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International Journal of Food Microbiology

Nik Iskandar Putra Samsudin, Alicia Rodriguez, Angel Medina, Naresh Magan
This study was carried out to examine the efficacy of two biocontrol agents (Clonostachys rosea 016, BCA1; Gram-negative bacterium, BCA5) for control of FUM1 gene expression and fumonisin B1 (FB1) production by F. verticillioides FV1 on maize cobs of different ripening stages: R3, Milk (0.985 aw); R4, Dough (0.976 aw); R5, Dent (0.958 aw). Initially, temporal studies on FUM1 gene expression and FB1 production were performed on maize kernels for up to 14days. This revealed that day 10 was optimum for both parameters, and was used in the biocontrol studies...
February 9, 2017: International Journal of Food Microbiology
Kavita Walia, Hector Argüello, Helen Lynch, Jim Grant, Finola C Leonard, Peadar G Lawlor, Gillian E Gardiner, Geraldine Duffy
This study investigated several cleaning and disinfection protocols for their ability to eliminate Salmonella and to reduce levels of Enterobacteriaceae, within the lairage pens of a commercial pig abattoir. Eight protocols were evaluated in each of 12 lairage pens at the end of the slaughtering day on 3 occasions (36 pens/protocol): (P1) high-pressure cold water wash (herein referred to as high-pressure wash); (P2) high-pressure wash followed by a quaternary ammonium compound (QAC)-based disinfectant without rinsing; (P3) high-pressure wash followed by a chlorocresol-based disinfectant without rinsing; (P4) high-pressure wash followed by a sodium hydroxide/sodium hypochlorite detergent with rinsing; (P5) P4 followed by P2; (P6) P4 followed by P3; (P7) P5 with drying for 24-48h; and (P8) P6 with drying for 24-48h...
February 6, 2017: International Journal of Food Microbiology
Angela Ratsimba, Sabine Leroy, Jean Paul Chacornac, Danielle Rakoto, Elodie Arnaud, Victor Jeannoda, Régine Talon
Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objective in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacterium enumerated was Staphylococcus aureus, which was found in 54% of the samples...
February 2, 2017: International Journal of Food Microbiology
Susana Delgado, Ana Belén Flórez, Lucía Guadamuro, Baltasar Mayo
Although encoded in the genome of many Lactobacillus spp. strains, α-glucosidases have received little attention compared to other glycosyl hydrolases. In this study, a putative oligosaccharide(oligo)-α-1,6-glucosidase-encoding gene (malL) was identified in the genome of Lactobacillus plantarum LL441. malL coded for 572 amino acid residues with a calculated total molecular mass of 66.31kDa. No predicted signal peptide was observed, suggesting this enzyme to be localized within the cytoplasm of the cell. Homology studies of the deduced amino acid sequence in the area of its active sites classified the enzyme as a member of the α-amylase (AmyAC) superfamily of glycosyl hydrolases (GH), family 13 (GH13), subfamily 31 (GH13_31)...
February 1, 2017: International Journal of Food Microbiology
Maria José Valera, Florencia Sainz, Albert Mas, María Jesús Torija
Wine spoilage is an important concern for winemakers to preserve the quality of their final product and avoid contamination throughout the production process. The use of sulphur dioxide (SO2) is highly recommended to prevent wine spoilage due to its antimicrobial activity. However, SO2 has a limited effect on the viability of acetic acid bacteria (AAB). Currently, the use of SO2 alternatives is favoured in order to reduce the use of chemicals and improve stabilization in winemaking. Chitosan is a biopolymer that is approved by the European authorities and the International Organization of Vine and Wine to be used as a fining agent and antimicrobial in wines...
February 1, 2017: International Journal of Food Microbiology
Antonella Costantini, Francesca Doria, Juan-Carlos Saiz, Emilia Garcia-Moruno
Nowadays, only few phages infecting Oenococcus oeni, the principal lactic acid bacteria (LAB) species responsible for malolactic fermentation (MLF) in wine, have been characterized. In the present study, to better understanding the factors affecting the lytic activity of Oenococcus phages, fifteen O. oeni bacteriophages have been studied in detail, both with molecular and microbiological methods. No correlations were found between genome sizes, type of integrase genes, or morphology and the lytic activity of the 15 tested phages...
January 31, 2017: International Journal of Food Microbiology
S Decontardi, A Mauro, N Lima, P Battilani
The present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly dominant; morphological observation and gene sequencing were applied to identify Penicillium at species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins were analysed and the latter was found in all grana cheese samples...
January 31, 2017: International Journal of Food Microbiology
N H Kim, J H Ryang, B S Lee, C T Kim, M S Rhee
Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength=26.7V/cm; frequency=25kHz) at 85-100°C for 30-90s. The effect of conventional heating was also examined under these conditions...
January 27, 2017: International Journal of Food Microbiology
Anastasia E Kapetanakou, Maria A Gkerekou, Eirini S Vitzilaiou, Panagiotis N Skandamis
Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various cheeses during storage, ii) the effect of initial indigenous microbiota on pathogen growth in comparison to expected growth curves retrieved by existing predictive models, and iii) the impact of habituation on/in cheeses surfaces on the subsequent acid resistance during simulated gastric digestion...
January 27, 2017: International Journal of Food Microbiology
Jordi Tronchoni, Alda J Rodrigues, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez
The respiratory metabolism of yeast species alternative to Saccharomyces cerevisiae has been explored in recent years as a tool to reduce ethanol content in grape wine. The efficacy of this strategy has been previously proven for mixed cultures of non-Saccharomyces and S. cerevisiae strains. In this work, we perform a transcriptomic analysis of the Crabtree-negative yeast Kluyveromyces lactis under tightly controlled growth conditions in order to better understand physiology of non-Saccharomyces yeasts during the fermentation of grape must under aerated conditions...
January 27, 2017: International Journal of Food Microbiology
A Alexopoulos, S Plessas, Y Kourkoutas, C Stefanis, S Vavias, C Voidarou, I Mantzourani, E Bezirtzoglou
Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties...
January 27, 2017: International Journal of Food Microbiology
Zhiyun Wang, Jiangfeng Zhu, Zhihua Liu, Youzhao Liu, Nancai Zheng, Mei Feng, Qing Chen, Weijun Yu, Lina Jiang, Jing Hu
Laribacter hongkongensis is a novel emerging bacterium associated with gastroenteritis and invasive bacteremic infections. Freshwater fish and edible frogs have been identified as major reservoirs of L. hongkongensis. Currently one of the main challenges in L. hongkongensis research is to identify their sources and possible transmission routes. The aim of this study was to determine the genetic diversity and relatedness of these L. hongkongensis isolates to their hosts in the hope of shedding light on these issues...
January 27, 2017: International Journal of Food Microbiology
Lucía González-Arenzana, Javier Portu, Rosa López, Patrocinio Garijo, Teresa Garde-Cerdán, Isabel López-Alfaro
The main aim of this study was to describe the impact of foliar phenylalanine and urea application on grape and must microbial populations. The tool used to perform the ecological study was DGGE conducted with several infusions in non-enriched and enriched liquid media, as well as direct DNA extractions of grapes and musts. A total of 75 microbial species were found in the study. The alpha diversity indices of grape after both foliar nitrogen treatments did not show significant changes in comparison to the control samples, but were modified in some indices in must samples...
January 26, 2017: International Journal of Food Microbiology
Norton Komora, Carolina Bruschi, Rui Magalhães, Vânia Ferreira, Paula Teixeira
The ongoing rise of antibiotic resistant microbial pathogens has become one of the major public health threats worldwide. Despite all the effort and actions taken so far, a proliferation of antibiotic resistant (AR) and multi-antibiotic resistant (MAR) strains is still observed, including in foodborne pathogens. This trend has been also noted recently for isolates of Listeria monocytogenes, a species that, although remaining largely sensitive to clinically relevant antimicrobials, has been reported to develop increased tolerance to antibiotics, particularly in isolates recovered from the food-chain...
January 24, 2017: International Journal of Food Microbiology
Virginia Filipello, Silvia Gallina, Ettore Amato, Marina Nadia Losio, Mirella Pontello, Lucia Decastelli, Sara Lomonaco
Listeria monocytogenes causes invasive syndromes with high fatality rates in specific population groups. Cheeses have been commonly implicated in outbreaks worldwide. Gorgonzola is a cheese only produced in Northwestern Italy (it is the third Italian cheese in terms of production and export) and L. monocytogenes is frequently isolated from the production chain. The aims of this study were to assess the distribution of L. monocytogenes Virulence Types (VTs) in isolates collected in Gorgonzola processing plants and to determine the presence of Epidemic Clones (ECs)...
January 24, 2017: International Journal of Food Microbiology
Lydia Yaici, Marisa Haenni, Véronique Métayer, Estelle Saras, Ferielle Mesbah Zekar, Meriem Ayad, Abdelaziz Touati, Jean-Yves Madec
The spread of Extended-Spectrum β-Lactamases (ESBLs) or AmpC β-Lactamases (AmpC) encoding genes in healthy human populations is of major concern. The role of the food chain has been questioned since numerous studies reported surface contamination of retail meat or crude vegetables with ESBL/AmpC-producing Enterobacteriaceae (ESBL/AmpC-E). Nonetheless, these food products are intended to be cooked or washed before consumption so that the risk of human transfer might be low. Here, the presence of ESBL/AmpC-E was investigated in ready-to-eat (RTE) sandwiches purchased in the street in the city of Bejaia, Algeria...
January 22, 2017: International Journal of Food Microbiology
Lidia Ballester-Tomás, Jose A Prieto, Jose V Gil, Marcelo Baeza, Francisca Randez-Gil
Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we explored the oenological attributes of a C. sake strain, H14Cs, isolated in the sub-Antarctic region. As expected, the cold sea water yeast strain showed greater cold growth, Na(+)-toxicity resistance and freeze tolerance than the S. cerevisiae QA23 strain, which we used as a commercial wine yeast control. C. sake H14Cs was found to be more sensitive to ethanol...
January 22, 2017: International Journal of Food Microbiology
Xi Guo, Bin Liu, Min Chen, Yuanyuan Wang, Lu Wang, Hongyou Chen, Yao Wang, Lihong Tu, Xi Zhang, Lu Feng
Vibrio parahaemolyticus is a Gram-negative, halophilic Vibrio that naturally inhabits marine and estuarine environments worldwide and has recently been recognized as one of the most important foodborne pathogens. To date, 13 O serotypes and 71 K serotypes of V. parahaemolyticus have been identified. However, untypeable V. parahaemolyticus strains are frequently found during routine detection, indicating that other forms of serotypes exist and suggesting the necessity for extension of the antigenic scheme. In this work, through the genetic analysis of the O serotype genetic determinants (OGDs) and the production of antisera and serological tests, we identified three novel O serotypes of V...
January 21, 2017: International Journal of Food Microbiology
María M Lobete, Maria Baka, Estefanía Noriega, Etienne Jooken, Annick Monballiu, Sam de Beurme, Boudewijn Meesschaert, Jan F Van Impe
Sugar is commonly substituted with stevia-based products in food industry and in our daily-life. This substitution results in a change in food product characteristic formula and properties that may affect the growth dynamics of food pathogenic and spoilage bacteria. This work studies the effect of table sugar (TS), laboratory sucrose (LS), commercial stevia (St) and steviol glycosides (SG) on the growth dynamics of Salmonella Typhimurium and Listeria monocytogenes. Experiments were carried out in general and minimal culture media at 3 equivalent concentration levels in terms of sweetness intensity (TS and LS at 3, 9 and 15% (w/v); St at 0...
January 18, 2017: International Journal of Food Microbiology
Francesca Leoni, Serena Chierichetti, Sabrina Santarelli, Giulia Talevi, Laura Masini, Chiara Bartolini, Elena Rocchegiani, M Naceur Haouet, Donatella Ottaviani
A total of 162 samples of bivalve molluscs (45 mussels and 117 clams) collected between December 2012 and 2014 from harvesting areas of the Central Adriatic were analysed by a culturing method for the presence of Arcobacter spp. Species identification was performed by PCR and sequencing analysis of a fragment of the rpoB gene. Overall, Arcobacter species were detected in 30% of samples, specifically 33% clams and 22% mussels. A. butzleri was the most common species (20% of the samples), followed by A. cryaerophilus (9%) and A...
January 17, 2017: International Journal of Food Microbiology
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