Article
Food Science & Technology
Sofie Bossaert, Valerie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera-Malaver, Maarten Van Geel, Kevin J. Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
Summary: There is a growing interest in barrel ageing finished beers as a way to produce sour beers with a rich flavor profile, but the production process remains a trial-and-error approach. A better understanding of the interactions between microorganisms, wood, and maturing beer is needed to improve product quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Noemi Battistelli, Giorgia Perpetuini, Andrea Piva, Alessia Pepe, Rossana Sidari, Yves Wache, Rosanna Tofalo
Summary: This study evaluated the cultivable microbiota of mothers of Vino cotto from different production years and identified a diverse range of yeast and bacteria. The main organic acids and volatile compounds present in the samples were determined, providing insights into the microbial communities associated with the product and potential for tailored starter cultures to enhance its quality.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Jyoti Singh, Abha Sharma, Pushpendra Sharma, Govind Singh Tomar, Minakshi Grover, Surender Singh, Lata Nain
Summary: This study successfully produced multiple high-value products, such as bioethanol, microbial lipids, and lactic acid, using mixed lignocellulosic biomass.
NATURAL PRODUCT RESEARCH
(2023)
Article
Food Science & Technology
Rosmery Cruz-O'Byrne, Nelson Piraneque-Gambasica, Sonia Aguirre-Forero
Summary: The research revealed the microbial diversity and distribution during the wet fermentation process in SNSM, Colombia, and found that the co-occurrence relationships among microbial communities have a positive impact on the sensory attributes of coffee. The study results showed that the quality of the beverages produced was influenced by the richness of fungi and the abundance of certain bacteria.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Energy & Fuels
Xiaolong Tang, Chaosheng Liao, Shufeng Zhou, Cheng Chen, Lin Li, Xiaokang Huang, Mingjie Zhang, Chao Chen, Ping Li
Summary: This study aimed to investigate the mechanism of microbial roles during anaerobic storage of forages for biogas production. The results showed that the use of yeast-contained inoculants increased biogas production in perennial sorghum. As the proportion of yeast in the inoculant increased, the content of organic acids significantly increased. Additionally, the equal application of yeast and lactic acid bacteria altered the relative abundance of microorganisms and inhibited the growth of some harmful fungi.
Article
Microbiology
Kittapong Sae-Tang, Pornsiri Bumrungtham, Wuttichai Mhuantong, Verawat Champreda, Sutipa Tanapongpipat, Xin-Qing Zhao, Chen-Guang Liu, Weerawat Runguphan
Summary: In this study, the tolerance to d-lactic acid and production were improved in Pichia pastoris by introducing a flocculation gene from Saccharomyces cerevisiae (ScFLO1) and a d-lactate dehydrogenase gene from Leuconostoc pseudomesenteroides (LpDLDH). The engineered strain KM71-ScFlo1-LpDLDH achieved a d-lactic acid titer of 5.12 +/- 0.35 g/L in 48 h, which was 2.6-fold higher than the control strain. Transcriptomics analysis revealed the upregulations of genes involved in lactate transport and iron metabolism as the mechanism of increased tolerance to d-lactic acid.
Article
Food Science & Technology
Maria Ruiz-Rico, Estefani Garcia-Rios, Jose Manuel Barat, Jose Manuel Guillamon
Summary: This study aimed to develop filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties for wine microbiological stabilisation. The results showed that the PHE-functionalised filters were capable of reducing microbial load effectively, with eugenol being the most efficient compound. The study also found that the impact of filtration on wine properties varied depending on the immobilised PHE, highlighting the importance of using antimicrobial-coated filters in different stages of the winemaking process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
P. F. Cuevas-Gonzalez, A. F. Gonzalez-Cordova, B. Vallejo-Cordoba, J. E. Aguilar-Toala, F. G. Hall, U. C. Urbizo-Reyes, A. M. Liceaga, A. Hernandez-Mendoza, H. S. Garcia
Summary: The importance of food contaminants in the link between diet and cancer has been widely demonstrated. Different strategies have been explored to control human exposure to dietary carcinogens, but most of them are complex, costly, and have low efficiency. Microbiological methods, particularly lactic acid bacteria and yeast, have received more attention recently as dietary carcinogen-binding agents, potentially reducing the toxic effects of carcinogens by reducing their bioaccessibility.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
E. Direkvandi, T. Mohammadabadi, A. Z. M. Salem
Summary: This study investigated the effects of microbial additives on biogas production and ruminal biofermentation parameters in a heterofermenter system. Results showed that certain treatments significantly increased biogas production and reduced methane and carbon dioxide proportions, leading to a decreased risk of ruminal acidosis.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Melkam Dessalegn, Berhanu Andualem
Summary: This study screened lactic acid bacteria (LAB) and yeasts from ersho samples and found that sourdough starters made from these strains had better efficiency in bread production, resulting in improved nutrition, sensory, and microbial quality of the bread compared to bread made with commercial yeast only.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
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
Microbiology
Natali Hernandez-Parada, Oscar Gonzalez-Rios, Mirna Leonor Suarez-Quiroz, Zorba Josue Hernandez-Estrada, Claudia Yuritzi Figueroa-Hernandez, Juan de Dios Figueroa-Cardenas, Patricia Rayas-Duarte, Maria Cruz Figueroa-Espinoza
Summary: The use of sourdough in bread production involves fermentation dominated by lactic acid bacteria (LAB) and yeast. Different starter cultures from various food sources can be used to initiate sourdough fermentation, enhancing the aroma and flavor profile of bread. However, the influence of microorganisms from different food products and by-products on sourdough fermentation is not well documented. This review focuses on exploring the use of various starter cultures in sourdough fermentation, discussing sourdough types, the fermentation process, and biochemical transformations.
Article
Thermodynamics
Ciro Vasmara, Rosa Marchetti, Domenico Carminati
Summary: This study evaluated the biogas production potential of fermentation wastewaters from two strains of lactic acid bacteria, showing that they are suitable feedstocks for biogas production and can be directly mixed with pig slurry to enhance methane yield and shorten the digestion process. The digestate could also be utilized as crop fertilizer from a renewable source.
Article
Biotechnology & Applied Microbiology
Valentina Tolu, Cristina Fraumene, Angela Carboni, Antonio Loddo, Manuela Sanna, Simonetta Fois, Tonina Roggio, Pasquale Catzeddu
Summary: This study investigated the dynamics of microbial ecosystem in three liquid sourdoughs triggered with the same microbial strains under different fermentation conditions and starter inoculation methods. The results showed a high heterogeneity of fungi microbiota and a small number of yeast species in the sourdoughs. Several bacterial species were consistently present in all sourdoughs, while Fructilactobacillus sanfranciscensis became the dominant species at the end of the propagation period.
FERMENTATION-BASEL
(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
Microbiology
Genet Birmeta, Albina Bakeeva, Volkmar Passoth
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
(2019)
Review
Biotechnology & Applied Microbiology
Volkmar Passoth, Mats Sandgren
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2019)
Article
Fisheries
Aleksandar Vidakovic, David Huyben, Henrik Sundh, Andreas Nyman, Jouni Vielma, Volkmar Passoth, Anders Kiessling, Torbjorn Lundh
AQUACULTURE NUTRITION
(2020)
Article
Biotechnology & Applied Microbiology
David Lapena, Pernille M. Olsen, Magnus O. Arntzen, Gergely Kosa, Volkmar Passoth, Vincent G. H. Eijsink, Svein J. Horn
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2020)
Article
Cell Biology
Krzysztof Berezka, Marta Semkiv, Mariia Borbuliak, Johanna Blomqvist, Tomas Linder, Justyna Ruchala, Kostyantyn Dmytruk, Volkmar Passoth, Andriy Sibirny
Summary: The study aimed to isolate insertional mutants of S. stipitis with altered ethanol production and found that in one of the best fermenting strains, insertion occurred within a gene homologous to the yeast gene HEM25.
CELL BIOLOGY INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
David Lapena, Gergely Kosa, Line D. Hansen, Liv T. Mydland, Volkmar Passoth, Svein J. Horn, Vincent G. H. Eijsink
MICROBIAL CELL FACTORIES
(2020)
Article
Biotechnology & Applied Microbiology
Mikolaj Chmielarz, Johanna Blomqvist, Sabine Sampels, Mats Sandgren, Volkmar Passoth
Summary: This study tested the ability of oleaginous yeasts to utilize crude glycerol and hemicellulose hydrolysate as carbon sources, finding that only a few strains were able to convert them into microbial lipids. Mixing crude glycerol and hemicellulose hydrolysate stimulated lipid accumulation in R. toruloides and R. glutinis, resulting in a shorter fermentation time to reach maximum lipid concentration.
BIOTECHNOLOGY FOR BIOFUELS
(2021)
Review
Biotechnology & Applied Microbiology
Daniel Ruben Akiola Sanya, Djamila Onesime, Volkmar Passoth, Mrinal K. Maiti, Atrayee Chattopadhyay, Mahesh B. Khot
Summary: Yeasts of the Blastobotrys genus are valuable biotechnological resources with diverse substrate assimilation capabilities and wide applications in biotechnology. However, the regulatory network of lipogenesis in these yeasts is poorly understood, and further research is needed to advance the understanding in this area.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Jule Brandenburg, Johanna Blomqvist, Volha Shapaval, Achim Kohler, Sabine Sampels, Mats Sandgren, Volkmar Passoth
Summary: This study investigated lipid accumulation in 29 oleaginous yeast strains in wheat straw hydrolysate, revealing differences in xylose utilization capacity. Among the five promising strains grown in undiluted wheat straw hydrolysate, R. babjevae DVBPG 8058 performed the best in terms of lipid accumulation.
BIOTECHNOLOGY FOR BIOFUELS
(2021)
Article
Food Science & Technology
Jitka Laurent, Nore Struyf, An Bautil, Albina Bakeeva, Mikolaj Chmielarz, Marika Lyly, Beatriz Herrera-Malaver, Volkmar Passoth, Kevin J. Verstrepen, Christophe M. Courtin
Summary: A diet low in FODMAPs can help reduce symptoms in patients with irritable bowel syndrome, but avoiding cereal grain products may lead to nutritional deficiencies. Developing low-FODMAP, high-fiber cereal grain products using K. marxianus in bread production can effectively reduce fructan levels and maintain fructan and fructose levels below the threshold for low-FODMAP products.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Giselle C. Martin-Hernandez, Bettina Muller, Mikolaj Chmielarz, Christian Brandt, Martin Hoelzer, Adrian Viehweger, Volkmar Passoth
Summary: The research team constructed a high-resolution genome draft of Rhodotorula toruloides CBS 14 using a hybrid assembly approach, annotating a total of 9464 genes and identifying 11,691 transcripts. Additionally, they demonstrated the presence of a potential plasmid in the yeast.
Article
Microbiology
Giselle C. Martin-Hernandez, Bettina Muller, Christian Brandt, Martin Hoelzer, Adrian Viehweger, Volkmar Passoth
Summary: The oleaginous yeast species Rhodotorula babjevae can produce valuable compounds through biotechnological processes. In this study, the genomes of two R. babjevae strains were resolved at the chromosomal level, revealing their tetraploid nature and the presence of strain-specific extrachromosomal DNA. The genome sequences provide insights into genetic tools, fungal evolution, and potential differences between the strains.
Article
Agronomy
Ann Christin Ronnberg-Wastljung, Louis Dufour, Jie Gao, Per-Anders Hansson, Anke Herrmann, Mohamed Jebrane, Ann-Christine Johansson, Saurav Kalita, Roger Molinder, Nils-Erik Nordh, Jonas A. Ohlsson, Volkmar Passoth, Mats Sandgren, Anna Schnurer, Andong Shi, Nasko Terziev, Geoffrey Daniel, Martin Weih
Summary: This paper provides an overview of the challenges and key issues in the genetic improvement of willow for sustainable biofuel value chains. It discusses the influence of willow wood quality on biofuel use, as well as the conversion of willow biomass into transportation fuels. The paper also addresses the genotypic influence on soil carbon sequestration and climate change impacts. The findings show that there is potential for sustainable biomass production and biofuel conversion in willow plantations, and that genetic variation plays a crucial role in wood and biomass traits.
GLOBAL CHANGE BIOLOGY BIOENERGY
(2022)
Review
Biochemistry & Molecular Biology
Volkmar Passoth, Jule Brandenburg, Mikolaj Chmielarz, Giselle. C. C. Martin-Hernandez, Yashaswini Nagaraj, Bettina Muller, Johanna Blomqvist
Summary: By studying microbial lipid production, it was found that there is high variability in lipid accumulation on different waste materials and waste oil. In addition, some microorganisms can produce antioxidant carotenoids. Optimizing microbial lipid production and its application are of great significance for replacing vegetable oil.
Article
Biotechnology & Applied Microbiology
Yashaswini Nagavara Nagaraj, Viktoriia Burkina, Laura Okmane, Johanna Blomqvist, Alexander Rapoport, Mats Sandgren, Jana Pickova, Sabine Sampels, Volkmar Passoth
Summary: The production of carotenoids and lipids by Rhodotorula toruloides CBS 14 cultivated on wheat straw hydrolysate was investigated. A new method for quantifying carotenoids was developed and validated. The study found that carotenoid content was positively correlated with lipid accumulation during cultivation.
FERMENTATION-BASEL
(2022)
