Effect of aqueous extracts of some plants of Lamiaceae family on the growth of Yarrowia lipolytica.

abstract：:The inactivation of Salmonella Senftenberg 775W by ultrasonic waves (20 kHz, 117 microm) under pressure (175 kPa) treatments at sublethal (manosonication; MS) and lethal temperatures (manothermosonication; MTS) in media of different water activities has been investigated. Heat decimal reduction time values increased u...

journal_title：International journal of food microbiology

authors： Alvarez I,Mañas P,Virto R,Condón S

更新日期：2006-04-25 00:00:00

abstract：:In this study we report the development and application of a Multiple-Locus Variable number of tandem repeat Analysis (MLVA) strategy for subtyping Listeria monocytogenes. Genome profiles of a collection of forty-five food-borne L. monocytogenes isolates were compared using MLVA. These isolates were obtained as part o...

journal_title：International journal of food microbiology

authors： Murphy M,Corcoran D,Buckley JF,O'Mahony M,Whyte P,Fanning S

更新日期：2007-04-10 00:00:00

abstract：:Ribotyping was used for characterisation of 68 Clostridium botulinum strains and five related Clostridium species to determine the applicability of this method for identification of species causing human botulism. Thirteen restriction enzymes were initially tested for suitability for ribotyping of C. botulinum, of whi...

journal_title：International journal of food microbiology

authors： Hielm S,Björkroth J,Hyytiä E,Korkeala H

更新日期：1999-03-01 00:00:00

abstract：:Cinnamaldehyde is a well-established natural antimicrobial compound. It is probable for cinnamaldehyde to react with amino acid forming Schiff base adduct in real food system. In this paper, 9 such kind of adducts were prepared by the direct reaction of amino acids with cinnamaldehyde at room temperature. Their antimi...

journal_title：International journal of food microbiology

authors： Wei QY,Xiong JJ,Jiang H,Zhang C,Wen Ye

更新日期：2011-11-01 00:00:00

abstract：:The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, ...

journal_title：International journal of food microbiology

authors： Leuschner RG,Kurihara R,Hammes WP

更新日期：1998-10-20 00:00:00

abstract：:This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices dur...

journal_title：International journal of food microbiology

authors： de Sousa Guedes JP,da Costa Medeiros JA,de Souza E Silva RS,de Sousa JM,da Conceição ML,de Souza EL

更新日期：2016-12-05 00:00:00

abstract：:The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...

journal_title：International journal of food microbiology

authors： Jacxsens L,Devlieghere F,Debevere J

更新日期：2002-03-01 00:00:00

abstract：:This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of ...

journal_title：International journal of food microbiology

authors： De Angelis M,Minervini F,Siragusa S,Rizzello CG,Gobbetti M

更新日期：2019-08-02 00:00:00

abstract：:Gaseous ClO2 was evaluated for effectiveness in prolonging the shelf-life of minimally processed (MP) lettuce and MP cabbage, previously immersed in a cysteine solution in order to inhibit browning occurring during ClO2 treatment. Each vegetable was shredded, washed, and separated in two portions, one to be treated wi...

journal_title：International journal of food microbiology

authors： Gómez-López VM,Ragaert P,Jeyachchandran V,Debevere J,Devlieghere F

更新日期：2008-01-15 00:00:00

abstract：:The growth of Penicillium expansum and Aspergillus niger, isolated from yogurt production environment, was investigated on malt extract agar with pH=4.2 and a(w)=0.997, simulating yogurt, at isothermal conditions ranging from -1.3 to 35 degrees C and from 5 to 42.3 degrees C, respectively. The growth rate (mu) and (ap...

journal_title：International journal of food microbiology

authors： Gougouli M,Koutsoumanis KP

更新日期：2010-06-15 00:00:00

abstract：:Although the number of reported cases of Cronobacter infection in Canada is low, Health Canada has been actively studying this organism since 1991. After reviewing the situation at the national level and due to health concerns with powdered formulae and its international trade, in 2003, Health Canada raised this issue...

journal_title：International journal of food microbiology

authors： Pagotto FJ,Farber JM

更新日期：2009-12-31 00:00:00

abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...

journal_title：International journal of food microbiology

authors： Tagliazucchi D,Baldaccini A,Martini S,Bianchi A,Pizzamiglio V,Solieri L

更新日期：2020-10-02 00:00:00

abstract：:The application of Artificial Neural Networks (ANN) in predictive microbiology is presented in this paper. This technique was used to build up a predictive model of the joint effect of NaCl concentration, pH level and storage temperature on kinetic parameters of the growth curve of Lactobacillus plantarum using ANN an...

journal_title：International journal of food microbiology

authors： García-Gimeno RM,Hervás-Martínez C,de S

更新日期：2002-01-30 00:00:00

abstract：:The inhibition of Listeria monocytogenes and mesophilic aerobic bacteria in cold-smoked rainbow trout by nisin, sodium lactate or their combination was studied. Nisin (4000-6000 IU/ml), sodium lactate (60%) or their combination (1:1) were injected into rainbow trout at an industrial scale before the smoking process, o...

journal_title：International journal of food microbiology

authors： Nykänen A,Weckman K,Lapveteläinen A

更新日期：2000-10-01 00:00:00

abstract：:Salmonella is recognized as a significant zoonotic foodborne pathogen, and pork products are involved in one-fifth of infections. Whole genome sequencing data of Salmonella isolated from retail's pork circulating in the Chiang Mai Municipality area between April 2013 and September 2014, were used to focus on genetic d...

journal_title：International journal of food microbiology

authors： Patchanee P,Eiamsam-Ang T,Vanaseang J,Boonkhot P,Tadee P

更新日期：2017-08-02 00:00:00

abstract：:In order to analyze the genes related to the histamine production, a strain of histamine producing halophilic bacteria, referred to as strain H, was isolated using enrichment culture and dilution-to-extinction methods with histidine broth inoculated from the fish sauce mashes. The two Japanese fish sauce mashes used, ...

journal_title：International journal of food microbiology

authors： Satomi M,Furushita M,Oikawa H,Yoshikawa-Takahashi M,Yano Y

更新日期：2008-08-15 00:00:00

abstract：:For the first time, this study evaluates consumer exposure via poultry meat to Enterobacteriaceae with capacity to develop severe extraintestinal infections by either bacterial virulence and/or antibiotic resistance traits. The characterization of 256 isolates and the assessment of five parameters, showed that 96 of 1...

journal_title：International journal of food microbiology

authors： Díaz-Jiménez D,García-Meniño I,Fernández J,García V,Mora A

更新日期：2020-10-16 00:00:00

abstract：:Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-...

journal_title：International journal of food microbiology

authors： Nicolau-Lapeña I,Abadias M,Viñas I,Bobo G,Lafarga T,Ribas-Agustí A,Aguiló-Aguayo I

更新日期：2020-12-16 00:00:00

abstract：:Porcine longissimus dorsi muscles were cured by brine injection. Curing brine containing 15% (w/v) NaCl, 1.33% (w/v) glucose, 750 ppm sodium nitrite, and appropriate levels of either Lactobacillus sakei LAD, L. sakei LAD plus Kocuria varians FT4 (formally Micrococcus varians), L. sakei LAD plus papain and GDL (glucono...

journal_title：International journal of food microbiology

authors： Scannell AG,Kenneally PM,Arendt EK

更新日期：2004-06-01 00:00:00

abstract：:This study has examined the effect of water activity (a(w), 0.995-0.90) and temperature (10-37 degrees C) on the lag phases prior to growth, growth rates and used models to develop two dimensional profiles for optimum and marginal conditions for two strains of Fusarium langsethiae from four northern European countries...

journal_title：International journal of food microbiology

authors： Medina A,Magan N

更新日期：2010-09-01 00:00:00

abstract：:In this review, the major steps used in the formulation of a health risk assessment for Listeria monocytogenes in foods are discussed. Data is given on the numbers of human listeriosis cases reported in Canada along with the current Canadian regulatory policy on L. monocytogenes. Four major steps in the health risk as...

journal_title：International journal of food microbiology

authors： Farber JM,Ross WH,Harwig J

更新日期：1996-06-01 00:00:00

abstract：:In order to identify polioviruses in molluscs, we hereby propose a method based on precipitation with PEG 6000 followed by the use of a commercial kit (RNAfast II-Molecular System-San Diego) for the extraction and purification of viral RNA. The RT-PCR phase is followed by a second amplification using nested primers to...

journal_title：International journal of food microbiology

authors： De Medici D,Beneduce F,Fiore A,Scalfaro C,Croci L

更新日期：1998-03-03 00:00:00

abstract：:The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but ...

journal_title：International journal of food microbiology

authors： Boxman ILA,Jansen CCC,Hägele G,Zwartkruis-Nahuis A,Cremer J,Vennema H,Tijsma ASL

更新日期：2017-09-18 00:00:00

abstract：:Pichia membranifaciens exhibited a dissociative temperature profile (the temperature range of thermal death was distinct from the temperature range of growth) when incubation took place either in a commercial apple juice (AJ) or in a synthetic mineral medium with glucose and vitamins (MGV). In AJ the maximum temperatu...

journal_title：International journal of food microbiology

authors： Veiga A,Madeira-Lopes A

更新日期：2000-06-01 00:00:00

abstract：:Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optim...

journal_title：International journal of food microbiology

authors： Liu Y,Mustapha A

更新日期：2014-01-17 00:00:00

abstract：:A kinetic study was conducted to investigate the growth of Escherichia coli O157:H7 in mechanically-tenderized beef meat (MTBM) inoculated and internalized with a cocktail of 5 rifampicin-resistant (Rif(r)) or 3 arbitrarily selected wild-type strains of the bacteria. The storage was conducted at 5, 10, 15, 20, 25, and...

journal_title：International journal of food microbiology

authors： Huang L

更新日期：2010-05-30 00:00:00

abstract：:During the industrial production of active dry yeast (ADY) and its subsequent use in winemaking, the yeast cell is subjected to drastic environmental changes that force it to undergo extensive metabolic modifications and changes in gene expression. In this study, we describe the use of real-time reverse transcription-...

journal_title：International journal of food microbiology

authors： Vaudano E,Costantini A,Cersosimo M,Del Prete V,Garcia-Moruno E

更新日期：2009-01-31 00:00:00

abstract：:The current taxonomy of probiotic lactic acid bacteria is reviewed with special focus on the genera Lactobacillus, Bifidobacterium and Enterococcus. The physiology and taxonomic position of species and strains of these genera were investigated by phenotypic and genomic methods. In total, 176 strains, including the typ...

journal_title：International journal of food microbiology

authors： Klein G,Pack A,Bonaparte C,Reuter G

更新日期：1998-05-26 00:00:00

abstract：:Systematics and identification play central roles in any discipline of microbiology. The current prokaryotic taxonomic framework as proposed in Bergey's Manual of Systematic Bacteriology is mainly based on small subunit rRNA data. Alternative markers representing the conserved core of the prokaryotic genomes roughly s...

journal_title：International journal of food microbiology

authors： Ludwig W

更新日期：2007-12-15 00:00:00

abstract：:Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...

journal_title：International journal of food microbiology

authors： Kastbjerg VG,Gram L

更新日期：2012-11-01 00:00:00