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
Biotechnology & Applied Microbiology
Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi
Summary: The study focuses on using indigenous Saccharomyces cerevisiae strains for wine fermentation, with a pilot-plant established in a winery to produce fresh yeast biomass efficiently. The wines produced with the indigenous strain exhibited unique flavors and characteristics compared to those made with commercial starters, demonstrating the effectiveness of the pilot-plant in enhancing enological performance.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Andrea Caridi, Rosa Romeo, Alessandra De Bruno, Cristian Masaneo, Marco Poiana
Summary: Analysis of 87 red wines produced from the Calabria region of Italy showed that different starter yeast strains have varying effects on the color and antioxidant power retention of red wine. Selecting the right yeast strain is crucial for producing red wine that can withstand long-term aging, up to 10 years.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Islem Dammak, Norah Salem Alsaiari, Imene Fhoula, Abdelfattah Amari, Zohra Hamdi, Mnasser Hassouna, Faouzi Ben Rebah, Tahar Mechichi, Salma Lasram
Summary: This paper assessed the ability of two strains of Saccharomyces cerevisiae to remove ochratoxin A from grape juice. The study found that the dead forms of the strains were more effective in eliminating the toxin. This research demonstrates the potential application of autochthonous yeast for the natural decontamination of grape juice.
Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Diana Sardy Nyitrai, Zsuzsanna Varga, Annamaria Solyom-Lesko, Miklos Kallay, Szabina Steckl, Balazs Nagy, Dorottya Kocsis, Eszter Antal
Summary: The study investigated the production of sulphur dioxide by specific wine yeasts during fermentation and its effectiveness in preventing oxidation during wine storage. Results showed that using sulphur dioxide-producing yeasts did not provide clear benefits in improving wine quality.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Wilson J. F. Lemos, Renato L. Binati, Nicolo Bersani, Sandra Torriani
Summary: The study evaluated the ability of different non-Saccharomyces yeasts to produce glutathione, with Metschnikowia spp. showing the highest concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Diganta Narzary, Nitesh Boro, Ashis Borah, Takashi Okubo, Hideto Takami
Summary: The study reveals the complex microbial community structure and metabolic functions of emao using shotgun whole-metagenome sequencing technology; eukaryotic microorganisms dominate over prokaryotes in emao, holding a significant position in microbial abundance.
SCIENTIFIC REPORTS
(2021)
Article
Biotechnology & Applied Microbiology
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt
Summary: Interactions between non-Saccharomyces yeast species and Saccharomyces cerevisiae can impact fermentation performance, with strain selection playing a key role in optimizing fermentation outcomes when using non-Saccharomyces species.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Teresa Garde-Cerdan, Itziar Saenz de Urturi, Rebeca Murillo-Pena, Miquel Iribarren, Sandra Marin-San Roman, Pilar Rubio-Breton, Eva P. Perez-Alvarez
Summary: Volatile and phenolic compounds are crucial for the sensory properties of wine, particularly aroma and color. Yeasts produce enzymes during fermentation that impact the extraction of phenolic compounds from the grape skin and synthesize important volatile compounds. Selected yeast strains significantly influence the sensory characteristics and typicity of wines. Aging in bottles has a greater influence on the composition and stability of wines compared to the yeast strains used for fermentation.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Microbiology
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Summary: Microbial interactions greatly impact the quality of wine. While there have been studies on optimizing microbial approaches for enhancing quality and food safety, there is a lack of research on using different yeasts to obtain wines with new traits. With changing consumer demands, selecting yeasts from conventional and unconventional sources presents opportunities for wine production.
Article
Biotechnology & Applied Microbiology
Carmen Berbegal, Sergi Ferrer, Lucia Polo, Isabel Pardo, Maria Jose Garcia-Esparza, Lorena Andres, Inmaculada Alvarez, Victoria Lizama
Summary: The aim of this study was to isolate and characterize indigenous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and investigate their impact on the final characteristics of the wines produced. The study was conducted at a Pago winery in Requena, Spain. Twenty-two yeasts were isolated from the grape must, and after molecular identification and typing, 11 different strains were identified. Laboratory-scale fermentations were performed to determine growth-related parameters and metabolic characteristics, while larger-scale fermentations were used to analyze the chemical and sensory attributes of the wines produced. Differences between strains in terms of growth and metabolism were observed. The goal was to identify the strains that would produce the highest concentrations of polyphenols and aromatics in the red Cabernet wines of the winery for future use.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Irene De Guidi, Jean-Luc Legras, Virginie Galeote, Delphine Sicard
Summary: Starting from the concept of domestication itself, this paper presents examples of advanced research on the domestication of yeasts in fermented foods and beverages, focusing on both the well-known model species, Saccharomyces cerevisiae, and other species encountered in fermented products. Different fermented food or beverage environments are discussed, highlighting how humans have shaped yeast evolution, from fermentation practices to targeted strain improvement. The paper also emphasizes the negative effects of domestication and the need to consider yeast diversity and evolution for sustainable food chains.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Xiaoxin Ge, Jie Wang, Xiaodi Wang, Yaqiong Liu, Chao Dang, Ran Suo, Jianfeng Sun
Summary: By analyzing samples from different regions in China, six potential starter cultures were identified, which showed good tolerance to ethanol, glucose, SO2, and pH, as well as enzymatic activity and fermentation ability. This study provides important reference for diversifying the sensory quality of wines from the region.
Article
Biotechnology & Applied Microbiology
Antonio Bevilacqua, Barbara Speranza, Leonardo Petruzzi, Milena Sinigaglia, Maria Rosaria Corbo
Summary: This research assessed the effects of different acids and pH values on A. acidoterrestris and found that ascorbic acid was the most effective compound. Activated spores showed the highest sensitivity to acids, indicating that acids may act during the outgrowing phase. The two strains exhibited different resistance at pH 3.0.
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)
Review
Nutrition & Dietetics
Clelia Altieri, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
Summary: Many scientific studies have found a significant link between human intestinal microbiota, eating habits, and the development of chronic-degenerative diseases. The composition and function of microbiota can affect chronic inflammatory mechanisms. This paper focuses on the changes in the gut microbiota of MS patients, its implications for health and disease, and the variables that influence it. It also discusses the role of microbiota in modulating immune responses in both the intestine and the brain, as well as the potential of microbiota modulation as a therapeutic approach for MS. Additionally, a case study evaluates the significance of gastrointestinal pains indirectly related to dysbiosis and the willingness of MS patients to use probiotics to modulate gut microbiota.
Review
Food Science & Technology
Antonio Bevilacqua, Orazio Palmieri, Antonio Derossi, Maria Rosaria Corbo, Milena Sinigaglia, Carla Severini, Carmela Lamacchia
Summary: Celiac Disease (CD) is a clinical, nutritional, and social issue that can only be relieved by a strict gluten-free diet. CD is always associated with a dysbiosis of gut microbiota. The Gluten FriendlyTM technology (GF), a temperature-based treatment of wheat seeds, has been developed to reduce the immunogenicity of gluten.
Article
Agronomy
Michele Andrea De Santis, Daniela Campaniello, Damiana Tozzi, Luigia Giuzio, Maria Rosaria Corbo, Antonio Bevilacqua, Milena Sinigaglia, Zina Flagella
Summary: Peanut is a widely cultivated crop with potential adaptability to the Mediterranean area, but limited cultivation in Europe. In a two-year field trial, the Virginia-type genotype showed better adaptability to irrigation and biofertilization. The inoculated treatment led to the highest agricultural crop water productivity, with implications for sustainability. The expression of storage proteins in peanuts varied with water supply.
Review
Food Science & Technology
Antonio Bevilacqua, Alessandro De Santis, Gaetano Sollazzo, Barbara Speranza, Angela Racioppo, Milena Sinigaglia, Maria Rosaria Corbo
Summary: Risk assessment is a crucial step in the food production path, ensuring the safety of the processing chain. This paper contributes to understanding the process and importance of risk assessment, providing information on its structure, tools for identification and measurement, and communication. Case studies on lettuce, chicken salad, and fresh egg pasta were conducted, along with a comparison of different pathogens' risk for chicken salad. Finally, a critical evaluation of Risk Ranger was performed.
Article
Microbiology
Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Clelia Altieri, Maria Rosaria Corbo, Milena Sinigaglia
Summary: Thymol and carvacrol, important components of Essential oils (EOs), were evaluated for their bioactivity against various microorganisms. The study found a common MIC range (150-400 mg/L) for some bacterial species, with exceptions to this trend. Different bacterial species exhibited either homogeneous or heterogeneous trends, depending on sub-species or experimental conditions. The study also highlighted the need for resolving issues such as microbial variability and lack of standard protocols and reference strains for effective use of EOs.
Article
Food Science & Technology
Hayrunisa Icen, Maria Rosaria Corbo, Milena Sinigaglia, Burcu Irem Omurtag Korkmaz, Antonio Bevilacqua
Summary: This paper provides an overview of the microbiota, nutritional composition, and antimicrobial effects of kombucha. The microbiota of kombucha includes acetic acid bacteria, lactic acid bacteria, and yeasts. Kombucha is suggested to have the status of a post-biotic with probiotic properties.
Article
Food Science & Technology
Antonio Bevilacqua, Milena Sinigaglia, Leonardo Petruzzi, Barbara Speranza, Daniela Campaniello, Angela Racioppo, Clelia Altieri, Maria Rosaria Corbo
Summary: This study examines the effects of different acids on A. acidoterrestris, revealing that weak acids may have antimicrobial effects on the microorganism. The type of acid, pH, and acid concentration are identified as potential factors influencing the acid resistance of A. acidoterrestris.
Review
Microbiology
Barbara Speranza, Angela Guerrieri, Angela Racioppo, Antonio Bevilacqua, Daniela Campaniello, Maria Rosaria Corbo
Summary: Modern society is increasingly concerned about the use of antibiotics and chemical compounds in food production, leading to a demand for foods without artificial and harmful chemicals. Improper use of antibiotics has contributed to the rise of antibiotic resistance. As a result, scientific research has focused on natural remedies, such as aromatic plants and their essential oils, as potential alternatives to conventional antimicrobials. This review summarizes the latest research on sage and lavender essential oils, highlighting their chemical composition, biological properties, and potential use in food and pharmaceutical industries.
MICROBIOLOGY RESEARCH
(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.
