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Food Microbiology

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https://www.readbyqxmd.com/read/28400025/influence-of-levan-producing-acetic-acid-bacteria-on-buckwheat-sourdough-breads
#1
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough breads were prepared with different sourdoughs from both strains (24, 30 and 48 h fermentation, respectively) and analyzed with respect to bread volume, crumb hardness and sensory characteristics. During fermentation, levan, acetic and gluconic acids were increasingly produced, while spontaneously co-growing lactic acid bacteria additionally formed acetic and lactic acids...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400024/impact-of-a-combined-processing-technology-involving-ultrasound-and-pulsed-light-on-structural-and-physiological-changes-of-saccharomyces-cerevisiae-ke-162-in-apple-juice
#2
Mariana Ferrario, Sandra Guerrero
This study analyzed the effect of single ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude, 10 or 30 min at 20 or 44 ± 1 °C), or combined with pulsed light technology (PL) with controlled heat build-up (Xenon lamp, 3 pulses/s, 71.6 J/cm(2), temperature ranges: 2-20 ± 1 °C and 44-56 ± 1 °C) on the inactivation of Saccharomyces cerevisiae KE 162 cells in commercial (pH: 3.5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400023/effect-of-salt-addition-on-acid-resistance-response-of-escherichia-coli-o157-h7-against-acetic-acid
#3
Young-Min Bae, Sun-Young Lee
A combination of salt and acid is commonly used in the production of many foods, such as pickles and fermented foods. However, in our previous studies, addition of salt significantly reduced the inhibitory effect of acetic acid against E. coli O157:H7 in laboratory media and pickled cucumbers. Therefore, this study was conducted to determine the effect of salt addition on the acid resistance (AR) response of E. coli O157:H7 after treatment with acetic acid. The combined effect of acetic acid and salt showed different results depending on media tested...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400022/development-of-a-rapid-method-to-quantify-salmonella-typhimurium-using-a-combination-of-mpn-with-qpcr-and-a-shortened-time-incubation
#4
Sun Ae Kim, Si Hong Park, Sang In Lee, Steven C Ricke
A novel method was developed for the specific quantification of S. Typhimurium using a most-probable-number (MPN) combined with qPCR and a shortened incubation time (MPN-qPCR-SIT). For S. Typhimurium enumeration, dilutions of samples were transferred into three wells on a microtiter plate and the plate was incubated for 4 h. The S. Typhimurium presence in the wells was identified using a qPCR and populations were determined based on an MPN calculation. The R(2) between the MPN-qPCR-SIT and conventional MPN exhibited a high level of correlation (0...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400021/east-and-west-african-milk-products-are-reservoirs-for-human-and-livestock-associated-staphylococcus-aureus
#5
Christoph Jans, Axel Merz, Sophia Johler, Mario Younan, Sabine A Tanner, Dasel Wambua Mulwa Kaindi, John Wangoh, Bassirou Bonfoh, Leo Meile, Taurai Tasara
Staphylococcus aureus frequently isolated from milk products in sub-Saharan Africa (SSA) is a major pathogen responsible for food intoxication, human and animal diseases. SSA hospital-derived strains are well studied but data on the population structure of foodborne S. aureus required to identify possible staphylococcal food poisoning sources is lacking. Therefore, the aim was to assess the population genetic structure, virulence and antibiotic resistance genes associated with milk-derived S. aureus isolates from Côte d'Ivoire, Kenya and Somalia through spa-typing, MLST, and DNA microarray analysis...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400020/bacterial-communities-of-fresh-goat-meat-packaged-in-modified-atmosphere
#6
Elia Carrizosa, María José Benito, Santiago Ruiz-Moyano, Alejandro Hernández, Maria Del Carmen Villalobos, Alberto Martín, María de Guía Córdoba
The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment A had 45% CO2 + 20% O2 + 35% N2 and treatment B had 20% CO2 + 55% O2 + 25% N2. During 14 days of storage, counts of each bacterial group and dominant species identification by 16S rRNA gene sequencing were performed to determine the microbial diversity present...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400019/molecular-characterization-and-antimicrobial-resistance-of-salmonella-enterica-from-swine-slaughtered-in-two-different-types-of-philippine-abattoir
#7
Alyzza Marie B Calayag, Phyllis Anne P Paclibare, Pauline Dianne M Santos, Corinne Aimee C Bautista, Windell L Rivera
Salmonella enterica is a well-known pathogen commonly acquired from the consumption of contaminated food. It has been estimated to affect millions of humans and cause hundreds of thousands of deaths per year globally. Pork, one of the most commonly consumed meats worldwide, has been identified as one of the main sources of human salmonellosis. In this study, we aimed to detect and characterize S. enterica from slaughtered swine and generate antimicrobial resistance profiles of select isolates. Tonsils and jejunum with mesenteric lymph nodes (MLN) were collected from a total of 240 swine from eight abattoirs (five accredited and three locally registered abattoirs) across Metro Manila...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400018/reassessment-of-cronobacter-spp-originally-isolated-as-enterobacter-sakazakii-from-infant-food
#8
Ömer Akineden, Vanessa Heinrich, Madeleine Gross, Ewald Usleber
Cronobacter spp. cause infant disease, several cases have been associated with powdered infant formulae (PIF). In the early 2000s, contamination of German PIF with these opportunistic pathogens was quite common. Before 2008, all isolates Cronobacter spp. had been classified as Enterobacter sakazakii, therefore little is known about species diversity within such isolates. Genetic, serologic, and biochemical traits of 80 Cronobacter isolates, originally obtained 2003-2006 within infant food surveys in Germany, were reassessed in this study...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400017/screening-of-the-two-component-system-histidine-kinases-of-listeria-monocytogenes-egd-e-lias-is-needed-for-growth-under-heat-acid-alkali-osmotic-ethanol-and-oxidative-stresses
#9
Anna Pöntinen, Miia Lindström, Mikael Skurnik, Hannu Korkeala
To study the role of each two-component system (TCS) histidine kinase (HK) in stress tolerance of Listeria monocytogenes EGD-e, we monitored the growth of individual HK deletion mutant strains under heat (42.5 °C), acid (pH 5.6), alkali (pH 9.4), osmotic (6% NaCl), ethanol (3.5 vol%), and oxidative (5 mM H2O2) stresses. The growth of ΔliaS (Δlmo1021) strain was impaired under each stress, with the most notable decrease under heat and osmotic stresses. The ΔvirS (Δlmo1741) strain showed nearly completely restricted growth at high temperature and impaired growth in ethanol...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400016/effect-of-sub-inhibitory-concentrations-of-biocides-on-the-architecture-and-viability-of-mrsa-biofilms
#10
Laura Buzón-Durán, Carlos Alonso-Calleja, Félix Riesco-Peláez, Rosa Capita
The effect of sub-minimum inhibitory concentrations (sub-MICs) of three biocides (benzalkonium chloride [BZK], trisodium phosphate [TSP] and sodium hypochlorite [SHY]) upon the architecture and viability of the biofilms formed by a methicillin-resistant Staphylococcus aureus strain of food origin (MRSA 48a) was investigated. Images were examined through confocal laser scanning microscopy (CLSM) after staining with SYTO9 and propidium iodide. Sub-MICs of BZK or TSP reduced the ability of MRSA to produce biofilm...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400015/bacteriophages-as-enteric-viral-indicators-in-bivalve-mollusc-management
#11
REVIEW
Kate R Hodgson, Valeria A Torok, Alison R Turnbull
Human enteric viruses, such as norovirus and hepatitis A virus, are spread by a variety of routes including faecal-oral transmission. Contaminated bivalve shellfish are regularly implicated in foodborne viral disease outbreaks internationally. Traditionally indicator bacteria, the coliforms and Escherichia coli, have been used to detect faecal pollution in growing waters and shellfish. However, studies have established that they are inadequate as indicators of the risk of human enteric viruses. Bacteriophages have been identified as potential indicators or surrogates for human enteric viruses due to their similarities in morphology, behaviour in water environments and resistance to disinfectant treatments...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400014/isolation-molecular-identification-and-quinolone-susceptibility-testing-of-arcobacter-spp-isolated-from-fresh-vegetables-in-spain
#12
Ana González, Isidro Favián Bayas Morejón, María Antonia Ferrús
Some species of the Arcobacter genus are considered emerging foodborne and waterborne enteropathogens. However, the presence of Arcobacter spp. in vegetables very little is known, because most studies have focused on foods of animal origin. On the other hand, quinolones are considered as first-line drugs for the treatment of infection by campylobacteria in human patients, but few data are currently available about the resistance levels to these antibiotics among Arcobacter species. Therefore, the aim of this study was to investigate the presence and diversity of arcobacters isolated from fresh vegetables such as lettuces, spinaches, chards and cabbages...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400013/survival-of-clostridium-difficile-spores-at-low-water-activity
#13
Kai Deng, Prabhat K Talukdar, Mahfuzur R Sarker, Daniel Paredes-Sabja, J Antonio Torres
Clostridium difficile is frequently found in meat and meat products. Germination efficiency, defined as colony formation, was previously investigated at temperatures found in meat handling and processing for spores of strain M120 (animal isolate), R20291 (human isolate), and DK1 (beef isolate). In this study, germination efficiency of these spore strains was assessed in phosphate buffered saline (PBS, aw ∼1.00), commercial beef jerky (aw ∼0.82/0.72), and aw-adjusted PBS (aw ∼0.82/0.72). Surface hydrophobicity was followed for spores stored in PBS...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400012/risk-assessment-of-fungal-spoilage-a-case-study-of-aspergillus-niger-on-yogurt
#14
Maria Gougouli, Konstantinos P Koutsoumanis
A quantitative risk assessment model of yogurt spoilage by Aspergillus niger was developed based on a stochastic modeling approach for mycelium growth by taking into account the important sources of variability such as time-temperature conditions during the different stages of chill chain and individual spore behavior. Input parameters were fitted to the appropriate distributions and A. niger colony's diameter at each stage of the chill chain was estimated using Monte Carlo simulation. By combining the output of the growth model with the fungus prevalence, that can be estimated by the industry using challenge tests, the risk of spoilage translated to number of yogurt cups in which a visible mycelium of A...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400011/use-of-enhanced-nisin-derivatives-in-combination-with-food-grade-oils-or-citric-acid-to-control-cronobacter-sakazakii-and-escherichia-coli-o157-h7
#15
Alicia Campion, Ruth Morrissey, Des Field, Paul D Cotter, Colin Hill, R Paul Ross
Cronobacter sakazakii and Escherichia coli O157:H7 are well known food-borne pathogens that can cause severe disease. The identification of new alternatives to heating to control these pathogens in foods, while reducing the impact on organoleptic properties and nutritional value, is highly desirable. In this study, nisin and its bioengineered variants, nisin V and nisin S29A, are used alone, or in combination with plant essential oils (thymol, carvacrol and trans-cinnamaldehyde) or citric acid, with a view to controlling C...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400010/exploitation-of-grape-marc-as-functional-substrate-for-lactic-acid-bacteria-and-bifidobacteria-growth-and-enhanced-antioxidant-activity
#16
Daniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, Giuseppe Gambacorta, Daniela Pinto, Barbara Marzani, Nicola Scarano, Maria De Angelis, Marco Gobbetti
This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifidobacterium breve 15A showed the ability to grow on grape marc (GM) based media. The highest bacterial cell density (>9.0 CFU/g) was found in GM added of 1% of glucose (GMG). Compared to un-inoculated and incubated control fermented GMG showed a decrease of carbohydrates and citric acid together with an increase of lactic acid...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400009/autochthonous-lactic-acid-bacteria-with-probiotic-aptitudes-as-starter-cultures-for-fish-based-products
#17
Barbara Speranza, Angela Racioppo, Luciano Beneduce, Antonio Bevilacqua, Milena Sinigaglia, Maria Rosaria Corbo
This study focused on the selection of lactic starters with probiotic properties for the production of fermented fish-products by the use of a multivariate approach (Cluster Analysis and Principal Component Analysis). Seventy-five isolates were recovered from fish intestinal microbiota and characterized by evaluating phenotypical, technological and probiotic traits; the most promising isolates were molecularly identified and then used into fish fermented sausage production. Namely, data from technological characterization were modelled through Growth Index and used as input to run a preliminary selection...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400008/diversity-of-the-dominant-bacterial-species-on-sliced-cooked-pork-products-at-expiration-date-in-the-belgian-retail
#18
Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frédéric Leroy
Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to map their bacterial heterogeneity...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400007/evaluation-of-virulence-genes-in-yersinia-enterocolitica-strains-using-sybr-green-real-time-pcr
#19
Maria Francesca Peruzy, Nicoletta Murru, Anna Giannina Perugini, Federico Capuano, Elisabetta Delibato, Raffaelina Mercogliano, Hannu Korkeala, Yolande Therese Rose Proroga
Yersinia enterocolitica comprises six biotypes 1A, 1B, 2, 3, 4, and 5. The virulence of the strains belonging to biotypes 1B and 2-5 depends on the presence of both chromosomal and plasmid-borne genes. Strains belonging to biotype 1A do not carry the virulence plasmid pYV. However, they carry other virulence genes, such as ystB and hreP. The aim of this study was to investigate the distribution of yadA, virF, inv, ystA, ystB, myfA, hreP and ymoA virulence genes in Y. enterocolitica strains in order to select the target genes that could be used for the development of a probe-specific real-time PCR to determine the presence of Y...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400006/microbiological-quality-of-selected-ready-to-eat-leaf-vegetables-sprouts-and-non-pasteurized-fresh-fruit-vegetable-juices-including-the-presence-of-cronobacter-spp
#20
Anna Berthold-Pluta, Monika Garbowska, Ilona Stefańska, Antoni Pluta
Bacteria of the genus Cronobacter are emerging food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or adults with suppressed immunity. This study was aimed at determining the microbiological quality of ready-to-eat (RTE) plant-origin food products available on the Polish market with special emphasis on the prevalence of Cronobacter genus bacteria. Analyses were carried out on 60 samples of commercial RTE type plant-origin food products, including: leaf vegetables (20 samples), sprouts (20 samples) and non-pasteurized vegetable, fruit and fruit-vegetable juices (20 samples)...
August 2017: Food Microbiology
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