Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
On-ong Chanprasartsuk, Cheunjit Prakitchaiwattana
Summary: This study isolated autochthonous yeasts associated with pineapple fermentation and investigated their fermentation behaviors. The results showed that co-cultured autochthonous yeasts can be successfully used in pineapple winemaking and exhibit synergistic effects during fermentation in the early and middle to final stages.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
C. D. Emer, S. Marques, L. M. Colla, C. O. Reinehr
Summary: This article discusses the importance of biogenic amines in winemaking, particularly emphasizing the role of inoculation in malolactic fermentation. It elucidates the attributes influencing the formation of biogenic amines and explores the safety of organic wines.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Yinong Zeng, Guolin Cai, Ming Zhang, Dianhui Wu, Xiaomin Li, Jian Lu
Summary: Selection of Lactobacillus plantarum ZL-36 strain improved malt quality and characteristics without increasing biogenic amines content.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Meiqi Wang, Jiarong Wang, Jiawei Chen, Christian Philipp, Xiaoning Zhao, Jie Wang, Yaqiong Liu, Ran Suo
Summary: This study investigated the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters. The results showed no significant difference in fermentation parameters, but differences in microbial diversity among the starters. Some key microbial genera played important roles in the formation of aroma compounds, providing a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.
Article
Food Science & Technology
Ivana Regecova, Boris Semjon, Pavlina Jevinova, Peter Ocenas, Jana Vyrostkova, Lucia Sulakova, Erika Noskova, Slavomir Marcincak, Martin Bartkovsky
Summary: Slovakia is a traditional viticulture country, and this study reveals the impact of the changes in microbial community during grape fermentation on the concentration of biogenic amines by detecting the microbiota and biogenic amines in the samples.
Article
Food Science & Technology
Jelena Topic Bozic, Lorena Butinar, Martina Bergant Marusic, Dorota Korte, Branka Mozetic Vodopivec
Summary: Different analytical methods were tested and optimized for the determination of four biogenic amines produced by grape-associated lactic acid bacteria. The study showed that native LAB could produce BA and a relatively simple method such as TLC can be used effectively for the initial screening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Chemistry, Applied
Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, Michele Dallolio, Giuliano Dallolio, Marco Trevisan, Luigi Lucini
Summary: This study evaluated the impact of glucose and mixed starter cultures on the quality of Italian salami. The addition of glucose had a significant effect on the metabolites and sensory profiles of the salami.
Article
Food Science & Technology
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: This study evaluated the effects of commercial starter cultures on various aspects of fermented fish-chili paste. The results showed that the application of mixed starter cultures promoted the growth of beneficial microorganisms while inhibiting harmful ones. It also resulted in higher levels of desirable amino acids and lower levels of bitter components. In addition, the use of starter cultures reduced the levels of biogenic amines and undesirable odor compounds.
Article
Food Science & Technology
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: The study investigated the microbial dynamics, diversity, and succession during the fermentation of fish-chili paste with or without starter cultures. Results showed that starter cultures influenced the microbial composition and reduced the accumulation of biogenic amines.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Food Science & Technology
Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: This study evaluated the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu during fermentation and storage. The results showed that mixed starter cultures could improve the quality and inhibit the formation of harmful substances in Suanyu.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Daniel Abarquero, Raquel Bodelon, Ana Belen Florez, Jose Maria Fresno, Erica Renes, Baltasar Mayob, Maria Eugenia Tornadijoa
Summary: In this study, 20 lactic acid bacteria (LAB) strains were isolated from artisanal cheeses and evaluated for their enzymatic activities, antimicrobial activity, and safety. Most strains exhibited aminopeptidase and beta-galactosidase activities. Glutamate dehydrogenase (GDH) activity was detected in 13 strains. All strains showed antimicrobial activity and one strain showed inhibitory activity against Enterococcus faecalis. Some strains exhibited resistance to antibiotics and produced biogenic amines. Additionally, several strains produced gamma-aminobutyric acid (GABA) at high concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
S. Falsini, C. Tani, G. Sambuco, A. Papini, P. Faraoni, S. Campigli, L. Ghelardini, G. Bleve, D. Rizzo, M. Ricciolini, I Scarpelli, L. Drosera, A. Gnerucci, F. Peduto Hand, G. Marchi, S. Schiff
Summary: This study presents the first anatomical description of S. junceum plants naturally infected by Xf subsp. multiplex ST87 in a new outbreak area in Europe. The bacteria were found exclusively in xylem conductive elements, moving horizontally through pits. An interesting pink/violet matrix was observed with Toluidine blue staining, possibly produced by the host plant as a defense response against bacterial spread.
Article
Biochemistry & Molecular Biology
Onofrio Davide Palmitessa, Miriana Durante, Annalisa Somma, Giovanni Mita, Massimiliano D'Imperio, Francesco Serio, Pietro Santamaria
Summary: With the projected increase in world population, agriculture needs to find sustainable ways to increase production, enhance the nutritional value of fruits and vegetables, and preserve genetic diversity. In this study, an Apulian landrace of Cucumis melo L. called Carosello leccese was grown using a soilless technique in a greenhouse with LED supplementary light. The results showed that Carosello leccese contains high levels of potassium and several bioactive compounds important for human health. Furthermore, the supplementary LED light did not negatively affect the biochemical profile of the fruits.
Article
Food Science & Technology
Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palama, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Gianluca Bleve
Summary: This study optimized a biological processing method for seaweed Gracilaria gracilis using semi-solid fermentation. Lactic acid bacteria and non-conventional coagulase-negative staphylococci were used as starter preparations to obtain new seaweed-based food prototypes. The fermented products showed good food safety, extended shelf life, improved nutritional value, and reduced insoluble indigestible fractions.
Article
Food Science & Technology
Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L. Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone
Summary: This study developed a new method for processing and stabilizing jellyfish, which was successfully applied to various edible species. The treated jellyfish met the quality and safety requirements set by EU law and exhibited unique nutritional composition and texture. This research provides a new approach for the future distribution of jellyfish-based food products in Europe.
Article
Food Science & Technology
Giuseppe Romano, Maria Tufariello, Nadia Calabriso, Laura Del Coco, Francesco P. Fanizzi, Antonio Blanco, Maria A. Carluccio, Francesco Grieco, Barbara Laddomada
Summary: Studies have shown that using red-to-black pigmented grains and pulses as raw materials can improve the content of health-promoting compounds in beer. Additionally, the use of traditional and non-conventional yeasts can influence the flavor and quality of these new functional beverages. Chemical methods can be used to monitor the composition, organoleptic profile, safety, and authentication issues of these novel beer products, showcasing their potential for protection and promotion.
Article
Food Science & Technology
Francesca Anna Ramires, Gianluca Bleve, Stefania De Domenico, Antonella Leone
Summary: This study focuses on the development and optimization of a fermentation strategy for a composite raw material containing jellyfish biomass. The newly developed fermented food, named fermented Jellyfish paste, was obtained through a two-step fermentation process using Aspergillus oryzae, selected bacteria, and yeasts. Safety parameters for jellyfish-based fermented food were established, and the final products showed desirable nutritional traits and unique sensory characteristics.
Article
Food Science & Technology
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, Francesco Grieco
Summary: This study aimed to develop white-inspired craft beers made with combinations of barley malt/unmalted wheat, hop varieties, and Saccharomyces cerevisiae strains and assess their effects on the characteristics of the beers. The results showed that there were two clusters of beers that stood out from the others, which were produced with different combinations of wheat, hop, and yeast. These clusters obtained the highest scores for overall quality and were positively correlated with certain chemical compounds and sensory attributes of the beers.
Article
Food Science & Technology
Maria Tufariello, Lorenzo Palombi, Antonino Rizzuti, Biagia Musio, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco
Summary: This study investigated the effects of different yeast strains on the chemical and volatile profiles of rose wine and sparkling wine. The results showed that using autochthonous yeast strains significantly influenced the composition of sparkling wine, leading to distinct aroma and metabolome compared to commercial yeast strains.
Article
Food Science & Technology
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, Carmela Gerardi, Francesco Grieco, Angela Capece
Summary: In recent years, the production of Italian Grape Ale (IGA), a bridge beverage between beer and wine, has become popular among brewers in Italy. This study compared three autochthonous Saccharomyces cerevisiae strains isolated from different food types with a commercial strain. The addition of grape must to the fermentation process significantly influenced the analytical parameters and volatile compounds of the experimental beers. The results emphasize the importance of media composition and microbial biodiversity in the production of different beer types, especially in the craft beer sector. Additionally, the study demonstrates the significance of microbial cross-over, which utilizes microorganisms traditionally used in other agro-food chains for brewing novel beer types.
Article
Chemistry, Applied
Lorenzo Palombi, Maria Tufariello, Miriana Durante, Anna Fiore, Antonietta Baiano, Francesco Grieco
Summary: This study examined the impact of changes in craft beer formulation on its volatolomic, acidic, and olfactory profiles. The results showed significant differences in olfactory attributes and the concentration of certain compounds among different samples. The study also revealed the first investigation of the three-factors interaction on the sensory-volatolomic profile of craft beers through a comprehensive multivariate approach.
Article
Biotechnology & Applied Microbiology
Francesca Anna Ramires, Anna Rita Bavaro, Isabella D'Antuono, Vito Linsalata, Leone D'Amico, Federico Baruzzi, Loris Pinto, Annamaria Tarantini, Antonella Garbetta, Angela Cardinali, Gianluca Bleve
Summary: Onion skins, recycled as organic fertilizers, can be used as a substrate in environmentally friendly bioprocesses to recover valuable bioactive compounds and food ingredients. A bioprospecting method was employed to examine the growth ability of bacterial and yeast strains on onion skins as a unique nutrient source. Fermented onion skins were also investigated as an affordable source of microbial enzymes.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Microbiology
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, Teresa Semedo-Lemsaddek, Daniela Fiocco, Giuseppe Spano, Ferid Abidi
Summary: This study isolated Lactiplantibacillus plantarum strains from Tunisian vegetable sources and locust intestines, and evaluated their antimicrobial activity, biofilm production capacity, adhesion to human cells, and biocontrol potential on tomatoes. The results showed that these strains have promising probiotic traits and could be used to control pathogen growth on food matrices.
Review
Biochemistry & Molecular Biology
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli
Summary: Direct injection mass spectrometry (DIMS) is a mass spectrometry technique that allows the direct introduction of a gaseous sample into a mass analyzer without prior treatment or separation. DIMS offers real-time monitoring of volatile organic compounds (VOCs) released from grapes or wine, and enables quality control and high-throughput analysis. It plays an important role in the sustainable development of viticulture and oenology.
Article
Food Science & Technology
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Xujie Feng, Vittorio Capozzi, Oskar Laaksonen, Baoru Yang, Ping Li, Qing Gu
Summary: This study investigates the variation in anthocyanins and volatile organic compounds in blood orange juices and wines made from fruit ripened at different maturity stages. The study found that the maturity of the fruit significantly affects the composition and content of anthocyanins and VOCs in the juices and wines.
Article
Horticulture
Azar Moradi, Fatemeh Zarinkamar, Giovanni Mita, Sofia Caretto, Angelo De Paolis
Summary: This study investigates the effects of SA on crocin production and carotenoid production in saffron cell cultures. The results show that SA enhances the biosynthesis of crocin, a valuable water-soluble apocarotenoid, and the expression of key genes involved in the apocarotenoid biosynthetic pathway.
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.
