Working Groups

WG4. Production, extraction and purification functional sourdough metabolites

Photos

João Rocha (Portugal) - MMII
João Rocha (Portugal) - MMII
João Rocha (Portugal) - MMII

Objectives and impacts

  • Production and optimization of novel functional metabolites with biotechnological applications.
  • Bioengineered bacteria, yeasts and moulds towards optimization functional metabolite production yields.

  • Development and optimization of analytical methodologies for extraction, separation and purification of microbial metabolites and compounds/fractions from cereals.

  • Kristian Pastor
    Republic of Serbia WGL4
  • Dubravka Novotni
    Croatia WGVL4

Ongoing WG projects


Project of books

  • Innovations in food production: Use of metabolites, enzymes and microbiota from sourdough fermentation (A mutual Book Project between Working Groups 4, 5, 6 and 7).

Project of special issues in peer-reviewed journal

  • SPECIAL ISSUE : Cereal Food Methodologies Journa: Food Analytical Methods

Projects of collaborative manuscripts

Project of biobanks

Ongoing research projects in consortium

Special issue title: Cereal Food Methodologies

Journal title: Food Analytical Methods

WG outputs

  • TS 1 - GP1 - Training Schools (TS’s)

    Characterization of cellular and molecular mechanisms of cell death in response to environmental stress in yeast

    February 01, 2020 -

    Understanding of cell death mechanism in response to stress is a relevant aspect in Biotechnology as microorganisms are subject to harsh condition in industrial context. This knowledge may lead to the development of more robust yeast strains for use in sourdough metabolite production or other application in the context of sourdough production.On the scope of the COST Action 18101, SOURDOCMICS, the aim of this Training School (TS) is to offer theoretical and as well as hands-on modules on cell death types and its regulation. The theoretical modules will focus on the current knowledge on regulated cell death modes and on their essential aspects, including their identification and implications on cell performance in biotechnological processes. In addition to brief descriptive lectures, the theoretical modules will entail case study and topic or problem–driven group discussions. The hands-on intensive modules will cover the basic methodologies and technics used in this field to monitor morphological, biochemical and molecular changes associated to cell death processes, namely, fluorescence technics. They will be followed by results interpretation, group discussion and final wrap up. Topics that will be cover in both theoretical and practical sessions in a five days course:

    1. Regulated cell death processes versus necrosis
    2. Apoptosis
    3. The central role of mitochondria and the vacuole in the apoptotic pathway
    4. Regulated necrosis
    5. Autophagy and mitophagy in the context of cell death


Face-to-face and teleconference WG4 meetings

  • 2019-05-24 WG4 Teleconference Meeting

  • 2019-09-19 WG4 Teleconference Meeting

  • 2019-10-04 WG4 Teleconference Meeting

  • 2019-12-06 WG4 Teleconference Meeting

  • 2020-02-07 WG4 Teleconference Meeting

Project proposals in consortium

Concluded research projects in consortium

  • 2019. Rocha, J.M. et al. Analysis of trace elements in bread by Atomic Absorption Spectrophotometry (EAA). Program Clube Ciência Viva [Live Science Club].

Poster and Oral communications in events

  • Pastor, K., Senyuva, H. (2020) Challenges in Developing Methods for Authentication of Artisan Bread and Sourdough Bread. Food Integrity, Twickenham Stadium, London, UK, 29 – 30 September

Publications

  • Novotni, D., Gänzle, M., Rocha, J.M. (2020) Chapter 15. Composition and activity of microbiota in sourdough and their effect on bread quality and safety. In Trends in Wheat and Bread Making, Elsevier-Academic Press. In press.
  • Mohedano, M.L., Hernández-Recio, S., Yépez, A., Requena, T., Martínez-Cuesta, M.C., Peláez, C., Russo, P., LeBlanc, J.G., Spano, G., Aznar, R., López, P. (2019) Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in vitro and in vivo using mCherry labelling. Frontiers in Microbiology, 2019
  • Pastor, K., Ačanski, M., Vujić, Dj., Kojić, P. (2019) A rapid dicrimination of wheat, walnut and hazelnut flour samples using chemometric algorithms on GC/MS data. Journal of Food Measurement and Characterization, 13, 2961-2969
  • Pastor, K., Ilić, M., Vujić, Dj., Jovanović, Dj., Ačanski, M. (2019) Characterization of Fatty Acids in Cereals and Oilseeds from the Republic of Serbia by Gas Chromatography – Mass Spectrometry (GC/MS) with Chemometrics. Analytical Letters, 53, 1177-1189
  • Pastor K., Ilić M., Kojić J., Ačanski M., Vujić Dj. (2022) Classification of Cereal Flour by Gas Chromatography – Mass Spectrometry (GC-MS) Liposoluble Fingerprints and Automated Machine Learning, Analytical Letters, 55:14, 2220-2226, DOI: 10.1080/00032719.2022.2050921
  • Habuš, M.; Mykolenko, S.; Iveković, S.; Pastor, K.; Kojić, J.; Drakula, S.; Ćurić, D.; Novotni, D. Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks. Foods 2022, 11, 1649. https://doi.org/10.3390/foods11111649

Patents

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