1
|
Vassileva M, Martos V, Del Moral LFG, Vassilev N. Effect of the Mode of Fermentation on the Behavior of Penicillium bilaiae in Conditions of Abiotic Stress. Microorganisms 2023; 11:microorganisms11041064. [PMID: 37110487 PMCID: PMC10143995 DOI: 10.3390/microorganisms11041064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/17/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
The ability of a Penicillium bilaiae strain to support acid production and simultaneously solubilize inorganic sources of phosphate in conditions of submerged, solid-state fermentation (SSF) and immobilized cell system was examined in this study. Abiotic stress factors such as NaCl and different values of pH were introduced into the different fermentation process schemes to measure the fungal response. The results showed a higher tolerance of P. bilaiae when the fermentation process was carried out in solid-state and immobilized-cell conditions, which mimics the natural state of the soil microorganisms. The acidic culture conditions were not found to be suitable for fungal growth, which increased at a higher pH, with values of 4.0 and 6.0 being optimal for all types of fermentation. The presence of increasing amounts of NaCl provoked low biomass growth, titratable acidity, and simultaneous phosphate (P) solubilization. These results were, however, less pronounced at pH 4.0 and 6.0, particularly in conditions of SSF. Studying stress-tolerant microbial characteristics, particularly in different conditions and combinations of stress factors, is of great importance for further managing the overall microbial inoculants' production and formulation process as well as their applications in specific soil-plant systems.
Collapse
Affiliation(s)
- María Vassileva
- Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| | - Vanessa Martos
- Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| | | | - Nikolay Vassilev
- Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| |
Collapse
|
2
|
Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, Nielsen T. Sodium reduction in foods: Challenges and strategies for technical solutions. J Food Sci 2023; 88:885-900. [PMID: 36658676 DOI: 10.1111/1750-3841.16433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/02/2022] [Accepted: 12/06/2022] [Indexed: 01/21/2023]
Abstract
In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.
Collapse
Affiliation(s)
- Niklas Lorén
- RISE Agriculture and Food, Göteborg, Sweden.,Department of Physics, Chalmers University of Technology, Göteborg, Sweden
| | - Jun Niimi
- RISE Material and Surface Design, Göteborg, Sweden
| | | | | | | | | | | |
Collapse
|
3
|
N M, Manjunatha N, Li H, Sivasithamparam K, Jones MGK, Edwards I, Wylie SJ, Agarrwal R. Fungal endophytes from salt-adapted plants confer salt tolerance and promote growth in wheat ( Triticum aestivum L.) at early seedling stage. MICROBIOLOGY (READING, ENGLAND) 2022; 168. [PMID: 35943865 DOI: 10.1099/mic.0.001225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
With increasing human global population, increased yield under saline conditions is a desirable trait for major food crops. Use of endophytes, isolated from halophytic hosts, seems to be an exciting approach for conferring salt tolerance to a salt-sensitive crop. Therefore, in the current study, fungal endophytes were isolated from halophytic plants' roots and their ability to withstand in vitro salt stress was evaluated. The fungal endophytes could withstand up to 1M NaCl concentrations and this tolerance was independent of their host or tissue source. When inoculated on salt-sensitive wheat seeds/seedlings, several of the endophytes showed a positive impact on germination and biomass-related parameters upon salt stress, both in vitro and under glasshouse conditions. One of the isolates from dicot plants (identified as Microsphaeropsis arundinis) could successfully colonize wheat and promote its growth under salt and no-salt conditions. Amongst the fungal isolates that are known to be natural endophytes of wheat, Chaetomium globosum was the best performing isolate and has previously been reported to be an effective biocontrol agent. Based on the results of our preliminary study, we suggest that these fungal endophytes could prove beneficial for enhancing the salt stress tolerance of wheat crop.
Collapse
Affiliation(s)
- Manjunatha N
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia.,Division of Seed Technology, ICAR-Indian Grassland and Fodder Research Institute, Jhansi- 284003, India.,ICAR-National Research Centre on Pomegranate, Solapur-413255, Maharashtra, India
| | - Nayana Manjunatha
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia.,Division of Seed Technology, ICAR-Indian Grassland and Fodder Research Institute, Jhansi- 284003, India
| | - Hua Li
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Krishnapillai Sivasithamparam
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Michael G K Jones
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Ian Edwards
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Stephen J Wylie
- Plant Biotechnology Research Group - Virology, Western Australian State Agricultural Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Ruchi Agarrwal
- ICAR-National Research Centre on Pomegranate, Solapur-413255, Maharashtra, India
| |
Collapse
|
4
|
Therdthai N. Sugar, salt and fat reduction of bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:283-327. [PMID: 35595396 DOI: 10.1016/bs.afnr.2021.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter.
Collapse
Affiliation(s)
- Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
| |
Collapse
|
5
|
Goel S, Singh M, Grewal S, Razzaq A, Wani SH. Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
Collapse
|
6
|
Debonne E, Yilmaz MS, Sakiyan O, Eeckhout M. Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots. FOOD SCI TECHNOL INT 2021; 28:641-649. [PMID: 34726109 DOI: 10.1177/10820132211049603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life of dried apricots since it does not impact its flavor characteristics. In this study, three essential oils were selected: clove, lemongrass and thyme. They were screened for antifungal activity against Eurotium spp. with different methods: micro- and macro-dilution and agar-diffusion. Growth/no-growth data were used to develop models for all three methods. Clove exerted the strongest antifungal activity with an inhibitory concentration of 0.075%, 0.035% and 0.05% through respectively micro-dilution, macro-dilution and agar diffusion. For thyme the following values were obtained: 0.775%, 0.070% and 0.100%. This means that the antifungal activity of thyme is 10 times lower in micro-dilution and 2 times lower in macro-dilution and agar diffusion compared to clove. Through micro-dilution, lemongrass was found to have the second highest antifungal activity (0.25%). When used in the volatile atmosphere of dried apricots and in macro-dilution, the antifungal activity of lemongrass was the lowest, with respective values of > 0.200% and 0.105% for G/NG prediction.
Collapse
Affiliation(s)
- Els Debonne
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Merve Silanur Yilmaz
- Department of Food Engineering, Faculty of Engineering, 37504Ankara University, 06830 Gölbaşı, Ankara, Turkey
| | - Ozge Sakiyan
- Department of Food Engineering, Faculty of Engineering, 37504Ankara University, 06830 Gölbaşı, Ankara, Turkey
| | - Mia Eeckhout
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| |
Collapse
|
7
|
Debonne E, Meuninck V, Vroman A, Eeckhout M. Influence of environmental growth conditions on chalk yeasts causing bread spoilage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
8
|
Katsi P, Kosma IS, Michailidou S, Argiriou A, Badeka AV, Kontominas MG. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. Foods 2021; 10:foods10030635. [PMID: 33802818 PMCID: PMC8002528 DOI: 10.3390/foods10030635] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/04/2023] Open
Abstract
In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4–5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4–5 days for YLB and 10 days for SDB.
Collapse
Affiliation(s)
- Pavlina Katsi
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
| | - Ioanna S. Kosma
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
| | - Sofia Michailidou
- Centre for Research and Technology Hellas, Institute of Applied Biosciences, 6th km Charilaou-Thermis, 57001 Thessaloniki, Greece; (S.M.); (A.A.)
| | - Anagnostis Argiriou
- Centre for Research and Technology Hellas, Institute of Applied Biosciences, 6th km Charilaou-Thermis, 57001 Thessaloniki, Greece; (S.M.); (A.A.)
- Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Anastasia V. Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
- Correspondence: (A.V.B.); (M.G.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
- Correspondence: (A.V.B.); (M.G.K.)
| |
Collapse
|
9
|
Investigation of the mycelial morphology of Monascus and the expression of pigment biosynthetic genes in high-salt-stress fermentation. Appl Microbiol Biotechnol 2020; 104:2469-2479. [DOI: 10.1007/s00253-020-10389-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 12/31/2019] [Accepted: 01/16/2020] [Indexed: 12/19/2022]
|
10
|
Cho Y, Lee J, Lee MY, Cho HY, Choi MJ. Effects of Hydrolyzed Animal Protein on the Enhancement of Saltiness and Quality Characteristics of White Pan Bread. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02332-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
11
|
Liu X, Chen Z, Yang G, Zhang Z, Gao Y. Colorful Wall-Bricks with Superhydrophobic Surfaces for Enhanced Smart Indoor Humidity Control. ACS OMEGA 2019; 4:13896-13901. [PMID: 31497707 PMCID: PMC6714535 DOI: 10.1021/acsomega.9b01588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 07/30/2019] [Indexed: 06/10/2023]
Abstract
Humidity-control materials have attracted increasing attention because of energy savings and smart regulation of indoor comforts. The current research is a successive work to face challenges, such as poor performance, limitations for large-scale production, and surface contamination. Here, we report a smart humidity-control wall-brick manufactured from sepiolite using CaCl2 as an additive. Low-temperature sintering generated a super hygroscopic interior structure, and further silane modification produced bricks with superhydrophobic surfaces. These superhydrophobic surfaces can promote the moisture storage and prevent the CaCl2 solution from leaking even after the surface is wiped 100 times. Meanwhile, the superhydrophobic surfaces make the wall-bricks easy to clean; also, these materials possess antifouling and antifungal properties. The 24 h and saturated moisture adsorption-desorption contents reached 630 and 1700 g·m-2, respectively. Furthermore, a test was performed using model houses in a real environment, which indicates that the wall-bricks can narrow the daily indoor humidity fluctuations by more than 20% in both wet and dry seasons. The white wall-brick can also be dyed with different colors and thus shows promise for applications in interior decorations of houses.
Collapse
Affiliation(s)
- Xiaopeng Liu
- School
of Materials Science and Engineering, Shanghai
University, 99 Shangda Road, Shanghai 200444, China
| | - Zhang Chen
- School
of Materials Science and Engineering, Shanghai
University, 99 Shangda Road, Shanghai 200444, China
| | - Guang Yang
- School
of Materials Science and Engineering, Shanghai
University, 99 Shangda Road, Shanghai 200444, China
| | - Zongtao Zhang
- School
of Materials Science and Engineering, Zhengzhou
University, Zhengzhou, Henan 450001, China
| | - Yanfeng Gao
- School
of Materials Science and Engineering, Shanghai
University, 99 Shangda Road, Shanghai 200444, China
| |
Collapse
|
12
|
Wang R, Ou Y, Zeng X, Guo C. Membrane fatty acids composition and fluidity modification in
Salmonella
Typhimurium by culture temperature and resistance under pulsed electric fields. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ruo‐Yong Wang
- Institute of Environmental and Operational Medicine Tianjin 300050 China
- Air Force Medical Center PLA Beijing 100142 China
| | - Yun Ou
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Chang‐Jiang Guo
- Institute of Environmental and Operational Medicine Tianjin 300050 China
| |
Collapse
|
13
|
Zhen Z, Xiong X, Liu Y, Zhang J, Wang S, Li L, Gao M. NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production. Toxins (Basel) 2019; 11:toxins11020118. [PMID: 30769930 PMCID: PMC6409629 DOI: 10.3390/toxins11020118] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 02/08/2019] [Accepted: 02/13/2019] [Indexed: 12/23/2022] Open
Abstract
Applications of beneficial secondary metabolites produced by Monascus purpureus (M. purpureus) could be greatly limited for citrinin, a kidney toxin. The link of NaCl with cell growth and secondary metabolites in M. purpureus was analyzed with supplementations of different concentrations of NaCl in medium. The content of citrinin was reduced by 48.0% but the yellow, orange, red pigments and monacolin K productions were enhanced by 1.7, 1.4, 1.4 and 1.4 times, respectively, compared with those in the control using NaCl at 0.02 M at the 10th day of cultivation. NaCl didn’t affect the cell growth of M. purpureus. This was verified through the transcriptional up-regulation of citrinin synthesis genes (pksCT and ctnA) and the down-regulation of the Monascus pigments (MPs) synthesis genes (pksPT and pigR). Moreover, the reactive oxygen species (ROS) levels were promoted by NaCl at the 2nd day of cultivation, and then inhibited remarkably with the extension of fermentation time. Meanwhile, the activities of superoxide dismutase (SOD) and catalase (CAT), and the contents of total glutathione (T-GSH) were significantly enhanced in the middle and late stages of cultivation. The inhibition effect on colony size and the growth of aerial mycelia was more obvious with an increased NaCl concentration. Acid and alkaline phosphatase (ACP and AKP) activities dramatically increased in NaCl treatments. NaCl could participate in secondary metabolites synthesis and cell growth in M. purpureus.
Collapse
Affiliation(s)
- Zhixin Zhen
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Xiaoqian Xiong
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Yingbao Liu
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Jialan Zhang
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Shaojin Wang
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Li Li
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Mengxiang Gao
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| |
Collapse
|
14
|
Andrade MJ, Peromingo B, Rodríguez M, Rodríguez A. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
15
|
Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. Int J Food Microbiol 2018; 302:69-79. [PMID: 30017109 DOI: 10.1016/j.ijfoodmicro.2018.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/15/2018] [Accepted: 07/11/2018] [Indexed: 11/28/2022]
Abstract
The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work. A range of breads containing different levels of salt (0.0%, 0.3% and 1.2% of NaCl) in combination with various levels of sourdough (0%, 6%, 12%, 18%, 24%) was produced. The different doughs were analysed for their rheological behaviour. The bread quality characteristics such as loaf volume, crumb structure, staling rate and microbial shelf life were also determined. The sourdoughs were analysed for their different metabolites: organic acids, sugars, exopolysaccharides (EPS), and antifungal compounds. A trained sensory panel was used to perform descriptive analysis of the bread samples. The object of this paper is to use functional sourdoughs, containing Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 to compensate for the quality problems that occur when salt is reduced in yeasted bread. The application of functional sourdoughs containing exopolysaccharides and/or antifungal substances in salt reduced breads significantly improved the quality. The application of functional sourdoughs allows the reduction of salt to a level of 0.3%.
Collapse
Affiliation(s)
- Markus C E Belz
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland; APC Microbiome Institute, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Brid Brosnan
- Department of Chemistry, Cork Institute of Technology (CIT), Bishopstown, Cork, Ireland
| | | | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| |
Collapse
|
16
|
Steinle L, Knittel K, Felber N, Casalino C, de Lange G, Tessarolo C, Stadnitskaia A, Sinninghe Damsté JS, Zopfi J, Lehmann MF, Treude T, Niemann H. Life on the edge: active microbial communities in the Kryos MgCl 2-brine basin at very low water activity. ISME JOURNAL 2018; 12:1414-1426. [PMID: 29666446 DOI: 10.1038/s41396-018-0107-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 01/19/2018] [Accepted: 03/12/2018] [Indexed: 11/09/2022]
Abstract
The Kryos Basin is a deep-sea hypersaline anoxic basin (DHAB) located in the Eastern Mediterranean Sea (34.98°N 22.04°E). It is filled with brine of re-dissolved Messinian evaporites and is nearly saturated with MgCl2-equivalents, which makes this habitat extremely challenging for life. The strong density difference between the anoxic brine and the overlying oxic Mediterranean seawater impedes mixing, giving rise to a narrow chemocline. Here, we investigate the microbial community structure and activities across the seawater-brine interface using a combined biogeochemical, next-generation sequencing, and lipid biomarker approach. Within the interface, we detected fatty acids that were distinctly 13C-enriched when compared to other fatty acids. These likely originated from sulfide-oxidizing bacteria that fix carbon via the reverse tricarboxylic acid cycle. In the lower part of the interface, we also measured elevated rates of methane oxidation, probably mediated by aerobic methanotrophs under micro-oxic conditions. Sulfate reduction rates increased across the interface and were highest within the brine, providing first evidence that sulfate reducers (likely Desulfovermiculus and Desulfobacula) thrive in the Kryos Basin at a water activity of only ~0.4 Aw. Our results demonstrate that a highly specialized microbial community in the Kryos Basin has adapted to the poly-extreme conditions of a DHAB with nearly saturated MgCl2 brine, extending the known environmental range where microbial life can persist.
Collapse
Affiliation(s)
- Lea Steinle
- Department of Environmental Sciences, University of Basel, Basel, Switzerland. .,GEOMAR, Helmholtz Centre for Ocean Research, Kiel, Germany.
| | - Katrin Knittel
- Max-Planck-Institute for Marine Microbiology, Bremen, Germany
| | - Nicole Felber
- Department of Environmental Sciences, University of Basel, Basel, Switzerland
| | - Claudia Casalino
- Department of Earth Sciences, Faculty of Geosciences, Utrecht University, Utrecht, The Netherlands
| | - Gert de Lange
- Department of Earth Sciences, Faculty of Geosciences, Utrecht University, Utrecht, The Netherlands
| | - Chiara Tessarolo
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milan, Italy
| | - Alina Stadnitskaia
- Department of Marine Microbiology and Biogeochemistry, NIOZ Royal Netherlands Institute for Sea Research and Utrecht University, Texel, The Netherlands
| | - Jaap S Sinninghe Damsté
- Department of Earth Sciences, Faculty of Geosciences, Utrecht University, Utrecht, The Netherlands.,Department of Marine Microbiology and Biogeochemistry, NIOZ Royal Netherlands Institute for Sea Research and Utrecht University, Texel, The Netherlands
| | - Jakob Zopfi
- Department of Environmental Sciences, University of Basel, Basel, Switzerland
| | - Moritz F Lehmann
- Department of Environmental Sciences, University of Basel, Basel, Switzerland
| | - Tina Treude
- Department of Earth, Planetary and Space Sciences, University of Los Angeles, Los Angeles, CA, USA.,Department of Atmospheric and Oceanic Sciences, University of Los Angeles, Los Angeles, CA, USA
| | - Helge Niemann
- Department of Environmental Sciences, University of Basel, Basel, Switzerland.,Department of Marine Microbiology and Biogeochemistry, NIOZ Royal Netherlands Institute for Sea Research and Utrecht University, Texel, The Netherlands.,Department of Geology, Centre for Arctic Gas Hydrate, Environment and Climate, UiT the Arctic University of Norway, 9037, Tromsø, Norway
| |
Collapse
|
17
|
Allison A, Fouladkhah A. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Foods 2018; 7:E16. [PMID: 29389843 PMCID: PMC5848120 DOI: 10.3390/foods7020016] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 01/23/2018] [Accepted: 01/26/2018] [Indexed: 11/19/2022] Open
Abstract
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.
Collapse
Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Fouladkhah
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
| |
Collapse
|
18
|
Debonne E, Van Bockstaele F, De Leyn I, Devlieghere F, Eeckhout M. Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Qin Y, Pan X, Kubicek C, Druzhinina I, Chenthamara K, Labbé J, Yuan Z. Diverse Plant-Associated Pleosporalean Fungi from Saline Areas: Ecological Tolerance and Nitrogen-Status Dependent Effects on Plant Growth. Front Microbiol 2017; 8:158. [PMID: 28220113 PMCID: PMC5292420 DOI: 10.3389/fmicb.2017.00158] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 01/20/2017] [Indexed: 12/14/2022] Open
Abstract
Similar to mycorrhizal mutualists, the rhizospheric and endophytic fungi are also considered to act as active regulators of host fitness (e.g., nutrition and stress tolerance). Despite considerable work in selected model systems, it is generally poorly understood how plant-associated fungi are structured in habitats with extreme conditions and to what extent they contribute to improved plant performance. Here, we investigate the community composition of root and seed-associated fungi from six halophytes growing in saline areas of China, and found that the pleosporalean taxa (Ascomycota) were most frequently isolated across samples. A total of twenty-seven representative isolates were selected for construction of the phylogeny based on the multi-locus data (partial 18S rDNA, 28S rDNA, and transcription elongation factor 1-α), which classified them into seven families, one clade potentially representing a novel lineage. Fungal isolates were subjected to growth response assays by imposing temperature, pH, ionic and osmotic conditions. The fungi had a wide pH tolerance, while most isolates showed a variable degree of sensitivity to increasing concentration of either salt or sorbitol. Subsequent plant-fungal co-culture assays indicated that most isolates had only neutral or even adverse effects on plant growth in the presence of inorganic nitrogen. Interestingly, when provided with organic nitrogen sources the majority of the isolates enhanced plant growth especially aboveground biomass. Most of the fungi preferred organic nitrogen over its inorganic counterpart, suggesting that these fungi can readily mineralize organic nitrogen into inorganic nitrogen. Microscopy revealed that several isolates can successfully colonize roots and form melanized hyphae and/or microsclerotia-like structures within cortical cells suggesting a phylogenetic assignment as dark septate endophytes. This work provides a better understanding of the symbiotic relationship between plants and pleosporalean fungi, and initial evidence for the use of this fungal group in benefiting plant production.
Collapse
Affiliation(s)
- Yuan Qin
- Institute of Subtropical Forestry, Chinese Academy of ForestryHangzhou, China
| | - Xueyu Pan
- Institute of Subtropical Forestry, Chinese Academy of ForestryHangzhou, China
| | - Christian Kubicek
- Research Area Biochemical Technology, Institute of Chemical Engineering, TU WienVienna, Austria
| | - Irina Druzhinina
- Research Area Biochemical Technology, Institute of Chemical Engineering, TU WienVienna, Austria
| | - Komal Chenthamara
- Research Area Biochemical Technology, Institute of Chemical Engineering, TU WienVienna, Austria
| | - Jessy Labbé
- Research Area Biochemical Technology, Institute of Chemical Engineering, TU WienVienna, Austria
| | - Zhilin Yuan
- Institute of Subtropical Forestry, Chinese Academy of ForestryHangzhou, China
| |
Collapse
|
20
|
Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media. Int J Food Microbiol 2017; 241:244-251. [DOI: 10.1016/j.ijfoodmicro.2016.10.031] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 09/22/2016] [Accepted: 10/24/2016] [Indexed: 11/21/2022]
|
21
|
Silow C, Axel C, Zannini E, Arendt EK. Current status of salt reduction in bread and bakery products – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
22
|
Israr T, Rakha A, Sohail M, Rashid S, Shehzad A. Salt reduction in baked products: Strategies and constraints. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
23
|
Wang MS, Zeng XA, Sun DW, Han Z. Quantitative analysis of sublethally injured Saccharomyces cerevisiae cells induced by pulsed electric fields. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.028] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
Stoll D, Schmidt-Heydt M, Geisen R. Differences in the regulation of ochratoxin A by the HOG pathway in Penicillium and Aspergillus in response to high osmolar environments. Toxins (Basel) 2013; 5:1282-98. [PMID: 23877195 PMCID: PMC3737497 DOI: 10.3390/toxins5071282] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 06/19/2013] [Accepted: 07/08/2013] [Indexed: 11/16/2022] Open
Abstract
Penicillium verrucosum, P. nordicum and Aspergillus carbonarius are three important ochratoxin A producing species. P. verrucosum is in addition able to produce citrinin. It has been shown earlier that P. nordicum is adapted to NaCl rich environments like salt rich dry cured foods or even salines. In this organism, the biosynthesis of ochratoxin A plays an adaptive role in this habitat. P. verrucosum generally can be found on cereals, but occasionally also on salt rich dry cured foods. In contrast A. carbonarius usually cannot be found in NaCl rich environments, but it occurs in another environment with high concentration of solutes, e.g., in sugar rich substrates like grapes and grape juices. Usually osmotic challenging conditions activate the HOG MAP kinase signal cascade, which in turn activates various osmo-regulated genes. In the current analysis, it could be demonstrated that in case of P. nordicum and P. verrucosum the NaCl induced production of ochratoxin A is correlated to the phosphorylation status of the HOG MAP kinase. Just the opposite was true for A. carbonarius. In this case, also higher amounts of NaCl in the medium lead to an increased phosphorylation status of HOG, but no increase in ochratoxin biosynthesis was observed. In contrast to the Penicillia, higher NaCl concentrations lead to a rapid cessation of growth by A. carbonarius. High glucose concentrations have much less impact on growth and the phosphorylation of HOG.
Collapse
Affiliation(s)
- Dominic Stoll
- Department of Safety and Quality of Fruits and Vegetables, Max Rubner-Institut, Haid-und-Neu-Str. 9, Karlsruhe 76121, Germany.
| | | | | |
Collapse
|
25
|
Bautista-Gallego J, Rantsiou K, Garrido-Fernández A, Cocolin L, Arroyo-López FN. Salt Reduction in Vegetable Fermentation: Reality or Desire? J Food Sci 2013; 78:R1095-100. [DOI: 10.1111/1750-3841.12170] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 04/25/2013] [Indexed: 11/29/2022]
Affiliation(s)
| | - K. Rantsiou
- Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy
| | - A. Garrido-Fernández
- Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain
| | - L. Cocolin
- Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy
| | - F. N. Arroyo-López
- Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain
| |
Collapse
|
26
|
Abstract
This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management decision tool.
Collapse
Affiliation(s)
- Stéphane Dagnas
- L'Université Nantes Angers Le Mans, Oniris, Nantes F-44322 cédex 3, France
| | | |
Collapse
|
27
|
Nwanguma BC, Okorie CH. Salt (sodium chloride) content of retail samples of Nigerian white bread: implications for the daily salt intake of normotensive and hypertensive adults. J Hum Nutr Diet 2013; 26:488-93. [DOI: 10.1111/jhn.12038] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- B. C. Nwanguma
- University of Nigeria; Department of Biochemistry; Enugu State Nigeria
| | - C. H. Okorie
- University of Nigeria; Department of Biochemistry; Enugu State Nigeria
| |
Collapse
|
28
|
Samapundo S, Anthierens T, Ampofo-Asiama J, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Devlieghere F. The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes
in Broth, Cooked Ham and White Sauce. J Food Saf 2013. [DOI: 10.1111/jfs.12023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Simbarashe Samapundo
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Tom Anthierens
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Jerry Ampofo-Asiama
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Ramize Xhaferi
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Ilse Van Bree
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Slawomir Szczepaniak
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - Olivier Goemaere
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - Liselot Steen
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - Marieke Dhooge
- Laboratory of Food Technology and Engineering; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Ghent Belgium
| | - Hubert Paelinck
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - F. Devlieghere
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| |
Collapse
|
29
|
Beck M, Jekle M, Becker T. Sodium chloride - sensory, preserving and technological impact on yeast-leavened products. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03048.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
30
|
Belz MCE, Mairinger R, Zannini E, Ryan LAM, Cashman KD, Arendt EK. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. Appl Microbiol Biotechnol 2012; 96:493-501. [PMID: 22569634 DOI: 10.1007/s00253-012-4052-x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2011] [Revised: 03/19/2012] [Accepted: 03/23/2012] [Indexed: 12/01/2022]
Abstract
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and calcium propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative calcium propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.
Collapse
Affiliation(s)
- Markus C E Belz
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland
| | | | | | | | | | | |
Collapse
|
31
|
Schmidt-Heydt M, Graf E, Batzler J, Geisen R. The application of transcriptomics to understand the ecological reasons of ochratoxin a biosynthesis by Penicillium nordicum on sodium chloride rich dry cured foods. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.02.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
32
|
Schmidt-Heydt M, Graf E, Stoll D, Geisen R. The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foods. Food Microbiol 2011; 29:233-41. [PMID: 22202878 DOI: 10.1016/j.fm.2011.08.003] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2011] [Revised: 07/14/2011] [Accepted: 08/04/2011] [Indexed: 01/12/2023]
Abstract
Penicillium.nordicum is an ochratoxin A producing filamentous fungus, which is adapted to sodium chloride and protein rich food environments like certain cheeses or dry cured meats. Penicillium.verrucosum usually occurs on cereals but can also be isolated from brined olives. It could be shown that sodium chloride has a profound influence on the regulation of ochratoxin A biosynthesis in both Penicillium species. High amounts of ochratoxin A are produced by P. nordicum over a wide concentration range of NaCl (5-100 g/l) with a weak optimum at about 20 g/l after growth on YES medium. P. verrucosum shifts secondary metabolite biosynthesis after growth on YES medium from citrinin at low to ochratoxin at elevated NaCl concentrations. The ochratoxin A biosynthesis of P. nordicum is accompanied by an induction of the otapksPN gene, the gene of the ochratoxin A polyketide synthase. A mutant strain unable to produce ochratoxin showed a drastic growth reduction under high NaCl conditions. Determination of the dry weight and the chloride content in the mycelium of the P. nordicum wild type strain and a non-ochratoxin A producing mutant strain showed a much higher increase of both parameters in the mutant compared to the wild type. These results suggest, that the constant biosynthesis and excretion of ochratoxin A, which itself contains a chloride atom, ensures a partial chloride homeostasis in the fungal cell. This mechanism may support the adaptation of ochratoxin A producing Penicillia to NaCl rich foods.
Collapse
|