Recent approaches in food bio-preservation – a review Abstract Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central
Detoxification agents based on magnetic nanostructured particles as a novel strategy for mycotoxin mitigation in food. Highlights • A new green methodology to extract mycotoxins from beverages was developed. • The efficacy of 25 nanostructures as mycotoxin adsorbents was tested. • Nanostructures allow removing between 8 and 87% of toxins. • Magnetic nanostructures can be
Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products. Highlights •Identified four novel somatosensory compounds that contribute to bovine milk flavor. •Flavor attributes include mouthcoating, astringent, fatty texture, mouthfeel, and irritation. •Compounds reported to contribute to creaminess perception. Abstract Compounds that contribute to the somatosensory flavor profile of
Ectosymbiotic bacteria at the origin of magnetoreception in a marine protist Mutualistic symbioses are often a source of evolutionary innovation and drivers of biological diversification. Widely distributed in the microbial world, particularly in anoxic settings, they often rely on metabolic exchanges and syntrophy. Here, we report a mutualistic symbiosis observed in marine anoxic sediments between