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Food Microbiology

Krittanon Jampaphaeng, Ilario Ferrocino, Manuela Giordano, Kalliopi Rantsiou, Suppasil Maneerat, Luca Cocolin
Sataw-Dong is a fermented stink bean in brine, made with Parkia speciosa subjected to spontaneous fermentation. This study aimed to investigate the impact of Lactobacillus plantarum KJ03 as a starter culture during Sataw-Dong fermentation and to determine its effect on the volatilome profile. Two fermentations were performed: spontaneous and inoculated with starter. The surface of the beans and the brines were separately analyzed throughout fermentation period for 15 days. Inoculated samples clearly showed a significantly higher acidification of the brine, reaching a pH of 3...
December 2018: Food Microbiology
Leyla Nazari, Elisabetta Pattori, Valentina Manstretta, Valeria Terzi, Caterina Morcia, Stefania Somma, Antonio Moretti, Alberto Ritieni, Vittorio Rossi
Fusarium poae is one of the Fusarium species commonly detected in wheat kernels affected by Fusarium Head Blight. Fusarium poae produces a wide range of mycotoxins including nivalenol (NIV). The effect of temperature on colony growth and NIV production was investigated in vitro at 5-40 °C with 5 °C intervals. When the data were fit to a Beta equation (R2  ≥ 0.97), the optimal temperature was estimated to be 24.7 °C for colony growth and 27.5 °C for NIV production. The effects of temperature on infection incidence, fungal biomass, and NIV contamination were investigated by inoculating potted durum wheat plants at full anthesis; inoculated heads were kept at 10-40 °C with 5 °C intervals for 3 days and then at ambient temperature until ripening...
December 2018: Food Microbiology
Huyong Lee, Larry R Beuchat, Jee-Hoon Ryu, Hoikyung Kim
Chili pepper (Capsicum annuum L.) powder and other powdered spices containing chili peppers are occasionally contaminated with foodborne pathogens. We applied chlorine dioxide (ClO2 ) gas treatment to chili peppers prior to drying to inactivate Salmonella Typhimurium. Chili peppers inoculated with S. Typhimurium were exposed to ClO2 gas generated from 0.77 mL of aqueous ClO2 for 6 h at 25 °C and 100% relative humidity, followed by air drying at 55 °C for up to 24 h. Populations of S. Typhimurium and total aerobic bacteria (TAB) on peppers, chromaticity values, and moisture content were determined after various treatment times...
December 2018: Food Microbiology
Yongtao Fei, Li Li, Liyan Chen, Yin Zheng, Baoning Yu
Naturally fermented tofu whey (NFTW) has been used as traditional tofu coagulant in China for hundreds of years. In this study, the microbial diversity in NFTW was firstly analyzed with high-throughput sequencing and its effect on chemical contents of tofu whey (TW) was investigated. Lactobacillus with 95.31% was the predominant genus in the microbial community of NFTW while Picha, Enterococcus, Bacillus and Acetobacter occupied about only 0.90%, 0.04%, 0.02% and 0.09%, respectively. Besides, Lactobacillus amylolyticus were determined to be one of the dominated species with metagenomic analysis and culture method...
December 2018: Food Microbiology
Monika Trząskowska, Yue Dai, Pascal Delaquis, Siyun Wang
Mung bean sprouts were implicated in several foodborne outbreaks worldwide in recent years. The objectives of this study were to (i) assess the efficacy of individual (mild heat) and combined treatments (mild heat followed by acetic acid or/and hydrogen peroxide) for the inactivation of enteric bacterial pathogens on mung bean intended for sprout production and (ii) determine the impact of the treatments and storage conditions on germination. Mung bean was co-inoculated with Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes to achieve initial populations of approximately 5-6 log CFU of each species/g bean...
December 2018: Food Microbiology
C D Hickey, V Fallico, M G Wilkinson, J J Sheehan
No abstract text is available yet for this article.
December 2018: Food Microbiology
Fernanda B Campagnollo, Larissa P Margalho, Bruna A Kamimura, Marcelo D Feliciano, Luisa Freire, Letícia S Lopes, Verônica O Alvarenga, Vasco A P Cadavez, Ursula Gonzales-Barron, Donald W Schaffner, Anderson S Sant'Ana
No abstract text is available yet for this article.
December 2018: Food Microbiology
Jossana Pereira de Sousa Guedes, Evandro Leite de Souza
The effects of Mentha arvensis L. (MAEO; 0.625 μL/mL) and M. piperita L. (MPEO; 1.25 μL/mL) essential oils on viable cell counts and physiological functions in Escherichia coli, Listeria monocytogenes and Salmonella enterica Serovar Enteritidis in pineapple and mango juice after a 15 min-exposure under refrigeration were evaluated in this study. The physiological functions of the bacterial cells were assessed by flow cytometry using the fluorochromes thiazole orange, propidium iodide, bis-1,3-dibutylbarbutiric acid, ethidium bromide, and 5-cyano-2,3-ditolyl tetrazolium chloride to investigate membrane integrity, membrane potential, efflux activity, and respiratory activity...
December 2018: Food Microbiology
Rachel Binet, Emily A Pettengill, Maria Hoffmann, Thomas S Hammack, Steven R Monday
Using naturally-occurring bacterial strains as positive controls in testing protocols is typically feared due to the risk of cross-contaminating samples. We have developed a collection of strains which express Green Fluorescent Protein (GFP) at high-level, permitting rapid screening of the following species on selective or non-selective plates: Escherichia coli O157:H7, Shigella sonnei, S. flexneri, Salmonella enterica subsp. Enterica serovar Gaminera, S. Mbandaka, S. Tennesse, S. Minnesota, S. Senftenberg and S...
December 2018: Food Microbiology
Noelani Kamelamela, Michael Zalesne, Joshua Morimoto, Albert Robbat, Benjamin E Wolfe
The rinds of surface-ripened cheeses have expected aesthetic properties, including distinct colors, that contribute to overall quality and consumer acceptance. Atypical rind pigments are frequently reported in small-scale cheese production, but the causes of these color defects are largely unknown. We provide a potential microbial explanation for a striking purple rind defect in a surface-ripened cheese. A cheese producer in the United States reported to us several batches of a raw-milk washed-rind cheese with a distinctly purple rind...
December 2018: Food Microbiology
Jian-Yong Chua, Yuyun Lu, Shao-Quan Liu
Soy (tofu) whey is a nutritious liquid substrate that is often discarded by tofu manufacturers. Recent research has shown that tofu whey can be converted into a soy alcoholic beverage using Saccharomyces yeasts. In this study, five commercially available non-Saccharomyces yeasts (Torulaspora delbrueckii; Lachancea thermotolerans; Metschnikowia pulcherrima; Pichia kluyveri and Williopsis saturnus) were evaluated in tofu whey fermentation and each of the yeasts showed different growth kinetics and fermentation performance...
December 2018: Food Microbiology
Mijin Lee, Hafiz Muhammad Shahbaz, Jeong Un Kim, Hyunah Lee, Dong-Un Lee, Jiyong Park
Surface disinfection of fresh blueberries is an important food safety challenge due to the delicate texture and short shelf life of these small fruits. A newly designed water-assisted photocatalytic reactor was developed for disinfection of fruits with a delicate texture and complex surface characteristics. Efficacy of UV-TiO2 photocatalysis was evaluated in comparison with UV alone for inactivation of Escherichia coli K12 (as a surrogate for Escherichia coli O157:H7) inoculated onto the surface of the blueberry skin, calyx, and an experimentally prepared agar matrix that was used as a model matrix...
December 2018: Food Microbiology
Shiliang Jia, Zhan Huang, Yutian Lei, Longteng Zhang, Yan Li, Yongkang Luo
This study evaluated the antimicrobial effects of tea polyphenols (TP) on changes in microbiota composition and quality attributes in silver carp fillets stored at 4 °C. During storage, TP treatment was found to be effective in enhancing sensory quality, inhibiting microbial growth, and attenuating chemical quality deterioration. Meanwhile, the composition of microbiota of silver carp fillets was investigated using culture-dependent and culture-independent methods. Initially, compared to the control, TP obviously decreased the relative abundance of Aeromonas, which allowed Acinetobacter and Methylobacterium to become the dominant microbiota in TP treated fillets on day 0...
December 2018: Food Microbiology
F F Parlapani, S Michailidou, D A Anagnostopoulos, A K Sakellariou, K Pasentsis, F Psomopoulos, A Argiriou, S A Haroutounian, I S Boziaris
Cephalopods are highly appreciated with increasing demand seafood, but are also very perishable and deteriorate fast mainly due to microbiological spoilage. For this reason exploration of bacterial communities through 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) analysis was performed. Furthermore, sensory evaluation, classical microbiological analysis, Total Volatile Base-Nitrogen/TVB-N and Trimethylamine-Nitrogen/TMA-N determination were also carried out. Shelf-life of thawed cuttlefish (Sepia officinalis) stored at 2°C determined by sensory evaluation was 4 days...
December 2018: Food Microbiology
Cristina Rodríguez-Melcón, Félix Riesco-Peláez, Javier Carballo, Camino García-Fernández, Rosa Capita, Carlos Alonso-Calleja
The biofilms formed by Salmonella Hadar (SH174), Listeria monocytogenes (LM6), methicillin-resistant Staphylococcus aureus (MRSA125) and vancomycin-resistant Enterococcus faecium (VRE61s) on polystyrene and glass after 24 h and 72 h of incubation at 37 °C were examined by confocal laser scanning microscopy (CLSM) after staining with SYTO9 and propidium iodide (PI). A lower average biovolume (P < 0.05) was observed for SH174 biofilms (73,073.61 ± 52,365.90 μm3 in the observation field of 14,161 μm2 ) than for LM6 (180,804...
December 2018: Food Microbiology
Simen Akkermans, Philippe Nimmegeers, Jan F Van Impe
Building secondary models that describe the growth rate as a function of multiple environmental conditions is often very labour intensive and costly. As such, the current research aims to assist in decreasing the required experimental effort by studying the efficacy of both design of experiments (DOE) and optimal experimental designs (OED) techniques. This is the first research in predictive microbiology (i) to make a comparison of these techniques based on the (relative) model prediction uncertainty of the obtained models and (ii) to compare OED criteria for the design of experiments with static (instead of dynamic) environmental conditions...
December 2018: Food Microbiology
Sonia Almeria, Alexandre J da Silva, Tyann Blessington, Tami Craig Cloyd, Hediye Nese Cinar, Mauricio Durigan, Helen R Murphy
The performance of the U.S. Food and Drug Administration (FDA) validated method for regulatory detection of Cyclospora cayetanensis in leafy greens and berries was evaluated in additional high-risk fresh produce items and in a dish prepared with these produce commodities. The method was robust and reproducible in basil, parsley, shredded carrots, shredded cabbage and carrot mix, and could detect as few as 5 oocysts in 25 g samples. Some differences in C. cayetanensis detection were found among the fresh produce analyzed...
December 2018: Food Microbiology
Zi-Rui Huang, Jia-Li Hong, Jia-Xin Xu, Lu Li, Wei-Ling Guo, Yu-Yang Pan, Shao-Jun Chen, Wei-Dong Bai, Ping-Fan Rao, Li Ni, Li-Na Zhao, Bin Liu, Xu-Cong Lv
The objective of this study was to explore the core functional microbiota for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine, one of the most typical representatives of rice wine in China. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that bacteria of Lactobacillus, Bacillus, Leuconostoc, Lactococcus, Raoultella, Staphylococcus, Pediococcus, and Weissella, and fungi of Saccharomyces, Saccharomycopsis, Rhizopus, Monascus, Pichia, Wickerhamomyces, Candida, and Aspergillus were the predominant genera during the traditional fermentation process...
December 2018: Food Microbiology
K Evert-Arriagada, A J Trujillo, G G Amador-Espejo, M M Hernández-Herrero
In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3-4 or 6-7 log CFU/g of cheese), as well as differences among strains inoculated (Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively...
December 2018: Food Microbiology
Alexandra Müller, Niels Rösch, Gyu-Sung Cho, Ann-Katrin Meinhardt, Jan Kabisch, Diana Habermann, Christina Böhnlein, Erik Brinks, Ralf Greiner, Charles M A P Franz
The effect of iodine present in 1.0% table salt in combination with the use of starter cultures in sauerkraut fermentations were investigated in order to determine whether iodine interferes with lactic acid bacteria responsible for the fermentation. The effect of iodine was tested in fermentations performed using selected starter cultures or without starters (spontaneous fermentation). Lactobacillus plantarum and Leuconostoc mesenteroides used as starters at levels of ca. 1 × 107  cfu ml-1 led to a quick establishment of lactic acid bacteria (LAB) as predominant microorganisms, reaching 1 × 109  cfu ml-1 after 24 h decreasing the pH to below 4...
December 2018: Food Microbiology
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