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- Selection of potential probiotic lactic acid bacteria isolated from Spanish fermented foodsPublication . Martín, Irene; Barbosa, Joana; Córdoba, Juan J.; Teixeira, PaulaFermented foods are products with an autochthonous microbiota which confers characteristic sensory attributes and plays a role in their preservation by the production of inhibitory compounds [1]. This autochthonous microbiota, composed mainly of lactic acid bacteria (LAB), also has interesting probiotic and functional properties. Probiotics are live microorganisms which when administered in adequate amounts could confer a health benefit to the host [2]. Their consumption has several beneficial effects, including balancing of colonic microbiota, protection of the normal intestinal microbiota and prevention of gastrointestinal disorders, reduction of serum cholesterol, antagonism against food-borne pathogens and improvement in the nutritional value of foods [3]. The objective of this work was to evaluate several LAB strains isolated from dry-cured fermented meat products and ripened cheese for potential use as probiotic strains, concerning their safety, antimicrobial and functional activities. For this purpose, 33 LAB strains obtained from Spanish fermented products were studied regarding the presence of virulence factors and genes, susceptibility to antibiotics, antimicrobial activity against different spoilage and pathogens bacteria, survival during simulated gastrointestinal tract (GIT) passage and adhesion to intestinal epithelium. Despite the production of proteinaceous compounds inhibiting several pathogens by all the LAB strains analyzed, only five strains were selected due to the absence of virulence factors and genes and antibiotic resistance: Lactilactobacillus sakei 205 and 197 (isolated from dry-cured fermented sausages), Lacticaseibacillus casei 116 and 31 and Lactococcus garvieae 151 (isolated from ripened cheeses). With this study, five strains from three species were found as potential candidates for future use as protective and probiotic strains in fermented foods. Further tests should be performed to evaluate their beneficial effects when incorporated into fermented food matrices during their shelf life.
- Food safetyPublication . Teixeira, Paula
- MicrobiologyPublication . Manaia, Célia
- NutritionPublication . Gomes, Ana
- International studentsPublication . Farrokhi, Mahsa
- BiotechnologyPublication . Castro, Paula
- Deliverable D7.4 Legumes network mapPublication . Davel, Anissa; Vasconcelos, Marta; Iannetta, PietroThe LegumES Network Map (Deliverable D7.4) documents the development of two complementary resources: an open-access EU Projects Database Tool, and an interactive visual LegumES Network Map. Together, these tools identify, organise, and display EU-funded projects aligned with the LegumES themes of legumes, ecosystem services, agroecology, and sustainable agrifood systems.
- Consumer perception and acceptance of foods in AfricaPublication . Tomlins, Keith; Bechoff, Aurélie; Monteiro, Maria João P.Foods in Sub-Saharan Africa are diverse and varied but little is known about consumer attitudes or how food behaviours evolve over time. Changes in consumer perception were explored by reviewing information about consumer demographics, analysing gross domestic agricultural production and studying published literature on sensory evaluation and consumer preference. Results suggest that consumer trends in Africa are swiftly changing, probably due to rapid population growth and urbanisation, along with increased purchasing power. These changes are also related to an increase in obesity and double burden of malnutrition, particularly in urban areas. The growing use of digital technology will lead to new ways of tracking food preferences and supporting healthy eating.
- Advances in industrial and environmental microbiologyPublication . Ciesielski, Slawomir; Vaz-Moreira, IvoneThe development of civilization entails the need to find new technological solutions leading to products with new properties. Allies in these efforts are microorganisms that have developed skills to synthesize products with properties of interest to the industry, environmental remediation or water treatment. The evolution of the omics approaches brought new tools to explore the microbial diversity and microorganisms’ potential. These new methodological approaches are readily used in both industrial and environmental microbiology. This Special Issue collects research papers as well as review articles addressing recent advances on applied and environmental microbiology. The review articles critically discuss the importance of biopolymers, specifically xanthan gum, to improve soil properties and the importance that microorganisms of poorly explored environments, such as caves, may have in the production of new bioactive compounds. The microbiological aspects of wastewater treatment and occurrence of antibiotic resistance genes in wastewater and sludge are studied in two research papers. These works demonstrate the effect that treatment conditions may have in the modulation of the water bacterial communities and how treated wastewater may impact the receiving environment in terms of pollution with antibiotic resistance genes. Additionally, the influence that an invasive species (alligator weed) may have on wetlands organic matter accumulation and bacterial communities was studied, being demonstrated that the presence of the invasive weed affects the wetland microhabitat both in terms of organic matter content and bacterial communities structure.
- Last Christmas, I Gave You My Beans: Scotland's forgotten food culturePublication . Iannetta, Pietro; Squire, GeoffreyThe report documents the drafting on an ‘original article’ by Profs Geoffrey Squire and Pietro Iannetta of The James Hutton Institute and provided to TJHI Communication specialists of adaption for popular and mainstream press release in December 2025. The document presents the original article and source texts, and the final copy of the press release provided to newsrooms.