the fermentation of different cocoa hybrids, showing that co-culturing S. cerevisiae and P. kluyveri can lead to the production of sweeter and more preferred chocolates. Analysis of volatile organic compounds (VOCs) and protein profiles during fermentation revealed significant changes, indicating the influence of microbial cultures on chocolate sensory characteristics. Further research is needed to understand the dynamics of protein degradation during inoculated fermentations.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Eiseul Kim, Ji-Eun Won, Seung-Min Yang, Hyun-Jae Kim, Hae-Yeong Kim
Summary: This study investigated the diversity and dynamics of lactic acid bacteria in gajami-sikhae fermented at different temperatures. The results showed that L. sakei was dominant at low temperatures, while L. plantarum and L. brevis replaced it at higher temperatures. The findings suggest that low temperatures are optimal for gajami-sikhae fermentation.
Article
Chemistry, Applied
Cristopher G. Millena, Aubrey Rosebud R. Balonzo, Jem R. Rentoy, Sylvester S. Ruivivar, Samuel C. Bobiles
Summary: Analysis of the complex composition of cacao beans during fermentation stages revealed that the nutritional content decreases and the fat content increases with the increase of fermentation days. Fermentation leads to the migration of total mineral content and a positive effect on reducing potential heavy metals. The bioavailability of minerals also increases with fermentation time.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Plant Sciences
Hester Blommaert, Anne-Marie Aucour, Matthias Wiggenhauser, Claudia Moens, Philippe Telouk, Sylvain Campillo, Jacques Beauchene, Gautier Landrot, Denis Testemale, Serge Pin, Caleb Lewis, Pathmanathan Umaharan, Erik Smolders, Geraldine Sarret
Summary: This study elucidated the transfer pathways of Cd from soil to cacao nibs in a high Cd accumulating cacao cultivar. The results showed that the transfer from branches to nibs was more direct than from leaves to nibs. It also suggested that the main contribution of Cd in nibs came from the phloem tissues of the branches rather than leaf remobilization.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Microbiology
Fernando Sanchez-Juanes, Noelia Calvo Sanchez, Moncef Belhassen Garcia, Carmen Vieira Lista, Raul Manzano Roman, Rufino Alamo Sanz, Antonio Muro Alvarez, Juan Luis Munoz Bellido
Summary: Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a simple, fast, and specific method used for bacterial identification, and has also been shown to be useful for identifying certain parasites and arthropod vectors. Fast, simple, and reliable methods for identifying arthropod vectors are crucial for controlling diseases transmitted by these vectors.
Article
Chemistry, Multidisciplinary
Jesus A. Onate-Gutierrez, Luis M. Diaz-Sanchez, Diana L. Urbina, Julio R. Pinzon, Cristian Blanco-Tirado, Marianny Y. Combariza
Summary: Cacao pod husks (CHs) are potential sources of functional ingredients for various industries. Pigment samples from cacao pod husk epicarp were extracted and exhibited flavonoid-related absorption bands. The extracts contained antioxidant phenolic compounds and were non-toxic to VERO cells. A biopolymeric bacterial-cellulose matrix could effectively retain the extracts.
Article
Food Science & Technology
Jiamu Kang, Yuting Sun, Xiaoning Huang, Li Ye, Yuhong Chen, Xiaoxue Chen, Xiaowei Zheng, Bei-Zhong Han
Summary: This study comprehensively analyzed the physicochemical properties, microbial structures, metabolomes, flavor profiles, and antibacterial properties of Chinese Baijiu byproduct Huangshui. The results showed that Huangshui has the potential to be used as a flavoring agent in liquor and exhibits potent antibacterial activities against Escherichia coli and Staphylococcus aureus.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agricultural Engineering
Alonso G. Hernandez-Mendoza, Sergio Saldana-Trinidad, Sergio Martinez-Hernandez, Bianca Y. Perez-Sarinana, Magdiel Lainez
Summary: The study demonstrated the production of bioethanol from cocoa pod husk through optimized alkaline pretreatment and enzymatic hydrolysis processes. The optimal alkaline pretreatment condition was found to be 5% NaOH for 30 minutes at 120 degrees Celsius, while optimal enzymatic hydrolysis conditions were 10 FPU g(-1) substrate and 10% solid loading.
BIOMASS & BIOENERGY
(2021)
Article
Chemistry, Applied
Danielle Goncalves Bravim, Taynara Mota de Oliveira, Denes Kaic Alves do Rosario, Nadia Nara Batista, Rosane Freitas Schwan, Jussara Moreira Coelho, Patricia Campos Bernardes
Summary: This study evaluated the effect of inoculating Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, on wet-processed conilon coffee. The inoculation of these microorganisms stimulated the multiplication of lactic acid bacteria during fermentation. Various acids, sugars, and volatile compounds were identified in all treatments, contributing to the sensory characteristics of the coffee. The treatment with Bacillus licheniformis resulted in the highest score, indicating better fermentation performance and positive sensory notes in the beverage.
Article
Chemistry, Applied
Elvira de Lourdes Chaves Macedo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, Angelica Cristina de Souza, Janne Santos de Morais, Marcos dos Santos Lima, Disney Ribeiro Dias, Rosane Freitas Schwan, Marciane Magnani
Summary: This study explored the yeasts isolated from fermented Caatinga fruits and evaluated their fermentation performance on soursop and umbu-caj 'a pulps. All strains were able to ferment the pulps effectively, increasing acetic acid, phenolics concentration, and bioaccessibility. H. opuntiae 125 showed the highest fermentation performance, while I. ter-ricola 129 and H. opuntiae 148 displayed higher metabolic activity and bioaccessibility of specific phenolics in umbu-caj 'a and soursop pulps, respectively. Volatile compounds varied with different yeast strains.
Article
Microbiology
Luciana Silva Ribeiro, Mariana Lino de Souza, Jean Marcel Sousa Lira, Rosane Freitas Schwan, Luis Roberto Batista, Cristina Ferreira Silva
Summary: This study investigated the volatile compounds produced by yeast and fungal strains during competitive interactions. A total of 56 compounds were identified, with the highest amount being esters and alcohols. Eight compounds were identified only in interactive culture conditions, and five of them were produced by A. carbonarius. These findings have potential applications in the pharmaceutical and biological industry.
JOURNAL OF BASIC MICROBIOLOGY
(2023)
Article
Food Science & Technology
Elvira de Lourdes Chaves Macedo, Tatiana Colombo Pimentel, Janne Santos de Morais, Dirceu de Sousa Melo, Angelica Cristina de Souza, Marcos dos Santos Lima, Karoliny Brito Sampaio, Noadia Priscila Araujo Rodrigues, Disney Ribeiro Dias, Evandro Leite de Souza, Rosane Freitas Schwan, Marciane Magnani
Summary: The effects of fermented umbu-caja and soursop pulps on the colonic microbiota of middle-aged hypertensive adults were evaluated. Fermented soursop pulp with I. terricola 129 showed the most pronounced effects by increasing the relative abundance of beneficial bacteria and reducing the abundance of harmful bacteria, along with the production of beneficial organic acids and phenolic compounds.
Article
Food Science & Technology
Emerson Josue Martinez Jimenez, Pamela Mynsen Machado Martins, Ana Luiza de Oliveira Vilela, Nadia Nara Batista, Sttela Dellyzete Veiga Franco da Rosa, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study evaluated the effects of physiological changes in seed viability on the sensory quality of coffee and found that microbial metabolites produced during fermentation may influence seed viability and coffee quality. Yeast inoculation during the coffee fermentation process affected the viability of coffee beans but did not affect the sensory quality of the beverage.
Article
Microbiology
Vanessa Brito de Souza Rabello, Danielly Correa-Moreira, Cledir Santos, Tatiana Casto Abreu Pinto, Anna Carolina Procopio-Azevedo, Jessica Boechat, Rowena Alves Coelho, Rodrigo Almeida-Paes, Gisela Costa, Nelson Lima, Rosely Maria Zancope-Oliveira, Manoel Marques Evangelista Oliveira
Summary: This study evaluated the effects of different preservation methods on the survival, phenotypic and genotypic stability of isolated Sporothrix strains. The results showed that preservation on agar slant stored at 4 degrees C was the most effective method, as it resulted in minimal changes in phenotypic traits and maintained the genetic integrity of all strains.
Article
Biotechnology & Applied Microbiology
Gustavo Magno dos Reis Ferreira, Josiane Ferreira Pires, Luciana Silva Ribeiro, Jorge Dias Carlier, Maria Clara Costa, Rosane Freitas Schwan, Cristina Ferreira Silva
Summary: Microorganisms isolated from contaminated areas have the ability to remove heavy metals from the environment through various mechanisms. The present study selected a Pb2+-resistant bacterium and evaluated its growth rate, biological activity, and the presence of genes associated with metal resistance. The selected bacterium showed potential for use in bioremediation processes due to its resistance to high concentrations of Pb2+ and possession of a gene indicating resistance mechanisms.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Plant Sciences
Felipe Gonzalez, Christian Santander, Antonieta Ruiz, Rodrigo Perez, Jorge Moreira, Gladys Vidal, Ricardo Aroca, Cledir Santos, Pablo Cornejo
Summary: Irrigated agriculture plays a significant role in global agricultural production, but its sustainability is threatened by water overuse and intensified farming practices. The use of saline water in irrigation has emerged as an alternative, but it negatively affects plant growth. Plant-growth-promoting rhizobacteria (PGPR) can mitigate the negative impacts of salinity and other abiotic factors on crop yields.
Article
Plant Sciences
Daniel Chavez, Gustavo Rivas, Angela Machuca, Cledir Santos, Christian Deramond, Ricardo Aroca, Pablo Cornejo
Summary: Araucaria araucana, subjected to extreme environmental conditions, can benefit from the inoculation of arbuscular mycorrhizal fungi (AMF) and endophytic fungi (EF) to enhance its ability to tolerate drought and promote growth and photosynthesis.
Article
Biotechnology & Applied Microbiology
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Silvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhaes-Guedes, Rosane Freitas Schwan
Summary: This study aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis. A non-dairy matrix consisting of oats, sunflower seeds, and almonds was fermented using a starter co-culture. The viability of microorganisms, chemical composition, rheology, antioxidant activity, and sensory profile of the beverage were analyzed. The addition of propolis extract increased antioxidant activity but reduced acceptability. The use of microencapsulated propolis had similar acceptance to the control beverage. Overall, this combination of non-dairy substrate, starter co-culture, and propolis led to the development of a probiotic beverage with potential health benefits.
FERMENTATION-BASEL
(2023)
Article
Microbiology
Patricia Helena Grizante Bariao, Yasna Cayun, Marcela Sepulveda, Ludmilla Tonani, Otavio Guilherme Goncalves de Almeida, Pablo Cornejo, Nathalia Dias, Cledir Santos, Marcia Regina von Zeska Kress
Summary: Disseminated fusariosis is treated with amphotericin B and voriconazole, and determining antimicrobial resistance is important for adequate therapy. This study used MALDI-TOF MS to determine the minimal profile change concentration (MPCC) of 13 clinical isolates of Fusarium spp. The results showed that MALDI-TOF MS is a promising tool for determining MPCCs, but further statistical analyses are needed. This study contributes to the understanding of antimicrobial resistance mechanisms.
Article
Microbiology
Juliana Moura-Mendes, Cinthia C. Cazal-Martinez, Cinthia Rojas, Francisco Ferreira, Pastor Perez-Estigarribia, Nathalia Dias, Patricio Godoy, Jessica Costa, Cledir Santos, Andrea Arrua
Summary: This study identified and classified the fungi in two maize varieties (Zea mays var. amylacea and Zea mays var. indurata) sold in the market of Paraguay using various methods. It was found that some fungal strains were capable of producing aflatoxins. The results showed that maize marketed in the metropolitan region of Asuncion had high fungal contamination and mycotoxin contamination, posing a potential risk to food safety and public health, and control measures should be implemented.
Review
Biotechnology & Applied Microbiology
Rosane Freitas Schwan, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nadia Nara Batista, Disney Ribeiro Dias
Summary: Yeasts play a crucial role in the fermentation of cocoa and coffee, which greatly contributes to the improvement of quality.
FEMS YEAST RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Luara Aparecida Simoes, Natalia de Andrade Teixeira Fernandes, Angelica Cristina de Souza, Luciana Marques Torres, Luiz Fernando de Oliveira da Silva, Rosane Freitas Schwan, Disney Ribeiro Dias
Summary: This study evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives. The analysis identified 20 species of mesophilic bacteria, 7 lactic acid bacteria, and 14 yeast. Chemical analysis revealed the presence of sugars, acids, and volatile compounds in the fruits and brine olives. The findings provide important insights into the fermentation process of olives.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
