{"type": "FeatureCollection", "features": [{"id": "10.1007/s00253-012-4173-2", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:14:25Z", "type": "Journal Article", "created": "2012-06-20", "title": "Pectin-Rich Biomass As Feedstock For Fuel Ethanol Production", "description": "The USA has proposed that 30\u00a0% of liquid transportation fuel be produced from renewable resources by 2030 (Perlack and Stokes 2011). It will be impossible to reach this goal using corn kernel-based ethanol alone. Pectin-rich biomass, an under-utilized waste product of the sugar and juice industry, can augment US ethanol supplies by capitalizing on this already established feedstock. Currently, pectin-rich biomass is sold (at low value) as animal feed. This review focuses on the three most studied types of pectin-rich biomass: sugar beet pulp, citrus waste and apple pomace. Fermentations of these materials have been conducted with a variety of ethanologens, including yeasts and bacteria. Escherichia coli can ferment a wide range of sugars including galacturonic acid, the primary component of pectin. However, the mixed acid metabolism of E. coli can produce unwanted side products. Saccharomyces cerevisiae cannot naturally ferment galacturonic acid nor pentose sugars but has a homoethanol pathway. Erwinia chrysanthemi is capable of degrading many of the cell wall components of pectin-rich materials, including pectin. Klebsiella oxytoca can metabolize a diverse array of sugars including cellobiose, one degradation product of cellulose. However, both E. chrysanthemi and K. oxytoca produce side products during fermentation, similar to E. coli. Using pectin-rich residues from industrial processes is beneficial because the material is already collected and partially pretreated to facilitate enzymatic deconstruction of the plant cell walls. Using biomass already produced for other purposes is an attractive practice because fewer greenhouse gases (GHG) will be anticipated from land-use changes.", "keywords": ["0301 basic medicine", "2. Zero hunger", "0303 health sciences", "Bacteria", "Ethanol", "Fungi", "Industrial Waste", "Mini-Review", "15. Life on land", "Applied Microbiology and Biotechnology", "7. Clean energy", "12. Responsible consumption", "03 medical and health sciences", "13. Climate action", "Fermentation", "Food Industry", "Pectins", "Biomass", "Biotechnology"], "contacts": [{"organization": "Joy Doran-Peterson, Meredith C. Edwards,", "roles": ["creator"]}]}, "links": [{"href": "https://doi.org/10.1007/s00253-012-4173-2"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Applied%20Microbiology%20and%20Biotechnology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1007/s00253-012-4173-2", "name": "item", "description": "10.1007/s00253-012-4173-2", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1007/s00253-012-4173-2"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2012-06-14T00:00:00Z"}}, {"id": "10.1007/s10123-021-00215-8", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:14:43Z", "type": "Journal Article", "created": "2021-10-23", "title": "Novel methods of microbiome analysis in the food industry", "description": "The study of the food microbiome has gained considerable interest in recent years, mainly due to the wide range of applications that can be derived from the analysis of metagenomes. Among these applications, it is worth mentioning the possibility of using metagenomic analyses to determine food authenticity, to assess the microbiological safety of foods thanks to the detection and tracking of pathogens, antibiotic resistance genes and other undesirable traits, as well to identify the microorganisms responsible for food processing defects. Metataxonomics and metagenomics are currently the gold standard methodologies to explore the full potential of metagenomes in the food industry. However, there are still a number of challenges that must be solved in order to implement these methods routinely in food chain monitoring, and for the regulatory agencies to take them into account in their opinions. These challenges include the difficulties of analysing foods and food-related environments with a low microbial load, the lack of validated bioinformatics pipelines adapted to food microbiomes and the difficulty of assessing the viability of the detected microorganisms. This review summarizes the methods of microbiome analysis that have been used, so far, in foods and food-related environments, with a specific focus on those involving Next-Generation Sequencing technologies.", "keywords": ["2. Zero hunger", "0301 basic medicine", "Food metagenome", "0303 health sciences", "Food microbiome", "3309 Tecnolog\u00eda de Los Alimentos", "Tecnolog\u00eda de los alimentos", "Metataxonomics", "Microbiota", "3309.90 Microbiolog\u00eda de Alimentos", "Drug Resistance", " Microbial", "Resistome", "03 medical and health sciences", "Food Industry", "Metagenome", "Metagenomics"]}, "links": [{"href": "https://link.springer.com/content/pdf/10.1007/s10123-021-00215-8.pdf"}, {"href": "https://doi.org/10.1007/s10123-021-00215-8"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/International%20Microbiology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1007/s10123-021-00215-8", "name": "item", "description": "10.1007/s10123-021-00215-8", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1007/s10123-021-00215-8"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2021-10-23T00:00:00Z"}}, {"id": "10.1016/j.cofs.2020.11.012", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:16:24Z", "type": "Journal Article", "created": "2020-12-09", "title": "Environmental microbiome mapping as a strategy to improve quality and safety in the food industry", "description": "In food industries, an environmentally-adapted microbiome can colonize the surfaces of equipment and tools and be transferred to the food product or intermediates of production. These complex microbial consortia may include microbial spoilers, pathogens, as well as beneficial microbes. Advances in sequencing technologies and metagenomics provide the opportunity to map the environmental microbiome in food industries at an unprecedented depth, highlighting the importance of the resident microbial communities in influencing food quality and safety, as well as the main factors shaping its composition and activities. However, specific technical issues must be considered. Although microbiome mapping in the food industry has the potential to revolutionize food safety and quality management systems, its application as routine practice is still challenging and technical issues limit the exploitation of the powerful information that can be obtained by the application of such state-of-the-art approaches.", "keywords": ["Aurora Universities Network", "0301 basic medicine", "2. Zero hunger", "0303 health sciences", "EC", "food industry", "H2020", "food quality", "Applied Microbiology and Biotechnology", "Horizon 2020 Framework Programme", "Innovation action", "food safety", "03 medical and health sciences", "contamination", "13. Climate action", "Metagenomics", "European Commission", "Knowmad Institut", "environmental microbiome", "Food Science"]}, "links": [{"href": "https://www.iris.unina.it/bitstream/11588/828326/1/COFS%2c2021_EnvMapping.pdf"}, {"href": "https://doi.org/10.1016/j.cofs.2020.11.012"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Current%20Opinion%20in%20Food%20Science", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.cofs.2020.11.012", "name": "item", "description": "10.1016/j.cofs.2020.11.012", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.cofs.2020.11.012"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2021-04-01T00:00:00Z"}}, {"id": "10.1016/j.foodres.2022.112202", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:16:47Z", "type": "Journal Article", "created": "2022-11-19", "title": "Evidence of virulence and antibiotic resistance genes from the microbiome mapping in minimally processed vegetables producing facilities", "description": "Daily consumption of fresh vegetables is highly recommended by international health organizations, because of their high content of nutrients. However, fresh vegetables might harbour several pathogenic microorganisms or contribute to spread antibiotic resistance, thus representing a hazard for consumers. In addition, little is known about the transmission routes of the residential microbiome from the food handling environment to vegetables. Therefore, we collected environmental and food samples from three manufactures producing fresh vegetables to estimate the relevance of the built environment microbiome on that of the finished products. Our results show that food contact surfaces sampled after routine cleaning and disinfection procedures host a highly diverse microbiome, including pathogens such as the enterotoxigenic Bacillus cereus sensu stricto. In addition, we provide evidence of the presence of a wide range of antibiotic resistance and virulence genes on food contact surfaces associated with multiple taxa, thus supporting the hypothesis that selection of resistant and pathogenic taxa might occur on sanitized surfaces. This study also highlights the potential of microbiome mapping routinely applied in food industries monitoring programs to ensure food safety.", "keywords": ["0301 basic medicine", "2. Zero hunger", "0303 health sciences", "Food industry", "Virulence", "3309 Tecnolog\u00eda de Los Alimentos", "Antimicrobials", "Biolog\u00eda", "Tecnolog\u00eda de los alimentos", "Biofilm", "Microbiota", "Drug Resistance", " Microbial", "Anti-Bacterial Agents", "03 medical and health sciences", "Bacillus cereus", "Vegetables", "Antimicrobials; Bacillus cereus; Biofilm; Food industry; Metagenomics", "Metagenomics", "2414 Microbiolog\u00eda"]}, "links": [{"href": "https://www.iris.unina.it/bitstream/11588/903001/1/1-s2.0-S0963996922012601-main.pdf"}, {"href": "https://doi.org/10.1016/j.foodres.2022.112202"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Food%20Research%20International", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.foodres.2022.112202", "name": "item", "description": "10.1016/j.foodres.2022.112202", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.foodres.2022.112202"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2022-12-01T00:00:00Z"}}, {"id": "10.1021/es103240z", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:18:17Z", "type": "Journal Article", "created": "2011-01-31", "title": "Including Carbon Emissions From Deforestation In The Carbon Footprint Of Brazilian Beef", "description": "Effects of land use changes are starting to be included in estimates of life-cycle greenhouse gas (GHG) emissions, so-called carbon footprints (CFs), from food production. Their omission can lead to serious underestimates, particularly for meat. Here we estimate emissions from the conversion of forest to pasture in the Legal Amazon Region (LAR) of Brazil and present a model to distribute the emissions from deforestation over products and time subsequent to the land use change. Expansion of cattle ranching for beef production is a major cause of deforestation in the LAR. The carbon footprint of beef produced on newly deforested land is estimated at more than 700 kg CO(2)-equivalents per kg carcass weight if direct land use emissions are annualized over 20 years. This is orders of magnitude larger than the figure for beef production on established pasture on non-deforested land. While Brazilian beef exports have originated mainly from areas outside the LAR, i.e. from regions not subject to recent deforestation, we argue that increased production for export has been the key driver of the pasture expansion and deforestation in the LAR during the past decade and this should be reflected in the carbon footprint attributed to beef exports. We conclude that carbon footprint standards must include the more extended effects of land use changes to avoid giving misleading information to policy makers, retailers, and consumers.", "keywords": ["2. Zero hunger", "Air Pollutants", "Conservation of Natural Resources", "Forestry", "15. Life on land", "01 natural sciences", "Carbon", "12. Responsible consumption", "13. Climate action", "Air Pollution", "11. Sustainability", "Animals", "Food Industry", "Cattle", "Animal Husbandry", "Brazil", "Carbon Footprint", "0105 earth and related environmental sciences"]}, "links": [{"href": "https://doi.org/10.1021/es103240z"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Environmental%20Science%20%26amp%3B%20Technology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1021/es103240z", "name": "item", "description": "10.1021/es103240z", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1021/es103240z"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2011-03-01T00:00:00Z"}}, {"id": "10.1111/1541-4337.12727", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:19:49Z", "type": "Journal Article", "created": "2021-03-05", "title": "Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications", "description": "Abstract

The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long\uffe2\uff80\uff90term high\uffe2\uff80\uff90quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging technologies that are able to meet these challenges. Furthermore, consumers expect and demand sustainable packaging materials that would reduce environmental problems associated with plastic waste. In this review, we discuss antimicrobial composite materials for active food packaging applications that combine highly efficient antibacterial nanoparticles (i.e., metal, metal oxide, mesoporous silica and graphene\uffe2\uff80\uff90based nanomaterials) with biodegradable and environmentally friendly green polymers (i.e., gelatin, alginate, cellulose, and chitosan) obtained from plants, bacteria, and animals. In addition, innovative syntheses and processing techniques used to obtain active and safe packaging are showcased. Implementation of such green active packaging can significantly reduce the risk of foodborne pathogen outbreaks, improve food safety and quality, and minimize product losses, while reducing waste and maintaining sustainability. Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets of microbes. However, the greater use of culture-independent meta-omic approaches has the potential to facilitate a thorough characterization of the microbial communities along the food chain. Indeed, these methods have shown potential in contributing to outbreak investigation, ensuring food authenticity, assessing the spread ofantimicrobial resistance, tracking microbial dynamics during fermentation and processing, and uncovering the factors along the food chain that impact food quality and safety. This review examines the community-based approaches, and particularly the application of sequencing-based meta-omics strategies, for characterizing microbial communities along the food chain.

", "keywords": ["0301 basic medicine", "2. Zero hunger", "0303 health sciences", "High-throughput sequencing", "Food Chain", "Food microbiome", "Microbiota", "high-throughput sequencing", "Meta-omic approaches", "food processing environment", "3. Good health", "meta-omic approaches", "03 medical and health sciences", "food-processing environment", "food microbiome; food-processing environment; high-throughput sequencing; meta-omic approaches; Fermentation; Food Industry; Food Chain; Microbiota", "food microbiome", "Fermentation", "Food Industry", "Food-processing environment"]}, "links": [{"href": "https://www.annualreviews.org/doi/pdf/10.1146/annurev-food-052720-010751"}, {"href": "https://doi.org/10.1146/annurev-food-052720-010751"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Annual%20Review%20of%20Food%20Science%20and%20Technology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1146/annurev-food-052720-010751", "name": "item", "description": "10.1146/annurev-food-052720-010751", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1146/annurev-food-052720-010751"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2022-03-25T00:00:00Z"}}, {"id": "3135523176", "type": "Feature", "geometry": null, "properties": {"updated": "2026-04-03T16:28:37Z", "type": "Journal Article", "created": "2021-03-05", "title": "Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications", "description": "Abstract

The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long\uffe2\uff80\uff90term high\uffe2\uff80\uff90quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging technologies that are able to meet these challenges. Furthermore, consumers expect and demand sustainable packaging materials that would reduce environmental problems associated with plastic waste. In this review, we discuss antimicrobial composite materials for active food packaging applications that combine highly efficient antibacterial nanoparticles (i.e., metal, metal oxide, mesoporous silica and graphene\uffe2\uff80\uff90based nanomaterials) with biodegradable and environmentally friendly green polymers (i.e., gelatin, alginate, cellulose, and chitosan) obtained from plants, bacteria, and animals. In addition, innovative syntheses and processing techniques used to obtain active and safe packaging are showcased. Implementation of such green active packaging can significantly reduce the risk of foodborne pathogen outbreaks, improve food safety and quality, and minimize product losses, while reducing waste and maintaining sustainability.