Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
Article
Food Science & Technology
Ivan Benito-Vazquez, Ignacio Belda, Javier Ruiz, Javier Vicente, Eva Navascues, Domingo Marquina, Antonio Santos
Summary: A conventional PCR method targeting B. bruxellensis was developed in this study, using a polyvinylpyrrolidone pre-treatment to allow for low detection limit of 10(2) UFC/mL in wine samples. The procedure was simplified by avoiding time-consuming DNA extraction steps, making it easy for application in wineries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ana Rosa Gutierrez, Pilar Santamaria, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Carmen Olarte, Susana Sanz
Summary: Carbonic maceration (CM) vinification is a traditional method for producing high-quality wines with energy-saving benefits, but it also poses a higher risk of microbial alteration. This study examines the evolution of bacterial population during CM wine production with and without yeast inoculation. Different inoculation strategies using pied de cuve and Active Dry Yeasts (ADY) seed were studied. The results show that non-inoculated CM wines exhibited a significant increase in bacterial population and higher volatile acidity levels, while the inoculated vinifications had controlled bacterial growth and lower volatile acidity. Therefore, controlling the yeast population through inoculation methods is an effective way to prevent bacterial alterations in CM vinifications.
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Biotechnology & Applied Microbiology
C. K. Attchelouwa, C. A. Kouakou-Kouame, L. Ouattara, T. L. S. Amoikon, F. K. N'guessan, S. Marcotte, M. Charmel, M. K. Dje
Summary: In this study, the spoilage potential of isolated yeast, LAB and AAB species was analyzed. The strains were inoculated into tchapalo and stored for 3 days. Most strains grew well or remained stable, except for two strains that decreased throughout storage. Only two strains showed a significant decrease in total soluble solids. The tchapalo samples inoculated with certain LAB and yeast strains were similar to the control, while other strains induced spoilage in appearance, smell, and/or taste of the tchapalo. Spoiled tchapalo showed quantitative and qualitative modifications in certain volatile compounds. These findings provide valuable information for extending the shelf life of tchapalo.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Microbiology
Maria Dimopoulou, Vasiliki Kefalloniti, Panagiotis Tsakanikas, Seraphim Papanikolaou, George-John E. Nychas
Summary: This study investigated the biofilm formation capacity of Brettanomyces bruxellensis on stainless steel coupons, revealing chemical groups involved in the process using FTIR analysis. It discovered that metabolic fingerprints were similar within the same cell phenotype class but different between the two phenotypes, indicating a clear separation of cell phenotypes. This study successfully applied a non-invasive technique to uncover the metabolic fingerprint related to biofilm formation, showing a homogenous mechanism within the yeast species.
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)
Article
Biochemistry & Molecular Biology
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Antonia Patruno, Marco Marchisio, Eleonora Mari, Lisa Granchi, Carlo Viti, Piero Chiacchiaretta, Angelo Cichelli, Rosanna Tofalo, Paola Lanuti
Summary: A flow cytometry kit for the rapid detection of B. bruxellensis in wine has been developed, which allows for the rapid detection of B. bruxellensis in simple and complex mixtures, indicating its potential for reducing wine spoilage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Chemistry, Multidisciplinary
Alessandra Di Canito, Roberto Foschino, Martina Mazzieri, Ileana Vigentini
Summary: Brettanomyces bruxellensis species has diverse roles in industries like biofuel production and food sectors like alcoholic beverages. Despite some knowledge regarding its genetic characteristics, tools for efficient genetic modification are still underdeveloped, posing challenges due to high genotype diversity within this species.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Kevin Pigao, Ryan O'Donnell, James Osborne, Chris Curtin
Summary: This study successfully isolated Brettanomyces yeasts from samples obtained from a vineyard in Oregon, and found that Brettanomyces is not a common occurrence in vineyard yeast populations. Additionally, rare non-Saccharomyces genera were also isolated from other samples.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
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
B. Misery, P. Legendre, O. Rue, V. Bouchart, H. Guichard, JM. Laplace, M. Cretenet
Summary: The study reveals significant differences in bacterial and fungal communities at different stages of apple cider distillation and between producers. The maturation period leads to an increase in microorganisms responsible for off-flavors. The alcoholic fermentation stage is mainly dominated by alcoholic yeasts.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Patricia Branco, Rute Coutinho, Manuel Malfeito-Ferreira, Catarina Prista, Helena Albergaria
Summary: Brettanomyces bruxellensis is a common microbial hazard in wine production, often controlled by the addition of sulfur dioxide. Recent research has found that Saccharomyces cerevisiae secretes a natural biocide that inhibits the growth and off-flavors production of B. bruxellensis, providing a potential alternative to reduce the need for sulfur dioxide in wines.
Article
Biochemistry & Molecular Biology
Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini
Summary: Researchers produced and evaluated three potential killer toxins for their inhibitory effect on Brettanomyces bruxellensis in wine. The toxins were found to have lethal effect on the yeast strain without negative impact on human intestinal cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Manuel Malfeito-Ferreira
Summary: This review critiques current tasting methods for fine wines, highlighting the potential suppression of holistic wine assessment by traditional tasting sequences and descriptive analysis. Expert quality judgments may be influenced by cognitive factors and wine preferences, with the highest level of expertise achieved when individuals can recognize a fine wine's synthetic properties and produce aesthetic judgments independently from enjoyment. Fine wines are characterized by superior synthetic or holistic properties apprehended and appreciated by individuals within their cultural context.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biology
Acacio Salamandane, Filipa Vila-Boa, Manuel Malfeito-Ferreira, Luisa Brito
Summary: The study evaluated the microbiological quality of water sold and consumed in the city of Maputo, Mozambique, as well as the antibiotic resistance profile of Enterobacteriaceae isolated from these samples. The results showed high fecal contamination levels in all types of water samples, with a significant percentage of antibiotic-resistant bacteria. This highlights the urgent need to improve water quality and raise awareness of hygiene practices to reduce health risks in Maputo and other cities in Mozambique.
Article
Food Science & Technology
Mkrtich Harutyunyan, Manuel Malfeito-Ferreira
Summary: The review provides a general overview of ancient winemaking techniques and styles, highlighting the focus on reducing astringency and improving taste and shelf life.
Article
Environmental Sciences
Acacio Salamandane, Manuel Malfeito-Ferreira, Luisa Brito
Summary: This study evaluated the resistance profile and prevalence of antibiotic resistance genes in Klebsiella spp. and Aeromonas spp. isolated from street-sold water in Maputo. The results showed high resistance to β-lactam antibiotics in Klebsiella and resistance to cefoxitin and ampicillin in Aeromonas. ESBL and AmpC genes were the most prevalent antibiotic resistance genes. It is crucial to improve waterborne disease control strategies and raise public awareness about the potential health implications of multidrug-resistant strains.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2022)
Article
Engineering, Chemical
Andreia Miranda, Vanda Pereira, Humberto Jardim, Manuel Malfeito-Ferreira, Jose Carlos Marques
Summary: This study investigates the impact of different non-Saccharomyces yeasts on the chemical and phenolic characteristics of Madeira wine. The results indicate that the polyphenol content of the wines varies depending on the yeast species used, with higher levels found in wines produced by Pichia spp. Additionally, wines produced with Hanseniaspora uvarum and Starmerella bacillaris exhibit higher antioxidant potential. Standardizing the winemaking process and increasing the production of bioactive compounds can result in the production of high-quality wines.
Article
Food Science & Technology
Manuel Malfeito-Ferreira
Summary: Wine quality can be understood from both commercial and fine wine perspectives. The traditional tasting method may blur the assessment of a wine's aesthetic properties. To promote the recognition of fine wines, tasting should first acknowledge their aesthetic properties before proceeding to analytical steps.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Acacio Salamandane, Jussara Correia, Belo Afonso Muetanene, Madalena dos Santos, Manuel Malfeito-Ferreira, Luisa Brito
Summary: The aim of this study was to evaluate the biofilm-forming ability and resistance of Staphylococcus isolates recovered from ready-to-eat foods. Results showed that foodborne Staphylococcus species can form biofilms on different types of surfaces and these biofilms exhibit resistance to high concentrations of methicillin.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Acacio Salamandane, Manuel Malfeito-Ferreira, Luisa Brito
Summary: This review examines the main causes of foodborne illnesses in developing countries, with a particular focus on the transmission of antibiotic-resistant microbes. The findings reveal that women constitute the majority of street food vendors, who generally have a low level of education and lack knowledge of good hygiene practices. Poor hygiene practices and lack of facilities, such as potable water, were frequently identified as the main causes of food contamination. Enterobacteriaceae bacteria were the most common pathogens found in ready-to-eat street foods. High levels of multidrug resistance were reported in Enterobacteriaceae from several developing countries.
Article
Biology
Acacio Salamandane, Gomes Cahango, Belo Afonso Muetanene, Manuel Malfeito-Ferreira, Luisa Brito
Summary: This study investigated antibiotic resistance, virulence genes, minimum inhibitory concentration (MIC) of benzalkonium chloride (BAC), biofilm formation capacity, and biofilm eradication (MBEC) by BAC in enterococci recovered from Portuguese cheeses made with raw ewe's milk. The study found high resistance to vancomycin, erythromycin, tetracycline, and penicillin, as well as multidrug resistance and the presence of virulence genes in the isolates. Additionally, biofilms produced by the isolates showed resistance to higher concentrations of BAC. These findings highlight the importance of effective control measures to ensure the safety and quality of dairy products.
Article
Food Science & Technology
Mahesh Chandra, Patricia Branco, Catarina Prista, Manuel Malfeito-Ferreira
Summary: This study examined the influence of wine components, p-coumaric acid, and micronutrients on the culturability, viability, and volatile phenols production of Brettanomyces bruxellensis under sulfite stress. It was found that high doses of sulfite led to the continuous production of 4-ethylphenol by dead or nonculturable cells. However, when minerals and vitamins were added, both growth recovery and 4-ethylphenol production were observed, indicating their importance in maintaining cell viability under sulfite stress. The yeast could also utilize p-coumaric acid as an energy source and produce ATP while under sulfite stress.
Review
Biotechnology & Applied Microbiology
Manuel Malfeito-Ferreira
Summary: Minerality in wines is a complex concept that has gained popularity in scientific research and the wine industry. However, there is a difference in perception between professionals and inexperienced consumers, making communication difficult. Understanding the perception of minerality requires cognitive processes and appropriate tasting approaches.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Sofia Camilo, Mahesh Chandra, Patricia Branco, Manuel Malfeito-Ferreira
Summary: Winemaking involves a diverse range of microorganisms that have different effects on wine quality. This study evaluated the diversity and distribution of microorganisms in vineyard environments and found that certain microorganisms mainly come from soil and insects, refuting the hypothesis of a terroir-dependent wine microbial consortium.
FERMENTATION-BASEL
(2022)
Review
Humanities, Multidisciplinary
Mkrtich Harutyunyan, Manuel Malfeito-Ferreira
Summary: The purpose of this work is to present the archaeological and historical background of viticulture and winemaking in the Mediterranean basin. The study reveals that winemaking originated during the Neolithic period and spread to the Iberian Peninsula and Western Europe. The review highlights the factors contributing to the expansion of wine production and the significance of wine in religious rituals, social celebrations, and medicinal purposes.
Article
Biotechnology & Applied Microbiology
Mkrtich Harutyunyan, Renato Viana, Joana Granja-Soares, Miguel Martins, Henrique Ribeiro, Manuel Malfeito-Ferreira
Summary: The production of wines and piquettes using techniques described in classical Roman agricultural manuals was successfully recreated in this study. The physicochemical analysis showed that these ancient winemaking techniques can produce commercially and legally acceptable wines.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Acacio Salamandane, Ana Carla Silva, Luisa Brito, Manuel Malfeito-Ferreira
Summary: The street food sold in Maputo shows unsatisfactory microbiological quality and safety, with high proportions of unsatisfactory samples found in both traditional hot and cold foods. While L. monocytogenes and Salmonella were tested negative, approximately 25% of the samples were classified as unsatisfactory/potentially hazardous when coagulase-positive staphylococci was used as a food safety indicator. The results highlight the need for improved sanitary conditions and the development of good manufacturing practices for street food in Maputo, Mozambique.
FOOD QUALITY AND SAFETY
(2021)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.