Quality improvement and fermentation control in vegetables

Buckenhueskes, Herbert J.

doi:10.1016/b978-1-78242-015-6.00022-0

Cited by 5 publications

(6 citation statements)

References 41 publications

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“…LAB are widespread in nature and are associated with nutrient-rich habitats such as plants, soil, animals, and humans (Holzapfel and Wood, 2014). They, however, represent less than 1% of the total bacterial population of raw vegetables, whose microbiota is generally dominated by aerobic bacteria such as pseudomonads, enterobacteria, and yeasts (Buckenhueskes, 2015). The microbiota of vegetables significantly changes during the course of fermentation, in response to the changing environmental conditions within the fermenting substrate.…”

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confidence: 99%

“…In the case of sauerkraut, for example, several stages have been described, with a gradual decrease of strictly aerobic and facultatively anaerobic bacteria such as Enterobacteriaceae, accompanied by a gradual increase of LAB. LAB grow in succession, Leuconostoc mesenteroides typically initiates lactic fermentation, and homofermentative lactobacilli succeed leuconostoc, followed in extended fermentations by the growth of heterofermentative LAB species such as Levilactobacillus brevis (Buckenhueskes, 2015). Similarly, in fermented carrot juice, Enterobacteriaceae were shown to be among the first families to develop before being rapidly outcompeted by LAB between 3 and 13 days of fermentation (Wuyts et al, 2018).…”

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Microbial communities of a variety of 75 homemade fermented vegetables

Thierry,

Madec,

Chuat

et al. 2023

Front. Microbiol.

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Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to investigate the microbial communities and the safety of French homemade fermented vegetables, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture were collected from citizens and characterized for pH, NaCl concentration, and microbiology by culturomics and 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) and yeast isolates were identified by 16S rRNA gene sequencing and D1/D2 domains of the large subunit of the rRNA gene, respectively. The 75 collected samples contained 23 types of vegetables, mainly cabbage, followed by carrots and beets, and many mixtures of vegetables. They were 2 weeks to 4 years old, and their median pH was 3.56, except for two samples with a pH over 4.5. LAB represented the dominant viable bacteria. LAB concentrations ranged from non-detectable values to 8.7 log colony-forming units (CFU)/g and only depended on the age of the samples, with the highest most frequently observed in the youngest samples (<100 days). The 93 LAB isolates identified belonged to 23 species, the two mains being Lactiplantibacillus pentosus/plantarum and Levilactobacillus brevis. The other microbial groups enumerated (total aerobic bacteria, halotolerant bacteria, Gram-negative bacteria, and acetic acid bacteria) generally showed lower concentrations compared to LAB concentrations. No pathogenic bacteria were detected. Viable yeasts were observed in nearly half the samples, at concentrations reaching up to 8.0 log CFU/g. The 33 yeast clones identified belonged to 16 species. Bacterial metabarcoding showed two main orders, namely, Lactobacillales (i.e., LAB, 79% of abundance, 177 of the 398 total ASVs) and Enterobacterales (19% of abundance, 191 ASVs). Fifteen LAB genera were identified, with Lactiplantibacillus and Levilactobacillus as the most abundant, with 41 and 12% of total reads, respectively. Enterobacterales members were mainly represented by Enterobacteriaceae and Yersiniaceae. This study is the first wide description of the microbiota of a large variety of homemade fermented vegetables and documents their safety.

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Microbial communities of a variety of 75 homemade fermented vegetables

Thierry,

Madec,

Chuat

et al. 2023

Front. Microbiol.

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“…Various imaging technologies exist such as spectral imaging (also known as spectroscopic imaging or chemical imaging), near-infrared, X-ray imaging, digital and analogue image processing, and odour imaging [53]. These methodologies consist of capturing images in real time, which are displayed on computers and automatically analysed to generate control commands based on the results obtained [54]. Spectral images are one of the most used imaging techniques, among which hyper and multispectral images are distinguished.…”

Section: Imaging Technologymentioning

confidence: 99%

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

Echegaray

Hassoun²,

Jagtap

et al. 2022

Applied Sciences

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Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many industrial and manufacturing sectors, including agri-food sectors, such as the meat industry. The need for digitalised and automated solutions throughout the whole food supply chain has increased remarkably during the COVID-19 pandemic. This review will introduce the concept of Meat 4.0, highlight its main enablers, and provide an updated overview of recent developments and applications of Industry 4.0 innovations and advanced techniques in digital transformation and process automation of the meat industry. A particular focus will be put on the role of Meat 4.0 enablers in meat processing, preservation and analyses of quality, safety and authenticity. Our literature review shows that Industry 4.0 has significant potential to improve the way meat is processed, preserved, and analysed, reduce food waste and loss, develop safe meat products of high quality, and prevent meat fraud. Despite the current challenges, growing literature shows that the meat sector can be highly automated using smart technologies, such as robots and smart sensors based on spectroscopy and imaging technology.

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“…Esto resulta particularmente beneficioso para realizar una inspección de la calidad de los alimentos, asegurando que se cumplan las normas de seguridad alimentaria requeridas. El proceso permitirá la detección temprana de defectos con la consecuente reducción del desperdicio de alimentos y de los costes de producción [8].…”

Section: Producciónunclassified

Aplicación de las Tecnologías de la Información y la Comunicación (TICs) en la cadena alimentaria

Martínez

Mesías

2021

RITI

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The food chain is made up of the different stages that the product follows from its origin to its final destination: production, transformation, storage, distribution and consumption. Throughout the chain, the traceability of the food is key to alert of any potential danger, establishing comprehensive food safety, from the beginning to the end, “from farm to fork". The transformation that is taking place in society thanks to the most avant-garde information and communication technologies (ICTs), is also breaking into the food chain, constituting the food industry 4.0, which is available at the service of each link through intelligent systems that allow obtaining safer, higher quality products in less time. Each ICT will offer different development possibilities thanks to its particular characteristics, so that in each link the most appropriate technology will be selected to solve the specific problems posed. This work aims to carry out a review of all these avant-garde tools, describing how thanks to these disruptive technologies, the processes of the food chain are being transformed, increasing, at the same time, the safety and quality of the products obtained and evaluating the possible associated social repercussions.

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Quality improvement and fermentation control in vegetables

Cited by 5 publications

References 41 publications

Microbial communities of a variety of 75 homemade fermented vegetables

Microbial communities of a variety of 75 homemade fermented vegetables

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

Aplicación de las Tecnologías de la Información y la Comunicación (TICs) en la cadena alimentaria

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