Antibiotic resistance among coliform bacteria isolated from carcasses of commercially slaughtered chickens.

abstract：:The effect of a commercial Lactobacillus starter and sodium chloride concentration on the fermentation of "Almagro" eggplants (Solanum melongena L. var. esculentum depressum) was studied. The results of fermentation using added starter and varying salt concentrations (4, 6, and 10% w/v) in brine were compared with the...

journal_title：International journal of food microbiology

authors： Ballesteros C,Palop L,Sánchez I

更新日期：1999-12-01 00:00:00

abstract：:The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...

journal_title：International journal of food microbiology

authors： Fagundes C,Pérez-Gago MB,Monteiro AR,Palou L

更新日期：2013-09-16 00:00:00

abstract：:In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...

journal_title：International journal of food microbiology

authors： Tornai-Lehoczki J,Dlauchy D

更新日期：2000-12-05 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：:Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due to the interaction of cells and water, and is thought to be related to water activity (a(w)). Little is known about the role of water mobility in influencing the survival of Salmon...

journal_title：International journal of food microbiology

authors： Farakos SM,Frank JF,Schaffner DW

更新日期：2013-09-02 00:00:00

abstract：:The control activity of Rhodotorulaglutinis, salicylic acid (SA), alone or in combination, on gray mold spoilage and natural spoilage of strawberries was investigated. R. glutinis as stand-alone treatment, and the combined treatment of SA at 100 microg/mL with R. glutinis significantly reduced the disease incidence an...

journal_title：International journal of food microbiology

authors： Zhang H,Ma L,Jiang S,Lin H,Zhang X,Ge L,Xu Z

更新日期：2010-06-30 00:00:00

abstract：:The antibacterial activity of selected fatty acids and essential oils was examined against two gram-negative (Pseudomonas fluorescens and Serratia liquefaciens) and four gram-positive (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, and Lactobacillus sake) bacteria involved in meat spoilag...

journal_title：International journal of food microbiology

authors： Ouattara B,Simard RE,Holley RA,Piette GJ,Bégin A

更新日期：1997-07-22 00:00:00

abstract：:Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2 x 10(4) to approximately 10(7) cells/ml whereas the two S. cerevisiae...

journal_title：International journal of food microbiology

authors： Halm M,Hornbaek T,Arneborg N,Sefa-Dedeh S,Jespersen L

更新日期：2004-07-01 00:00:00

abstract：:Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L. lactis ...

journal_title：International journal of food microbiology

authors： Beasley S,Tuorila H,Saris PE

更新日期：2003-03-15 00:00:00

abstract：:The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). Th...

journal_title：International journal of food microbiology

authors： Ben-Fadhel Y,Saltaji S,Khlifi MA,Salmieri S,Dang Vu K,Lacroix M

更新日期：2017-01-16 00:00:00

abstract：:Vibrio parahaemolyticus is a Gram-negative, halophilic Vibrio that naturally inhabits marine and estuarine environments worldwide and has recently been recognized as one of the most important foodborne pathogens. To date, 13 O serotypes and 71 K serotypes of V. parahaemolyticus have been identified. However, untypeabl...

journal_title：International journal of food microbiology

authors： Guo X,Liu B,Chen M,Wang Y,Wang L,Chen H,Wang Y,Tu L,Zhang X,Feng L

更新日期：2017-03-20 00:00:00

abstract：:36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the te...

journal_title：International journal of food microbiology

authors： Torrens J,Urpí P,Riu-Aumatell M,Vichi S,López-Tamames E,Buxaderas S

更新日期：2008-05-10 00:00:00

abstract：:Yeasts are one of the main organisms in the food industry and effective components of many ecosystems. The method for identifying and detecting certain yeast species or strains is a crucial step for the food industry and should be simple, reliable, fast, and inexpensive. In our study, inter-priming binding sites (iPBS...

journal_title：International journal of food microbiology

authors： Aydın F,Özer G,Alkan M,Çakır İ

更新日期：2020-07-16 00:00:00

abstract：:The growth of three strains of Listeria monocytogenes at 20 degrees C in a meat broth of different pH or water activity was investigated. At inoculation or at the beginning of the exponential phase, cells were exposed to stress by the addition of NaOH or NH4+, acetic acid, NaCl or KCl, in order to reach a pH of either...

journal_title：International journal of food microbiology

authors： Cheroutre-Vialette M,Lebert I,Hebraud M,Labadie JC,Lebert A

更新日期：1998-06-30 00:00:00

abstract：:The objective of this study was to develop a method that combined nanoparticle-based immunomagnetic separation (IMS) with real-time loop-mediated isothermal amplification (LAMP) for the rapid detection of Vibrio parahaemolyticus. Magnetic nanoparticles were functionalized with monoclonal antibodies that were produced ...

journal_title：International journal of food microbiology

authors： Zeng J,Wei H,Zhang L,Liu X,Zhang H,Cheng J,Ma D,Zhang X,Fu P,Liu L

更新日期：2014-03-17 00:00:00

abstract：:Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaero...

journal_title：International journal of food microbiology

authors： Debevere J,Boskou G

更新日期：1996-08-01 00:00:00

abstract：:In this study, six bacterial isolates that produced thermo-resistant enzymes isolated from the internal surfaces of raw milk tankers were evaluated for their ability to produce proteolysis within either single culture biofilms or co-culture biofilms. Biofilms were formed in an in vitro model system that simulated the ...

journal_title：International journal of food microbiology

authors： Teh KH,Flint S,Palmer J,Andrewes P,Bremer P,Lindsay D

更新日期：2012-06-15 00:00:00

abstract：:In this work, we developed a specific PCR assay for Debaryomyces hansenii strains that uses a putative homologous PAD1 region (729 bp) present in this yeast species as a target. The amplification of this sequence with the D. hansenii specific primer pair (DhPADF/DhPADR) was found to be a rapid, specific and an afforda...

journal_title：International journal of food microbiology

authors： Wrent P,Rivas EM,Gil de Prado E,Peinado JM,de Silóniz MI

更新日期：2015-01-16 00:00:00

abstract：:The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...

journal_title：International journal of food microbiology

authors： Lucia V,Daniela B,Rosalba L

更新日期：2001-09-19 00:00:00

abstract：:Fusarium proliferatum is a member of the Fusarium fujikuroi species complex (FFSC) involved in the maize ear rot together with Fusarium verticillioides, which is a very closely related species. Recently, different studies have detected natural fumonisin contamination in wheat kernels and most of them have shown that t...

journal_title：International journal of food microbiology

authors： Palacios SA,Susca A,Haidukowski M,Stea G,Cendoya E,Ramírez ML,Chulze SN,Farnochi MC,Moretti A,Torres AM

更新日期：2015-05-18 00:00:00

abstract：:"Vorarlberger Bergkäse" (VB) is an Austrian artisanal hard cheese produced from raw cow's milk. The composition of its rind microbiota and the changes in the microbial communities during ripening have not previously been investigated. This study used 16S and 18S rRNA gene cloning and sequencing to characterize the bac...

journal_title：International journal of food microbiology

authors： Schornsteiner E,Mann E,Bereuter O,Wagner M,Schmitz-Esser S

更新日期：2014-06-16 00:00:00

abstract：:Concentrated fruit products have a significant place in modern consumption markets and are valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby food, frozen food, distilling and beverage industries. There is continuous pressure on the beverage industry to improve the quality of con...

journal_title：International journal of food microbiology

authors： Steyn CE,Cameron M,Witthuhn RC

更新日期：2011-05-14 00:00:00

abstract：:Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere ...

journal_title：International journal of food microbiology

authors： Nastasijevic I,Milanov D,Velebit B,Djordjevic V,Swift C,Painset A,Lakicevic B

更新日期：2017-09-18 00:00:00

abstract：:Population diversity and the ability to adapt to changing environments allow Listeria monocytogenes to grow and survive under a wide range of environmental conditions. In this study, we aimed to evaluate the performance of a set of acid resistant L. monocytogenes variants in mixed-species biofilms with Lactobacillus p...

journal_title：International journal of food microbiology

authors： Metselaar KI,Saá Ibusquiza P,Ortiz Camargo AR,Krieg M,Zwietering MH,den Besten HM,Abee T

更新日期：2015-11-20 00:00:00

abstract：:Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial community dynamics and the variability in performances under repeated (7...

journal_title：International journal of food microbiology

authors： Parente E,Guidone A,Matera A,De Filippis F,Mauriello G,Ricciardi A

更新日期：2016-01-18 00:00:00

abstract：:Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from consumers to use natural products as an alternative to additives, essential oils (EOs) could be a promising solution to guarantee high microbiological standards. The present study highlighted the in vitro antifungal potential of cinna...

journal_title：International journal of food microbiology

authors： Milanović V,Sabbatini R,Garofalo C,Cardinali F,Pasquini M,Aquilanti L,Osimani A

更新日期：2021-01-19 00:00:00

abstract：:Bacterial foodborne disease is increasing in industrialized as well as developing countries. For Canada and the United States many millions of cases are believed to occur each year, based on extrapolations of survey data, human enteric isolations and reported foodborne disease cases. The economic impact of such a larg...

journal_title：International journal of food microbiology

authors： Todd EC

更新日期：1989-12-01 00:00:00

abstract：:The objectives of this study were to compare the effect of different Stevia-based sugar substitutes (S1-S3), sucrose alone and a mixture of sucrose+S1 on: (a) humectant properties, (b) relative colonisation rates of sponge cake slices at 0.90 aw by strains of Aspergillus flavus, Eurotium amstelodami, Fusarium graminea...

journal_title：International journal of food microbiology

authors： Rodríguez A,Magan N,Medina A

更新日期：2016-08-16 00:00:00

abstract：:In this study, our purpose was to molecular characterize Lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental Greece, in order to investigate the differences of strains coming from different producing areas. Three-hundred and thirty eight strain...

journal_title：International journal of food microbiology

authors： Rantsiou K,Drosinos EH,Gialitaki M,Metaxopoulos I,Comi G,Cocolin L

更新日期：2006-12-01 00:00:00

abstract：:The food processing environments of a newly opened meat processing facility were sampled in ten visits carried out during its first 1.5 years of activity and analyzed for the presence of Listeria monocytogenes. A total of 18 L. monocytogenes isolates were obtained from 229 samples, and their genomes were sequenced to ...

journal_title：International journal of food microbiology

authors： Alvarez-Molina A,Cobo-Díaz JF,López M,Prieto M,de Toro M,Alvarez-Ordóñez A

更新日期：2021-01-04 00:00:00