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International Journal of Food Microbiology

Andrea Osimani, Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Paola Riolo, Sara Ruschioni, Nunzio Isidoro, Nino Loreto, Elena Franciosi, Kieran Tuohy, Annalisa Petruzzelli, Martina Foglini, Claudia Gabucci, Franco Tonucci, Lucia Aquilanti
Tenebrio molitor represents one of the most popular species used for the large-scale conversion of plant biomass into protein and is characterized by high nutritional value. In the present laboratory study, the bacterial biota characterizing a pilot production chain of fresh T. molitor larvae was investigated. To this end, different batches of fresh mealworm larvae, their feeding substrate (wheatmeal) and frass were analyzed by viable microbial counts, PCR-DGGE and Illumina sequencing. Moreover, the occurrence of Coxiella burnetii, Pseudomonas aeruginosa and Shiga toxin-producing E...
March 7, 2018: International Journal of Food Microbiology
Philip Kelleher, Jennifer Mahony, Katharina Schweinlin, Horst Neve, Charles M Franz, Douwe van Sinderen
Lactococcus lactis is a lactic acid bacterium that is intensively and globally exploited in commercial dairy food fermentations. Though the presence of prophages in lactococcal genomes is widely reported, only limited studies pertaining to the stability of prophages in lactococcal genomes have been performed. The current study reports on the complete genome exploration of thirty lactococcal strains for the presence of potentially intact prophages, so as to assess their genomic diversity and the associated risk or benefit of harbouring such prophages...
March 1, 2018: International Journal of Food Microbiology
Omid Nekouei, Sylvia Checkley, Cheryl Waldner, Ben A Smith, Jesse Invik, Carolee Carson, Brent Avery, Javier Sanchez, Sheryl Gow
Emergence and dissemination of antimicrobial resistance (AMR) in food-borne bacteria is a public health issue. Retail meat is considered an important carrier for antimicrobial-resistant Escherichia coli. Currently, resistance of E. coli strains to third generation cephalosporins are of particular concern, with significant potential animal and public health consequences. Resistance to tetracyclines is also a concern, due to high prevalence of this resistance and important co-resistance patterns. However, the actual likelihood of exposure to antimicrobial-resistant bacteria via the consumption of retail meats, beyond the simple frequencies of resistance found in samples of meat at the grocery store, in Canada remains to be investigated...
February 27, 2018: International Journal of Food Microbiology
Xin Zhao, Michael G Gänzle
Lactobacilli derive metabolic energy mainly from carbohydrate fermentation. Homofermentative and heterofermentative lactobacilli exhibit characteristic differences in carbohydrate transport and regulation of metabolism, however, enzymes for carbohydrate transport in heterofermentative lactobacilli are poorly characterized. This study aimed to identify carbohydrate active enzymes in the L. reuteri strains LTH2584, LTH5448, TMW1.656, TMW1.112, 100-23, mlc3, and lpuph by phenotypic analysis and comparative genomics...
February 27, 2018: International Journal of Food Microbiology
Musemma K Muhammed, Mette L Olsen, Witold Kot, Horst Neve, Josué L Castro-Mejía, Thomas Janzen, Lars H Hansen, Dennis S Nielsen, Søren J Sørensen, Knut J Heller, Finn K Vogensen
To investigate the notion that starter cultures can be a reservoir of bacteriophages (phages) in the dairy environment, strains of three DL-starters (undefined mesophilic mixed-strain starters containing Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc species) were selected and induced by mitomycin C, and the whole starters were induced spontaneously as well as by mitomycin C. Frequency of induction of 17%, 26% and 12% was estimated among the isolates of the three starters, with majority of the induced phages mostly showing morphological similarity to known P335 phages, and with a fraction of them showing atypical features...
February 21, 2018: International Journal of Food Microbiology
Josué Delgado, Lucía da Cruz Cabral, Mar Rodríguez, Alicia Rodríguez
Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring throughout its ripening favour surface colonisation of filamentous fungi. Normally, moulds contribute to the development of the sensory qualities of the ham; however, some toxigenic species, such as Penicillium nordicum, are able to successfully adapt to the NaCl-rich environment found in dry-cured ham and produce ochratoxin A (OTA) in this product. Moreover, it was suggested that the biosynthesis of OTA by P...
February 21, 2018: International Journal of Food Microbiology
Mónica D Fernández Ramírez, Masja N Nierop Groot, Eddy J Smid, Pascal Hols, Michiel Kleerebezem, Tjakko Abee
Next to applications in fermentations, Lactobacillus plantarum is recognized as a food spoilage organism, and its dispersal from biofilms in food processing environments might be implicated in contamination or recontamination of food products. This study provides new insights into biofilm development by L. plantarum WCFS1 through comparative analysis of wild type and mutants affected in cell surface composition, including mutants deficient in the production of Sortase A involved in the covalent attachment of 27 predicted surface proteins to the cell wall peptidoglycan (ΔsrtA) and mutants deficient in the production of capsular polysaccharides (CPS1-4, Δcps1-4)...
February 21, 2018: International Journal of Food Microbiology
Laëtitia Le Devendec, Eric Jouy, Isabelle Kempf
Antimicrobial-resistant Escherichia coli may be present in various foods. The aim of this study was to evaluate the impact of heat treatment, simulating food preparation, on the possibility of antimicrobial resistance genes being transferred from E. coli cells. The study was performed on antimicrobial-resistant E. coli cells in suspension in a sterile saline solution. The stability of resistance genes and the possibility of their transfer by transformation or conjugation were analyzed. Results showed that antimicrobial-resistant E...
February 18, 2018: International Journal of Food Microbiology
Stamatoula Bonatsou, Marina Karamouza, Georgia Zoumpopoulou, Eleni Mavrogonatou, Dimitris Kletsas, Konstantinos Papadimitriou, Effie Tsakalidou, George-John E Nychas, Efstathios Ζ Panagou
In the present study, 49 yeast strains previously isolated from cv. Kalamata table olive fermentation were assessed for their probiotic potential and technological characteristics. The probiotic assays included the in vitro survival in simulated gastric and pancreatic digestions, surface adhesion to the intestinal cell line Caco-2, hydrophobicity, autoaggregation and haemolytic activity. The technological features of the strains were also elucidated in terms of enzymatic activity and susceptibility to diverse salt levels (0-250 g/L) and pH values (3...
February 16, 2018: International Journal of Food Microbiology
Laila Aldars-García, Sonia Marín, Vicente Sanchis, Naresh Magan, Angel Medina
Intraspecies variability in fungal growth and mycotoxin production has important implications for food safety. Using the Bioscreen C we have examined spectrophotometrically intraspecies variability of A. flavus using 10 isolates under different environments, including temperature shifts, in terms of growth and aflatoxin B1 (AFB1 ) production. Five high and five low AFB1 producers were examined. The study was conducted at 5 isothermal conditions (from 15 to 37 °C) and 4 dynamic scenarios (between 15 and 30 °C)...
February 16, 2018: International Journal of Food Microbiology
Derya Savran, Fernando Pérez-Rodríguez, A Kadir Halkman
The aim of this study was to evaluate the behaviour of Salmonella Enteritidis during the storage of yoghurt at different temperatures (4, 12, 20, and 25 °C), and to develop mathematical models to predict the behaviour of this bacterium as a function of storage temperature. Results indicated that Salmonella was able to survive longer during storage when temperature was low (e.g. 304 h at 4 °C, 60 h at 25 °C). The Geeraerd model with log-decrease and tailing was selected as the most suitable model to describe survival...
February 15, 2018: International Journal of Food Microbiology
Qin Liu, Ji'en Wu, Zhi Yang Lim, Shaojuan Lai, Norman Lee, Hongshun Yang
Bactericidal effects of low concentration electrolysed water (LcEW) on microorganisms are previously well reported; however, the inactivation mechanism of EW is not understood. The lethal and sublethal injuries of L. monocytogenes and L. innocua by EW treatments were determined and the metabolic profile changes for L. innocua were characterised using nuclear magnetic resonance (NMR). Microbial metabolomics approach combined with multivariate data analyses was used to interpret the cellular chemical fingerprints of L...
February 14, 2018: International Journal of Food Microbiology
Xiaoxiang Liu, Lei Ji, Xu Wang, Jianrong Li, Junli Zhu, Aihua Sun
Microorganism activities are considered the main cause of most food spoilage, leading to great economic losses. Pseudomonas fluorescens is a Gram-negative bacterium that is widely found in food and has high spoilage activity. RpoS is considered an important global regulator involved in stress survival and virulence in many pathogens. Thus, it is very possible that RpoS plays an important role in spoilage regulation in P. fluorescens. In this study an in-frame deletion mutation of rpoS was constructed to explore its function in P...
February 14, 2018: International Journal of Food Microbiology
Flavio Tidona, Aurora Meucci, Milena Povolo, Valeria Pelizzola, Miriam Zago, Giovanna Contarini, Domenico Carminati, Giorgio Giraffa
The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two lactococci were characterized for traits of technological and functional interest. Tests in milk included growth at 20, 25, 30, and 37 °C, flavor production, antioxidant (AO) activity, folate and exopolysaccharide (EPS) production. At 30 °C, which resulted the best growth temperature for both strains, Lc. hircilactis and Lc. laudensis lowered the pH of the milk to 4...
February 13, 2018: International Journal of Food Microbiology
P Suwanamornlert, S Sangchote, W Chinsirikul, A Sane, V Chonhenchob
The aim of this study was to find alternatives to conventional synthetic fungicides to control postharvest decay of longan fruit. The antifungal potential of thymol, carvacrol and trans-cinnamaldehyde was evaluated against four major longan pathogens, Lasiodiplodia spp., Phomopsis spp., Pestalotiopsis spp. and Geotrichum candidum, using vapor phase and direct contact methods. The vapor phase of all active compounds was more effective on fungal growth than direct contact. A volatile vapor of thymol and carvacrol had strong antifungal activity against the tested fungi, exhibiting minimum inhibitory concentration (MIC) in the range of 40 to 80 mg/L air; trans-cinnamaldehyde showed the least efficiency, with MIC ranging from 80 to 160 mg/L air for G...
February 10, 2018: International Journal of Food Microbiology
Ifeoluwa Adekoya, Adewale Obadina, Cynthia Chilaka Adaku, Marthe De Boevre, Sheila Okoth, Sarah De Saeger, Patrick Njobeh
Beer, a beverage consumed throughout the world, is mainly derived from cereals. In this study, fungal and mycotoxin contamination, as well as the physicochemical properties of maize-based opaque beer (umqombothi) obtained from the Gauteng province of South Africa, was investigated. The mean water activity, pH and total titratable acidity of the analysed beer samples were 0.91, 3.76 and 1.20% lactic acid, respectively. The investigation revealed Aspergillus, Penicillium, Phoma and Saccharomyces as the predominant fungal genera with a mean fungal load of 3...
February 9, 2018: International Journal of Food Microbiology
Jin Woo Jun, Se Chang Park, Anu Wicklund, Mikael Skurnik
Yersinia enterocolitica, the primary cause of yersiniosis, is one of the most important foodborne pathogens globally and is associated with the consumption of raw contaminated pork. In the current study, four virulent bacteriophages (phages), one of Podoviridae (fHe-Yen3-01) and three of Myoviridae (fHe-Yen9-01, fHe-Yen9-02, and fHe-Yen9-03), capable of infecting Y. enterocolitica were isolated and characterized. fHe-Yen9-01 had the broadest host range (61.3% of strains, 65/106). It demonstrated a latent period of 35 min and a burst size of 33 plaque-forming units/cell, and was found to have a genome of 167,773 bp with 34...
February 7, 2018: International Journal of Food Microbiology
Araceli Bolívar, Jean Carlos Correia Peres Costa, Guiomar D Posada-Izquierdo, Antonio Valero, Gonzalo Zurera, Fernando Pérez-Rodríguez
Over the last couple of decades, several studies have evaluated growth dynamics of L. monocytogenes in lightly processed and ready-to-eat (RTE) fishery products mostly consumed in Nordic European countries. Other fish species from aquaculture production are of special interest since their relevant consumption patterns and added value in Mediterranean countries, such as sea bream and sea bass. In the present study, the growth of L. monocytogenes was evaluated in fish-based juice (FBJ) by means of optical density (OD) measurements in a temperature range 2-20 °C under different atmosphere conditions (i...
February 5, 2018: International Journal of Food Microbiology
Frédéric Leroy, Teresa Aymerich, Marie-Christine Champomier-Vergès, Luca Cocolin, Luc De Vuyst, Mónica Flores, Françoise Leroi, Sabine Leroy, Régine Talon, Rudi F Vogel, Monique Zagorec
No abstract text is available yet for this article.
February 5, 2018: International Journal of Food Microbiology
Geovana D Savi, Karim C Piacentini, Liliana O Rocha, Lorena Carnielli-Queiroz, Bianca G Furtado, Rahisa Scussel, Elton Torres Zanoni, Ricardo A Machado-de-Ávila, Benedito Corrêa, Elidio Angioletto
Rice (Oryza sativa L.) is one of the most important food crops worldwide. In Brazil, the southern region is the area with the highest production of rice in the country and also has a high average daily intake of rice by the population. The mycoflora, mainly toxigenic Aspergillus and Fusarium species, the presence of AFB1, DON and ZEA in rice grains, as well as daily intake estimates for the Southern Brazilian population were evaluated. The rice grain samples were collected during the 2017 crop from different harvest periods...
February 3, 2018: International Journal of Food Microbiology
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