Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector DOI Creative Commons
Antonia Corvino, Patrick Silcock, Vittorio Capozzi

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(11), P. 8434 - 8444

Published: Aug. 26, 2024

Summary In food technology, the term ‘fermentation’ encompasses a spectrum of microbial‐driven bioprocesses that preserve and improve quality raw materials, transforming them into new fermented products with minimal resource consumption. Furthermore, fermentation plays crucial role in driving eco‐friendly transformation agricultural industry. Within this domain, beverage sector stands out due to its consumer‐friendly appeal. To promote innovation field, there is need for cost‐effective, versatile sustainable techniques can accelerate research development activities. bioprocess sector, management requires consideration an array variables, including diverse various microorganisms different parameters. Direct injection mass spectrometry (DIMS) technologies offer solutions monitoring, particularly analysis volatile organic compounds (VOCs) are constantly improving their performance terms sensitivity specificity. Among DIMS methods, proton transfer reaction‐mass (PTR‐MS), when coupled autosampling customised data handling analysis, has demonstrated efficiency studying VOCs associated fermentation. This approach brings automation production management, offers exceptional versatility akin sensor aligns closely principles green chemistry. perspective paper, after reviewing key aspects modern practice, we showcase application PTR‐MS as model demonstrate potential sensor‐like drive within sector. enables swift, large‐scale assessments multiple variables while providing comprehensive insights safety final products.

Language: Английский

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits DOI Creative Commons

Nazanin Abbaspour

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100468 - 100468

Published: Aug. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Language: Английский

Citations

17
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu DOI
Wei Shi, Li‐Juan Chai,

Han Zhao

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104917 - 104917

Published: Aug. 14, 2024

Language: Английский

Citations

12
Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices DOI Creative Commons

Ricardo Alemán,

Ismael Montero-Fernández, Jhunior Marcía

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(3), P. 124 - 124

Published: Feb. 23, 2024

This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential lactic acid bacteria to carry out these transformations. also covers spectrum traditional emerging fermented plant foods. Fermentation represents an accessible appropriate strategy increase daily consumption legumes vegetables. Often, is carried spontaneously following protocols firmly rooted in culture traditions different countries worldwide. Fermented products are microbiologically safe, nutritious, have pleasant sensory characteristics, some them can be stored for long periods without refrigeration. Controlled selected promising alternative guarantee high-quality nutritional organoleptic view benefits consumer’s health. Recent advances genomics molecular microbial ecology predict bright future its application fermentation. However, it necessary promote approaches study microbiota composition, select starters aimed at vegetables, generate properties superior those currently available, incorporate non-traditional

Language: Английский

Citations

7
Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides DOI
Monika Dymarska,

Anna Widenmann,

Kristin E. Low

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(10), P. 5428 - 5438

Published: Feb. 28, 2024

Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and thereby alter their biological activity. This study aimed investigate the microbial transformation of β-glucosides in comparison with utilization cellobiose. Four homofermentative four heterofermentative were selected represent metabolic diversity Lactobacillaceae. The genomes Lactobacillus crispatus, Companilactobacillus paralimentarius, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum encoded for 8 22 enzymes, predominantly phospho-β-glucosidases, predicted activity on β-glucosides. Levilactobacillus hammesii Furfurilactobacillus milii 3 β-glucosidases, rossiae one, Fructilactobacillus sanfranciscensis none. hydrolysis amygdalin, esculin, salicin, glucosides quercetin genistein, ginsenosides demonstrated that several strains hydrolyzed but not Taken together, carbohydrate-active enzymes food-fermenting are specific glycosides phytochemicals.

Language: Английский

Citations

7
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics DOI
Francesco Martelli, Valentina Bernini, Erasmo Neviani

et al.

Food & Function, Journal Year: 2024, Volume and Issue: 15(10), P. 5554 - 5565

Published: Jan. 1, 2024

Lactic acid bacteria fermentation of microalgae and cyanobacteria revealed lipid reducing activity in zebrafish larvae.

Language: Английский

Citations

7
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation DOI

Yifu Zheng,

Guanyi Qu,

Qiang Yang

et al.

Food Microbiology, Journal Year: 2024, Volume and Issue: 121, P. 104533 - 104533

Published: April 4, 2024

Language: Английский

Citations

4
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes DOI
Damien W. M. Arrigan, Caroline Isabel Kothe, Angela Oliverio

et al.

Current Biology, Journal Year: 2024, Volume and Issue: 34(21), P. R1094 - R1108

Published: Nov. 1, 2024

Language: Английский

Citations

4
Strain-level identification of bacteria persisting in food and in food processing facilities: When do two isolates represent the same strain and which tools identify a strain? DOI Creative Commons

Vi D. Pham,

David J. Simpson, Michael G. Gänzle

et al.

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: unknown, P. 101245 - 101245

Published: Nov. 1, 2024

Language: Английский

Citations

4
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products DOI Creative Commons
Jing Yang, Zihan Li, Xinping Lin

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 106 - 106

Published: Jan. 2, 2025

Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced and skin—in soybean fermentation to evaluate their effects on quality resulting Tetragenococcus halophilus was used a starter culture alongside food-grade protease assess combined impact safety flavor soy paste skin paste. The findings revealed that natural resulted higher protein hydrolysis compared Across all conditions, amino acid nitrogen levels increased, while total volatile basic decreased both pastes, indicating improved quality. Additionally, microbial significantly reduced biogenic amine content paste, enhancing safety. Enzymatic further enriched pastes by boosting key compounds such 2-methylbutanal ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed strengths methods, achieving enhanced profiles elevating overall product These suggest promising way transform freshwater by-products into high-value condiments, advancing sustainable food processing.

Language: Английский

Citations

0
Comparison of the effects of two soy waste-based culture media on the technological properties of Lacticaseibacillus paracasei 90 as adjunct culture in miniature Cremoso cheese DOI
M. Victoria Beret, Carina Viviana Bergamini,

Paula Giménez

et al.

Journal of Dairy Research, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 9

Published: Jan. 13, 2025

Abstract We compared the effects of two waste-based culture media (M1 and M2) on technological properties Lacticaseibacillus paracasei 90 (L90) for its application as a secondary in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, 40 d), microbiological counts, carbohydrates organic acids (7 moisture, fat, protein volatile compounds (40 d). viability metabolic performance strain cheeses also verified along ripening. Lactobacilli counts experimental manufactured with L90 ~8 log CFU/g d, meanwhile adventitious lactobacilli reached ~4 control cheese (made without L90). levels lactic acid, citric acid pyruvic similar among reaching ~1433 mg/100 g, ~172 7 respectively. However, concentration showed numerical differences between cheeses. made adjunct lower residual galactose (< 588 g) comparison (836 g), highlighting potential to play bioprotective role. In same vein, orotic hippuric metabolized degrees L90, < 3.7 g detection limit, respectively, d. general, profiles not negatively affected by used. On contrary, production key aroma (diacetyl acetoin) was positively growth these alternative media. results demonstrated that could be used an cheese, regardless employed growth.

Language: Английский

Citations

0