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Food Microbiology

Narciso M Quijada, Francesca De Filippis, José Javier Sanz, María Del Camino García-Fernández, David Rodríguez-Lázaro, Danilo Ercolini, Marta Hernández
"Chorizo de Léon" is a high-value Spanish dry fermented sausage traditionally manufactured without the use of starter cultures, owing to the activity of a house-specific autochthonous microbiota that naturally contaminates the meat from the environment, the equipment and the raw materials. Lactic acid bacteria (particularly Lactobacillus) and coagulase-negative cocci (mainly Staphylococcus) have been reported as the most important bacterial groups regarding the organoleptic and safety properties of the dry fermented sausages...
April 2018: Food Microbiology
S Elbashir, S Parveen, J Schwarz, T Rippen, M Jahncke, A DePaola
Seafood-borne diseases are a major public health hazard in the United States and worldwide. Per capita, seafood consumption has increased globally during recent decades. Seafood importation and domestic aquaculture farming has also increased. Moreover, several recent outbreaks of human gastroenteritis have been linked to the consumption of contaminated seafood. Investigation of seafood-borne illnesses caused by norovirus, and Vibrio, and other bacteria and viruses require a concrete knowledge about the pathogenicity and virulence properties of the etiologic agents...
April 2018: Food Microbiology
Kara Osburn, Justin Amaral, Sara R Metcalf, David M Nickens, Cody M Rogers, Christopher Sausen, Robert Caputo, Justin Miller, Hongde Li, Jason M Tennessen, Matthew L Bochman
In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics...
April 2018: Food Microbiology
Amélie Rouger, Nicolas Moriceau, Hervé Prévost, Benoît Remenant, Monique Zagorec
Poultry meat, the second most consumed meat in France, is commercialized mainly as portions of chicken cuts with various quality labels, stored under various modified atmosphere packaging (MAP), with shelf-life ranging from 9 to 17 days. We used 16S rDNA pyrosequencing to describe microbiota of chicken legs. Ten samples representing a wide diversity of labels and MAP available on the market were collected from local supermarkets and stored at 4 °C. Microbiota were collected, total DNA was extracted, and V1-V3 fragment of 16S rRNA genes were amplified and sequenced...
April 2018: Food Microbiology
Mario Santona, Maria Lina Sanna, Chiara Multineddu, Francesco Fancello, Sara Audije de la Fuente, Sandro Dettori, Severino Zara
The olives are rich in microorganisms that, during the extraction process may persist in the oils and can influence their physicochemical and sensory characteristics. In this work, and for the first time, we isolated and identified microbial species, yeast and bacteria, present during the production process in four Sardinian (Italy) oleic ecosystems. Among these varieties, we found that Nera di Gonnos was associated to the highest microbial biodiversity, which was followed by Bosana, Nocellara del Belice and Semidana...
April 2018: Food Microbiology
Anthoula A Argyri, Olga S Papadopoulou, Aspasia Nisiotou, Chrysoula C Tassou, Nikos Chorianopoulos
High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous microbiota and shelf-life of chicken fillets. Chicken fillets were inoculated with S. Enteritidis at three different initial inocula (3, 5, 7 log CFU/g), packed under vacuum, treated or not with HPP (500 MPa/10 min) and stored at 4 and 12 °C...
April 2018: Food Microbiology
David Santo, Ana Graça, Carla Nunes, Célia Quintas
These studies were aimed at assessing the growing capacity of Escherichia coli and Cronobacter sakazakii and the effectiveness of Ultraviolet-C (UV-C) radiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the inhibition of these bacteria on minimally processed 'Tommy Atkins' mangoes (MPM). The fruits were contaminated by dip inoculation and kept 10 days at 4, 8, 12 and 20 °C while enumerating bacteria. Contaminated mangoes were disinfected using UV-C (2.5, 5, 7.5 and 10 kJ/m2), AEW, NEW and sodium hypochlorite (SH) and the microorganisms were monitored...
April 2018: Food Microbiology
Évelin Francine Wigmann, Raquel Carine Jahn, Catia Daiane Scherer, Fernanda Saccomori, María de Jesús Alcano-González, Marina Venturini Copetti
Frozen chicken nuggets can be stored over a long period, during which time they may be exposed to temperature abuse conditions leading to spoilage by psychrophilic filamentous fungi. The purpose of this study was to investigate the main sources of chicken nugget spoilage. Mycological analyses were performed using raw materials and products from each stage of processing, as well as from the industry's indoor air environment. The species were identified through observation of macroscopic and microscopic characteristics of isolates...
April 2018: Food Microbiology
Q Hong, X M Liu, F Hang, J X Zhao, H Zhang, W Chen
The ethanol content and esterase and alcohol acyltransferase activities are the limiting factors in the synthesis of ethyl esters in Camembert-type cheeses. This study aimed to investigate the effects of alcohol, esterase and alcohol acyltransferase activities on ethyl ester formation in Camembert-type cheeses. Five experimental cheeses were prepared with three adjunct cultures with different enzyme activities and two levels of ethanol content (400 or 800 μg/g). The cheeses were aged for 4 weeks and analysed weekly for basic physicochemical, textural, volatile and sensory properties...
April 2018: Food Microbiology
Gabriela Garmendia, Mariana Umpierrez-Failache, Todd J Ward, Silvana Vero
Fusarium head blight (FHB) is a destructive disease of cereals crops worldwide and a major food safety concern due to grain contamination with trichothecenes and other mycotoxins. Fusarium graminearum, a member of the Fusarium graminearum species complex (FGSC) is the dominant FHB pathogen in many parts of the world. However, a number of other Fusarium species, including other members of the FGSC, may also be present for example in Argentina, New Zealand, Ethiopia, Nepal, Unites States in cereals such as wheat and barley...
April 2018: Food Microbiology
Trung D Nguyen, Michelle E Walker, Jennifer M Gardner, Vladimir Jiranek
Vacuolar acidification serves as a homeostatic mechanism to regulate intracellular pH, ion and chemical balance, as well as trafficking and recycling of proteins and nutrients, critical for normal cellular function. This study reports on the importance of vacuole acidification during wine-like fermentation. Ninety-three mutants (homozygous deletions in lab yeast strain, BY4743), which result in protracted fermentation when grown in a chemically defined grape juice with 200 g L-1 sugar (pH 3.5), were examined to determine whether fermentation protraction was in part due to a dysfunction in vacuolar acidification (VA) during the early stages of fermentation, and whether VA was responsive to the initial sugar concentration in the medium...
April 2018: Food Microbiology
Hyein Jang, Karl R Matthews
This study aimed to determine the influence of bacterial surface polysaccharides (cellulose, colanic acid, and lipopolysaccharide; LPS) on the colonization or survival of Escherichia coli O157:H7 on plants and the plant defense response. Survival of E. coli O157:H7 were evaluated on Arabidopsis thaliana and romaine lettuce as a model plant and an edible crop (leafy vegetable), respectively. The population of the wild-type strain of E. coli O157:H7 on Arabidopsis plants and lettuce was significantly (P < 0...
April 2018: Food Microbiology
Gino Ciafardini, Biagi Angelo Zullo
This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which six species have been identified as new species. Certain yeast species contribute greatly to improving the sensorial characteristics of the newly produced olive oil, whereas other species are considered harmful as they can damage the oil quality through the production of unpleasant flavors and triacylglycerol hydrolysis...
April 2018: Food Microbiology
L Kuuliala, Y Al Hage, A-G Ioannidis, M Sader, F-M Kerckhof, M Vanderroost, N Boon, B De Baets, B De Meulenaer, P Ragaert, F Devlieghere
During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO2/O2/N2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C...
April 2018: Food Microbiology
Ana Del Olmo, Antonia Picon, Manuel Nuñez
The microbiota of eight species (Chondrus crispus, Himanthalia elongata, Laminaria ochroleuca, Palmaria palmata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida) of edible seaweeds collected in North West Spain, marketed as dehydrated product, was quantitatively determined on nine solid media. Representative colonies were selected from solid culture media. The isolated microorganisms were identified by means of morphological characteristics, 16S rDNA sequencing and biochemical tests...
April 2018: Food Microbiology
Jordi Tronchoni, José Antonio Curiel, María Pilar Sáenz-Navajas, Pilar Morales, Arancha de-la-Fuente-Blanco, Purificación Fernández-Zurbano, Vicente Ferreira, Ramon Gonzalez
The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must...
April 2018: Food Microbiology
Chunxiao Wang, Meiling Liu, Ying Li, Yujie Zhang, Mingyue Yao, Yi Qin, Yanlin Liu
In order to diminish the undesirable impact of hydrogen sulfide (H2S) on wine, H2S synthesis was evaluated at phenotypic and transcriptional levels in 16 strains of Saccharomyces cerevisiae, which comprised 12 natural isolates, three commercial strains, and one laboratory heterozygote. Strain-dependent and multi-gene participation traits were evident, and high gene activity did not necessarily elevated H2S levels. When the variation of gene expression was analyzed between fermentation stages in each strain, similarities among some strains related to H2S formation...
April 2018: Food Microbiology
F Ioanna, N C Quaglia, M M Storelli, D Castiglia, E Goffredo, A Storelli, M De Rosa, G Normanno, A Caputi Jambrenghi, A Dambrosio
The aim of this study was to assess the growth and survival of Escherichia coli O157:H7 during the manufacturing and ripening of Cacioricotta goat cheese. Goat milk was artificially contaminated with E. coli O157:H7 and the bacterial load was monitored from production up to 90 days of ripening. Goat milk was inoculated with 102 cfu ml-1 of E. coli O157:H7 and the bacterial count of the curd at time zero was 2.31 log10 cfu g-1. During the first day of ripening, the bacterial load has increased to 5.73 log10 cfu g-1 to more than 6...
April 2018: Food Microbiology
W Biasino, L De Zutter, W Mattheus, S Bertrand, M Uyttendaele, I Van Damme
This study investigated the distribution of hygiene indicator bacteria and Salmonella on pig carcasses. Moreover, the relation between hygiene indicator counts and Salmonella presence as well as associations between specific slaughter practices and carcass contamination were determined for each carcass area. Seven Belgian pig slaughterhouses were visited three times to swab five randomly selected carcasses at nine different areas, after evisceration and trimming. Information about slaughter practices was collected using a questionaire...
April 2018: Food Microbiology
E Wynants, S Crauwels, C Verreth, N Gianotten, B Lievens, J Claes, L Van Campenhout
In this study, the microbial dynamics during an industrial production cyle of lesser mealworms (Alphitobius diaperinus), sold for human consumption, were characterised. The microbial numbers as well as the microbial diversity were generally higher for the substrate, existing of remaining feed, faeces and exuviae, than for the larvae. Most of the species-level operational taxonomic units, identified using Illumina MiSeq sequencing, that were present in the feed were also detected in the larvae and vice versa...
April 2018: Food Microbiology
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