Read by QxMD icon Read

Food Microbiology

Shuxiang Liu, Rossana V Rojas, Peter Gray, Mei-Jun Zhu, Juming Tang
This study investigated the influence of temperature-dependent water activity (aw ) on thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella Enteritidis PT 30 (S. Enteritidis) in wheat flour. The aw for wheat flour samples at 20, 40, and 60 °C was determined by a vapor sorption analyzer and at 75, 80 and 85 °C using custom-built thermal cells with high temperature humidity sensors. Full-factorial isothermal inactivation studies of both strains in sealed aluminum-test-cells included three temperatures (75, 80, and 85 °C) and three aw,25°C levels (0...
September 2018: Food Microbiology
Giovanni Sferlazzo, Domenico Meloni, Sonia Lamon, Marta Marceddu, Anna Mureddu, Simonetta Gianna Consolati, Margherita Pisanu, Sebastiano Virgilio
The aim of the present study was to investigate the effect of short purification cycles on the safety of naturally contaminated Mytilus galloprovincialis from harvesting areas of the Gulf of Olbia (Sardinia, Italy). Samples from ten batches of mussels were collected before, during and after purification treatment at two purification centres (A-B). All the samples were analysed for Escherichia coli and Salmonella spp according to Council Regulation (EC) 2285/2015. Detection and enumeration of Vibrio spp were performed according to previously published methods...
September 2018: Food Microbiology
L Nyhan, M Begley, A Mutel, Y Qu, N Johnson, M Callanan
The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase, the literature and industry sources from which a bespoke secondary gamma model was constructed. Model performance was evaluated by comparing predictions to measured growth rates in growth media (BHI broth) and two adjusted food matrices (zucchini purée and béarnaise sauce)...
September 2018: Food Microbiology
Beatriz González, Jennifer Vázquez, M Ángeles Morcillo-Parra, Albert Mas, María Jesús Torija, Gemma Beltran
Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability...
September 2018: Food Microbiology
Zara E Gerrard, Benjamin M C Swift, George Botsaris, Ross S Davidson, Michael R Hutchings, Jonathon N Huxley, Catherine E D Rees
A survey of retail purchased semi-skimmed pasteurised milk (n = 368) for Mycobacterium avium subspecies paratuberculosis (MAP) was conducted between May 2014 and June 2015 across the midlands of England using the Phage-PCR assay. Overall, 10.3% of the total samples collected contained viable MAP cells, confirming that pasteurisation is not capable of fully eliminating human exposure to viable MAP through milk. Comparison of the results gained using the Phage-PCR assay with the results of surveys using either culture or direct PCR suggest that the phage-PCR assay is able to detect lower numbers of cells, resulting in an increase in the number of MAP-positive samples detected...
September 2018: Food Microbiology
C Spanu, F Piras, A M Mocci, G Nieddu, E P L De Santis, C Scarano
Ricotta fresca is a whey cheese susceptible of secondary contamination, mainly from Pseudomonas spp. The extension of the shelf life of refrigerated ricotta fresca could be obtained using protective cultures inhibiting the growth of this spoilage microorganism. A commercial biopreservative, Lyofast CNBAL, comprising Carnobacterium spp was tested against Pseudomonas spp. The surface of ricotta fresca samples were inoculated either with Pseudomonas spp or Pseudomonas and Carnobacterium spp. Samples were MAP packed, stored at 4 °C and analyzed the day of the inoculum and 7, 14 and 21 days after the contamination...
September 2018: Food Microbiology
Myrsini Kakagianni, Kelly Kalantzi, Evangelos Beletsiotis, Dimitrios Ghikas, Alexandra Lianou, Konstantinos P Koutsoumanis
This study was undertaken to provide quantitative tools for predicting the behavior of the spoilage bacterium Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks. In the first part of the study, a growth/no growth interface model was developed, predicting the probability of growth as a function of temperature and pH. For this purpose, the growth ability of A. acidoterrestris was studied at different combinations of temperature (15-45 °C) and pH (2.02-5.05). The minimum pH and temperature where growth was observed was 2...
September 2018: Food Microbiology
Shravani Tadepalli, David F Bridges, Randilyn Driver, Vivian C H Wu
To ensure the safety of produce, including blueberries, elimination of potential pathogens is critical. This study evaluated the efficacy of antimicrobial washes when coupled with frozen storage against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on wild blueberries. Inoculated blueberries were sprayed with antimicrobial solutions at different concentrations for various contact times (chlorine dioxide -2.5, 5, 10, and 15 ppm for 10 s, 1, 5, and 10 min; chlorine -100, 150, and 200 ppm for 10s, 1, 5, and 10 min; lactic acid 1 and 2% for 5, 10 and 20 min) and following treatment, stored at -12 °C for 1 week...
September 2018: Food Microbiology
Olga S Papadopoulou, Anthoula A Argyri, Evangelos E Varzakis, Chrysoula C Tassou, Nikos G Chorianopoulos
The aim of the study was to investigate the performance of Lactobacillus plantarum T571 with probiotic potential as a co-starter culture in Feta cheese production and in its long-term storage. For this reason, Feta cheese was manufactured without (control) or with the probiotic T571 strain (probiotic) and then monitored during storage at 4 and 12 °C, respectively. The products were also inoculated with Listeria monocytogenes (3-strain cocktail). The results showed that lactic acid bacteria exceeded 6 log CFU/g during storage in all trials...
September 2018: Food Microbiology
Michelle A Zabat, William H Sano, Damien J Cabral, Jenna I Wurster, Peter Belenky
Despite previous inquiry into the fermentative bacterial community of kimchi, there has been little insight into the impacts of starting ingredients on the establishment and dynamics of the microbial community. Recently some industrial producers have begun to utilize vegan production methods that omit fermented seafood ingredients. The community-level impacts of this change are unknown. In this study, we investigated the differences in the taxonomic composition of the microbial communities of non-vegan kimchi and vegan kimchi prepared through quick fermentation at room temperature...
September 2018: Food Microbiology
Alessandro Seguino, Cosmin Chintoan-Uta, Sionagh H Smith, Darren J Shaw
Campylobacter is the most common cause of bacterial food-borne diarrhoeal disease worldwide. Chicken meat is considered the main source of human infection; however, C. jejuni and C. coli have also been reported in a range of livestock and wildlife species, including pheasants. Wild pheasant meat reaches the consumer's table because of hunting but there is a lack of information concerning the risk of Campylobacter infection in humans. This study aimed to determine the prevalence of Campylobacter in wild game pheasants in Scotland, to identify the main sequence types (STs) present and to evaluate their impact on public health...
September 2018: Food Microbiology
João Drumonde-Neves, Ricardo Franco-Duarte, Eugénia Vieira, Inês Mendes, Teresa Lima, Dorit Schuller, Célia Pais
Aiming to elucidate the roles that ecology and geography play in shaping the differentiation of fermentative grape-associated Saccharomyces cerevisiae populations, several locations on six islands of the Azores Archipelago were surveyed. A total of 249 strains were isolated from spontaneous fermentations of grape samples from several varieties of two distinct grapevine species (Vitis vinifera L. and Vitis labrusca L.), in vineyards that are under regular cultivation or in abandoned vineyards. Strains were genetically analyzed using a set of nine microsatellite loci, and also phenotypically characterized using relevant physiological/biotechnological tests...
September 2018: Food Microbiology
Nitin Dhowlaghar, Mohit Bansal, Mark W Schilling, Ramakrishna Nannapaneni
The objective of this study was to determine the growth and survival of Salmonella enterica in the presence of high and low concentrations (375 μg/ml and 15 μg/ml) of catfish mucus extract at 10 °C and 22 °C for 63 days. The second objective of this study was to investigate the biofilm formation of Salmonella enterica serovar Blockley (7175) in catfish mucus extract for 48 h at 22 °C on four food-contact surfaces and to observe the biofilm populations using Scanning Electron Microscopy (SEM)...
September 2018: Food Microbiology
Marianna Ruggirello, Manuela Giordano, Marta Bertolino, Ilario Ferrocino, Luca Cocolin, Paola Dolci
Lactococcus lactis, is extensively used as starter culture in dairy products. Nevertheless, it has recently been detected in cheese, as metabolically active cells, in advanced ripening stages. In this study, we assessed the viability of L. lactis subsp. lactis in model cheeses up to 180 days of ripening by both culture-dependent and -independent methods. In addition, we studied the expression of metC and als genes involved in the production of aroma compounds detected by Gas Chromatography-Mass Spectrometry (GC-MS)...
September 2018: Food Microbiology
Carlos A Pinto, Mauro D Santos, Liliana G Fidalgo, Ivonne Delgadillo, Jorge A Saraiva
The effect of hyperbaric storage on Bacillus subtilis endospores, as a new food preservation methodology with potential to replace the conventional refrigeration processes, was assessed and compared to refrigeration. To do so, three different matrices (McIlvaine buffer, carrot juice and brain-heart infusion broth, BHI-broth) were inoculated with B. subtilis endospores and stored at 25, 50 and 100 MPa at variable/uncontrolled room temperature (18-23 °C), under refrigeration (4 °C), and room temperature at atmospheric pressure (0...
September 2018: Food Microbiology
Valentina Terio, Marilisa Bottaro, Angela Di Pinto, Giovanna Fusco, Teodosio Barresi, Giuseppina Tantillo, Vito Martella
AiV-1 is considered an emerging human enteric pathogens and foodborne transmission has been documented as an important source of exposure for humans, chiefly in relation to non-safe, risky food habits. We surveyed the presence of AiV-1 in retail shellfish, including oysters and mussles, identifying the virus in 3/170 (1.8%) of the analysed samples. The AiV-1 positive samples were of different geographic origin. Upon sequence analysis of a portion of the 3CD junction region, two AiV strains identified from harvesting areas in Northern Italy were characterised as genotype B and displayed 99-100% identity at the nucleotide level to other AiV-1 strains detected in sewages in Central Italy in 2012, suggesting that such strains are stably circulating in Italian ecosystems...
September 2018: Food Microbiology
Maria Luisa Savo Sardaro, Luana Martins Perin, Elena Bancalari, Erasmo Neviani, Monica Gatti
The length-heterogeneity PCR is a low throughput molecular biology methods explored to monitor bacteria populations in different environments. It could be more used in food microbiology analysis, not only for fingerprinting analysis, but it has been hampered until now by a limiting factor which relates to the high percentage of secondary peaks. With the aim to overcome this problem, different experiments were performed focusing on changing PCR parameters in order to obtain more specific amplicon patterns and also to reduce the complexity of community patterns...
September 2018: Food Microbiology
Nadja Larsen, Thiago Barbosa Cahú, Susana Marta Isay Saad, Andreas Blennow, Lene Jespersen
Pectins are plant polysaccharides used in food industry as gelling and stabilizing agents. This study investigated the ability of pectins to improve survival of probiotic species Lactobacillus fermentum PCC, L. reuteri RC-14, L. rhamnosus LGG and L. paracasei F-19 in simulated gastric solution in relationship to their structural and physical properties. Electrostatic interactions between pectins and bacteria were evaluated by the Zeta-potential approach. Bacterial survival was assessed by flow cytometry and plate counting...
September 2018: Food Microbiology
Samira Kharchoufi, Lucia Parafati, Fabio Licciardello, Giuseppe Muratore, Mokthar Hamdi, Gabriella Cirvilleri, Cristina Restuccia
This study investigated the potential use of two edible coatings, chitosan (CH) and locust bean gum (LBG), which incorporated chemically characterized water pomegranate peel extract (WPPE) or methanol pomegranate peel extract (MPPE) and the biocontrol agent (BCA) Wickerhamomyces anomalus, to control the growth of Penicillium digitatum and to reduce the postharvest decay of oranges. CH and LBG including pomegranate peel extracts (PPEs) at different concentrations were tested in vitro against P. digitatum to determine their antifungal efficacy; at the same time, the tolerance of viable cells of W...
September 2018: Food Microbiology
Laura Canonico, Francesca Comitini, Maurizio Ciani
In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T...
September 2018: Food Microbiology
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"