Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Yu Zhang, Weipeng Liu, Zehua Wei, Boxing Yin, Chaoxin Man, Yujun Jiang
Summary: The study highlighted the potential of Lactobacillus plantarum J26 as a fermented strain in blueberry juice to enhance its functional activities, showing increased phenolic substances, various anthocyanins, antioxidant capacity, and enzyme inhibition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chien-Chia Kao, Jin-Yuarn Lin
Summary: In this study, Lactiplantibacillus plantarum subsp. plantarum BCRC10069 was used to co-ferment immature cucumbers. The extracts from the co-fermented cucumbers showed strong anti-inflammatory characteristics.
Article
Biotechnology & Applied Microbiology
Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, Weidong Cheng
Summary: This study demonstrates that fermentation with Lactobacillus plantarum LP56 can enhance the nutritional value and aroma characteristics of apricot juice. Fermented apricot juice contains more probiotics and lactic acid, with increased antioxidant capacity and decreased levels of organic acids and soluble solids.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Lia Ines Machado Vasconcelos, Rosana Aparecida da Silva-Buzanello, Daneysa Lahis Kalschne, Fernando Reinoldo Scremin, Paulo Rodrigo Stival Bittencourt, Joaquina Teresa Gaudencio Dias, Cristiane Canan, Marines Paula Corso
Summary: The study focused on encapsulating Lactobacillus plantarum in Acrycoat S100 using spray drying to create probiotic Milano-type salami with high encapsulation efficiency. Physicochemical and morphological analyses confirmed that the resulting salami had similar properties to traditional probiotics, demonstrating good acceptance among consumers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Bao-Hong Lee, She-Ching Wu, Tang-Long Shen, Yi-Yun Hsu, Chia-Hsiu Chen, Wei-Hsuan Hsu
Summary: The study showed that extracellular vesicles (EVs) isolated from Lactobacillus plantarum can effectively inhibit oxidation reactions and bacteria growth in tuna fish during storage, indicating their potential application in food storage technology.
Article
Food Science & Technology
Wenhan Liu, Xilei Pu, Jinkui Sun, Xuewei Shi, Weidong Cheng, Bin Wang
Summary: This study found that mild fermentation by Lactobacillus plantarum LP56 can improve the flavor of walnut milk, increase the content of sweet compounds, umami compounds, and unsaturated fatty acids, and enhance the functional characteristics of fermented walnut milk. It also reduces the content of aldehydes and increases the content of alcohols, acids, esters, and ketones, which improve the aroma quality of walnut milk.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoxu Luan, Meiqin Feng, Jian Sun
Summary: The study explored the in vitro antioxidant activity of Lactobacillus plantarum CD101 and its impact on antioxidant peptide formation in fermented sausage. L. plantarum CD101 mainly distributed antioxidant substances on the cell surface and extracellular secretions. The potential benefit of L. plantarum CD101 in inhibiting oxidative rancidity and promoting protein degradation was observed, with a weak effect on promoting antioxidant peptides.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Musu Zha, Kangning Li, Wenyi Zhang, Zhihong Sun, Lai-Yu Kwok, Bilige Menghe, Yongfu Chen
Summary: The study demonstrated that the novel probiotic Lactobacillus plantarum P9 effectively fermented milk and maintained stability during cold storage. Significant changes were observed in the milk metabolome after fermentation and different periods of cold storage, with some metabolites offering functional attributes to the final products. These findings provide valuable insights for the future development and improvement of fermented dairy products using the P9 strain.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chang Hee Jeong, Hyelyeon Hwang, Ho Jae Lee, Tae-Woon Kim, Hye In Ko, Da Eun Jang, Jae-Geun Sim, Byung-Geon Park, Sung Wook Hong
Summary: This study aimed to enhance the functional activities of vegetable sponge beverage (VSB) through fermentation. A suitable strain, Lactobacillus plantarum WiKim0067, was selected and found to increase the number of Lactobacillus in the fermented VSB. The fermented VSB showed enhanced antioxidant and anti-inflammatory properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Microbiology
Natalia Garcia-Gonzalez, Natalia Battista, Roberta Prete, Aldo Corsetti
Summary: Fermented food microbes, especially Lpb. plantarum strains, have the potential to promote health, are genetically related to probiotic bacteria, exhibit strong adaptation abilities, and have various beneficial effects on host health.
Article
Food Science & Technology
Xue Bai, Mengzhen Han, Tianli Yue, Zhenpeng Gao
Summary: The effects of nisin and epsilon-polylysine on the physicochemical and microbiological properties of fermented apple juice (FAJ) during cold storage were evaluated, and prediction models were established to assess the shelf-life. The addition of 40 mg/L nisin effectively controlled post-acidification and prolonged the shelf-life of FAJ.
Review
Food Science & Technology
Maria Lisa Clodoveo, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla, Filomena Faustina Rina Corbo
Summary: The consumption of packaged foods prepared both inside and outside the home is increasing globally due to rapid lifestyle changes and advancements in food technology. This paper provides an overview of technologies and packaging systems designed to extend the shelf life of foods prepared using cook-chill technologies, including active packaging strategies.
Article
Food Science & Technology
Yaoguang Gu, Juan Bai, Jiayan Zhang, Yansheng Zhao, Ruirong Pan, Ying Dong, Henglin Cui, Xiang Xiao
Summary: LFBE can alleviate weight gain, reduce fasting blood glucose, and inhibit lipid accumulation in obese rats. It maintains the integrity and functionality of mitochondria in adipose tissue. Transcriptomics analysis revealed that LFBE increases the expressions of mitochondrial beta-oxidized-related genes and inhibits the expressions of fatty acid synthesis-related genes. Further studies confirmed that LFBE mainly enhances energy consumption in adipocytes through the AMPK/PGC1 alpha axis regulated signaling pathways.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Food Science & Technology
Sol Zamuz, Laura Purrinos, Fernando Galvez, Nevijo Zdolec, Voster Muchenje, Francisco J. Barba, Jose M. Lorenzo
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2019)
Article
Veterinary Sciences
Nevijo Zdolec, Tanja Bogdanovic, Valerij Pazin, Vesna Simunic-Meznaric, Nenad Martinec, Jose Manuel Lorenzo
VETERINARSKI ARHIV
(2020)
Review
Engineering, Chemical
Nevijo Zdolec, Marta Kis
Summary: The implementation of traditional meat safety control systems has improved food safety and public health, but emerging biological hazards in meat production require a comprehensive approach for effective control, especially for neglected threats. The presence of these hazards in latently infected, asymptomatic animals presents a challenge that can only be addressed through systematic preventive measures and surveillance in farms and slaughterhouses.
Article
Food Science & Technology
Tina Lesic, Manuela Zadravec, Nevijo Zdolec, Ana Vulic, Irena Perkovic, Mario Skrivanko, Nina Kudumija, Zeljko Jakopovic, Jelka Pleadin
Summary: The study found a significantly higher number and greater diversity of mould isolates in traditional Kulen samples compared to industrial ones, including some toxicogenic species. P. commune and P. solitum were more represented in traditional Kulen samples, while only OTA was detected in industrial samples.
Editorial Material
Engineering, Chemical
Nevijo Zdolec
Article
Engineering, Chemical
Nevijo Zdolec, Tanja Bogdanovic, Kresimir Severin, Vesna Dobranic, Snjezana Kazazic, Jozo Grbavac, Jelka Pleadin, Sandra Petricevic, Marta Kis
Summary: This study evaluated the levels of biogenic amines in different types of cheeses and found variations in the amounts of different amines among cheese types. Hard cheeses had the lowest levels of biogenic amines, while mold cheeses had the highest levels. The levels of biogenic amines in mold cheeses exceeded the European maximum limit.
Article
Engineering, Chemical
Fabijan Ostaric, Neven Antunac, Vlatka Cubric-Curik, Ino Curik, Slaven Juric, Snjezana Kazazic, Marta Kis, Marko Vincekovic, Nevijo Zdolec, Jasminka Spoljaric, Natasa Mikulec
Summary: Cheese yield and quality are influenced by various factors, and current technological advancements and innovative approaches can significantly improve cheese production.
Article
Food Science & Technology
Nevijo Zdolec, Marta Kis, Dean Jankuloski, Katerina Blagoevska, Snjezana Kazazic, Marina Pavlak, Bojan Blagojevic, Dragan Antic, Maria Fredriksson-Ahomaa, Valerij Pazin
Summary: This study investigated the prevalence and antimicrobial resistance of Yersinia enterocolitica in pigs from different housing systems. The results showed variations in both the quantity and prevalence of the pathogen. Pigs from family farms were more susceptible to Yersinia enterocolitica, while antimicrobial-resistant strains were found in pigs from large integrated farms. However, no pathogenic Yersinia enterocolitica was detected in pork samples.
Review
Food Science & Technology
Nevijo Zdolec, Aurelia Kotsiri, Kurt Houf, Avelino Alvarez-Ordonez, Bojan Blagojevic, Nedjeljko Karabasil, Morgane Salines, Dragan Antic
Summary: The study found that standard processing procedures such as scalding and singeing, as well as hazard-based intervention like hot water washing, are effective in reducing bacterial contamination in pig carcasses. However, there is a lack of research on interventions for Yersinia, with rectum sealing being the only intervention investigated. Further studies are needed to explore this area.
Article
Engineering, Chemical
Tomislav Hudika, Nevijo Zdolec, Marta Kis, Tomislav Cigula
Summary: The aim of this research is to investigate the antimicrobial properties of nanocomposite coatings and determine that increasing the nanoparticle weight ratio leads to better protection benefits. Nanocomposites with ZnO have better antimicrobial activity than those with TiO2 . Moreover, the Hybrid/Z (ZnO + SiO2) significantly improves the antimicrobial capacity against the foodborne pathogen Listeria monocytogenes.
Article
Biotechnology & Applied Microbiology
Marta Kis, Nevijo Zdolec, Snjezana Kazazic, Marko Vincekovic, Slaven Juric, Vesna Dobranic, Fabijan Ostaric, Ivan Maric, Natasa Mikulec
Summary: This study developed a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) and natural rennet for the production of traditional hard sheep cheese, Paski sir. The microsphere formulations containing LAB and rennet showed no negative interactions and allowed for the production of cheese with the same characteristics as the commercial product. This pilot study demonstrated the potential of combining traditional and sustainable innovative technologies in cheese production to maintain authenticity.
FERMENTATION-BASEL
(2023)
Article
Engineering, Chemical
Marta Kis, Dunja Fustin, Nevijo Zdolec
Summary: To control the public health hazards of Salmonella spp. and Yersinia enterocolitica in pork safety, data on their prevalence in the meat chain is necessary. This study determined their prevalence in fattening pigs by testing tonsils and serological testing of diaphragm meat juice. The prevalence of Salmonella spp. in tonsils was 9.8% and Yersinia enterocolitica was 6.5%, with no significant differences between farm sizes. Seroprevalence of Salmonella spp. was 48.35% and Yersinia enterocolitica was 13.18%, without significant differences between farm types.
Article
Agriculture, Dairy & Animal Science
Natasa Mikulec, Jasminka Spoljaric, Simun Zamberlin, Mateja Krga, Biljana Radeljevic, Dijana Plavljanic, Iva Horvat Kesic, Nevijo Zdolec, Vesna Dobranic, Neven Antunac
JOURNAL OF CENTRAL EUROPEAN AGRICULTURE
(2019)
Article
Food Science & Technology
Nevijo Zdolec, Dean Jankuloski, Marta Kis, Brigita Hengl, Natasa Mikulec
Article
Food Science & Technology
Valerij Pazin, Dean Jankuloski, Lidija Kozacinski, Vesna Dobranic, Bela Njari, Zeljka Cvrtila, Jose Manuel Lorenzo, Nevijo Zdolec
