Spontaneous food fermentations and potential risks for human health

Fermentation

Volumn 3, Issue 4, 2017, Pages

  Capozzi, Vittorio ^a   Fragasso, Mariagiovanna ^b   Romaniello, Rossana ^a   Berbegal, Carmen ^a,c   Russo, Pasquale ^d   Spano, Giuseppe ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Bella Muro   (Italy)

^c UNIVERSITY OF VALENCIA   (Spain)

^d Promis Biotech Srl   (Italy)

Author keywords

Beverage; Contaminant; Fermentation; Fermented food; Pathogens; Risks; Safety; Spoilage microbes; Spontaneous fermentation; Starter cultures

Indexed keywords

EID: 85045391878     PISSN: None     EISSN: 23115637     Source Type: Journal    
DOI: 10.3390/fermentation3040049     Document Type: Article

References (135)

1. Marco, M.L.; Heeney, D.; Binda, S.; Cifelli, C.J.; Cotter, P.D.; Foligné, B.; Gänzle, M.; Kort, R.; Pasin, G.; Pihlanto, A.; et al. Health benefits of fermented foods: Microbiota and beyond. Curr. Opin. Biotechnol. 2017, 44, 94–102. [CrossRef] [PubMed]
2. Russo, P.; Arena, M.P.; Fiocco, D.; Capozzi, V.; Drider, D.; Spano, G. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int. J. Food Microbiol. 2017, 247, 48–54. [CrossRef] [PubMed]
3. Romano, A.; Capozzi, V.; Spano, G.; Biasioli, F. Proton transfer reaction-mass spectrometry: Online and rapid determination of volatile organic compounds of microbial origin. Appl. Microbiol. Biotechnol. 2015, 99, 3787–3795. [CrossRef] [PubMed]
4. Capozzi, V.; Russo, P.; Dueñas, M.T.; López, P.; Spano, G. Lactic acid bacteria producing B-group vitamins: A great potential for functional cereals products. Appl. Microbiol. Biotechnol. 2012, 96, 1383–1394. [CrossRef] [PubMed]
5. Ercolini, D. High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology. Appl. Environ. Microbiol. 2013, 79, 3148–3155. [CrossRef] [PubMed]
6. Xu, Y.-J. Foodomics: A novel approach for food microbiology. TrAC Trends Anal. Chem. 2017. [CrossRef]
7. Mozzi, F.; Ortiz, M.E.; Bleckwedel, J.; De Vuyst, L.; Pescuma, M. Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria. Food Res. Int. 2013, 54, 1152–1161. [CrossRef]
8. Pinu, F.R.; Villas-boas, S.G. Rapid Quantification of Major Volatile Metabolites in Fermented Food and Beverages Using Gas Chromatography-Mass Spectrometry. Metabolites 2017, 7, 37. [CrossRef] [PubMed]
9. Capozzi, V.; Yener, S.; Khomenko, I.; Farneti, B.; Cappellin, L.; Gasperi, F.; Scampicchio, M.; Biasioli, F. PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis. J. Vis. Exp. JoVE 2017. [CrossRef] [PubMed]
10. Rhee, S.J.; Lee, J.-E.; Lee, C.-H. Importance of lactic acid bacteria in Asian fermented foods. Microb. Cell Fact. 2011, 10, S5. [CrossRef] [PubMed]
11. Tamang, J.P.; Kailasapathy, K. Fermented Foods and Beverages of the World; CRC Press: Boca Raton, FL, USA, 2010, ISBN 978-1-4200-9496-1.
12. Odunfa, S.A.; Oyewole, O.B. African fermented foods. In Microbiology of Fermented Foods; Springer: Boston, MA, USA, 1998; pp. 713–752, ISBN 978-1-4613-7990-4.
13. Penna, A.L.B.; Nero, L.A.; Todorov, S.D. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications; CRC Press: Boca Raton, FL, USA, 2017, ISBN 978-1-315-35243-5.
14. Campbell-Platt, G. Fermented foods—A world perspective. Food Res. Int. 1994, 27, 253–257. [CrossRef]
15. Capozzi, V.; Russo, P.; Spano, G. Microbial information regimen in EU geographical indications. World Pat. Inf. 2012, 34, 229–231. [CrossRef]
16. Tamang, J.P.; Watanabe, K.; Holzapfel, W.H. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front. Microbiol. 2016, 7. [CrossRef] [PubMed]
17. Chilton, S.N.; Burton, J.P.; Reid, G. Inclusion of Fermented Foods in Food Guides around the World. Nutrients 2015, 7, 390–404. [CrossRef] [PubMed]
18. Bell, V.; Ferrão, J.; Fernandes, T. Nutritional Guidelines and Fermented Food Frameworks. Foods 2017, 6, 65. [CrossRef] [PubMed]
19. Paul Ross, R.; Morgan, S.; Hill, C. Preservation and fermentation: Past, present and future. Int. J. Food Microbiol. 2002, 79, 3–16. [CrossRef]
20. Petruzzi, L.; Capozzi, V.; Berbegal, C.; Corbo, M.R.; Bevilacqua, A.; Spano, G.; Sinigaglia, M. Microbial Resources and Enological Significance: Opportunities and Benefits. Front. Microbiol. 2017, 8. [CrossRef] [PubMed]
21. Greppi, A.; Rantsiou, K.; Padonou, W.; Hounhouigan, J.; Jespersen, L.; Jakobsen, M.; Cocolin, L. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods. Int. J. Food Microbiol. 2013, 165, 84–88. [CrossRef] [PubMed]
22. Russo, P.; Capozzi, V.; Spano, G.; Corbo, M.R.; Sinigaglia, M.; Bevilacqua, A. Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines. Front. Microbiol. 2016, 7. [CrossRef] [PubMed]
23. Benozzi, E.; Romano, A.; Capozzi, V.; Makhoul, S.; Cappellin, L.; Khomenko, I.; Aprea, E.; Scampicchio, M.; Spano, G.; Märk, T.D.; et al. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. Food Res. Int. 2015, 76, 682–688. [CrossRef] [PubMed]
24. Capozzi, V.; Menga, V.; Digesu, A.M.; De Vita, P.; van Sinderen, D.; Cattivelli, L.; Fares, C.; Spano, G. Biotechnological production of vitamin B2-enriched bread and pasta. J. Agric. Food Chem. 2011, 59, 8013–8020. [CrossRef] [PubMed]
25. Bove, P.; Russo, P.; Capozzi, V.; Gallone, A.; Spano, G.; Fiocco, D. Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis. Microbiol. Res. 2013, 168, 351–359. [CrossRef] [PubMed]
26. De Bellis, P.; Tristezza, M.; Haidukowski, M.; Fanelli, F.; Sisto, A.; Mulè, G.; Grieco, F. Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils. Toxins 2015, 7, 5079–5093. [CrossRef] [PubMed]
27. Capozzi, V.; Russo, P.; Fragasso, M.; De Vita, P.; Fiocco, D.; Spano, G. Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation. Front. Microbiol. 2012, 3. [CrossRef] [PubMed]
28. Klayraung, S.; Viernstein, H.; Sirithunyalug, J.; Okonogi, S. Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food. Sci. Pharm. 2008, 76, 485–504. [CrossRef]
29. Russo, P.; de Chiara, M.L.V.; Capozzi, V.; Arena, M.P.; Amodio, M.L.; Rascón, A.; Dueñas, M.T.; López, P.; Spano, G. Lactobacillus plantarum strains for multifunctional oat-based foods. LWT Food Sci. Technol. 2016, 68, 288–294. [CrossRef]
30. Müller, R.; Rappert, S. Pyrazines: Occurrence, formation and biodegradation. Appl. Microbiol. Biotechnol. 2010, 85, 1315–1320. [CrossRef] [PubMed]
31. Anraku, K.; Nonaka, K.; Yamaga, T.; Yamamoto, T.; Shin, M.-C.; Wakita, M.; Hamamoto, A.; Akaike, N. Removal of Toxin (Tetrodotoxin) from Puffer Ovary by Traditional Fermentation. Toxins 2013, 5, 193–202. [CrossRef] [PubMed]
32. Capozzi, V.; Russo, P.; Ladero, V.; Fernandez, M.; Fiocco, D.; Alvarez, M.A.; Grieco, F.; Spano, G. Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine. Front. Microbiol. 2012, 3. [CrossRef] [PubMed]
33. Magalhães da Veiga Moreira, I.; de Figueiredo Vilela, L.; da Cruz Pedroso Miguel, M.G.; Santos, C.; Lima, N.; Freitas Schwan, R. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules 2017, 22, 766. [CrossRef] [PubMed]
34. Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules 2016, 21, 483. [CrossRef] [PubMed]
35. Fessard, A.; Kapoor, A.; Patche, J.; Assemat, S.; Hoarau, M.; Bourdon, E.; Bahorun, T.; Remize, F. Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas. Microorganisms 2017, 5, 23. [CrossRef] [PubMed]
36. Hemalatha, S.; Platel, K.; Srinivasan, K. Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. Eur. J. Clin. Nutr. 2007, 61, 342–348. [CrossRef] [PubMed]
37. Fawale, O.S.; Gbadamosi, S.O.; Ige, M.M.; Kadiri, O. Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds. Food Sci. Nutr. 2017. [CrossRef]
38. Morelli, L. Yogurt, living cultures, and gut health. Am. J. Clin. Nutr. 2014, 99, 1248S–1250S. [CrossRef] [PubMed]
39. Arena, M.P.; Caggianiello, G.; Russo, P.; Albenzio, M.; Massa, S.; Fiocco, D.; Capozzi, V.; Spano, G. Functional Starters for Functional Yogurt. Foods 2015, 4, 15–33. [CrossRef] [PubMed]
40. Pérez-Ramos, A.; Mohedano, M.L.; López, P.; Spano, G.; Fiocco, D.; Russo, P.; Capozzi, V. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. Int. J. Mol. Sci. 2017, 18, 1588. [CrossRef] [PubMed]
41. Nout, M.J.R. Fermented foods and food safety. Food Res. Int. 1994, 27, 291–298. [CrossRef]
42. Mena, C.; Almeida, G.; Carneiro, L.; Teixeira, P.; Hogg, T.; Gibbs, P.A. Incidence of Listeria monocytogenes in different food products commercialized in Portugal. Food Microbiol. 2004, 21, 213–216. [CrossRef]
43. Gadaga, T.H.; Nyanga, L.K.; Mutukumira, A.N. The Occurrence, Growth and Control of Pathogens in African Fermented Foods. Afr. J. Food Agric. Nutr. Dev. 2007, 4. [CrossRef]
44. Ostry, V.; Malir, F.; Ruprich, J. Producers and Important Dietary Sources of Ochratoxin A and Citrinin. Toxins 2013, 5, 1574–1586. [CrossRef] [PubMed]
45. Suzzi, G.; Gardini, F. Biogenic amines in dry fermented sausages: A review. Int. J. Food Microbiol. 2003, 88, 41–54. [CrossRef]
46. Park, K.M.; Kim, H.J.; Jeong, M.C.; Koo, M. Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste. J. Food Prot. 2016, 79, 605–612. [CrossRef] [PubMed]
47. Centers for Disease Control and Prevention (CDC). Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami—Washington and California, 1994. Morb. Mortal. Wkly. Rep. 1995, 44, 157–160.
48. Besser, R.E.; Lett, S.M.; Weber, J.T.; Doyle, M.P.; Barrett, T.J.; Wells, J.G.; Griffin, P.M. An Outbreak of Diarrhea and Hemolytic Uremic Syndrome from Escherichia coli O157:H7 in Fresh-Pressed Apple Cider. JAMA 1993, 269, 2217–2220. [CrossRef] [PubMed]
49. Adedeji, B.S.; Ezeokoli, O.T.; Ezekiel, C.N.; Obadina, A.O.; Somorin, Y.M.; Sulyok, M.; Adeleke, R.A.; Warth, B.; Nwangburuka, C.C.; Omemu, A.M.; et al. Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria. Int. J. Food Microbiol. 2017, 258, 73–80. [CrossRef] [PubMed]
50. Gilsdorf, A.; Jansen, A.; Alpers, K.; Dieckmann, H.; van Treeck, U.; Hauri, A.M.; Fell, G.; Littmann, M.; Rautenberg, P.; Prager, R.; et al. A nationwide outbreak of Salmonella Bovismorbificans PT24, Germany, December 2004-March 2005. Eur. Surveill. 2005, 10, E050324.1.
51. Dano, S.D.; Manda, P.; Dembélé, A.; Kouassi Abla, A.M.-J.; Bibaud, J.H.; Gouet, J.Z.; Ze Maria Sika, C.B. Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A. Toxins 2013, 5, 2310–2323. [CrossRef] [PubMed]
52. Beneduce, L.; Romano, A.; Capozzi, V.; Lucas, P.; Barnavon, L.; Bach, B.; Vuchot, P.; Grieco, F.; Spano, G. Biogenic amine in wines. Ann. Microbiol. 2010, 60, 573–578. [CrossRef]
53. Rabie, M.A.; Elsaidy, S.; el-Badawy, A.-A.; Siliha, H.; Malcata, F.X. Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. J. Food Prot. 2011, 74, 681–685. [CrossRef] [PubMed]
54. Uthurry, C.A.; Lepe, J.A.S.; Lombardero, J.; García Del Hierro, J.R. Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine. Food Chem. 2006, 94, 262–270. [CrossRef]
55. Da Rocha, M.E.B.; Freire, F.; Maia, F.; Guedes, M.I.F.; Rondina, D. Mycotoxins and their effects on human and animal health. Food Control 2014, 36, 159–165. [CrossRef]
56. Milićević, D.R.; Škrinjar, M.; Baltić, T. Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control. Toxins 2010, 2, 572–592. [CrossRef] [PubMed]
57. Ladero, V.; Fernández, M.; Calles-Enríquez, M.; Sánchez-Llana, E.; Cañedo, E.; Martín, M.C.; Alvarez, M.A. Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci? Food Microbiol. 2012, 30, 132–138. [CrossRef] [PubMed]
58. Capozzi, V.; Ladero, V.; Beneduce, L.; Fernández, M.; Alvarez, M.A.; Benoit, B.; Laurent, B.; Grieco, F.; Spano, G. Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiol. 2011, 28, 434–439. [CrossRef] [PubMed]
59. Tristezza, M.; Vetrano, C.; Bleve, G.; Spano, G.; Capozzi, V.; Logrieco, A.; Mita, G.; Grieco, F. Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy. Food Microbiol. 2013, 36, 335–342. [CrossRef] [PubMed]
60. Spano, G.; Russo, P.; Lonvaud-Funel, A.; Lucas, P.; Alexandre, H.; Grandvalet, C.; Coton, E.; Coton, M.; Barnavon, L.; Bach, B.; et al. Biogenic amines in fermented foods. Eur. J. Clin. Nutr. 2010, 64 (Suppl. S3), S95–S100. [CrossRef] [PubMed]
61. Straub, B.W.; Kicherer, M.; Schilcher, S.M.; Hammes, W.P. The formation of biogenic amines by fermentation organisms. Z. Lebensm. Unters. Forsch. 1995, 201, 79–82. [CrossRef] [PubMed]
62. Azevedo, Z.; Couto, J.A.; Hogg, T. Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: A marker of the levels in a spoiled fortified wine. Lett. Appl. Microbiol. 2002, 34, 32–36. [CrossRef] [PubMed]
63. Arena, M.E.; Manca de Nadra, M.C. Biogenic amine production by Lactobacillus. J. Appl. Microbiol. 2001, 90, 158–162. [CrossRef] [PubMed]
64. Russo, P.; Spano, G.; Capozzi, V. Safety evaluation of starter cultures. In Starter Cultures in Food Production; Speranza, B., Bevilacqua, A., Corbo, M.R., Sinigaglia, M., Eds.; John Wiley & Sons, Ltd.: Hoboken, NJ, USA, 2017; pp. 101–128, ISBN 978-1-118-93379-4.
65. Bourdichon, F.; Casaregola, S.; Farrokh, C.; Frisvad, J.C.; Gerds, M.L.; Hammes, W.P.; Harnett, J.; Huys, G.; Laulund, S.; Ouwehand, A.; et al. Food fermentations: Microorganisms with technological beneficial use. Int. J. Food Microbiol. 2012, 154, 87–97. [CrossRef] [PubMed]
66. Rossi, F.; Rizzotti, L.; Felis, G.E.; Torriani, S. Horizontal gene transfer among microorganisms in food: Current knowledge and future perspectives. Food Microbiol. 2014, 42, 232–243. [CrossRef] [PubMed]
67. Gueimonde, M.; Sánchez, B.; G de Los Reyes-Gavilán, C.; Margolles, A. Antibiotic resistance in probiotic bacteria. Front. Microbiol. 2013, 4, 202. [CrossRef] [PubMed]
68. Bernardeau, M.; Vernoux, J.P.; Henri-Dubernet, S.; Guéguen, M. Safety assessment of dairy microorganisms: The Lactobacillus genus. Int. J. Food Microbiol. 2008, 126, 278–285. [CrossRef] [PubMed]
69. Brandt, M.J. Starter cultures for cereal based foods. Food Microbiol. 2014, 37, 41–43. [CrossRef] [PubMed]
70. Vogel, R.F.; Hammes, W.P.; Habermeyer, M.; Engel, K.-H.; Knorr, D.; Eisenbrand, G. Microbial food cultures—Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Mol. Nutr. Food Res. 2011, 55, 654–662. [CrossRef] [PubMed]
71. Hansen, E.B. STARTER CULTURES/Uses in the Food Industry. In Encyclopedia of Food Microbiology (Second Edition); Batt, C.A., Tortorello, M.L., Eds.; Academic Press: Oxford, UK, 2014; pp. 529–534, ISBN 978-0-12-384733-1.
72. De Angelis, M.; Campanella, D.; Cosmai, L.; Summo, C.; Rizzello, C.G.; Caponio, F. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiol. 2015, 52, 18–30. [CrossRef] [PubMed]
73. Shukla, S.; Park, H.-K.; Lee, J.-S.; Kim, J.-K.; Kim, M. Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures. Food Control 2014, 42, 181–187. [CrossRef]
74. Chen, X.; Li, J.; Zhou, T.; Li, J.; Yang, J.; Chen, W.; Xiong, Y.L. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Sci. 2016, 121, 302–309. [CrossRef] [PubMed]
75. Sanchart, C.; Rattanaporn, O.; Haltrich, D.; Phukpattaranont, P.; Maneerat, S. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som). World J. Microbiol. Biotechnol. 2017, 33, 152. [CrossRef] [PubMed]
76. Sabatini, N.; Mucciarella, M.R.; Marsilio, V. Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata). LWT Food Sci. Technol. 2008, 41, 2017–2022. [CrossRef]
77. Comunian, R.; Ferrocino, I.; Paba, A.; Daga, E.; Campus, M.; Di Salvo, R.; Cauli, E.; Piras, F.; Zurru, R.; Cocolin, L. Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics. LWT Food Sci. Technol. 2017, 84, 64–72. [CrossRef]
78. Yang, J.; Ji, Y.; Park, H.; Lee, J.; Park, S.; Yeo, S.; Shin, H.; Holzapfel, W.H. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.). Int. J. Food Microbiol. 2014, 191, 164–171. [CrossRef] [PubMed]
79. Lorenzo, J.M.; Gómez, M.; Fonseca, S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control 2014, 46, 382–389. [CrossRef]
80. Ciuciu Simion, A.M.; Vizireanu, C.; Alexe, P.; Franco, I.; Carballo, J. Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control 2014, 35, 123–131. [CrossRef]
81. Xie, C.; Wang, H.-H.; Nie, X.-K.; Chen, L.; Deng, S.-L.; Xu, X.-L. Reduction of biogenic amine concentration in fermented sausage by selected starter cultures. CyTA J. Food 2015, 13, 491–497. [CrossRef]
82. Tosukhowong, A.; Visessanguan, W.; Pumpuang, L.; Tepkasikul, P.; Panya, A.; Valyasevi, R. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chem. 2011, 129, 846–853. [CrossRef] [PubMed]
83. Lonvaud-Funel, A. Biogenic amines in wines: Role of lactic acid bacteria. FEMS Microbiol. Lett. 2001, 199, 9–13. [CrossRef] [PubMed]
84. Patrignani, F.; Ndagijimana, M.; Belletti, N.; Gardini, F.; Vernocchi, P.; Lanciotti, R. Biogenic Amines and Ethyl Carbamate in Primitivo Wine: Survey of Their Concentrations in Commercial Products and Relationship with the Use of Malolactic Starter. J. Food Prot. 2012, 75, 591–596. [CrossRef] [PubMed]
85. Costantini, A.; Vaudano, E.; Del Prete, V.; Danei, M.; Garcia-Moruno, E. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. J. Agric. Food Chem. 2009, 57, 10664–10669. [CrossRef] [PubMed]
86. Van Ba, H.; Seo, H.-W.; Kim, J.-H.; Cho, S.-H.; Kim, Y.-S.; Ham, J.-S.; Park, B.-Y.; Kim, H.-W.; Kim, T.-B.; Seong, P.-N. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. LWT Food Sci. Technol. 2016, 74, 191–198. [CrossRef]
87. Torrea, D.; Ancín, C. Content of Biogenic Amines in a Chardonnay Wine Obtained through Spontaneous and Inoculated Fermentations. J. Agric. Food Chem. 2002, 50, 4895–4899. [CrossRef] [PubMed]
88. Salvetti, E.; Orrù, L.; Capozzi, V.; Martina, A.; Lamontanara, A.; Keller, D.; Cash, H.; Felis, G.E.; Cattivelli, L.; Torriani, S.; et al. Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study. Appl. Microbiol. Biotechnol. 2016, 100, 4595–4605. [CrossRef] [PubMed]
89. Orrù, L.; Salvetti, E.; Cattivelli, L.; Lamontanara, A.; Michelotti, V.; Capozzi, V.; Spano, G.; Keller, D.; Cash, H.; Martina, A.; et al. Draft Genome Sequence of Bacillus coagulans GBI-30, 6086, a Widely Used Spore-Forming Probiotic Strain. Genome Announc. 2014, 2. [CrossRef] [PubMed]
90. Panagou, E.Z.; Tassou, C.C.; Vamvakoula, P.; Saravanos, E.K.A.; Nychas, G.-J.E. Survival of Bacillus cereus vegetative cells during Spanish-style fermentation of conservolea green olives. J. Food Prot. 2008, 71, 1393–1400. [CrossRef] [PubMed]
91. Holzapfel, W.H. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 2002, 75, 197–212. [CrossRef]
92. Spano, G.; Capozzi, V. Food Microbial Biodiversity and “Microbes of Protected Origin”. Front. Microbiol. 2011, 2. [CrossRef]
93. Capozzi, V.; Spano, G.; Fiocco, D. Transdisciplinarity and Microbiology Education. J. Microbiol. Biol. Educ. JMBE 2012, 13, 70–73. [CrossRef] [PubMed]
94. Varela, C.; Siebert, T.; Cozzolino, D.; Rose, L.; Mclean, H.; Henschke, P.A. Discovering a chemical basis for differentiating wines made by fermentation with “wild” indigenous and inoculated yeasts: Role of yeast volatile compounds. Aust. J. Grape Wine Res. 2009, 15, 238–248. [CrossRef]
95. Liu, P.-T.; Lu, L.; Duan, C.-Q.; Yan, G.-L. The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation. LWT Food Sci. Technol. 2016, 71, 356–363. [CrossRef]
96. Bokulich, N.A.; Thorngate, J.H.; Richardson, P.M.; Mills, D.A. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate. Proc. Natl. Acad. Sci. USA 2014, 111, E139–E148. [CrossRef] [PubMed]
97. Capozzi, V.; Garofalo, C.; Chiriatti, M.A.; Grieco, F.; Spano, G. Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiol. Res. 2015, 181, 75–83. [CrossRef] [PubMed]
98. Knight, S.; Klaere, S.; Fedrizzi, B.; Goddard, M.R. Regional microbial signatures positively correlate with differential wine phenotypes: Evidence for a microbial aspect to terroir. Sci. Rep. 2015, 5. [CrossRef] [PubMed]
99. Bokulich, N.A.; Collins, T.S.; Masarweh, C.; Allen, G.; Heymann, H.; Ebeler, S.E.; Mills, D.A. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics. mBio 2016, 7, e00631-16. [CrossRef] [PubMed]
100. Garofalo, C.; Arena, M.P.; Laddomada, B.; Cappello, M.S.; Bleve, G.; Grieco, F.; Beneduce, L.; Berbegal, C.; Spano, G.; Capozzi, V. Starter Cultures for Sparkling Wine. Fermentation 2016, 2, 21. [CrossRef]
101. Johnson, A.J. Artisanal food microbiology. Nat. Microbiol. 2016, 1, nmicrobiol201639. [CrossRef] [PubMed]
102. Cocolin, L.; Gobbetti, M.; Neviani, E.; Daffonchio, D. Ensuring safety in artisanal food microbiology. Nat. Microbiol. 2016, 1, nmicrobiol2016171. [CrossRef] [PubMed]
103. Maqueda, M.; Pérez-Nevado, F.; Regodón, J.A.; Zamora, E.; Alvarez, M.L.; Rebollo, J.E.; Ramírez, M. A low-cost procedure for production of fresh autochthonous wine yeast. J. Ind. Microbiol. Biotechnol. 2011, 38, 459–469. [CrossRef] [PubMed]
104. Okeke, C.A.; Ezekiel, C.N.; Nwangburuka, C.C.; Sulyok, M.; Ezeamagu, C.O.; Adeleke, R.A.; Dike, S.K.; Krska, R. Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production. Front. Microbiol. 2015, 6. [CrossRef] [PubMed]
105. Romi, W.; Ahmed, G.; Jeyaram, K. Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. Mol. Ecol. 2015, 24, 3372–3389. [CrossRef] [PubMed]
106. Feng, Z.; Gao, W.; Ren, D.; Chen, X.; Li, J. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product. J. Sci. Food Agric. 2013, 93, 1471–1478. [CrossRef] [PubMed]
107. Huch Née Kostinek, M.; Hanak, A.; Specht, I.; Dortu, C.M.; Thonart, P.; Mbugua, S.; Holzapfel, W.H.; Hertel, C.; Franz, C.M.A.P. Use of Lactobacillus strains to start cassava fermentations for Gari production. Int. J. Food Microbiol. 2008, 128, 258–267. [CrossRef] [PubMed]
108. Motato, K.E.; Milani, C.; Ventura, M.; Valencia, F.E.; Ruas-Madiedo, P.; Delgado, S. Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. Food Microbiol. 2017, 68, 129–136. [CrossRef] [PubMed]
109. Casquete, R.; Benito, M.J.; Martín, A.; Ruiz-Moyano, S.; Hernández, A.; Córdoba, M.G. Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes. LWT Food Sci. Technol. 2011, 44, 1562–1571. [CrossRef]
110. Guan, L.; Cho, K.H.; Lee, J.-H. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol. 2011, 28, 101–113. [CrossRef] [PubMed]
111. Gullo, M.; Giudici, P. Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection. Int. J. Food Microbiol. 2008, 125, 46–53. [CrossRef] [PubMed]
112. Cordero-Bueso, G.; Esteve-Zarzoso, B.; Gil-Díaz, M.; García, M.; Cabellos, J.M.; Arroyo, T. Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation 2016, 2, 7. [CrossRef]
113. Ricciardi, A.; Parente, E.; Piraino, P.; Paraggio, M.; Romano, P. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy). Int. J. Food Microbiol. 2005, 98, 63–72. [CrossRef] [PubMed]
114. Aquilanti, L.; Zannini, E.; Zocchetti, A.; Osimani, A.; Clementi, F. Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese. LWT Food Sci. Technol. 2007, 40, 1146–1155. [CrossRef]
115. De Candia, S.; De Angelis, M.; Dunlea, E.; Minervini, F.; McSweeney, P.L.H.; Faccia, M.; Gobbetti, M. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses. Int. J. Food Microbiol. 2007, 119, 182–191. [CrossRef] [PubMed]
116. De Angelis, M.; de Candia, S.; Calasso, M.P.; Faccia, M.; Guinee, T.P.; Simonetti, M.C.; Gobbetti, M. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese. Int. J. Food Microbiol. 2008, 125, 123–132. [CrossRef] [PubMed]
117. Bevilacqua, A.; Perricone, M.; Cannarsi, M.; Corbo, M.R.; Sinigaglia, M. Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives. Int. J. Food Sci. Technol. 2009, 44, 2198–2207. [CrossRef]
118. Perricone, M.; Bevilacqua, A.; Corbo, M.R.; Sinigaglia, M. Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiol. 2014, 38, 26–35. [CrossRef] [PubMed]
119. Bevilacqua, A.; Altieri, C.; Corbo, M.R.; Sinigaglia, M.; Ouoba, L.I.I. Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures. J. Food Sci. 2010, 75, M536–M544. [CrossRef] [PubMed]
120. Speranza, B.; Bevilacqua, A.; Corbo, M.R.; Altieri, C.; Sinigaglia, M. Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy. J. Sci. Food Agric. 2015, 95, 88–97. [CrossRef] [PubMed]
121. Bleve, G.; Tufariello, M.; Durante, M.; Perbellini, E.; Ramires, F.A.; Grieco, F.; Cappello, M.S.; De Domenico, S.; Mita, G.; Tasioula-Margari, M.; et al. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives. Front. Microbiol. 2014, 5. [CrossRef] [PubMed]
122. Garofalo, C.; El Khoury, M.; Lucas, P.; Bely, M.; Russo, P.; Spano, G.; Capozzi, V. Autochthonous starter cultures and indigenous grape variety for regional wine production. J. Appl. Microbiol. 2015, 118, 1395–1408. [CrossRef] [PubMed]
123. Tristezza, M.; Tufariello, M.; Capozzi, V.; Spano, G.; Mita, G.; Grieco, F. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production. Front. Microbiol. 2016, 7. [CrossRef] [PubMed]
124. Lamontanara, A.; Orrù, L.; Cattivelli, L.; Russo, P.; Spano, G.; Capozzi, V. Genome Sequence of Oenococcus oeni OM27, the First Fully Assembled Genome of a Strain Isolated from an Italian Wine. Genome Announc. 2014, 2. [CrossRef] [PubMed]
125. Capozzi, V.; Russo, P.; Lamontanara, A.; Orrù, L.; Cattivelli, L.; Spano, G. Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy. Genome Announc. 2014, 2. [CrossRef] [PubMed]
126. Lamontanara, A.; Caggianiello, G.; Orrù, L.; Capozzi, V.; Michelotti, V.; Bayjanov, J.R.; Renckens, B.; van Hijum, S.A.F.T.; Cattivelli, L.; Spano, G. Draft Genome Sequence of Lactobacillus plantarum Lp90 Isolated from Wine. Genome Announc. 2015, 3, e00097-15. [CrossRef] [PubMed]
127. Garofalo, C.; Russo, P.; Beneduce, L.; Massa, S.; Spano, G.; Capozzi, V. Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: A survey on Nero di Troia wine from the Apulian region, Italy. Ann. Microbiol. 2016, 66, 143–150. [CrossRef]
128. Tristezza, M.; di Feo, L.; Tufariello, M.; Grieco, F.; Capozzi, V.; Spano, G.; Mita, G.; Grieco, F. Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine. LWT Food Sci. Technol. 2016, 66, 406–412. [CrossRef]
129. Garofalo, C.; Tristezza, M.; Grieco, F.; Spano, G.; Capozzi, V. From grape berries to wine: Population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar. World J. Microbiol. Biotechnol. 2016, 32, 59. [CrossRef] [PubMed]
130. Capozzi, V.; Di Toro, M.R.; Grieco, F.; Michelotti, V.; Salma, M.; Lamontanara, A.; Russo, P.; Orrù, L.; Alexandre, H.; Spano, G. Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach. Food Microbiol. 2016, 59, 196–204. [CrossRef] [PubMed]
131. Di Toro, M.R.; Capozzi, V.; Beneduce, L.; Alexandre, H.; Tristezza, M.; Durante, M.; Tufariello, M.; Grieco, F.; Spano, G. Intraspecific biodiversity and “spoilage potential” of Brettanomyces bruxellensis in Apulian wines. LWT Food Sci. Technol. 2015, 60, 102–108. [CrossRef]
132. Berbegal, C.; Peña, N.; Russo, P.; Grieco, F.; Pardo, I.; Ferrer, S.; Spano, G.; Capozzi, V. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol. 2016, 57, 187–194. [CrossRef] [PubMed]
133. Petruzzi, L.; Bevilacqua, A.; Corbo, M.R.; Speranza, B.; Capozzi, V.; Sinigaglia, M. A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety. J. Food Sci. 2017, 82, 124–133. [CrossRef] [PubMed]
134. Van Hijum, S.A.; Vaughan, E.E.; Vogel, R.F. Application of state-of-art sequencing technologies to indigenous food fermentations. Curr. Opin. Biotechnol. 2013, 24, 178–186. [CrossRef] [PubMed]
135. Rossetti, L.; Carminati, D.; Zago, M.; Giraffa, G. A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters. Int. J. Food Microbiol. 2009, 130, 70–73. [CrossRef] [PubMed]