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International Journal of Food Microbiology

Rocío Velázquez, Emiliano Zamora, María L Álvarez, Manuel Ramírez
For still wines, killer strains of Torulaspora delbrueckii can be used instead of non-killer strains to improve this species' domination during must fermentation, with an ensured, reliable impact on the final wine quality. The present work analysed the usefulness of these killer yeasts for sparkling-wine making. After the first fermentation, the foaming capacity of T. delbrueckii base wines was very low compared to Saccharomyces cerevisiae base wines. Significant positive correlations of foaming parameters were found with the amounts of C4 -C16 ethyl esters and proteins, and negative with some anti-foaming alcohols produced by each yeast species...
September 15, 2018: International Journal of Food Microbiology
Ji-Sook Park, Jae-Won Ha
In the last two decades several foodborne disease outbreaks associated with cheese products were reported. The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the lethal effect. In addition, the effect of the X-ray irradiation on product quality was determined. A mixed culture containing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes was inoculated on the surfaces of cheese slices...
September 15, 2018: International Journal of Food Microbiology
Vasileios Englezos, Kalliopi Rantsiou, Simone Giacosa, Susana Río Segade, Luca Rolle, Luca Cocolin
The use of mixed culture fermentations with selected Starmerella bacillaris and Saccharomyces cerevisiae strains is gaining winemaking attention, mainly due to their ability to enhance particular characteristics in the resulting wines. In this context, yeast interspecies interactions during fermentation have a fundamental role to determine the desired product characteristics, since they may modulate yeast growth and as a consequence metabolite production. In order to get an insight into these interactions, the growth and death kinetics of the abovementioned species were investigated in pure and mixed culture fermentations, using cv...
September 12, 2018: International Journal of Food Microbiology
Emanuele Zannini, Marco Gobbetti
No abstract text is available yet for this article.
September 12, 2018: International Journal of Food Microbiology
Mattia Quattrini, Nuanyi Liang, Maria Grazia Fortina, Sheng Xiang, Jonathan M Curtis, Michael Gänzle
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and chemical preservatives was evaluated in vitro, and compared to their in situ activity in baking trials. Calcium propionate, sorbic acid, 3-phenyllactic acid, ricinoleic acid, and acetic acid were tested both individually and in combination at their MIC values against Aspergillus niger and Penicillium roqueforti...
September 11, 2018: International Journal of Food Microbiology
Markus J Brandt
Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big part of this convenience products are dried sourdoughs, which are mainly produced from rye and wheat flour, but also from other starch containing plants, like pseudocereals or legumes. The requirements regarding the raw materials used differ from that used for baking bread...
September 9, 2018: International Journal of Food Microbiology
Xiaojie Qin, Shoukui He, Xiujuan Zhou, Xu Cheng, Xiaozhen Huang, Yanyan Wang, Siyun Wang, Yan Cui, Chunlei Shi, Xianming Shi
Salmonella enterica serovar Enteritidis (S. Enteritidis) is a food-borne bacterial pathogen that can cause human salmonellosis predominately by contamination of eggs and egg products. However, its survival mechanisms in egg white are not fully understood, especially from a proteomic point of view. In this study, the proteomic profiles of S. Enteritidis in Luria-Bertani (LB) broth containing 50% and 80% egg white, and in whole egg white were compared with the profile in LB broth using iTRAQ technology to identify key proteins that were involved in S...
September 7, 2018: International Journal of Food Microbiology
Angélica Olivier Bernardi, Tamires Santos da Silva, Andrieli Stefanello, Marcelo Valle Garcia, Gilson Parussolo, Rosa C Prestes Dornelles, Marina Venturini Copetti
Smoke generator sanitizers are easy to handle and can access to hard-to-reach places. They are a promising alternative for controlling food and air borne fungi, which are known to cause losses in the bakery, meat, and dairy industries. Therefore, the present study aimed to evaluate the efficiency of a smoke generator sanitizer based on orthophenylphenol against ten fungal species relevant to food spoilage. The tests were carried out according to the norms by the French protocol NF-T-72281, with adaptations specific for disinfectants diffused in the air...
September 6, 2018: International Journal of Food Microbiology
Beatriz Melero, Beatrix Stessl, Beatriz Manso, Martin Wagner, Óscar J Esteban-Carbonero, Marta Hernández, Jordi Rovira, David Rodriguez-Lázaro
The presence and colonization of Listeria monocytogenes were investigated in a newly established dairy processing plant during a one-year period. A total of 250 non-food contact surfaces, 163 food contact surfaces, 46 personnel and 77 food samples were analyzed in two different buildings according to the cheese production chain. Initial steps, including salting, are performed in building I (old facility), while the final steps, including ripening, cutting and packaging, are performed in building II (new facility)...
September 5, 2018: International Journal of Food Microbiology
Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst
In traditional sourdough fermentation recipes of artisan bakeries, often extra ingredients are added to the flour-water mixture. This may accentuate the aroma and taste of the baked products produced from such sourdoughs. This is made possible, for instance, by stimulating certain microbial activities during fermentation. This study examined the effects of the addition of citrate (a food-grade organic acid present in milk and lemons) on wheat sourdough fermentation in the presence of a citrate-positive, homofermentative, lactic acid bacterial starter culture strain, namely Lactobacillus crustorum LMG 23699...
September 4, 2018: International Journal of Food Microbiology
G Cebrián, S Condón, P Mañas
In this work the influence of growth temperature (10-42 °C) on Staphylococcus aureus heat resistance was studied, and its relationship with the ability of cells to repair sublethal damages and with membrane fluidity was evaluated. Non-linear, convex from above survival curves were obtained, and therefore a special case of the Baranyi model was used to fit them. For exponential phase cells, heat resistance did not change with growth temperature in the range between 10 and 37 °C, but cells grown at 42 °C were significantly more resistant, showing D58 and shoulder length (sl58 ) values 2...
September 4, 2018: International Journal of Food Microbiology
Molly Gabaza, Marie Joossens, Margo Cnockaert, Maud Muchuweti, Katleen Raes, Peter Vandamme
Maize, sorghum and millet fermented porridges are important as complementary foods for young children in Africa. The objective of the present study was to gain some insights into the bacterial communities of fermented slurries prepared from maize, sorghum and millets originating from different locations in Zimbabwe, and prepared either at household or laboratory level. A deep sequencing approach targeting the hypervariable V4 region of the 16S rRNA gene was used and yielded about 100,000 sequences per sample...
September 3, 2018: International Journal of Food Microbiology
Maciej Sosnowski, Beata Lachtara, Kinga Wieczorek, Jacek Osek
The aim of the study was to determine antimicrobial resistance and genotypic characteristics of L. monocytogenes isolated from food of animal origin from different parts of Poland during years 2013-2016. A total of 146 isolates were tested using a microbroth dilution method, whereas virulence genes and molecular serogroups were identified by PCR. Pulsed-field gel electrophoresis (PFGE) and multilocus sequence typing (MLST) methods were used to analyze the genotypic relationship of the strains. Altogether, 102 pulsotypes grouped into 7 clusters and 24 sequence types, including 3 new types, were identified...
August 31, 2018: International Journal of Food Microbiology
Ángela Peirotén, Pilar Gaya, Inmaculada Álvarez, Daniel Bravo, José Mª Landete
Enterolignans, i.e. enterodiol and enterolactone, are polyphenols derived from the microbial metabolism of dietary lignans. They are considered phytoestrogens because of their estrogenic/antiestrogenic activity, which confers them benefits to human health when they reach sufficient levels in plasma. Hence, there is a great interest in studying the bacteria involved in enterolignan production. In the present study, three bifidobacterial strains (Bifidobacterium bifidum INIA P466, Bifidobacterium catenulatum INIA P732 and Bifidobacterium pseudolongum INIA P2) were found capable of producing low levels of enterodiol (2-11 μM) from lignan extracts; while another one (Bifidobacterium pseudocatenulatum INIA P946) was found to produce an important increment of the lignan secoisolariciresinol (SECO)...
August 30, 2018: International Journal of Food Microbiology
María José Torres-Ossandón, Antonio Vega-Gálvez, Carlos E Salas, Julia Rubio, Evelyn Silva-Moreno, Luis Castillo
The aim of this study was to determine the antifungal activity of the proteolytic fraction P1G10 from Vasconcellea cundinamarcencis (ex-Carica candamarcensis) against Botrytis cinerea, the causative agent of pre- and postharvest damaging disease in fruit and vegetables. The survival of B. cinerea at different concentrations of P1G10 showed that 1 mg/mL inhibited 50% of mycelium growth after 72 h incubation. The kinetic of growth inhibition fits the Weibull distribution function, and the data was confirmed by the IC50 survival assay...
August 28, 2018: International Journal of Food Microbiology
Pummi Singh, Peter J Cotty
Aflatoxins are toxic carcinogens produced by several species of Aspergillus section Flavi, with some aflatoxin producers associated with specific crops. Red chilies (Capsicum spp.) are grown in warm regions that also favor aflatoxin-producers. Aflatoxins in red chilies may result in serious health concerns and severe economic losses. The current study sought to gain insight on causal agents of aflatoxin contamination in red chilies. Naturally contaminated chilies from markets in Nigeria (n = 55) and the United States (US) (n = 169) were examined...
August 27, 2018: International Journal of Food Microbiology
Yuya Tanaka, Yuichi Nakajima, Kazuyuki Maeda, Momoko Matsuyama, Kyoko Kanamaru, Tetsuo Kobayashi, Shuichi Ohsato, Makoto Kimura
While Fusarium graminearum readily produces trichothecenes in complex media containing sucrose as the carbon source (YS_60), the amount of the mycotoxin is quite limited when other sugars, such as glucose and fructose, are used. We found that autoclaving of media containing fructose and yeast extract (YF_60) results in the formation of inhibitors of trichothecene biosynthesis by F. graminearum JCM 9873, a strain that produces 15-acetyldeoxynivalenol (15-ADON) in liquid culture. Removal of the solvent fraction from the autoclaved media after ethyl acetate extraction attenuated the inhibitory activity against trichothecene production...
August 27, 2018: International Journal of Food Microbiology
Carlo G Rizzello, Rossana Coda, Yaqin Wang, Michela Verni, Ilkka Kajala, Kati Katina, Arja Laitila
The interest towards legumes in food applications has risen over the past decades. However, the presence of antinutritional factors (ANF) and the poor technological performances still restricts their application in food fortification. In this study, four lactic acid bacteria (LAB) isolated from faba bean were applied as starter cultures for faba bean bioprocessing. None of the strains employed produced exopolysaccharides from raffinose, on the contrary, they did with sucrose as substrate. The fermented doughs were characterized and the strains were compared for their adaptation capacity and metabolic performance including the formation of dextrans, the degradation of ANF and the ability to improve antioxidant activity and in vitro protein digestibility (IVPD)...
August 24, 2018: International Journal of Food Microbiology
Zahra Mohammad, Ahmad Kalbasi-Ashtari, Gerald Riskowski, Alejandro Castillo
Several outbreaks of illness have been associated with consumption of alfalfa sprouts contaminated with Shiga toxin-producing Escherichia coli (STEC) and Salmonella. The ozone application was investigated as an intervention. Alfalfa seeds were inoculated with cocktails of 3 Salmonella strains, including serotypes Typhimurium, Agona and Saintpaul, and 3 strains of Shiga toxin-producing Escherichia coli (STEC) including serotypes O104:H4, O157:H7 and O121:H19 with a final load of 7.0 log CFU/ml. Then, the inoculated seeds, and the sprouts obtained from these seeds were separately subjected to aqueous ozone treatment containing (5 mg/L) ozone for varied times of exposure...
August 23, 2018: International Journal of Food Microbiology
Martin Kragelund Haastrup, Pernille Johansen, Agnete Harboe Malskær, Josué L Castro-Mejía, Witold Kot, Lukasz Krych, Nils Arneborg, Lene Jespersen
The Danish Danbo cheese is a surface ripened semi-hard cheese, which before ripening is submerged in brine for up to 24 h. The brining is required in order to obtain the structural and organoleptic properties of the cheeses. Likewise, the content of NaCl in the cheese will influence especially the surface microbiota being of significant importance for flavour development and prevention of microbial spoilage. Even though the microbiota on cheese surfaces have been studied extensively, limited knowledge is available on the occurrence of microorganisms in cheese brine...
August 23, 2018: International Journal of Food Microbiology
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