Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, Leidiane Andreia Acordi Menezes, Monica Ribeiro Pirozi, Jose Guilherme Prado Martin
Summary: The production and consumption of sourdough have significantly increased in recent years due to its extended shelf life, nutritional benefits, unique flavor, and absence of food additives. The microbial diversity of sourdough plays a crucial role in enhancing the safety, sensory, and nutritional properties of sourdough bread, but standardizing sourdough production remains a challenge. Modulating the microbiota is necessary to scale up sourdough production in the bakery industry, and understanding the impact of parameters such as temperature, pH, dough yield, and flour type on sourdough microbiota and bread quality is essential.
Article
Food Science & Technology
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang
Summary: The objective of this study was to investigate the relationship between the microbial communities of sourdoughs from Xinjiang and Gansu regions in China and the quality of steamed bread. The study found that sourdough-based steamed bread was superior to yeast-based steamed bread in terms of its hardness, adhesiveness, flexibility, and chewiness. Significant differences in volatile flavor substances were observed between the two sourdoughs. The microbial communities and dominant strains in the sourdoughs varied between the Gansu and Xinjiang regions, leading to differences in the quality of the sourdoughs.
Article
Food Science & Technology
Giuseppe Mannino, Fortunato Cirlincione, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Giancarlo Moschetti, Alberto Asteggiano, Claudio Medana, Carla Gentile, Luca Settanni
Summary: A survey was conducted to isolate sourdough lactic acid bacteria (LAB), and dough samples produced at the bakery level and home-made were collected. Biogenic amines (BAs) were detected and quantified using enzyme-based colorimetric method and ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Results showed that LAB were the main microorganisms responsible for BA formation in sourdough.
Article
Food Science & Technology
Ayse Sevgili, Canan Can, Derya Isler Ceyhan, Osman Erkmen
Summary: This research investigated the isolations and identifications of LAB and yeast in homemade traditional sourdoughs. Eleven LAB and yeast species were identified and used in the production of 12 types of sourdough bread. Among them, SDB12 was the most preferred in terms of sensory analysis and other quality characteristics. The use of LAB and yeast combinations provided high-quality sourdough bread.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Lucas von Gastrow, Elisa Michel, Judith Legrand, Remy Amelot, Diego Segond, Stephane Guezenec, Olivier Rue, Veronique Chable, Isabelle Goldringer, Xavier Dousset, Estelle Serpolay-Bessoni, Bruno Taupier-Letage, Camille Vindras-Fouillet, Bernard Onno, Florence Valence, Delphine Sicard
Summary: Understanding the dispersal of microbes is crucial for understanding the dynamics and evolution of microbial communities. A study on microbial dispersal in the sourdough bread-making chain reveals the origins and spread of microbial communities in sourdough.
Article
Food Science & Technology
Elena Bartkiene, Fatih Ozogul, Joao Miguel Rocha
Summary: Sourdough is a very promising biological agent with multiple applications in the preparation of food, nutraceuticals, and feed, and has great potential at industrial biotechnology scale.
Review
Food Science & Technology
Alba Martin-Garcia, Montserrat Riu-Aumatell, Elvira Lopez-Tamames
Summary: Sourdough is the result of a fermentation process involving LAB and yeasts, which increase acidification, leavening and flavor in bread. The demand for healthier products has led to an increased use of sourdough in bread-making. Different process parameters can influence the microbiota of sourdough, resulting in changes in both the sourdough itself and the resulting bread. Fermentation of sourdough involving probiotics can provide extra health benefits.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Pin Lin, Ya-Fen Lin, Kuan-Chen Cheng
Summary: This study developed a nutritionally valuable product with bioactive activity by fermenting Djulis, a native plant of Taiwan, using Lactobacillus casei BCRC10697. The fermented Djulis showed increased antioxidant capacity and phenolic compounds when added to bread, improving texture and extending shelf life. The study demonstrates the potential for Djulis-based functional food development.
Article
Food Science & Technology
Wenhui Fu, Chenglong Liu, Xiao Meng, Sha Tao, Wentong Xue
Summary: This study found that co-culturing yeast can accelerate protein degradation and significantly reduce allergen content in dough. RNA sequencing analysis showed that the presence of yeast can promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results suggest the potential use of multi-strain leavening agents for producing hypoallergenic wheat products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst
Summary: The study found that the addition of lemon juice or apple juice can impact the growth and activity of citrate- and malate-positive strains, as well as the flavor of baked goods produced. Different fermentation strategies resulted in varied chemical reactions and flavor profiles depending on the addition of juice.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Massimo Ferrara, Angelo Sisto, Giuseppina Mule, Paola Lavermicocca, Palmira De Bellis
Summary: The study aimed to evaluate microbial diversity in different doughs and found that using lactic acid bacteria as a yeast alternative can improve the microbial community when making bread products like focaccia.
Article
Chemistry, Applied
Anna Reale, Luigia Di Stasio, Tiziana Di Renzo, Salvatore De Caro, Pasquale Ferranti, Gianluca Picariello, Francesco Addeo, Gianfranco Mamone
Summary: This study aimed to evaluate the proteolysis dynamics during dough fermentation with different lactic acid bacteria species by identifying peptides generated during fermentation. The results showed that the peptides were mainly released from water-soluble wheat proteins, including beta-amylase, triticin, and serpins. The findings suggest that bacterial-mediated consumption of sugars and starch degradation could contribute to the improved digestibility and nutritional benefits of sourdough baked products.
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)
Article
Food Science & Technology
Qiong Ran, Fan Yang, Min Geng, Lujie Qin, Zhongyi Chang, Hongliang Gao, Deming Jiang, Chunjing Zou, Caifeng Jia
Summary: In this study, the antifungal activity of 15 strains of Lactic acid bacteria and 6 strains of propionic acid bacteria was tested against three spoilage fungi. A mixed culture of P. freudenreichii and L. plantarum was found to be the most effective in inhibiting fungal growth. Acetic acid was identified as the main antifungal component. This study suggests that this mixed culture may be used as biopreservatives in bakery products.
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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)
Article
Microbiology
Anais Biclot, Geert R. B. Huys, Rodrigo Bacigalupe, Kevin D'hoe, Doris Vandeputte, Gwen Falony, Raul Y. Tito, Jeroen Raes
Summary: The preservation methods used for stool samples can affect the richness and taxonomic diversity of gut anaerobes recovered from the samples.
Article
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Dario Van de Voorde, Emmy Tuenter, Valerie Lemarcq, Davy Van de Walle, Jose Pedro Soares Maio, Alejandra Mencia, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst
Summary: This study examined the effects of Hanseniaspora opuntiae strain in cocoa fermentation. The results showed that the inoculated H. opuntiae strain was unable to dominate over other yeasts, resulting in under-fermented cocoa beans. However, cocoa fermentation processes inoculated with Saccharomyces cerevisiae strain produced richer and more reproducible aroma profiles.
Article
Microbiology
Louise Vermote, Marko Verce, Fernanda Mozzi, Luc De Vuyst, Stefan Weckx
Summary: The fiber, vitamin, and antioxidant contents in fruits are important for a balanced human diet. The microbiomes of the surfaces of tropical fruits from Northern Argentina showed considerable heterogeneity at the genus and species levels, with a significant proportion of unidentified microbial species. Fruit fermentation using autochthonous starter cultures can be a solution for reducing food waste.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Luis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx, Jenny Ruales
Summary: The development of early civilizations was closely related to their ability to utilize natural resources, particularly in terms of food preservation. In Ecuador, traditional fermented foods, such as cacao and coffee, have played a significant role in shaping the society's advancement, and the potential health benefits of these fermented foods are increasingly being explored.
Article
Biochemistry & Molecular Biology
Sara Deleu, Kaline Arnauts, Lowie Deprez, Kathleen Machiels, Marc Ferrante, Geert R. B. Huys, Johan M. M. Thevelein, Jeroen Raes, Severine Vermeire
Summary: Short-chain fatty acids and their bacterial producers are gaining increasing attention in inflammatory bowel diseases. Acetate, although less studied compared to butyrate, shows potential in being less toxic to epithelial cells, stimulating butyrate-producing bacteria, and having anti-inflammatory and barrier-protective properties. In a study using organoid-based monolayer cultures from ulcerative colitis patients, high acetate concentrations were found to improve epithelial resistance, decrease pro-inflammatory markers, and enhance barrier gene expression. These findings suggest that acetate may offer a promising approach for managing barrier defects and inflammation in IBD.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Urology & Nephrology
Hubert Krukowski, Sophie Valkenburg, Avra-Melina Madella, Johan Garssen, Jeroen van Bergenhenegouwen, Saskia Adriana Overbeek, Geert R. B. Huys, Jeroen Raes, Griet Glorieux
Summary: In recent years, there has been a growing interest in the association between gut microbiome dysbiosis and chronic kidney disease. However, previous studies have not adequately considered the confounding factors characteristic of the disease. Future research should focus on harmonization of relevant data, in-depth quantitative analysis, and functional exploration of the gut microbiome to guide personalized interventions for CKD. High-quality standards throughout the microbiome analysis workflow are crucial for reliable and reproducible results.
NATURE REVIEWS NEPHROLOGY
(2023)
Article
Food Science & Technology
Louise Vermote, Jonas De Roos, Margo Cnockaert, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Summary: Belgian lambic beers are produced using traditional craftsmanship, relying on wooden barrels for spontaneous fermentation and maturation. These barrels play a crucial role in establishing a stable microbial ecosystem, minimizing batch-to-batch variations, and preventing flavor deviations. They provide an inoculation source of necessary microorganisms and a microaerobic environment for successful lambic beer production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Hannes Decadt, Stefan Weckx, Luc De Vuyst
Summary: This study evaluated the impact of three different starter culture mixtures on the organoleptic properties of Gouda cheeses. Analysis of 23 batches of cheeses at different ripening times revealed that different starter cultures led to variations in key metabolite concentrations and the relative abundance of non-starter lactic acid bacteria. Leuconostoc pseudomesenteroides played a minor role in aroma formation but had a major impact on the growth of non-starter lactic acid bacteria. The relative abundance of Tetragenococcus halophilus (high) and Loigolactobacillus rennini (low) increased from the rind to the core with ripening time, suggesting that a well-chosen T. halophilus strain could be used as an adjunct culture for Gouda cheese production.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Celine Verdonck, Yamina De Bondt, Ines Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin
Summary: The final quality of wholemeal wheat bread is influenced by process parameter settings and leavening strategy. This study found that the specific volume of bread varied depending on the type of leavening strategy used, with a lower specific volume observed with sourdough compared to baker's yeast. The proofing time and water absorption had different effects on the specific volume when using different leavening strategies.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Plant Sciences
Ramon de Koning, Gertjan E. Wils, Raphael Kiekens, Luc De Vuyst, Geert Angenon
Summary: Due to climate change, farmers will face more extreme weather conditions and hence will need crops that are better adapted to these challenges. This study presents new insights into the role of raffinose family oligosaccharides (RFOs) as a resilience mechanism against environmental stress in common bean, particularly focusing on galactinol and RFOs in common beans exposed to drought and salt stress conditions.
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.