Article
Chemistry, Applied
Fabio Herrera-Rocha, Monica P. Cala, Ana Maria Leon-Inga, Jenny Lorena Aguirre Mejia, Claudia M. Rodriguez-Lopez, Sergio Leonardo Florez, Maria Jose Chica, Hector Hugo Olarte, Jorge Duitama, Andres Fernando Gonzalez Barrios, Miguel Fernandez-Nino
Summary: This study analyzed the lipidome of fine-flavor cocoa fermentation using LC-MS-QTOF and developed a Machine Learning model to assess potential bioactivity. The results showed that the cocoa lipidome, mainly consisting of fatty acyls and glycerophospholipids, remained stable during fermentation. The K-Nearest Neighbors algorithm exhibited the best performance and classified 28 identified lipids as potential bioactive compounds. None of these compounds have been previously reported as bioactive.
Article
Agricultural Engineering
Samuel Kofi Tulashie, Daniel Dodoo, Godfred Appiah, Francis Kotoka, Kingsley Enoch Adukpoh
Summary: This study extracted and characterized oil from Ghana cocoa beans, finding it suitable for industrial applications with high stability and acceptable chemical properties. Kinetic and thermodynamic models showed the extraction process followed first-order kinetics and favored a forward, irreversible, endothermic, and spontaneous extraction.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Summary: This study used high-throughput sequencing to assess the impact of box, ground, and jute fermentation methods on bacterial and fungal communities. The results showed noticeable differences between the three methods, with box fermentation having higher bacterial species diversity and ground processing resulting in a wider fungal community. The box method was found to be preferable due to its limited microbial diversity and the presence of microorganisms that ensure good fermentation. The study provided a comprehensive exploration of the microbiota of differently treated cocoa beans and improved understanding of the technological processes for obtaining a standardized end-product.
Article
Plant Sciences
Cyntia Yadira Erazo Solorzano, Diego Armando Tuarez Garcia, Carlos Edison Zambrano, Jose Manuel Moreno-Rojas, Raquel Rodriguez Solana
Summary: This study evaluated the volatile profile of Ecuadorian cocoa beans during traditional fermentation and drying processes. The results showed that the content of ester and acid compounds increased during fermentation, and the content of acid compounds notably increased during drying. Different cocoa bean varieties exhibited variations in chemical composition, with ETT103 having higher volatile compounds and lower unfavorable acid compound contents, while CCN-51 and LR14 had the highest acid content at the end of primary processing.
Article
Food Science & Technology
Marcelina Maria Mendoza Salazar, Pilar Ximena Lizarazo-Medina
Summary: The quality of cocoa seeds is influenced by various factors, with fermentation being a crucial one due to the synthesis of flavor precursors by fungi and bacteria. The diversity of biological variants involved in fermentation processes varies between different regions, with unique variants of certain genera detected at each site. Differences in environmental conditions and indigenous microbiota of cocoa cultivation zones explain the findings of this study, including variations in physicochemical parameters and fermentation duration.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Di Liu, Jean-Luc Legras, Pangzhen Zhang, Deli Chen, Kate Howell
Summary: Microbial ecology in an agricultural ecosystem influences grapevine health, crop production, and wine aroma and flavor formation. Geographic origin and grape variety significantly influence the differentiation of fungi, yeasts, and Saccharomyces cerevisiae during fermentation, ultimately shaping the wine aroma profiles. The geographic distribution of microbial communities suggests that fermentative yeast can be distinct in a local setting, with implications for sustainable agricultural practices and beverage quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Food Science & Technology
Alexander J. Taylor, Eduardo Cardenas-Torres, Michael J. Miller, Sihai Dave Zhao, Nicki J. Engeseth
Summary: This study investigates spontaneous cacao fermentations (SCFs) in the production of chocolate, aiming to identify SCF microbes, their interrelationships, and other key fermentation parameters. The analysis of over 1700 microbes across 60 articles reveals the major gaps in knowledge about the cacao microbiome. By understanding the cacao microbiome, researchers can optimize fermentation by identifying key microbes and fermentation parameters.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Multidisciplinary Sciences
Okhee Choi, Yeyeong Lee, Byeongsam Kang, Su Kyung Cho, Yongsung Kang, Dong-Wan Kang, Seul-Bi Lee, Sung-Mun Bae, Jinwoo Kim
Summary: This study isolated lactic acid bacteria (LAB) from the gut of a pest called Riptortus pedestris and found that these LAB have the ability to survive under gastrointestinal conditions and have beneficial effects on the insect host. Feeding the LAB increased the survival rate of the insects, but did not affect their weight or length. These findings provide fundamental information about the symbiotic relationship between insects and LAB, as well as a novel concept for pest control.
Article
Food Science & Technology
Efrain M. Castro-Alayo, Llisela Torrejon-Valqui, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Fiorella P. Cardenas-Toro
Summary: This study investigates the importance of spontaneous fermentation in the development of chocolate aroma precursors in Criollo cocoa. The findings suggest that 3 days of fermentation is sufficient to generate Criollo cocoa beans with acceptable cocoa butter crystallization times.
Article
Microbiology
Xiangyu Qiu, Linlin Yu, Weiying Wang, Riming Yan, Zhibin Zhang, Huilin Yang, Du Zhu, Bo Zhu
Summary: Understanding the evolution of microorganisms and metabolites during wine fermentation is crucial for controlling production. The core microbiota, including bacterial genera like Lactobacillus and Acetobacter, and fungal genera like Hanseniaspora, Pichia, and Saccharomyces, play a significant role in determining the quality and quantity of fruit wine, particularly Nanfeng tangerine wine. The results of this study provide valuable insights into the impact of core functional microbiota on the volatile flavor production in Nanfeng tangerine wine, potentially leading to improved quality and development of effective production strategies.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Yu Chen, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, Yanlin Liu
Summary: This study investigated the yeast species and dynamics during spontaneous fermentations in Yuma vineyard in Ningxia, China. The results showed that the distribution and abundance of yeast species were influenced by grape varieties, fermentation stage, and SO2 treatment. Grape varieties played a more significant role than fermentation stage and SO2 treatment in shaping the genetic divergence of S. cerevisiae in the vineyard. Some indigenous S. cerevisiae strains produced more desirable aroma compounds compared to commercial strains, indicating their potential as starters for wine fermentation.
Article
Multidisciplinary Sciences
Isora Gonzalez-Alonso, Michelle Elisabeth Walker, Maria-Eva Pascual-Vallejo, German Naharro-Carrasco, Vladimir Jiranek
Summary: The concept of 'microbial terroir' explores the impact of autochthonous yeasts on the sensory and chemical characteristics of wine. Research in Spain's Leon Appellation of Origin focuses on the resurgence of the Negro Sauri grape variety and the influence of natural yeasts. Variations in yeast populations and species during fermentation process are observed to be influenced by seasonal changes.
SCIENTIFIC REPORTS
(2021)
Article
Agriculture, Multidisciplinary
Beatriz Garcia-Bejar, Pilar Fernandez-Pacheco, Javier Carreno-Dominguez, Ana Briones, Maria Arevalo-Villena
Summary: This study aimed to isolate, identify, and characterize diverse yeast strains from wholegrain spontaneous sourdoughs. The results showed that these strains had better microbial stability and safety, as well as improved nutritional value. Candida glabrata and Saccharomyces cerevisiae strains exhibited better growth kinetics and fermentation capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agronomy
Carolina Zequeira-Larios, Diego Santiago-Alarcon, Ian MacGregor-Fors, Ofelia Castillo-Acosta
Summary: Cocoa cultivation is important globally, particularly in Mexico's Tabasco and Chiapas states with agroforestry systems since ancient times. Farmers preserve cocoa agroforestry systems for local plant diversity conservation, with differences in tree species richness at municipality level. Tabasco has higher tree density and abundance of cocoa trees compared to Chiapas, supporting a wide variety of products for self-consumption and local markets. The diverse floristic ecosystem aids in native plant conservation and could lead to increased agroforestry plantations associated with cocoa cultivation.
AGROFORESTRY SYSTEMS
(2021)
Article
Food Science & Technology
Chengcheng Zhang, Jianming Zhang, Daqun Liu
Summary: This study investigated the microbial community dynamics and biochemical changes in salted Zhacai during spontaneous fermentation. The results showed that bacterial communities were dominated by halophilic bacteria and lactic acid bacteria, while fungal genera abundance increased during fermentation. Additionally, pH decreased, titratable acidity increased, and the levels of organic acids, amino acids, and volatiles also increased as fermentation progressed.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Luc De Vuyst
Summary: The application of starter culture mixture in cocoa fermentation plays a crucial role in improving the quality and flavor of chocolate products, making it essential to select appropriate strains for the process.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Sebastien Fromentin, Sofia K. Forslund, Kanta Chechi, Judith Aron-Wisnewsky, Rima Chakaroun, Trine Nielsen, Valentina Tremaroli, Boyang Ji, Edi Prifti, Antonis Myridakis, Julien Chilloux, Petros Andrikopoulos, Yong Fan, Michael T. Olanipekun, Renato Alves, Solia Adiouch, Noam Bar, Yeela Talmor-Barkan, Eugeni Belda, Robert Caesar, Luis Pedro Coelho, Gwen Falony, Soraya Fellahi, Pilar Galan, Nathalie Galleron, Gerard Helft, Lesley Hoyles, Richard Isnard, Emmanuelle Le Chatelier, Hanna Julienne, Lisa Olsson, Helle Krogh Pedersen, Nicolas Pons, Benoit Quinquis, Christine Rouault, Hugo Roume, Joe-Elie Salem, Thomas S. B. Schmidt, Sara Vieira-Silva, Peishun Li, Maria Zimmermann-Kogadeeva, Christian Lewinter, Nadja B. Sondertoft, Tue H. Hansen, Dominique Gauguier, Jens Peter Gotze, Lars Kober, Ran Kornowski, Henrik Vestergaard, Torben Hansen, Jean-Daniel Zucker, Serge Hercberg, Ivica Letunic, Fredrik Backhed, Jean-Michel Oppert, Jens Nielsen, Jeroen Raes, Peer Bork, Michael Stumvoll, Eran Segal, Karine Clement, Marc-Emmanuel Dumas, S. Dusko Ehrlich, Oluf Pedersen
Summary: This study investigates the alterations of the metabolome and microbiome from dysmetabolic conditions to ischemic heart disease (IHD). The findings suggest that major changes in the gut microbiome and metabolome may occur long before the clinical onset of IHD. Specific microbiome and metabolome features associated with IHD could better differentiate individuals with IHD from healthy individuals, indicating their pathophysiological relevance.
Article
Microbiology
Mireia Valles-Colomer, Rodrigo Bacigalupe, Sara Vieira-Silva, Shinya Suzuki, Youssef Darzi, Raul Y. Tito, Takuji Yamada, Nicola Segata, Jeroen Raes, Gwen Falony
Summary: The study investigated potential transmission and persistence of familial microbiome patterns and microbial genotypes within a family cohort spanning 3 to 5 generations, revealing microbiome composition associated with kinship and the transmission of bacterial strains primarily linked to cohabitation.
NATURE MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Leen Beller, Ward Deboutte, Sara Vieira-Silva, Gwen Falony, Raul Yhossef Tito, Leen Rymenans, Claude Kwe Yinda, Bert Vanmechelen, Lore Van Espen, Daan Jansen, Chenyan Shi, Mark Zeller, Piet Maes, Karoline Faust, Marc Van Ranst, Jeroen Raes, Jelle Matthijnssens
Summary: This study analyzed the virome and 16/18S gene data from 304 fecal samples of eight infants. The findings show that the gut virome is mainly composed of bacteriophages, which rapidly increase in abundance within the first few weeks after birth. The majority of phages are individual-specific, but there are also some common phages among infants. Bacterial hosts could be predicted for most of the phages, mainly infecting Firmicutes. Additionally, clinically asymptomatic eukaryotic viruses were detected, with an increase in infection rate after day-care entrance.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Microbiology
David Laureys, Frederic Leroy, Peter Vandamme, Luc De Vuyst
Summary: This study found that the backslopping time and rinsing of grains during water kefir fermentation have significant effects on the relative abundance of microbial communities and metabolites. Additionally, the temperature and rinsing of grains also affect the volumetric production rates of metabolites.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Anais Biclot, Geert R. B. Huys, Rodrigo Bacigalupe, Kevin D'hoe, Doris Vandeputte, Gwen Falony, Raul Y. Tito, Jeroen Raes
Summary: The preservation methods used for stool samples can affect the richness and taxonomic diversity of gut anaerobes recovered from the samples.
Article
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Dario Van de Voorde, Emmy Tuenter, Valerie Lemarcq, Davy Van de Walle, Jose Pedro Soares Maio, Alejandra Mencia, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst
Summary: This study examined the effects of Hanseniaspora opuntiae strain in cocoa fermentation. The results showed that the inoculated H. opuntiae strain was unable to dominate over other yeasts, resulting in under-fermented cocoa beans. However, cocoa fermentation processes inoculated with Saccharomyces cerevisiae strain produced richer and more reproducible aroma profiles.
Article
Gastroenterology & Hepatology
Nicola Prochazkova, Gwen Falony, Lars Ove Dragsted, Tine Rask Licht, Jeroen Raes, Henrik M. Roager
Summary: Accumulating evidence indicates that gut transit time is a key factor in shaping the gut microbiota composition and activity, which are linked to human health. This review discusses the variations in whole gut and segmental transit times, the impact of these variations on the gut microbiota, and the mechanisms by which the gut microbiota may affect gut motility. It argues that considering individual differences in gut transit time can improve our understanding of diet-microbiota interactions and disease-related microbiome signatures.
Article
Pharmacology & Pharmacy
Nele Steenackers, Tim Vanuytsel, Patrick Augustijns, Ellen Deleus, Wies Deckers, Christophe M. Deroose, Gwen Falony, Matthias Lannoo, Ann Mertens, Raf Mols, Roman Vangoitsenhoven, Lucas Wauters, Bart Van der Schueren, Christophe Matthys
Summary: This study investigated the effects of sleeve gastrectomy and Roux-en-Y gastric bypass on gastrointestinal motility, pH, and bile acid concentration. The findings showed that both surgeries increased pouch emptying and gastric emptying, and also led to higher pH levels and bile acid concentrations in the intestines. These results highlight the significant impact of these surgeries on gastrointestinal physiology.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2023)
Article
Food Science & Technology
Louise Vermote, Jonas De Roos, Margo Cnockaert, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Summary: Belgian lambic beers are produced using traditional craftsmanship, relying on wooden barrels for spontaneous fermentation and maturation. These barrels play a crucial role in establishing a stable microbial ecosystem, minimizing batch-to-batch variations, and preventing flavor deviations. They provide an inoculation source of necessary microorganisms and a microaerobic environment for successful lambic beer production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Hannes Decadt, Stefan Weckx, Luc De Vuyst
Summary: This study evaluated the impact of three different starter culture mixtures on the organoleptic properties of Gouda cheeses. Analysis of 23 batches of cheeses at different ripening times revealed that different starter cultures led to variations in key metabolite concentrations and the relative abundance of non-starter lactic acid bacteria. Leuconostoc pseudomesenteroides played a minor role in aroma formation but had a major impact on the growth of non-starter lactic acid bacteria. The relative abundance of Tetragenococcus halophilus (high) and Loigolactobacillus rennini (low) increased from the rind to the core with ripening time, suggesting that a well-chosen T. halophilus strain could be used as an adjunct culture for Gouda cheese production.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Gastroenterology & Hepatology
Lindsay Devolder, Ayla Pauwels, Ann Van Remoortel, Gwen Falony, Sara Vieira-Silva, Guy Nagels, Jacques De Keyser, Jeroen Raes, Marie B. D'Hooghe
Summary: This study investigated the relationship between gut microbial composition and long-term disability worsening in 111 MS patients. The results showed that the inflammation-associated, dysbiotic Bacteroides 2 enterotype (Bact2) was more prevalent in patients with worsening disability compared to non-worsened patients. This association was independent of confounding factors and Bact2 showed a stronger association with disability worsening than neurofilament light chain (NfL) plasma levels. Additionally, Bact2 was relatively stable over time, suggesting its potential use as a prognostic biomarker in MS clinical practice.
Article
Food Science & Technology
Celine Verdonck, Yamina De Bondt, Ines Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin
Summary: The final quality of wholemeal wheat bread is influenced by process parameter settings and leavening strategy. This study found that the specific volume of bread varied depending on the type of leavening strategy used, with a lower specific volume observed with sourdough compared to baker's yeast. The proofing time and water absorption had different effects on the specific volume when using different leavening strategies.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Plant Sciences
Ramon de Koning, Gertjan E. Wils, Raphael Kiekens, Luc De Vuyst, Geert Angenon
Summary: Due to climate change, farmers will face more extreme weather conditions and hence will need crops that are better adapted to these challenges. This study presents new insights into the role of raffinose family oligosaccharides (RFOs) as a resilience mechanism against environmental stress in common bean, particularly focusing on galactinol and RFOs in common beans exposed to drought and salt stress conditions.