Article
Food Science & Technology
Hayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi
Summary: This review summarizes the prevalence of polysaccharides in wine and discusses how the transformation from grape to wine affects their profile. It highlights the chemical complexity of the wine matrix and the factors influencing the profile and abundance of polysaccharides, which can aid winemakers in decision-making.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Chemistry, Applied
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Oskar Laaksonen, Ping Li, Jiaojiao Zhang, Maurizio Battino, Baoru Yang, Qing Gu
Summary: Wine is a complex mixture with different chemical components, and aroma is a crucial indicator of its sensory characteristics. The metabolic activities of diverse microbes play a significant role in the aroma of wine, and understanding their impact is essential for producing premium quality wine.
Article
Biochemistry & Molecular Biology
Anita Oberholster, Yan Wen, Sandra Dominguez Suarez, Jesse Erdmann, Raul Cauduro Girardello, Arran Rumbaugh, Bishnu Neupane, Charles Brenneman, Annegret Cantu, Hildegarde Heymann
Summary: There is an increase in volatile phenols in wine made with smoke-impacted grapes. Mitigation strategies during red wine fermentation have limited impact on the extraction of smoke-taint markers and sensory characteristics.
Article
Agriculture, Multidisciplinary
Raziye Durmaz, Nazli Sahin, Mehmet Koyuncu, Abdulvahit Sayaslan
Summary: Comparing the effects of wet and dried forms of chickpea yeast (CY) in bakery products, this study finds that they have similar impacts on bread properties. Both wet and dried CY samples improve dough processability and enhance the antioxidant capacity and flavor of breads, with minimal influence on yield, moisture content, volume, color, and hardness.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Multidisciplinary
Anastasios Nikolaou, Georgios Sgouros, Valentini Santarmaki, Gregoria Mitropoulou, Yiannis Kourkoutas
Summary: Low alcohol wines have gained interest in the market, and this study assessed the suitability of thermally-dried kefir cells in low alcohol wine production. The study found that storage temperature and fermentation temperature significantly affected the quality of the products.
APPLIED SCIENCES-BASEL
(2022)
Review
Agriculture, Multidisciplinary
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Summary: Although berries (nongrape) are rich in health-promoting compounds, a large portion of the annual yield goes unexploited. Berry wine production, utilizing non-Saccharomyces yeasts, offers a potential solution to increase berry utilization. Recent studies have shown the positive effects of non-Saccharomyces yeasts on wine properties, making them a promising alternative to Saccharomyces cerevisiae. This review provides an overview of the current use and applicative perspective of non-Saccharomyces yeasts in berry wine production.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Chun Tang Feng, Xue Du, Josephine Wee
Summary: This study isolated non-Saccharomyces yeasts from Chambourcin must in Pennsylvania vineyards and characterized strains that can tolerate ethanol and sulfite, potentially enhancing flavor complexity and regional characteristics in hybrid wines. Lab-scale fermentations revealed correlations between specific yeast strains and compounds associated with fruity and floral or herbaceous aromas, suggesting an exciting approach to improve wine quality.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Junwen Zhang, Jeffrey E. Plowman, Bin Tian, Stefan Clerens, Stephen L. W. On
Summary: The study utilized MALDI-TOF MS analysis to identify different yeast strains from organic wine production facilities in Waipara, New Zealand, demonstrating a high level of accuracy and reliability in species differentiation. Thirteen indigenous species belonging to eight genera were identified from Pinot Noir ferments, with taxonomic diversity generally decreasing as fermentation progressed; consistent proteomic differences were also observed among different fermentation systems.
Article
Microbiology
Marie-Jose Ayoub, Jean-Luc Legras, Pierre Abi-Nakhoul, Huu-Vang Nguyen, Rachad Saliba, Claude Gaillardin
Summary: 296 Saccharomyces cerevisiae isolates from naturally fermenting grape musts in Lebanon were analyzed using interdelta fingerprinting. A diverse natural oenological flora in Lebanon was observed, with evidence of lineage dominance and circulation of strains within wineries and vicinal areas. The Lebanese flora showed interrelatedness at microsatellite loci compared to worldwide communities, and 21 indigenous strains were tested for winemaking potential, with 7 passing pre-selection criteria and 2 identified as good candidates pending pilot-scale assays.
Review
Biotechnology & Applied Microbiology
Jennifer M. Gardner, Lucien Alperstein, Michelle E. Walker, Jin Zhang, Vladimir Jiranek
Summary: The microbial population in wines plays a crucial role in determining their quality. Winemakers can use both indigenous and purposefully inoculated yeasts to achieve desired aromas, flavors, and structure in the fermented grape juice. Having a diverse toolbox of microbes helps winemakers adapt to different grape qualities and overcome fermentation challenges. This article reviews the commercially available yeast strains and explores the advancements in strain improvement technologies. It also discusses the current use of microbes in the Australian wine industry and the regulations and sentiment surrounding genetically modified organisms in winemaking.
FEMS YEAST RESEARCH
(2023)
Review
Food Science & Technology
Paola Di Gianvito, Vasileios Englezos, Kalliopi Rantsiou, Luca Cocolin
Summary: Interest in biological control of food spoilage microorganisms has been increasing globally, and the wine industry is no exception. The use of commercial microbes during wine fermentation aims to produce high quality wines while reducing the need for chemical additives. This review focuses on the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agronomy
Artur Rybarczyk, Elzbieta Boguslawska-Was, Kamil Sierzant, Izabella Tobolska
Summary: This study aimed to assess the influence of partially substituting post-extraction soybean meal with distillers dried yeast on the efficiency of broiler chicken fattening and the intestinal microflora. The results showed that adding 3% yeast improved feed conversion in broiler chickens, while adding 9% yeast significantly influenced the quantity and composition of the fecal microbiota.
Article
Food Science & Technology
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla F. F. Amaral, Tatiana Felix Ferreira, Priscilla Finotelli
Summary: Sourdough production is an ancient biotechnological process used to enhance bread flavor, texture, and shelf life. Drying techniques, such as freeze-drying and spray-drying, show potential in maintaining the fermentative capacity of sourdough starter and enabling industrial-scale production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Charlotte Vion, Emilien Peltier, Margaux Bernard, Maitena Muro, Philippe Marullo
Summary: Breeding programs taking advantage of the diversity in natural Saccharomyces cerevisiae yeast strains are used to select individuals with outlier properties for winemaking, improving malic acid consumption capacity. Selected individuals greatly reduce malic acid content, show robustness to the environment, and accelerate malolactic fermentations by Oenococcus oeni.
Article
Chemistry, Multidisciplinary
Rajat Kumar Singh, Emelie E. Reuber, Mariolina Bruno, Mihai G. Netea, Peter H. Seeberger
Summary: Candida auris is a multidrug-resistant fungal pathogen that can spread rapidly and cause high mortality rates. We synthesized oligosaccharides resembling its cell surface mannans and used them to screen plasma from C. auris-infected mice. IgM antibodies in the mouse plasma recognized the beta-1,2 linkage in C. auris surface mannans. Disaccharide 19 emerged as a potential lead for developing a vaccine against C. auris, as antibodies against this glycan were present in the majority of patient plasma samples. The synthetic oligosaccharides can be used for early detection of C. auris infections.
Article
Biotechnology & Applied Microbiology
B. Garcia-Bejar, M. Arevalo-Villena, A. Briones
Summary: This study aimed to identify yeast species and strains in an unstudied area of Spain, revealing diversity richness and genetic variety. The results showed high species richness in environmental samples and stronger genetic diversity in species with better dispersion capability or fewer isolates. The study contributes to a better understanding of yeast communities in the La Mancha region and highlights the microbial potential of the area.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Pilar Fernandez-Pacheco, Beatriz Garcia-Bejar, Marina Jimenez-del Castillo, Javier Carreno-Dominguez, Ana Briones Perez, Maria Arevalo-Villena
Summary: Molecular techniques were used to identify seven different species and 15 strains of yeasts from pistachios. Screening showed that 65% of the strains had probiotic potential and could resist gastrointestinal conditions with a generation time of <22 hours. Some strains even outperformed the positive control Saccharomyces boulardii. Additional tests revealed their capabilities in auto-aggregation, cell surface hydrophobicity, simulated digestion, biofilm formation, and carbon source assimilation. 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Automation & Control Systems
Carlos De La Calle-Arroyo, Jesus Lopez-Fidalgo, Licesio J. Rodriguez-Aragon
Summary: Vapor pressure is a temperature-dependent characteristic of liquids that can be characterized and predicted using models such as the Antoine Equation. This paper introduces optimal designs to estimate parameters accurately and improve inference precision.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
(2021)
Article
Acoustics
Raquel Munoz, Noelia Viveros, Antonio Bevilacqua, Maria Soledad Perez, Maria Arevalo-Villena
Summary: The study found that Brettanomyces spp. was the most sensitive microorganism, while Lactiplantibacillus plantarum was the most resistant. Ultrasonic treatments had varying effects on the growth rate and viability of microorganisms.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Beatriz Garcia-Bejar, Izan Garcia de Blas Martin, Maria Arevalo-Villena, Ana Briones Perez
Summary: The study investigates the prevalence of antibiotic resistance in Escherichia coli found in poultry products in Spain, revealing high resistance rates to multiple antibiotics, especially colistin and gentamicin. The majority resistance genes were found to be tet(A) and blaTEM.
Article
Biochemistry & Molecular Biology
Raquel Munoz Garcia, Rodrigo Oliver-Simancas, Maria Arevalo Villena, Leticia Martinez-Lapuente, Belen Ayestaran, Lourdes Marchante-Cuevas, Maria Consuelo Diaz-Maroto, Maria Soledad Perez-Coello
Summary: This study evaluated the effect of microwave treatment on the yeast population, alcoholic fermentation, and extraction of compounds from grapes. Results showed that microwave treatment positively affected yeast species, increasing fermentation kinetics and reducing lag phase. It also enhanced the extraction of amino acids and polysaccharides from grapes, resulting in higher content of major amino acids and volatile compounds in the treated samples. The polysaccharide PRAGs, released from grapes during maceration, was most affected by the microwave treatment.
Editorial Material
Microbiology
Antonio Bevilacqua, Leonardo Petruzzi, Maria Arevalo-Villena, Panagiotis Kandylis, Aspasia Nisiotou
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Rocio Collado, Esperanza Monedero, Victor Manuel Casero-Alonso, Licesio J. Rodriguez-Aragon, Juan Jose Hernandez
Summary: The combustion of almond shells and exhausted olive cake in a domestic boiler was studied to evaluate their suitability as fuels, with almond shells being found more suitable due to their lower emissions and exhausted olive cake leading to poor efficiency and high pollutant emissions at partial load.
Article
Agriculture, Multidisciplinary
Pilar Fernandez-Pacheco, Ines Maria Ramos Monge, Justa Maria Poveda, M. Consuelo Diaz-Maroto, Maria Arevalo-Villena
Summary: This study aimed to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and consider their potential use as biocontrol agents. Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 showed the most promising kinetic parameters in different conditions tested. The analysis of organic acids and volatile compounds contributed significantly to the final aroma of the dairy product. Sensory analysis revealed a sour taste in all samples, with S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 standing out for their accentuated cheese flavor. Furthermore, all strains exhibited biocontrol activity by reducing the mycelium of mycotoxigenic molds.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Mathematics
Carlos de la Calle-arroyo, Miguel A. Gonzalez-Fernandez, Licesio J. Rodriguez-Aragon
Summary: This paper presents a combined strategy using a genetic algorithm to obtain optimal designs for the Antoine equation. It considers D- and I-optimisation criteria and different variance structures for the response. The results show that the compound design strategy and the multi-objective one have very small differences.
Article
Automation & Control Systems
Carlos de la Calle-Arroyo, Mariano Amo-Salas, Jesus Lopez-Fidalgo, Licesio J. Rodriguez-Aragon, Weng Kee Wong
Summary: One of the main criticisms of optimal experimental designs is their lack of practicality. This paper proposes a method based on the General Equivalence Theorem to augment designs and meet practical needs with a user-specified minimum efficiency requirement. The usefulness of this theory-based method is demonstrated in various setups using statistical models, and the power of the lack-of-fit test is explored in a simulation study for different augmented designs. User-friendly codes are provided to facilitate implementation of the methodology.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
(2023)
Article
Food Science & Technology
Raquel Munoz, Antonio Bevilacqua, Maria Soledad Perez, Maria Arevalo-Villena
Summary: Microwave has been used in the food industry as an alternative or enhancement to traditional techniques. Its potential use in Enology, specifically for the inactivation of microorganisms and maceration treatments, is still unclear. This study focuses on the application of microwave on different microorganisms to evaluate their behavior under various conditions. The results showed that microwaves affect microorganisms differently, with yeasts being less resistant than L. plantarum. Some cases showed inactivation after treatment, but ODmax values after 96 hours were closer to the controls, indicating the restoration of microorganism growth. In a few cases, the treatments improved the kinetic parameters.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Raquel Munoz-Garcia, M. Conuelo Diaz-Maroto, Maria Arvalo Villena, M. Soledad Perez-Coello, M. Elena Alanon
Summary: The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines using ultrasound and microwave techniques was evaluated. Results showed that wines treated with ultrasound for 12 hours at 400W with hourly pulses, or with microwave for 20 minutes at 700W, had similar concentrations of released compounds as wines macerated with oak chips for 8 days. Wines treated with microwave had more oak wood compounds, while ultrasound enhanced the extraction of more relevant compounds from a sensory perspective. Therefore, ultrasound-assisted ageing resulted in wines acquiring more pronounced aged aromas in shorter times, resembling or even enhancing the sensorial profile of wines in contact with oak chips.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
