Article
Food Science & Technology
Bogdan Pacularu-Burada, Alina-Mihaela Ceoromila Cantaragiu, Mihaela Aida Vasile, Gabriela-Elena Bahrim
Summary: This study aimed to select the best water and milk kefir grains as starter cultures for gluten-free sourdough production. The addition of freeze-dried WKG2 as a starter culture and okara in the fermentation substrate improved the concentration of organic acids and bioactive compounds in the sourdough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina
Summary: This study aimed to investigate the use of selected starter cultures in producing spelt-based sourdough bread with improved characteristics. The consortia containing yeast and Lactic Acid Bacteria were found to enhance the quality and shelf-life of the bread, with S. cerevisiae consortium showing superior crumb texture and consumer acceptance. Selected starter cultures have a potential in improving bakery products made with flours like spelt, which have poor technological performance but interesting nutritional properties and sustainable cultivation methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Microbiology
Natali Hernandez-Parada, Oscar Gonzalez-Rios, Mirna Leonor Suarez-Quiroz, Zorba Josue Hernandez-Estrada, Claudia Yuritzi Figueroa-Hernandez, Juan de Dios Figueroa-Cardenas, Patricia Rayas-Duarte, Maria Cruz Figueroa-Espinoza
Summary: The use of sourdough in bread production involves fermentation dominated by lactic acid bacteria (LAB) and yeast. Different starter cultures from various food sources can be used to initiate sourdough fermentation, enhancing the aroma and flavor profile of bread. However, the influence of microorganisms from different food products and by-products on sourdough fermentation is not well documented. This review focuses on exploring the use of various starter cultures in sourdough fermentation, discussing sourdough types, the fermentation process, and biochemical transformations.
Article
Food Science & Technology
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park
Summary: This study aimed to investigate and utilize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various gluten-free sourdoughs to improve the quality and gas production of gluten-free sourdough.
Article
Food Science & Technology
Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte, Agnese Miro
Summary: This study evaluated the characteristics of Lactic Acid Bacteria strains isolated from mature sourdoughs and tested their fermentation ability in bread production. The study found that bread made with specific microbial combinations had a more complex aroma profile, and wet granulation ensured optimal microbial viability.
Article
Multidisciplinary Sciences
Dorota Litwinek, Jakub Boreczek, Halina Gambus, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk
Summary: Starter cultures composed of lactic acid bacteria (LAB) were developed for wholemeal rye bread production. The use of these cultures resulted in better quality bread compared to commercial culture. The addition of yeast during fermentation improved the organoleptic properties of the bread and increased its volume and moisture. Fermentation also improved the bioavailability of minerals.
Article
Food Science & Technology
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla F. F. Amaral, Tatiana Felix Ferreira, Priscilla Finotelli
Summary: Sourdough production is an ancient biotechnological process used to enhance bread flavor, texture, and shelf life. Drying techniques, such as freeze-drying and spray-drying, show potential in maintaining the fermentative capacity of sourdough starter and enabling industrial-scale production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Romain Jeantet, Gwenael Jan
Summary: Propionibacterium freudenreichii is a beneficial food-grade actinobacterium widely used in food products, particularly in cheese ripening and probiotic supplements. Ensuring survival and activity of the bacterium during production and drying processes is crucial for its various applications. Innovations in stress tolerance acquisition and development of gentle drying processes offer promising avenues for efficient and sustainable probiotic production technologies.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Jayani Kulathunga, Kristin Whitney, Senay Simsek
Summary: This research study evaluated the influence of different starter cultures and stone mill settings on the nutritional attributes of sourdough bread. The experiment involved grinding a blend of three wheat varieties into whole-grain flour using a stone mill and producing six flour samples with varying gap settings and rotation speed values. The findings showed significant differences in dietary fiber content, arabinoxylan content, total starch content, and protein digestibility between sourdough bread made with rye and wheat starter cultures, indicating the potential application of selected starter cultures and desired particle size in improving the nutritional attributes of sourdough bread.
Review
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Luc De Vuyst
Summary: The application of starter culture mixture in cocoa fermentation plays a crucial role in improving the quality and flavor of chocolate products, making it essential to select appropriate strains for the process.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
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
Carla Graca, Minnamari Edelmann, Anabela Raymundo, Isabel Sousa, Rossana Coda, Tuula Sontag-Strohm, Xin Huang
Summary: The incorporation of yoghurt as a starter in sourdough wheat bread was found to improve the technological and nutritional properties of the bread. The fermentation process resulted in significant changes in chemical composition, such as increased protein proteolysis, peptide and free amino nitrogen content, solubilization of phenolic compounds, and improved antioxidant activity. The use of yoghurt-sourdough fermentation improved the softness and delayed staling of the bread, while also reducing the glycemic index and increasing protein digestibility and amino acid bioavailability.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Biochemistry & Molecular Biology
Juan Shen, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang
Summary: Yeast, lactic acid bacteria, and acetic acid bacteria isolated from traditional Chinese sourdough showed improved fermentability and acid production capacity when used as a compound starter in whole wheat steamed bread. The bread leavened with the compound starter had increased volume, more volatile flavor compounds, and improved texture properties compared to bread made with commercial dry yeast. The formulated compound starter could be a promising ingredient for enhancing the quality of steamed bread.
Article
Food Science & Technology
Albert Krastanov, Marin Georgiev, Aleksandar Slavchev, Denica Blazheva, Bogdan Goranov, Salam A. Ibrahim
Summary: Stable symbiotic starter cultures using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were created, with antimicrobial activity and necessary antibiotic sensitivity, growth kinetic parameters, and metabolic profiles. The volatile compound profiles of the obtained starter cultures were determined, showing specificity depending on the ratio of monocultures in each combination. The freeze-drying process significantly affected the content of aroma-forming substances in fermented milk, while pre-cooling process and crude fat content did not notably affect the levels of volatile compounds synthesized by the starter cultures. Comprehensive data for all volatile aromatic metabolites in fermented milk were obtained. These symbiotic starter cultures can be used to produce traditional Bulgarian yogurt with increased functional and probiotic properties.
Article
Food Science & Technology
Dominic A. Stoll, Eliud N. Wafula, Julius M. Mathara, Bernhard Trierweiler, Sabine E. Kulling, Melanie Huch
Summary: The consumption of African indigenous leafy vegetables, such as African nightshade, has been increasing in African countries like Kenya. The fermentation of African nightshade using lactic acid bacteria starter strains proved to be an effective method to reduce post-harvest losses, ensuring controlled and reliable fermentations with quick acidification for improved food safety and quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Christine Ruehmkorf, Heinrich Ruebsam, Thomas Becker, Christian Bork, Kristin Voiges, Petra Mischnick, Markus J. Brandt, Rudi F. Vogel
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2012)
Article
Biotechnology & Applied Microbiology
Chonggang Zhang, Markus J. Brandt, Clarissa Schwab, Michael G. Gaenzle
Article
Food Science & Technology
Stephanie A. Vogelmann, Michael Seitter, Ulrike Singer, Markus J. Brandt, Christian Hertel
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2009)
Article
Food Science & Technology
Markus J. Brandt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Markus J. Brandt
Article
Microbiology
Matthias A. Ehrmann, Markus Brandt, Peter Stolz, Rudi F. Vogel, Maher Korakli
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2007)
Article
Food Science & Technology
H Wei, MJ Brandt, G Wolf, WP Hammes
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2005)
Article
Food Science & Technology
MJ Brandt, WP Hammes, MG Gänzle
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2004)
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.