Article
Biotechnology & Applied Microbiology
Dong Min Han, Ju Hye Baek, Byung Hee Chun, Che Ok Jeon
Summary: To investigate the fermentative characteristics of Bacillus and lactic acid bacteria involved in doenjang-meju fermentation, two sets of doenjang-meju were prepared and analyzed with different microbial inoculations. The results showed distinct differences in pH, free sugar and amino acid contents, enzyme activities, and microbial abundances between the two sets. Genomic analyses and in vitro assays supported the observed fermentative characteristics of the microbes used in the fermentation process.
Article
Food Science & Technology
Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Hee-Jong Yang, Chen Li, Do-Youn Jeong, Sunmin Park
Summary: Traditionally made doenjang may improve symptoms of estrogen deficiency. This study aimed to evaluate the effects of four types of doenjang on gut microbiota in estrogen-deficient rats. The results showed that doenjang containing high amounts of Bacillus was more effective in improving estrogen deficiency symptoms than unfermented soybeans.
Article
Food Science & Technology
Jung-A Ryu, Eiseul Kim, Seung-Min Yang, Shinyoung Lee, Sung-Ran Yoon, Kil-Su Jang, Hae-Yeong Kim
Summary: The study investigated the composition of microbial communities in traditional Korean soybean paste Doenjang and the factors affecting food quality. Differences were found in water content, salt concentration, acidity, and amino-type nitrogen in meju and doenjang across different batches, with Aspergillus identified as the dominant fungi.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Microbiology
Salvador Hernandez-Macias, Alba Martin-Garcia, Nuria Ferrer-Bustins, Oriol Comas-Baste, Montserrat Riu-Aumatell, Elvira Lopez-Tamames, Anna Jofre, M. Luz Latorre-Moratalla, Sara Bover-Cid, M. Carmen Vidal-Carou
Summary: The use of cava lees and their phenolic extract have been shown to be effective strategies in controlling the formation of biogenic amines in fermented products, particularly in fermented sausages.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Ashutosh Bahuguna, Vishal Kumar, Gajanan Bodkhe, Srinivasan Ramalingam, Semi Lim, Ah-ryeong Joe, Jong Suk Lee, So-Young Kim, Myunghee Kim
Summary: The typical Korean diet includes a significant amount of doenjang, a traditional fermented soybean paste, but its consumption has been affected by the presence of anti-nutritional and toxic substances. This study analyzed 36 doenjang samples from different cottage industries in South Korea and found that three of them exceeded the recommended limit of pathogenic Bacillus cereus. The study also identified six different types of yeast in the samples and detected various levels of biogenic amines. The findings highlight the need for continuous monitoring to ensure the safety of traditional cottage industry doenjang.
Article
Food Science & Technology
Xuyan Tian, Pei Gao, Yanshun Xu, Wenshui Xia, Qixing Jiang
Summary: Fermenting low-salt bream at different temperatures can accelerate protein degradation and enhance flavor formation, improving the taste of the food. Two-stage fermentation significantly reduces the growth of harmful microorganisms and decreases the levels of harmful substances in the food.
Article
Chemistry, Applied
Ju Meng, Qin Yang, Weiyang Wan, Qiujin Zhu, Xuefeng Zeng
Summary: The study identified the potential danger of biogenic amine formation in traditional fermented fish (Suan yu) due to Enterobacteriaceae, analyzing their amine production abilities and genotypic diversity. It determined strains with the highest amine production and evaluated the effects of physicochemical factors on BA production, finding pH to be a crucial factor. The results provide a theoretical basis for controlling BAs in fermented fish products.
Article
Biochemistry & Molecular Biology
Yangyang Yu, Lu Li, Yujuan Xu, Kejing An, Qiao Shi, Yuanshan Yu, Zhenlin Xu
Summary: This study analyzed the contents of BAs and nitrites in fermented mustard samples from different brands, finding some samples with harmful substances exceeding toxic levels. High-throughput sequencing analysis was used to investigate microbial communities and their correlations with BAs and nitrites, providing potential starter cultures for control of these substances in the fermented mustard products industry.
Article
Food Science & Technology
Debao Wang, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu, Ye Jin
Summary: The study demonstrates that mixed starter cultures can enhance the quality of sausages and inhibit the growth of harmful microorganisms, especially the combination of L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2, which has a positive impact on fermented meat products.
Review
Food Science & Technology
Alexandra Costina Avirvarei, Liana Claudia Salanta, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Darab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Farcas, Teodora Emilia Coldea
Summary: The importance of food and beverage safety is crucial due to globalization and consumer demands. This review critically analyzes the presence of hazards and potential formation of toxic compounds in fruit-based fermented beverages. Techniques such as microbial fermentation and mycotoxin oxidation can help reduce or eliminate contaminants and ensure the safety of these beverages.
Article
Food Science & Technology
Dabin Kim, Young Hun Jin, Jae-Hyung Mah
Summary: This study aimed to select Bacillus strains capable of degrading biogenic amines (BAs) from Cheonggukjang and investigate their effects on BA reduction during Cheonggukjang fermentation, with and without the presence of Enterococcus faecium, a prolific tyramine-producing species. Three BA-degrading and low BA-producing strains (B. licheniformis CH7P22, B. haynesii CH7P24, and B. velezensis CH7P28) were selected from a total of 327 isolated strains. B. licheniformis CH7P22 exhibited the largest reduction in tyramine and spermine contents during fermentation.
Article
Food Science & Technology
Wenya Li, Haiqiang Lu, Zehe He, Yaxin Sang, Jilu Sun
Summary: The study evaluated the quality characteristics of Huanghua salt-fermented shrimp paste, including pH values, amino acid nitrogen, malondialdehyde, nitrite, and biogenic amines content, and analyzed its bacterial community using high-throughput sequencing technology. The main biogenic amines found in shrimp paste were tryptamine, histamine, and tyramine, with Firmicutes and Proteobacteria being the dominant phylum. The research provides a theoretical basis for improving the fermentation process of shrimp paste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yangyang Yu, Yuanshan Yu, Zhenlin Xu
Summary: The study revealed that in fermented vegetables in China, fermented cabbage had the highest concentration of nitrite and biogenic amines, while fermented radish had lower levels. Nitrite levels in fermented cabbage and mustard exceeded the maximum residue limit suggested by China's national standards. The concentration of biogenic amines in fermented vegetables also needs to be closely monitored.
Article
Food Science & Technology
Hyung Min Kim, Dong Min Han, Ju Hye Baek, Byung Hee Chun, Che Ok Jeon
Summary: “This study investigated the general fermentation characteristics of doenjang-meju, a traditional Korean soybean brick. It analyzed the microbial communities and metabolic compounds during fermentation, and identified Bacillus and/or lactic acid bacteria (LAB) and Aspergillus as the dominant microorganisms. The major sugars, carbon compounds, organic acids, and biogenic amines were also identified, as well as the major volatile compounds. However, there were significant variations in the profiles of microbial communities, metabolites, and volatile compounds among samples. Principal component analysis revealed two different fermentation features, Bacillus-dominated and LAB-dominated, each with different profiles of metabolites and volatile compounds. The study also found strong negative correlation between Bacillus and LAB, and positive correlations between specific microorganisms and certain compounds produced during fermentation.”
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Vishal Kumar, Ashutosh Bahuguna, Srinivasan Ramalingam, Ganesh Dhakal, Jae-Jin Shim, Myunghee Kim
Summary: This review article summarizes the production and degradation of aflatoxins in food, focusing on major aflatoxin-degrading enzymes and microorganisms. It extensively discusses the mechanisms of enzyme-mediated aflatoxin degradation, toxicity evaluation of degraded products, and safety assessment of degradation processes for food applications. Additionally, recent technological advancements in protein engineering, nanozymes, and optimization approaches are explored to enhance the industrial applicability of aflatoxin-degrading enzymes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Ashutosh Bahuguna, Pal Tejinder Khaket, Vivek k K. Bajpai, Shruti Shukla, InWha Park, MinKyun Na, Yun Suk Huh, Young-Kyu Han, Sun Chul Kang, Myunghee Kim
Summary: This study examined the anti-inflammatory and cathepsin C inhibitory activities of a compound called DAB1 isolated from the rice field grasshopper. The results showed that DAB1 reduced the expression of inflammatory mediators and cytokines, inhibited the nuclear translocation of NF-kappa B, and inhibited cathepsin C activity. The study suggests that DAB1 could be used as an anti-inflammatory and cathepsin C inhibiting agent in drug development.
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL
(2022)
Article
Food Science & Technology
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Summary: This study analyzed the quality of gochujang from 35 traditional cottage industries, finding that some products exceeded the recommended alcohol content for halal products and had slight Bacillus cereus contamination. It suggests the need to limit B. cereus contamination and reduce alcohol content to comply with halal food guidelines.
Article
Microbiology
Vishal Kumar, Ashutosh Bahuguna, Srinivasan Ramalingam, Jong Suk Lee, Sung Soo Han, Hyang Sook Chun, Myunghee Kim
Summary: This study evaluated the impact of a one-year fermentation on aflatoxins and aflatoxin-producing fungi in doenjang. The findings showed a significant reduction in aflatoxins after fermentation, with the contribution of various native microorganisms.
Article
Construction & Building Technology
Virendra Kumar, Rajesh Kumar Paswan
Summary: This paper studied the properties of an alkali-activated (AA) binder made of 94% ground granulated blast furnace slag (GGBFS) and 6% blended powder of alkali metal hydroxide and metal sulfate. The study found that the binder can effectively replace cement and maintain high residual strength at elevated temperatures.
JOURNAL OF STRUCTURAL FIRE ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Subhasree Ray, Jun-O Jin, Inho Choi, Myunghee Kim
Summary: This study found that the cell-free supernatant of Bacillus thuringiensis has inhibitory and dispersal effects on Staphylococcus aureus biofilms without affecting bacterial growth. The ethyl acetate extract of the cell-free supernatant exhibits a dose-dependent anti-biofilm activity against S. aureus and contains compounds structurally similar to known anti-biofilm compounds.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Vivek K. Bajpai, Ashutosh Bahuguna, Vishal Kumar, Imran Khan, Salman H. Alrokayan, Haseeb A. Khan, Jesus Simal-Gandara, Jianbo Xiao, MinKyun Na, Sonam Sonwal, Hoomin Lee, Myunghee Kim, Yun Suk Huh, Young-Kyu Han, Shruti Shukla
Summary: Ilimaquinone demonstrated strong antioxidant and antimicrobial activity against Staphylococcus aureus and Escherichia coli, with effects on bacterial membrane depolarization, genetic material loss, potassium ion release, extracellular ATP release, compromised membrane permeabilization, and cellular component damage. Additionally, it showed no teratogenic effect on zebrafish and effectively reduced S. aureus count in cold-stored ground chicken meat without affecting sensory properties and color values.
Article
Materials Science, Ceramics
Gajanan A. Bodkhe, Dhanashri D. Khandagale, Mayuri S. More, Megha A. Deshmukh, Nikesh N. Ingle, Pasha W. Sayyad, Manasi M. Mahadik, Sumedh M. Shirsat, M. S. Al-Buriahi, Meng-Lin Tsai, Myunghee Kim, Mahendra D. Shirsat
Summary: A novel method was developed to detect heavy metal ions in water using an electrochemical sensor probe composed of silver nanoparticles and copper benzene carboxylate. The sensor showed high selectivity and sensitivity towards nickel ions, without responding to other ions.
CERAMICS INTERNATIONAL
(2023)
Article
Environmental Sciences
Murugan Nagaraj, Srinivasan Ramalingam, Chandran Murugan, S. Aldawood, Jun-O Jin, Inho Choi, Myunghee Kim
Summary: Natural products derived carbon quantum dots (CQDs) have attracted significant attention due to their unique properties. In this study, high fluorescent CQDs were prepared using Borassus flabellifer as a carbon source. The prepared CQDs exhibited excellent photoluminescence and stability in an aqueous solution, making them suitable for detecting Fe3+ ions. The developed sensor showed advantages such as simplicity, low cost, label-free detection, and high sensitivity and selectivity.
ENVIRONMENTAL RESEARCH
(2022)
Article
Cell Biology
Jeong Ho Lim, Khurshid Ahmad, Hee Jin Chun, Ye Chan Hwang, Afsha Fatima Qadri, Shahid Ali, Syed Sayeed Ahmad, Sibhghatulla Shaikh, Jungseok Choi, Jihoe Kim, Jun-O Jin, Myunghee Kim, Sung Soo Han, Inho Choi, Eun Ju Lee
Summary: This study reveals that immunoglobulin-like cell adhesion molecule (IgLON4) is highly expressed in mouse muscles and plays a role in muscle regeneration and differentiation. Inhibition of IgLON4 affects myotube alignment and is involved in lipid raft accumulation during myogenic differentiation.
Review
Biophysics
Subramanian Siva, Jun-O Jin, Inho Choi, Myunghee Kim
Summary: This article reviews the application of marker-entrapped nanoliposomes (NLs) in the development of NL-based biosensors for mycotoxins. These biosensors are sensitive, selective, portable, and cost-effective analytical tools, capable of rapid detection and quantification of mycotoxins.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Food Science & Technology
Srinivasan Ramalingam, Ashutosh Bahuguna, Ah-ryeong Joe, SeMi Lim, Jong Suk Lee, So-Young Kim, Myunghee Kim
Summary: This study aimed to prevent pack burst spoilage of gochujang products by supplementing them with garlic ethanol extract. The results showed that garlic ethanol extract significantly inhibited the growth of Zygosaccharomyces rouxii in gochujang products and prevented pack burst. Microbiome analysis revealed a high abundance of Z. rouxii in pack burst samples. Gochujang products supplemented with 1% garlic ethanol extract exhibited a high hedonic score in sensory analysis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Ashutosh Bahuguna, Vishal Kumar, Srinivasan Ramalingam, Anil Kumar Yadav, Myunghee Kim
Summary: Ginger was found to effectively reduce aflatoxins and protect cells from toxicity.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Food Science & Technology
Vishal Kumar, Ashutosh Bahuguna, Jong Suk Lee, Ankur Sood, Sung Soo Han, Hyang Sook Chun, Myunghee Kim
Summary: Bacillus albus YUN5, isolated from doenjang, showed high degradation capabilities for aflatoxin B1 (AFB1) and aflatoxin G1 (AFG1). The cell-free supernatant (CFS) of B. albus YUN5 exhibited the highest degradation efficiency, while negligible degradation was observed in other fractions. Optimal degradation conditions were determined to be 55℃, pH 7-10, and salt concentration of 0-20%. Liquid chromatography-mass spectroscopy analysis revealed the target sites of degradation. The application of B. albus YUN5 in doenjang fermentation showed better reduction of AFB1 and AFG1 compared to without B. albus YUN5.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Subramanian Siva, Gajanan A. Bodkhe, Chenhao Cong, Se Hyun Kim, Myunghee Kim
Summary: This study reports the development of bioinspired nanozymes based on two-dimensional (2D) transition metal carbide nanosheets for the detection of reactive oxygen species in a biological environment. The nanozymes were fabricated by decorating 2D Nb2C-MXene with Au@Pt core-shell nanoparticles. The study highlights the potential of MXene-based peroxidase-like nanozymes in catalysis and biomedicine.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(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.
