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| 1 | Organic acids production from lactic acid bacteria:A preservation approach显示文摘The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques. | Sneh Punia Bangar Shweta Suri Monica Trif Fatih Ozogul | 2022 | Food Bioscience2022，46，2： | 2 |
| 2 | Qualityassessment of wild European eel stored in ice 显示文摘 | Yesim Ozogul Fatih Ozogul Cengiz Giikbulut | 2006 | FoodChemistry2006，95，3： | 1 |
| 3 | Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4℃ 显示文摘 | Yesim Ozogul Fatih Ozogul Esmeray Kuley | 2010 | Food Science and Biotechnol2010，19，1： | 1 |
| 4 | Significance of Antioxidants for Seafood Safety and Human Health显示文摘 | Kulawik Piotr Ozogul Fatih Glew Robert | 2012 | Journal of Agricultural and Food Chemistry2012，，3： | 1 |
| 5 | Quality assessment of wild European eel (Anguilla anguilla) stored in ice显示文摘 | YESIM OZOGUL GULSUN OZYURT FATIH OZOGUL | 2006 | Food Chemistry2006，95，3： | 1 |
| 6 | Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits显示文摘Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh milk.Both kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage conditions.Lactic acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting effects.Kefir-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological mechanisms.In addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including COVID-19.Therefore,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work. | Birsen Yilmaz Heena Sharma Ebru Melekoglu Fatih Ozogul | 2022 | Food Bioscience2022，46，2： | 1 |
| 7 | Quality assessment of wild European eel stored in ice 显示文摘 | Yesim 13zogul Fatih Ozogul Cengiz G6kbulut | 2006 | Food Chemistry2006，95，3： | 1 |
| 8 | Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging 显示文摘 | Fatih Ozogul Yesim Ozogul | 2006 | Food Chem2006，99，3： | 1 |
| 9 | Retrospecting the concept and industrial significance of LAB bacteriocins显示文摘Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To reduce pathogen invasion,they can produce inhibitory compounds(bacteriocins,organic acids,hydrogen peroxide,diacetyl,and carbon dioxide).LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin,post-translationally modified or not,that can help the producer organism to outcompete other bacterial species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc. | Sneh Punia Bangar Vandana Chaudhary Tejinder P.Singh Fatih Ozogul | 2022 | Food Bioscience2022，46，2： | 0 |
| 10 | Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo显示文摘For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector. | Karolina Trakselyte-Rupsiene Grazina Juodeikiene Gabriele Alzbergaite Daiva Zadeike Elena Bartkiene Fatih Ozogul Lukas Rueller Josef Robert Jo˜ao Miguel F.Rocha | 2022 | Food Bioscience2022，46，2： | 0 |
| 11 | Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes显示文摘Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based films.In addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications.Different packaging materials,including the pearl millet starch(PMS),PMS reinforced with Kudzu CNCs,and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil(CBO),was used to develop biodegradable nanocomposite films.The films were investigated for their thermal,morphological,mechanical,and barrier properties.In addition,the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5℃.PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5℃ by maintaining the weight,firmness,and soluble solids in grapes for a longer duration during storage.The study suggests that PMS+Kudzu CNCs+EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes. | Sneh Punia Bangar William Scott Whiteside Fatih Ozogul Kyle D.Dunno George Armstrong Cavender Paul Dawson | 2022 | Food Bioscience2022，47，3： | 0 |
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