Article
Microbiology
Junsu Lee, Young Hun Jin, Alixander Mattay Pawluk, Jae-Hyung Mah
Summary: This study successfully identified lactic acid bacteria capable of degrading biogenic amines from kimchi and demonstrated their effectiveness in reducing amine content during Baechu kimchi fermentation. Among the strains, Levilactobacillus brevis PK08 showed the highest reduction in tyramine content, potentially improving the safety of kimchi fermentation.
Article
Food Science & Technology
Wenshan Luo, Wanlin Wu, Xiaoyi Du, Yuanshan Yu, Jijun Wu, Yujuan Xu, Lu Li
Summary: Nitrite and biogenic amines in Cantonese pickles were analyzed, and some samples exceeded the limit standard. Three LAB strains with higher abilities to degrade nitrite and BAs were selected, and their application potential in controlling nitrite and BAs in Cantonese pickles was evaluated. These LAB strains could effectively control nitrite and BAs and enrich the concentration and type of organic acids and volatile substances in Cantonese pickles.
Article
Food Science & Technology
Hayden Koller, Lewis B. Perkins
Summary: With the flourishing of microbreweries and the expansion of the craft beer brewing industry, the ingredients and techniques used for brewing beer have changed and diversified. However, little attention has been paid to the composition and concentration of biogenic amines in beer, as well as the changes in protein and amino acid content when adjuncts are used. It is crucial to evaluate the knowledge gaps in the evolution of these compounds during the beer brewing process, as biogenic amines in fermented food continue to receive increased scrutiny.
Article
Biotechnology & Applied Microbiology
Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Ozogul
Summary: The aim of this study was to evaluate the microbial changes and biogenic amine formation during fermentation of rapeseed meal using a bacterial starter combination. The highest counts of lactic acid bacteria and yeast/mould were observed after 14 days of fermentation, while the lowest total enterobacteria count was found after 12 hours. Lactobacillus spp. were the most prevalent species in the fermented rapeseed meal. The changes in microbial community led to differences in biogenic amine formation.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan, Chaiyavat Chaiyasut
Summary: The study showed that the Lactobacillus plantarum SK15 starter culture effectively prevented biogenic amine production during the fermentation of Hericium erinaceus mushroom beverage (FMB), while also controlling pH and alcohol content. FMB with L. plantarum SK15 had higher levels of total phenolic content and antioxidant activity.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Eun-Seo Lim
Summary: This study evaluated the antibacterial activity of bacteriocin produced by specific Bacillus strains against biogenic amines-forming lactic acid bacteria, and found that the strains could play a contributory role in inhibiting the growth of such bacteria. Using these Bacillus strains as starter cultures can enhance the safety and quality of fermented soybean products by effectively reducing the accumulation of biogenic amines.
APPLIED BIOLOGICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Francky Steve Nodem Sohanang, Monika Coton, Stella Debaets, Emmanuel Coton, Leopold Ngoune Tatsadjieu, Bouba Adji Mohammadou
Summary: The study evaluated bacterial diversity and safety characteristics of LAB strains in traditional Cameroonian fermented milks. The dominant microbial species included LAB, fungi, and total viable bacteria, with some LAB strains showing high tolerances to acidity and bile salts. Identified species included Pediococcus acidilactici, Lactobacillus fermentum, and Lactobacillus plantarum, with some strains exhibiting interesting antifungal activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, Joao Miguel Rocha, Antonello Santini, Elena Bartkiene
Summary: The aim of this study was to select a lactic acid bacteria (LAB) strain to convert Spirulina into a high concentration of gamma-aminobutyric acid (GABA) for use in human and animal nutrition. Ten different LAB strains and two fermentation conditions were tested. Spirulina was found to be a suitable substrate for fermentation, and Levilactobacillus brevis showed the lowest pH value in the 48-hour solid state fermentation. The highest concentration of GABA was found in Lacticaseibacillus paracasei samples in the 48-hour solid state fermentation.
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Article
Food Science & Technology
Cecile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Joana Coulon, Virginie Moine, Amelie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Summary: Chitosan is an active polysaccharide that has been developed for eliminating spoilage yeast in winemaking. The antimicrobial efficiency of chitosan on various wine microorganisms has been investigated, showing that most species are affected to some extent. The study also highlights that the efficiency of chitosan varies depending on wine parameters and stages of winemaking. Chitosan treatment is not suitable for limiting microbial pressure in musts and has limited impact on certain microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria. Different types of chitosan have different antimicrobial properties, with lower molecular weight chitosan being more effective.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Xueying Sun, Erke Sun, Lina Sun, Lin Su, Ye Jin, Lina Ren, Lihua Zhao
Summary: This study compares different types of lamb jerky and examines the effects of starter culture on quality, flavor, and biogenic amines. The findings show that specific starter cultures can enhance the quality and flavor of the product.
Article
Food Science & Technology
Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Wonnop Visessanguan
Summary: This study evaluated the ZEA removal capacity of plant-derived lactic acid bacteria (LAB) and found that Lactobacillus plantarum BCC 47723 exhibited the highest removal efficiency. Physical and chemical treatments affected the bacterial cell structure and morphology, influencing the adsorption and removal of ZEA. The findings suggest that hydrophobicity is the main mechanism for ZEA removal by L. plantarum BCC 47723, and heat treatment can enhance its efficiency for ZEA reduction, making it a potential organic adsorbent for ZEA reduction in food and feedstuff.
Article
Biochemistry & Molecular Biology
Ana Belen Florez, Lucia Vazquez, Javier Rodriguez, Baltasar Mayo
Summary: This study describes the phenotypic typing and complete genome analysis of a dairy Lactiplantibacillus plantarum strain LL441. LL441 exhibited a wide range of carbohydrate utilization and strong activity of carbohydrate-degrading enzymes. The genome analysis revealed genes involved in carbohydrate utilization, flavor formation, acid and bile resistance, but no virulence genes. The strain also possessed plasmids with genes coding for heavy metal resistance and technologically relevant phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Xianqi Peng, Abdelaziz Ed-Dra, Min Yue
Summary: The use of probiotic bacteria in foods and fermented products can have positive effects on human and animal health. However, there is increasing concern about their safety and potential adverse effects. Currently, in vitro assays are the primary method for evaluating probiotic properties, but they may not be sufficient for high-throughput strain risk assessment. Whole-genome sequencing (WGS) of individual LAB strains can provide valuable genetic information for assessing safety and understanding strain differences. WGS-based bioinformatics analyses are suggested as an ideal and cost-effective approach for in silico microbial risk evaluation and improving our understanding of LAB strains for food safety and probiotic property evaluation.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Microbiology
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileos Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Summary: This paper reports on an experiment conducted by the Italian Group of Microbiology of Vine and Wine to validate a protocol for characterizing wine strains of Saccharomyces cerevisiae. The experiment involved inter-laboratory-scale comparative fermentations using synthetic medium and grape musts. The results showed that comparable outcomes could be obtained using the same strains in different laboratories.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco, Giovanna Giovinazzo
Summary: Long-term storage did not significantly affect the stability of bioactive molecules and volatile compounds in grape pomace flour, supporting its potential use as a functional food ingredient.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Giuseppe Romano, Maria Tufariello, Nadia Calabriso, Laura Del Coco, Francesco P. Fanizzi, Antonio Blanco, Maria A. Carluccio, Francesco Grieco, Barbara Laddomada
Summary: Studies have shown that using red-to-black pigmented grains and pulses as raw materials can improve the content of health-promoting compounds in beer. Additionally, the use of traditional and non-conventional yeasts can influence the flavor and quality of these new functional beverages. Chemical methods can be used to monitor the composition, organoleptic profile, safety, and authentication issues of these novel beer products, showcasing their potential for protection and promotion.
Article
Food Science & Technology
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, Francesco Grieco
Summary: This study aimed to develop white-inspired craft beers made with combinations of barley malt/unmalted wheat, hop varieties, and Saccharomyces cerevisiae strains and assess their effects on the characteristics of the beers. The results showed that there were two clusters of beers that stood out from the others, which were produced with different combinations of wheat, hop, and yeast. These clusters obtained the highest scores for overall quality and were positively correlated with certain chemical compounds and sensory attributes of the beers.
Article
Food Science & Technology
Maria Tufariello, Lorenzo Palombi, Antonino Rizzuti, Biagia Musio, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco
Summary: This study investigated the effects of different yeast strains on the chemical and volatile profiles of rose wine and sparkling wine. The results showed that using autochthonous yeast strains significantly influenced the composition of sparkling wine, leading to distinct aroma and metabolome compared to commercial yeast strains.
Article
Nutrition & Dietetics
Giulia Rizzo, Samuel Elias Pineda Chavez, Elisa Vandenkoornhuyse, Cindy Lorena Cardenas Rincon, Valeria Cento, Valentina Garlatti, Marek Wozny, Giusy Sammarco, Alessia Di Claudio, Lisa Meanti, Sudharshan Elangovan, Andrea Romano, Giulia Roda, Laura Loy, Arianna Dal Buono, Roberto Gabbiadini, Sara Lovisa, Roberto Rusconi, Alessandro Repici, Alessandro Armuzzi, Stefania Vetrano
Summary: This study found that pomegranate extract has beneficial effects in promoting the recovery phase of colitis and the complete restoration of the intestinal barrier. It also affects pathogen biofilm formation and promotes mucosal regeneration through the regulation of the crosstalk between epithelial and stromal cells.
Article
Food Science & Technology
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, Carmela Gerardi, Francesco Grieco, Angela Capece
Summary: In recent years, the production of Italian Grape Ale (IGA), a bridge beverage between beer and wine, has become popular among brewers in Italy. This study compared three autochthonous Saccharomyces cerevisiae strains isolated from different food types with a commercial strain. The addition of grape must to the fermentation process significantly influenced the analytical parameters and volatile compounds of the experimental beers. The results emphasize the importance of media composition and microbial biodiversity in the production of different beer types, especially in the craft beer sector. Additionally, the study demonstrates the significance of microbial cross-over, which utilizes microorganisms traditionally used in other agro-food chains for brewing novel beer types.
Article
Chemistry, Multidisciplinary
Liming Zeng, Arnaud Pernet, Marilyn Cleroux, Benoit Bach, Lucas Froidevaux, Ioana Preda
Summary: During spirit beverages production, distillate is divided into head, heart, and tail parts based on the concentration of acetaldehyde and ethanol. The elimination of the head part containing high acetaldehyde concentration is important for consumer health. Online sensors for acetaldehyde and ethanol monitoring are not available, but in this study, distillation monitoring sensors based on electrical impedance spectroscopy and PLS-R modeling were developed and tested with wine-based distillates. The results showed promising potential with high correlations and the advantages of low cost and nondestructiveness.
Article
Chemistry, Applied
Lorenzo Palombi, Maria Tufariello, Miriana Durante, Anna Fiore, Antonietta Baiano, Francesco Grieco
Summary: This study examined the impact of changes in craft beer formulation on its volatolomic, acidic, and olfactory profiles. The results showed significant differences in olfactory attributes and the concentration of certain compounds among different samples. The study also revealed the first investigation of the three-factors interaction on the sensory-volatolomic profile of craft beers through a comprehensive multivariate approach.
Review
Microbiology
Maelys Puyo, Scott Simonin, Benoit Bach, Geraldine Klein, Herve Alexandre, Raphaelle Tourdot-Marechal
Summary: Finding alternatives to chemical inputs for preserving food and beverage quality is important. In oenology, bio-protection yeasts have been used to limit or eliminate sulphites during winemaking. This review aims to examine the effects and mechanisms of using yeasts, specifically Metschnikowia pulcherrima, for bio-protection of grape musts.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Microbiology
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, Teresa Semedo-Lemsaddek, Daniela Fiocco, Giuseppe Spano, Ferid Abidi
Summary: This study isolated Lactiplantibacillus plantarum strains from Tunisian vegetable sources and locust intestines, and evaluated their antimicrobial activity, biofilm production capacity, adhesion to human cells, and biocontrol potential on tomatoes. The results showed that these strains have promising probiotic traits and could be used to control pathogen growth on food matrices.
Article
Chemistry, Analytical
Andrea Romano, Matyas Fehervari, Piers R. Boshier
Summary: Analysis of VOC within exhaled breath is influenced by various factors. This study investigated the effects of respiratory rate and tidal volume on exhaled VOCs in mechanically ventilated patients. It was found that respiratory rate had the greatest impact on isoprene levels, while other compounds were not influenced by these parameters. These findings provide valuable guidelines for breath sampling protocols in awake patients.
Review
Biochemistry & Molecular Biology
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli
Summary: Direct injection mass spectrometry (DIMS) is a mass spectrometry technique that allows the direct introduction of a gaseous sample into a mass analyzer without prior treatment or separation. DIMS offers real-time monitoring of volatile organic compounds (VOCs) released from grapes or wine, and enables quality control and high-throughput analysis. It plays an important role in the sustainable development of viticulture and oenology.
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.
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco
Summary: Consumers' increasing interest in sparkling wine has positively affected the global market demand. Selecting suitable yeast strains for microbial starter cultures is crucial for improving the quality and safety of sparkling wine. Managing microbial resources is of great importance to the wine industry.
FERMENTATION-BASEL
(2022)