scholarly journals Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

2020 ◽  
Vol 8 (2) ◽  
pp. 306 ◽  
Author(s):  
Vittorio Capozzi ◽  
Mariagiovanna Fragasso ◽  
Pasquale Russo
Keyword(s):  
Food Systems ◽  
Starter Cultures ◽  
Food Microbiology ◽  
Microbial Consortia ◽  
Fermented Foods ◽  
Third Way ◽  
Spontaneous Fermentation ◽  
Safety Issues ◽  
Safety Standards ◽  
Microbial Resources

Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of “artisanal food microbiology,” rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a “third way” to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.

scholarly journals A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

2020 ◽  
Vol 8 (8) ◽  
pp. 1176 ◽  
Author(s):  
Tolulope Ashaolu ◽  
Anna Reale
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Habits ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Holistic Review ◽  
Different Cultures ◽  
Fermented Products

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

scholarly journals Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 85 ◽  
Author(s):  
Carmen Berbegal ◽  
Mariagiovanna Fragasso ◽  
Pasquale Russo ◽  
Francesco Bimbo ◽  
Francesco Grieco ◽  
...  
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Oenococcus Oeni ◽  
Food Microbiology ◽  
Positive Role ◽  
Safety Issues ◽  
Geographical Regions ◽  
Wine Sector ◽  
Microbial Proliferation

Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

scholarly journals Manual on the proper use of sodium astatide ([211At]NaAt) injections in clinical trials for targeted alpha therapy (1st edition)

2021 ◽  
Author(s):  
Tadashi Watabe ◽  
Makoto Hosono ◽  
Seigo Kinuya ◽  
Takahiro Yamada ◽  
Sachiko Yanagida ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Japanese Society ◽  
Radiation Safety ◽  
Safety Management ◽  
Evaluation Methodology ◽  
Targeted Alpha Therapy ◽  
Safety Issues ◽  
Safety Standards ◽  
And Training ◽  
Alpha Therapy

AbstractWe present the guideline for use of [211At] sodium astatide (NaAt) for targeted alpha therapy in clinical trials on the basis of radiation safety issues in Japan. This guideline was prepared by a study supported by the Ministry of Health, Labour, and Welfare, and approved by the Japanese Society of Nuclear Medicine on 8th Feb, 2021. The study showed that patients receiving [211At]NaAt do not need to be admitted to a radiotherapy room and outpatient treatment is possible. The radiation exposure from the patient is within the safety standards of the ICRP and IAEA recommendations for the general public and caregivers. Precautions for patients and their families, safety management associated with the use of [211At]NaAt, education and training, and disposal of medical radioactive contaminants are also included in this guideline. Treatment using [211At]NaAt in Japan should be carried out according to this guideline. Although this guideline is applied in Japan, the issues for radiation protection and evaluation methodology shown here are considered internationally useful as well.

scholarly journals Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1203
Author(s):  
Huan Zhang ◽  
Jianhang Xu ◽  
Qian Chen ◽  
Hui Wang ◽  
Baohua Kong
Keyword(s):  
Oxidative Stress ◽  
Electron Microscopy ◽  
Antioxidant Properties ◽  
Membrane Integrity ◽  
Starter Cultures ◽  
Lactobacillus Fermentum ◽  
Fermented Foods ◽  
Pediococcus Pentosaceus ◽  
Cell Membrane Integrity ◽  
Dry Sausages

As functional starter cultures and potential probiotics, the ability of lactic acid bacteria to resist oxidative stress is essential to maintain viability and functional properties. This study investigates the effects of H2O2 at different concentrations (0, 1, 2, and 3 mM) on the physiological, morphological, and antioxidant properties of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from Harbin dry sausages. The increase in H2O2 concentration induced a significant increase in reactive oxygen species and a decrease in intracellular ATP levels (p < 0.05). Based on scanning electron microscopy, transmission electron microscopy, and electric conductivity analysis, H2O2 stress caused cell deformation, the destruction of cell membrane integrity, partial loss of the cytoplasm, and an increase in the cell conductivity of both strains. H2O2 stress with 1 mM or 2 mM concentrations could effectively improve the scavenging rates of free radicals, the activities of superoxide dismutase and glutathione peroxide, and the total antioxidant capacity of both strains (p < 0.05). In conclusion, an appropriate oxidative stress contributed to the activation of the antioxidant defense system of both strains, conferred strains a better effect in inhibiting the oxidation of fermented foods, and improved the health of the host.

scholarly journals Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Fabrizio Iattici ◽  
Martina Catallo ◽  
Lisa Solieri
Keyword(s):  
Starter Cultures ◽  
Yeast Genome ◽  
Evolutionary Engineering ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Craft Beer ◽  
Saccharomyces Pastorianus ◽  
Brewing Process ◽  
Fermented Beverage ◽  
Increasing Demand

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

Risk Analysis and Safety Evaluation of Biomass Cookstoves

2005 ◽  
Author(s):  
Nathan G. Johnson ◽  
Mark Bryden ◽  
Angran Xiao
Keyword(s):  
Developing Countries ◽  
Ad Hoc ◽  
Fuel Efficiency ◽  
Safety Evaluation ◽  
Particulate Emissions ◽  
Safety Issues ◽  
Safety Standards ◽  
Governmental Organizations ◽  
Non Governmental Organizations ◽  
Biomass Cookstoves

Combustion of biomass in open fires and ad hoc unventilated stoves is the primary form of household energy for two to three billion people worldwide. These cookstoves have significant health, social, and economic impacts on poor families in developing countries. These impacts include disease, injury, excess time spent gathering fuel, deforestation, and high fuel costs relative to income. In an attempt to address many of these problems numerous non-governmental organizations have developed several biomass cookstove designs in the past five to ten years. These designs have generally focused on increasing fuel efficiency, and to a lesser degree, reducing particulate emissions. This emphasis has been driven largely by the availability of relatively straight forward fuel efficiency tests for biomass cookstoves developed 10–20 years ago and the ability of researchers to adapt current air pollution testing methods for stoves. In contrast there are no safety standards or hazard evaluations available for biomass cookstoves. Because of this the safety of the cookstove is seldom explicitly considered as a part of the design process. This paper addresses the basic safety issues that should be considered in the design of biomass stoves used in developing countries, describes the reasoning behind these safety issues, and proposes a set of safety guidelines for testing and evaluating stove safety. These guidelines are intended for testing and evaluating in the field as well as in the design lab.

scholarly journals Zero hunger and malnutrition in the African continent is potentially feasible, if nutrition programs are prioritized politically and scientifically

2021 ◽  
Vol 4 (9) ◽  
pp. S93-S108
Author(s):  
Laila Hussein
Keyword(s):  
Food Systems ◽  
Malnourished Child ◽  
Fermented Foods ◽  
Linear Modeling ◽  
African Countries ◽  
Sustainable Solutions ◽  
Malnourished Children ◽  
Moderate Malnutrition ◽  
Zero Hunger ◽  
Ready To Use Foods

African countries and in particular the Sub Sahara ones contribute to the largest proportion of the global burden of poverty and associated diet-related diseases in all its forms, including micronutrient malnutrition. Malnutrition rates remain alarming: and stunting an indicator of chronic malnutrition is declining too slowly. The main objectives of the present article are to focus on 1- the current food supply and nutritional status among the vulnerable young population in African countries 2- Insight on the efforts towards reaching the global goal (2) for ending hunger within the context of the SDS2030. The methodology included urgent short- and medium-term interventions priorities programs implemented by foreign aids and international organizations for the management of severe and moderate malnutrition among African children. Details on the composition of the so-called ready-to-use foods used for treating malnourished children are presented. The outcomes of such programs with all their positives and negatives were put together as lessons to be learned and to close the information gap. The cost for treating one single malnourished child with these ready to use foods is in the range between 50 up to 200 US$. To make Goal 2 a reality by the year 2030, a number of scientific-based sustainable solutions were created and recommended for application. Maximizing the use of local food resources, and minimizing losses by applying the logarithm of linear modeling so that nutritious recipes can be formulated at the lowest cost. Capacity building of junior African academics and increased investments in research focusing on diet quality for optimizing the formulation of recipes for feeding infants and children. Strengthening scientific collaboration and exchange of visits and experiences between scientists from the 54 African countries. The establishment of an African Consortium with experts in the diverse areas of food systems to work together more effectively under the umbrella of the African Union. Keywords: African countries, Staple foods, Intake of animal-sourced foods, Severe and moderately malnourished children, Ready to use foods, SDG 2030, Sustainable nutrient-dense diets, Linear programming, Fermented foods, Intra Africa trade agreements, Political will.

scholarly journals Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures

2020 ◽  
pp. 32-42
Author(s):  
S. Aforijiku ◽  
S. M. Wakil ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proximate Composition ◽  
Room Temperature ◽  
Starter Cultures ◽  
Cow Milk ◽  
Spontaneous Fermentation ◽  
Overall Acceptability ◽  
Fermentation Control ◽  
Better Than

Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce diacetyl and lactic acid. Results: Lactobacillus caseiN1 produced the highest quantity (2.72 g/L) of diacetyl at 48 hrs of incubation while Pediococcus acidilacticiG1 had the lowest amount (0.50 g/L). The pH of produced yoghurt ranged between 4.40 and 5.58 while the corresponding lactic acid contents ranged between 0.70 and 0.96 g/L. Yoghurt produced with cow milk inoculated with L. PlantarumN24 and L. BrevisN10 had the lowest pH (4.40) at significant level of P≤0.05. Yoghurt with mixed culture of L. PlantarumN24 and L. PlantarumN17 had the highest protein content (5.13%) while spontaneous fermentation (control) produced the least (0.48%). Yoghurt produced from cow milk inoculated with L. PlantarumN24 and L. PlantarumN17 was rated best with overall acceptability (9.0) during first day of storage while the commercial yoghurt (5.8) and spontaneous fermentation (6.8) had least overall acceptability at P≤0.05. Conclusion: Yoghurt samples stored in refrigerator had more viable LAB counts for a period of 21 days while the samples stored at room temperature had a day count except for yoghurt produced with cow milk inoculated with L. plantarumN24 which retained its viability at the second day. The yoghurt produced with selected LAB starters are better than commercial yoghurt in terms of sensory properties, proximate composition, pH and viability.

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