177,171 research outputs found
Chapter 6: Fermented sausages: a potential source of biogenic amines
No full textBiogenic amines (BAs) occur in high amounts in fermented meat products, which is due to microbial activities, the manufacturing process, and raw materials. Tyramine is the most abundant, while putrescine and cadaverine presence is more variable. Their production manly relies on lactic acid and coagulase negative staphylococci, which are the main microbial groups associated with these fermented products. Fermented sausages comprise a variety of products from countries all around the world (i.e. chorizo in Spain, soppressata in Italy) and levels of BAs are variable in terms of quantity and type. In this chapter, the occurrence of BAs in fermented sausages is explored, focusing of decarboxylase positive microorganisms and factors influencing their content
Microbial dynamics in wine production
No full textThe Special Issue "Microbial dynamics in wine production" collects nine original research articles and a review concerning wine production, a complex process where microbes have a decisive role [...]
A comprehensive overview on microalgal-fortified/based food and beverages
No full textMicroalgae produce a variety of compounds that can be used for aquaculture, nutraceutical purposes, and third-generation biofuel sectors. Moreover, they have been considered for the production of fortified food and beverages claiming to be healthier than other foods. Using microalgal oil or incorporating microalgae biomass or their metabolites in food and beverages provides health benefits due to properties such as anti-inflammatory, antioxidant, immune-enhancing, and to their role against various diseases such as cardiovascular metabolic, atherosclerosis, and hypertension. This review focuses on the worldwide research carried out about the incorporation of microalgae - either biomass or their high-value compounds - in food and beverages, and on the microalgal fortified/based food and beverages currently present worldwide on the market. The metabolites bioavailability aspect and the current legislation are considered. There is an ever-growing interest in this field but the volume of production is still limited. Various challenges, one of which is the cost of producing biomass, need to be overcome for a profitable market. More effort, involving different expertise, is needed to improve the microalgal production system, from cultivation to harvesting and biorefinery, to produce improved novel products
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking
No full textPresent study aimed to ascertain whether the combination of two factors, i.e., time of harvest and type of yeast, can significantly
moderate the effect of climate change on Chardonnay wine composition. In this view, three Chardonnay musts obtained
from grapes at different harvest date [technological maturity ‘as control’; delayed harvest; a mixture of ‘early (green) harvest’
with delayed harvest ‘as alternative approach’] and three selected yeast strains [Saccharomyces cerevisiae ‘as control’; hybrid
Saccharomyces cerevisiae/Saccharomyces paradoxus; scalar alternative approach with Starmerella bacillaris and hybrid
Saccharomyces cerevisiae/Saccharomyces paradoxus] were used to design and compare six different trials, replicated at
pilot level (n. total fermentations: 18). Wines were evaluated in terms of sensory and chemical parameters (alcohol, acidity,
organic acids, phenolic compounds and glycerol) and results tested by statistical analysis. Although the wine alcohol content
decreased at the best by ~ 1.2% v/v, whereas the total acidity increased up to ~ 2.5 g/L, the results from sensory evaluation
highlighted that the proposed ‘alternative approach’ may cause excessive acidity and bitterness perception, therefore, further
deacidification and fining treatments may be needed. The present approach to reduce the alcohol content of wine and increase
its total acidity is simple, inexpensive and applicable in all wineries
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages
No full textThis contribution aims to review the presence and the potential double role-positive or beneficial and negative or harmful-of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic acid bacteria; however, over the years, interest in the study of fungi has increased. The important contribution of yeasts and filamentous fungi to the quality and safety of fermented sausages has emerged from reviewing the literature regarding these fermented products. In conclusion, this review contributes to the existing literature by considering the double role of filamentous fungi and yeasts, the global fermented sausage market size, the role and use of starters, and the starters mainly present in the worldwide market, as well as the main factors to take into account to optimize production. Finally, some suggestions for future broadening of the sector are discussed
Yeasts
No full textYeasts are present in several ecological niches, including aquatic, marine, atmospheric, and terrestrial habitats. They can be considered as a sort of cell factory for the production of fermented foods and beverages and several compounds useful for human health and for industrial purposes. They are also used in livestock feeding and veterinary practices. Unfortunately, there are some drawbacks to yeast activity, because they can cause spoilage of many commodities, while pathogenic infections do occur, albeit rare, in immunocompromised persons. Also, they can lead to allergic reactions
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