scholarly journals Lactic Acid Bacteria Contribution to Wine Quality and Safety

2018 ◽  
Author(s):  
António Inês ◽  
Virgílio Falco
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality And Safety ◽  
Wine Quality

scholarly journals Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 24
Author(s):  
Vittorio Capozzi ◽  
Maria Tufariello ◽  
Nicola De Simone ◽  
Mariagiovanna Fragasso ◽  
Francesco Grieco
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Quality And Safety ◽  
Wine Quality ◽  
Biochemical Processes ◽  
Microbial Resources ◽  
Wine Sector ◽  
Volatile Aromatic Compounds ◽  
Strain Dependent

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.

scholarly journals Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4571
Author(s):  
Antonio Morata ◽  
Iris Loira ◽  
Carmen González ◽  
Carlos Escott
Keyword(s):  
Global Warming ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wine Quality ◽  
Microbial Spoilage ◽  
Spoilage Yeasts ◽  
Off Flavors ◽  
Chemical Preservatives ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

Nitric Oxide (NO) and Lactic Acid Bacteria-Contributions to Health, Food Quality, and Safety

2005 ◽  
Vol 21 (3) ◽  
pp. 313-329 ◽  
Author(s):  
Aynur Gül Karahan ◽  
M. Lütfü Çakmakçi ◽  
Buket Cicioglu-Aridogan ◽  
Arzu Kart-Gündogdu
Keyword(s):  
Nitric Oxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Quality ◽  
Quality And Safety ◽  
Health Food ◽  
Food Quality And Safety

scholarly journals Role of lactic acid bacteria in fermented vegetables

2020 ◽  
Vol 71 (2) ◽  
pp. 358 ◽  
Author(s):  
J. Bautista-Gallego ◽  
E. Medina ◽  
B. Sánchez ◽  
A. Benítez-Cabello ◽  
F. N. Arroyo-López
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Quality And Safety ◽  
Human Diet ◽  
General Process ◽  
Continuous Growth ◽  
Vegetable Products ◽  
Fermented Vegetables

The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world popula­tion in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid bacteria, the most important molecular tech­niques used for their identification and genotyping, their importance for the formation of biofilms as well as their use as starter cultures for obtaining high-quality and safe vegetable products.

scholarly journals Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria

2017 ◽  
Vol 241 ◽  
pp. 69-77 ◽  
Author(s):  
Taous Saraoui ◽  
Josiane Cornet ◽  
Emilie Guillouet ◽  
Marie France Pilet ◽  
Frédérique Chevalier ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality And Safety

scholarly journals Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria with Antagonistic Activity AgainstListeria monocytogenes,SalmonellaSpp., andStaphylococcus aureus

2010 ◽  
Vol 7 (2) ◽  
pp. 175-180 ◽  
Author(s):  
Maria Beatriz Tassinari Ortolani ◽  
Anderson Keizo Yamazi ◽  
Paula Mendonça Moraes ◽  
Gabriela Nogueira Viçosa ◽  
Luís Augusto Nero
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Antagonistic Activity ◽  
Quality And Safety ◽  
Soft Cheese

scholarly journals Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

2020 ◽  
Vol 8 (6) ◽  
pp. 952 ◽  
Author(s):  
Sofia Agriopoulou ◽  
Eygenia Stamatelopoulou ◽  
Monika Sachadyn-Król ◽  
Theodoros Varzakas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Increased Risk ◽  
Safe Technique

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

scholarly journals Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

2021 ◽  
Vol 16 (1) ◽  
pp. 277-286
Author(s):  
Miroslava Kačániová ◽  
Margarita Terentjeva ◽  
Simona Kunová ◽  
Peter Haščík ◽  
Przemysław Łukasz Kowalczewski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality And Safety ◽  
Valuable Data ◽  
Ripening Process ◽  
Microbiological Methods ◽  
New Knowledge ◽  
Regional Product ◽  
Isolated Species

Abstract “Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.

scholarly journals Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 99 ◽  
Author(s):  
Jacobo López-Seijas ◽  
Belén García-Fraga ◽  
Abigail F. da Silva ◽  
Xavier Zas-García ◽  
Lucía C. Lois ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Restriction Analysis ◽  
Reca Gene ◽  
Quality And Safety ◽  
Volatile Phenols ◽  
Biogeographical Distribution ◽  
Genus Lactobacillus ◽  
Identification Of Species ◽  
Dna Restriction

The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

scholarly journals Improving the Microbiological Quality and Safety of Fresh-Cut Tomatoes by Low-Dose Electron Beam Irradiation

2006 ◽  
Vol 69 (3) ◽  
pp. 575-581 ◽  
Author(s):  
HEATHER MARTIN SCHMIDT ◽  
MANGESH P. PALEKAR ◽  
JOSEPH E. MAXIM ◽  
ALEJANDRO CASTILLO
Keyword(s):  
Electron Beam ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Electron Beam Irradiation ◽  
Microbiological Quality ◽  
Microbial Populations ◽  
Quality And Safety ◽  
Beam Irradiation ◽  
Irradiation Treatment ◽  
Fresh Cut

The effect of electron beam irradiation on microbiological quality and safety of fresh-cut tomatoes was studied. Fresh tomatoes were obtained from a local supplier and then cut into cubes that were separated from the stem scars. Both cubes and stem scars were inoculated with a rifampin-resistant strain of either Salmonella Montevideo or Salmonella Agona, separated into treatment groups, and treated by electron beam irradiation at 0.0 (control), 0.7, or 0.95 kGy. The effect of electron beam irradiation on Salmonella, lactic acid bacteria, yeast, and mold counts and pH of tomato cubes and stem scars was determined over a 15-day storage period at 4°C. Results indicated that although irradiation treatment significantly reduced most microbial populations on tomato samples, there were no differences in the reduction of microbial populations between treatments of 0.7 and 0.95 kGy. Irradiation at either dose resulted in a significant reduction in Salmonella when compared with the control (P < 0.05). Lactic acid bacteria, yeasts, and molds were more resistant to irradiation than were Salmonella. No differences were detected between the two Salmonella serotypes in response to irradiation treatment. These results indicate that irradiation at doses of at least 0.7 kGy can be used for pathogen reduction in fresh-cut tomatoes. If the use of doses greater than 1 kGy were approved, this technology might be very effective for use in fresh-cut tomatoes to eliminate significant populations of pathogens and to ensure the microbial quality of the product.

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