Abstract：
:Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
da Cruz Cabral L,Fernández Pinto V,Patriarca Adoi
10.1016/j.ijfoodmicro.2013.05.026subject
Has Abstractpub_date
2013-08-16 00:00:00pages
1-14issue
1eissn
0168-1605issn
1879-3460pii
S0168-1605(13)00273-0journal_volume
166pub_type
杂志文章,评审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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.12.019
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abstract：:Some soft fruit, such as tree-ripened apricots, cannot be washed with aqueous sanitizers, due to their innate softness and delicate surfaces. In this study, ultraviolet-C (UV-C) light was investigated for its efficacy in inactivating 4-5 individual strains of Escherichia coli O157:H7 and Salmonella spp. on apricots, i...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.07.021
更新日期：2013-09-16 00:00:00
abstract：:Surface-enhanced Raman spectroscopy (SERS) has been used in a variety of biological applications due to its high sensitivity and specificity. Here, we report a SERS-based aptasensor approach for quantitative detection of pathogenic bacteria. A SERS substrate bearing Au@Ag core/shell nanoparticles (NPs) is functionaliz...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.11.006
更新日期：2016-02-02 00:00:00
abstract：:A great diversity of VTECs exist but only in the case of Escherichia coli O157:H7, a common human foodborne pathogen, has sufficient research been done to allow generalizations about the ecology. The key features are as follows: lack of host specificity such that indistinguishable isolates can be found in a variety of...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(00)00487-6
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abstract：:Interest in potential food applications of ozone has expanded in recent years in response to consumer demands for green technologies. This study was conducted to evaluate the efficacy of gaseous ozone for the microbial reduction and elimination of Salmonella on dried oregano. Ozone treatment was performed up to 120min...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.05.030
更新日期：2013-08-01 00:00:00
abstract：:Characteristics concerning diarrhoeal potential were investigated in B. cereus dairy strains. The thirty-nine strains, isolated from whipping cream, were tested for cytotoxicity after culturing at human body temperature as well as 25 degrees C and 32 degrees C. At 37 degrees C, none of the strains were highly cytotoxi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.12.021
更新日期：2007-05-10 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90010-z
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abstract：:Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparati...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108655
更新日期：2020-08-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.05.006
更新日期：2017-08-02 00:00:00
abstract：:During the 23-year period 1972 through 1994 quarter milk samples from 1,132,958 cows originating from 36199 herds were examined for the presence of Listeria monocytogenes. Through the period the reference population amounted to 12,742,600 cow years and 401,682 herd years. The percentage of cows infected with L. monocy...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)01105-1
更新日期：1996-09-01 00:00:00
abstract：:One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.12.023
更新日期：2011-01-31 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.042
更新日期：2007-02-28 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01205-6
更新日期：1997-03-18 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2010.01.016
更新日期：2010-03-31 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.07.021
更新日期：2014-10-17 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00356-1
更新日期：2000-12-05 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.12.022
更新日期：2007-05-10 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.03.023
更新日期：2017-06-19 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.05.019
更新日期：2013-08-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章,随机对照试验
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更新日期：2006-08-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.06.021
更新日期：2014-09-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.09.012
更新日期：2009-11-30 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.07.011
更新日期：2011-11-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.12.019
更新日期：2009-08-31 00:00:00
abstract：:Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.04.012
更新日期：2012-06-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.10.015
更新日期：2016-01-18 00:00:00
abstract：:The ochratoxigenic mycobiota of grapes belonging to representative wine regions located along the Mediterranean coast of Spain at different developmental stages was identified. During the development of the berries, the occurrence of Aspergillus spp. increased while the percentage of berries contaminated by non-ochrat...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.05.015
更新日期：2005-02-01 00:00:00
abstract：:Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108462
更新日期：2020-03-16 00:00:00
abstract：:A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/S0168-1605(03)00378-7
更新日期：2004-03-01 00:00:00
