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1. Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese

Author:
Miragoli, Francesco; Patrone, Vania; Romaniello, Francesco; Rebecchi, Annalisa; Callegari, Maria Luisa
Source:
Food microbiology 2020 v.89 pp. 103457
ISSN:
0740-0020
Subject:
starter cultures,   etc   ; Grana cheese; Lactobacillus helveticus; cheesemaking; denaturing gradient gel electrophoresis; genes; loci; monitoring; whey;     Show all 9 Subjects
Abstract:
... Monitoring L. helveticus strain dynamics in natural whey starters is of great interest at the industrial level due to the key role that this bacterial population plays in Grana Padano cheese production. In this study, we aimed to develop a PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) assay based on the slpH locus, in parallel with performing culture-dependent analysis of whey samples usi ...
DOI:
10.1016/j.fm.2020.103457

2. Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation

Author:
Eisinaitė, Viktorija; Tamkutė, Laura; Vinauskienė, Rimantė; Leskauskaitė, Daiva
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.129 pp. 109586
ISSN:
0023-6438
Subject:
starter cultures,   etc   ; celery; color; fermentation; freeze drying; microbiological quality; myoglobin; nitrates; nitrites; pH; sausages;     Show all 11 Subjects
Abstract:
... The study investigated the possibility of changing synthetic nitrate and nitrite to nitrate from freeze-dried celery in cold-smoked sausages in order to improve their quality and safety. Cold-smoked sausages containing 2.58% of freeze-dried celery (corresponding to 150 mg/kg of nitrate) or 150 mg/kg nitrite or 150 mg/kg nitrate were manufactured with S. xylosus or with S. xylosus and P. pentosaceu ...
DOI:
10.1016/j.lwt.2020.109586

3. Characteristics of bifidobacterial conjugated fatty acid and hydroxy fatty acid production and its potential application in fermented milk

Author:
Gao, He; Yang, Bo; Stanton, Catherine; Ross, R. Paul; Zhang, Hao; Liu, Zhenmin; Chen, Haiqin; Chen, Wei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.120 pp. 108940
ISSN:
0023-6438
Subject:
starter cultures,   etc   ; Bifidobacterium breve; Bifidobacterium dentium; Bifidobacterium longum; Bifidobacterium pseudocatenulatum; conjugated linoleic acid; fermented milk; milk;     Show all 8 Subjects
Abstract:
... This is the first study to elucidate bifidobacterial conjugated fatty acid and hydroxy fatty acid production as well as its potential in fermented milk. One hundred and fifty-two bifidobacteria belonging to seven species were assayed in this study. The results showed that only Bifidobacterium breve (B. breve), Bifidobacterium longum (B. longum), Bifidobacterium pesudocatenulatum (B. pseudocatenula ...
DOI:
10.1016/j.lwt.2019.108940

4. Towards high-throughput genome engineering in lactic acid bacteria

Author:
Rothstein, Samuel M; Sen, Swastik; Mansell, Thomas J
Source:
Current opinion in biotechnology 2020 v.61 pp. 181-188
ISSN:
0958-1669
Subject:
starter cultures,   etc   ; fermentation; flavor; foods; genetic engineering; industry; lactic acid bacteria; metabolic engineering; phenotype; texture;     Show all 10 Subjects
Abstract:
... Lactic acid bacteria play a vital role as starter cultures in the fermentation of a variety of foods, often altering the flavor and texture in addition to aiding in preservation. Their importance to the industry has made them targets for metabolic engineering to improve relevant phenotypes and several methods of genome engineering in these organisms have been established. While the efficiency of t ...
DOI:
10.1016/j.copbio.2019.12.015

5. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms

Author:
Kamimura, Bruna A.; Cabral, Lucélia; Noronha, Melline F.; Baptista, Rafaela C.; Nascimento, Henry M.; Sant’Ana, Anderson S.
Source:
Food microbiology 2020 v.89 pp. 103453
ISSN:
0740-0020
Subject:
starter cultures,   etc   ; Lactococcus; Streptococcus; artisan cheese; bacteria; cheese ripening; farms; genes; ingredients; milk; raw milk; ribosomal RNA; sequence analysis; whey;     Show all 14 Subjects
Abstract:
... In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, ...
DOI:
10.1016/j.fm.2020.103453

6. Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species

Author:
Verce, Marko; De Vuyst, Luc; Weckx, Stefan
Source:
Food microbiology 2020 v.89 pp. 103448
ISSN:
0740-0020
Subject:
starter cultures,   etc   ; Lactobacillus fermentum; arabinose; fermentation; genes; genomics; lactic acid bacteria; lifestyle; mammals; milk; phylogeny; sourdough; starch; tissues; xylose;     Show all 15 Subjects
Abstract:
... Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues, milk, and plant material fermentations, such as sourdough. A comparative genomics analysis of 28 L. fermentum strains enabled the investigation of the core and accessory genes of this species. The core protein phylogenomic tree of the strains examined, consisting of five clades, did not exhibit clear cluste ...
DOI:
10.1016/j.fm.2020.103448

7. Directional design of a starter to assemble the initial microbial fermentation community of baijiu

Author:
Zhang, Wenqing; Si, Guanru; Du, Hai; Li, Jinglei; Zhou, Ping; Ye, Ming
Source:
Food research international 2020 v.134 pp. 109255
ISSN:
0963-9969
Subject:
starter cultures,   etc   ; Bacillus amyloliquefaciens; alcoholic fermentation; distilled spirits; fermented foods; food quality; microbial communities; microorganisms; odor compounds; pyrazines; sensory evaluation;     Show all 11 Subjects
Abstract:
... Tetramethylpyrazine (TTMP) is an important aroma compound in the sesame-flavored Chinese liquor, baijiu. Similar to other traditional spontaneously fermented foods, it is difficult to directionally increase the key aroma compound in situ fermentation system of baijiu without changing its sensory profile. The assembly of the starting microbial community for fermentation by using a functional starte ...
DOI:
10.1016/j.foodres.2020.109255

8. Starter cultures as a reservoir of antibiotic resistant microorganisms

Author:
Zarzecka, Urszula; Zadernowska, Anna; Chajęcka-Wierzchowska, Wioleta
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.127 pp. 109424
ISSN:
0023-6438
Subject:
starter cultures,   etc   ; antibiotic resistance; antibiotic resistance genes; food production; food storage; interspersed repetitive sequences; lactic acid bacteria; plasmids; risk;     Show all 9 Subjects
Abstract:
... Starter cultures are selected microbial strains intentionally added to food to obtain a product with desired organoleptic characteristics. The most important group of microorganisms used in starter cultures are bacteria, mostly lactic acid bacteria (LAB). For many years the safety criteria for the use of starter cultures in food production were based mainly on their long history of safe use. Howev ...
DOI:
10.1016/j.lwt.2020.109424

9. Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing

Author:
Lopez, Constanza Maria; Callegari, Maria Luisa; Patrone, Vania; Rebecchi, Annalisa
Source:
Current opinion in food science 2020 v.31 pp. 17-23
ISSN:
2214-7993
Subject:
starter cultures,   etc   ; animal and human health; antibiotic resistance; bacteria; coagulase negative staphylococci; farms; fermented sausages; genes; guidelines; metagenomics; pathogens;     Show all 11 Subjects
Abstract:
... The production chain of fermented sausages can be considered a major source of the dissemination of antibiotic resistance (AR), spreading from farm to the final product. The natural microbiota involved in the complete process may carry AR genes which can be potentially transferred to pathogens or opportunistic bacteria thus representing a risk to human and animal health. Coagulase-negative staphyl ...
DOI:
10.1016/j.cofs.2019.09.002

10. Experimental investigation and numerical modeling of pilot-scale fluidized-bed drying of yeast: Part A – Drying model development and validation

Author:
Soltani, Behdad; McClure, Dale D.; Oveissi, Farshad; Langrish, Timothy A.G.; Kavanagh, John M.
Source:
Food and bioproducts processing 2020 v.119 pp. 246-256
ISSN:
0960-3085
Subject:
starter cultures,   etc   ; air; air temperature; data collection; drying; engineering; fluidized beds; food industry; humidity; mathematical models; prediction; water content; yeasts;     Show all 13 Subjects
Abstract:
... In this work we have developed an extensive experimental data-set for the fluidized-bed drying of yeast. A range of experimental conditions including inlet air temperatures from 40 to 80°C, bed temperatures from 10 to 60°C and bed masses of 400–600g were used. This data was used to validate a mathematical model of the drying process. The model developed uses the reaction engineering approach to es ...
DOI:
10.1016/j.fbp.2019.11.008

11. Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus

Author:
Leroy, Sabine; Lebert, Isabelle; Andant, Carine; Talon, Régine
Source:
International journal of food microbiology 2020 v.326 pp. 108653
ISSN:
0168-1605
Subject:
starter cultures,   etc   ; Staphylococcus aureus; Staphylococcus xylosus; animal-based foods; biofilm; coagulase negative staphylococci; coculture; cross infection; flavor; foodborne illness; molecular weight; niches; proteinases; risk;     Show all 14 Subjects
Abstract:
... Staphylococcus xylosus, a coagulase-negative Staphylococcus, is frequently isolated from food products of animal origin and used as a starter culture in these products in which it contributes to their flavour, while Staphylococcus aureus, a coagulase-positive bacterium, causes foodborne intoxication and is implicated in a broad diversity of infections in medical sector, notably in nosocomial infec ...
DOI:
10.1016/j.ijfoodmicro.2020.108653

12. Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation

Author:
Russo, Pasquale; Englezos, Vasileios; Capozzi, Vittorio; Pollon, Matteo; Río Segade, Susana; Rantsiou, Kalliopi; Spano, Giuseppe; Cocolin, Luca
Source:
Food research international 2020 v.134 pp. 109246
ISSN:
0963-9969
Subject:
starter cultures,   etc   ; Candida zemplinina; Lactobacillus plantarum; Oenococcus oeni; Saccharomyces cerevisiae; alcoholic fermentation; bacteria; malolactic fermentation; monitoring; red wines; secondary metabolites; volatile organic compounds; winemaking; yeasts;     Show all 14 Subjects
Abstract:
... This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a commercial S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plan ...
DOI:
10.1016/j.foodres.2020.109246

13. High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product

Author:
Balamurugan, S.; Gemmell, Christopher; Lau, Alex Tsun Yin; Arvaj, Laura; Strange, Philip; Gao, Anli; Barbut, Shai
Source:
Food control 2020 v.113 pp. 107224
ISSN:
0956-7135
Subject:
starter cultures,   etc   ; Escherichia coli O157; bacteria; drying; fermentation; fermented sausages; high pressure treatment; ingredients; pathogens; physicochemical properties; ready-to-eat foods; storage temperature;     Show all 12 Subjects
Abstract:
... Dry fermented sausages (DFS) rely on a combination of ingredients, fermentation, and drying for pathogen control. However, this might not always provide the mandated 5-log Escherichia coli O157:H7 reduction. High-pressure processing (HPP) has been successfully used to inactivate pathogens in ready-to-eat (RTE) foods, however, different food ingredients and physicochemical properties of foods prote ...
DOI:
10.1016/j.foodcont.2020.107224

14. Optimization for bio-processing of elephant foot yam (Amorphophallus paeoniifolius) into Lacto-pickle using Taguchi statistical approach

Author:
Behera, Sudhanshu S.; Priyadarshini, Manisha; Kumar, Awanish
Source:
Journal of food measurement & characterization 2020 v.14 no.3 pp. 1470-1480
ISSN:
2193-4126
Subject:
starter cultures,   etc   ; Amorphophallus paeoniifolius; Lactobacillus; bioprocessing; color; hardness; inoculum; lactic acid; salt concentration; shelf life; statistical analysis; submerged fermentation; tubers; yams;     Show all 14 Subjects
Abstract:
... Elephant foot yam (EFY) Lacto-pickles are crisp, tangy and are prepared by Lacto-fermentation. The study investigated the production of EFY Lacto-pickles in submerged fermentation (SmF) from EFY tubers using Lactobacillus (Lb) plantarum (MTCC-1325) as a controlled starter culture. Taguchi statistical method was used to estimate the effects of three optimum variables, [i.e., salt concentration (NaC ...
DOI:
10.1007/s11694-020-00397-1

15. Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

Author:
Suo, Biao; Nie, Wenjing; Wang, Yuexia; Ma, Jingyi; Xing, Xiaolong; Huang, Zhongmin; Xu, Chao; Li, Zhen; Ai, Zhilu
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.126 pp. 109350
ISSN:
0023-6438
Subject:
starter cultures,   etc   ; Lactobacillus; Pediococcus; Saccharomycetales; acidity; bacteria; breads; fermentation; genes; molds (fungi); sourdough; species diversity; staple foods; volatile compounds; yeasts; China;     Show all 16 Subjects
Abstract:
... Steamed bread prepared by using sourdough as a fermentation starter is a traditional staple food in China. We used metagenomics-based gene amplicon sequencing to analyse the bacterial and yeast/mould diversity of fermented dough prepared with two kinds of traditional Chinese starters from Xinxiang (XX) and Heze (HZ). The results indicated that although Lactobacillus and Pediococcus predominated in ...
DOI:
10.1016/j.lwt.2020.109350

16. New propositions about coffee wet processing: Chemical and sensory perspectives

Author:
Pereira, Lucas Louzada; Guarçoni, Rogério Carvalho; Pinheiro, Patrícia Fontes; Osório, Vanessa Moreira; Pinheiro, Carlos Alexandre; Moreira, Tais Rizzo; ten Caten, Carla Schwengber
Source:
Food chemistry 2020 v.310 pp. 125943
ISSN:
0308-8146
Subject:
starter cultures,   etc   ; altitude; caffeine; coffee products; drying; fermentation; flavor; furfuryl alcohol; gas chromatography-mass spectrometry; mathematical models; pyrazines; roasting; sensory evaluation; volatile compounds;     Show all 14 Subjects
Abstract:
... The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-processing in six different altitude strata, aiming to potentiate the final quality of the drink. The final quality of the coffees was measured using the sensory technique and HS-SPME-GC/MS analyses. Results indicate that th ...
DOI:
10.1016/j.foodchem.2019.125943

17. Dextran modulates physical properties of rennet‐induced milk gels

Author:
Mende, Susann; Jaros, Doris; Rohm, Harald
Source:
International journal of food science & technology 2020 v.55 no.4 pp. 1407-1415
ISSN:
0950-5423
Subject:
starter cultures,   etc   ; casein; cheesemaking; cheeses; coagulation; dextran; exopolysaccharides; gelation; gels; lactic acid bacteria; milk; models; pH; protein aggregates; reconstituted milk; renneting; texture;     Show all 17 Subjects
Abstract:
... Physical properties of rennet‐induced milk gels as core intermediates of cheese production are mainly affected by milk composition, type and amount of coagulation enzyme and starter culture activity. We investigated model systems of reconstituted milk and dextran, which triggers effects on milk gels similar to exopolysaccharides from lactic acid bacteria. Furthermore, clotting activity (0.02 or 0. ...
DOI:
10.1111/ijfs.14288

18. How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Author:
Licandro, Hélène; Ho, Phu Ha; Nguyen, Thi Kim Chi; Petchkongkaew, Awanwee; Nguyen, Hai Van; Chu-Ky, Son; Nguyen, Thi Viet Anh; Lorn, Da; Waché, Yves
Source:
Food control 2020 v.110 pp. 106957
ISSN:
0956-7135
Subject:
starter cultures,   etc   ; Asians; allergenicity; biogenic amines; chemical safety; fermentation; food safety; foods; lactic acid bacteria; legumes; markets; mycotoxins; pathogens; pesticides; ripening; South East Asia;     Show all 16 Subjects
Abstract:
... Fermented Asian foods have recently gained popularity, crossing from Asian communities to mainstream markets, in many western countries. However, less attention has been paid to the safety of these foods. In South-East Asia, fermented products are still produced following traditional methods. Therefore, consumers are not confident in their microbial safety. The challenges awaiting fermentation in ...
DOI:
10.1016/j.foodcont.2019.106957

19. Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Author:
Wan, Hongfang; Liu, Ting; Su, Caiwei; Ji, Xu; Wang, Liping; Zhao, Yong; Wang, Zhengquan
Source:
Journal of the science of food and agriculture 2020 v.100 no.4 pp. 1448-1457
ISSN:
0022-5142
Subject:
starter cultures,   etc   ; Bacillus cereus; Bifidobacterium; Enterococcus; Geotrichum; Lactococcus; Mortierella; amino nitrogen; fermentation; fungal communities; fungi; high-throughput nucleotide sequencing; lactic acid bacteria; ripening; spore-forming bacteria; sporulation; tofu;     Show all 17 Subjects
Abstract:
... BACKGROUND: Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter. In this study, the bacterial and fungal communities during BS fermentation were determined by culture and by the culture‐independent method of high‐throughput sequencing (HTS). Correlation analyses were performed to select the microorganisms potentially contributing to this fermentat ...
DOI:
10.1002/jsfa.10151

20. Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese

Author:
Bertani, Gaia; Levante, Alessia; Lazzi, Camilla; Bottari, Benedetta; Gatti, Monica; Neviani, Erasmo
Source:
Food research international 2020 v.129 pp. 108860
ISSN:
0963-9969
Subject:
starter cultures,   etc   ; Parmesan cheese; acidification; bacterial communities; cheesemaking; early development; high-throughput nucleotide sequencing; lactic acid bacteria; quantitative polymerase chain reaction; species diversity; whey;     Show all 11 Subjects
Abstract:
... Natural starter cultures are undefined multiple-strains culture communities of mostly thermophilic lactic acid bacteria (LAB), in association with minor amounts of mesophilic bacteria, which structure could be affected by small changes in the parameters of the cheese/whey-making process. This study aims to investigate the complex microbiota of natural whey starter (NWS) used in Parmigiano Reggiano ...
DOI:
10.1016/j.foodres.2019.108860