Abstract：
:"Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated with SC from three manufacturers in two regions, "Planeta Rica" (Córdoba) and "Caucasia" (Antioquia), was analysed by means of culturing methods in combination with high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. The bacterial ecosystem of SC samples was revealed to be composed of lactic acid bacteria belonging to the Streptococcaceae and Lactobacillaceae families; the proportions and genera varying among manufacturers and region of elaboration. Members of the Lactobacillus acidophilus group, Lactocococcus lactis, Streptococcus infantarius and Streptococcus salivarius characterized this artisanal product. In comparison with culturing, the use of molecular in deep culture-independent techniques provides a more realistic picture of the overall bacterial communities residing in SC. Besides the descriptive purpose, these approaches will facilitate a rational strategy to follow (culture media and growing conditions) for the isolation of indigenous strains that allow standardization in the manufacture of SC.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Motato KE,Milani C,Ventura M,Valencia FE,Ruas-Madiedo P,Delgado Sdoi
10.1016/j.fm.2017.07.011subject
Has Abstractpub_date
2017-12-01 00:00:00pages
129-136eissn
0740-0020issn
1095-9998pii
S0740-0020(17)30083-7journal_volume
68pub_type
杂志文章abstract：:Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.06.001
更新日期：2006-08-01 00:00:00
abstract：:Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.05.007
更新日期：2009-12-01 00:00:00
abstract：:The growth of Listeria monocytogenes during the pathogen specific enrichment of food samples can be limited by the presence of additional microorganisms that are resistant to the selective conditions being applied. If growth is severely limited and minimum post-enrichment threshold levels are not met then the presence...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.004
更新日期：2014-12-01 00:00:00
abstract：:Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.04.002
更新日期：2016-02-01 00:00:00
abstract：: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...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.002
更新日期：2018-09-01 00:00:00
abstract：:This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103513
更新日期：2020-10-01 00:00:00
abstract：:Biofilm matrices are formed largely of extracellular polymeric substance (EPS). This study was conducted to investigate biofilm formation and EPS production by Cronobacter sakazakii under various conditions (media, nutrition, and relative humidity (RH)) by quantification of EPS and cell populations, Field Emission Sca...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.11.008
更新日期：2013-05-01 00:00:00
abstract：:The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each cul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.12.010
更新日期：2009-05-01 00:00:00
abstract：:This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combinati...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103676
更新日期：2021-05-01 00:00:00
abstract：:Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.007
更新日期：2012-09-01 00:00:00
abstract：:Escherichia coli O157:H7 (EC O157:H7), as well as its recently emerging non-O157 relatives, are a notorious group of pathogenic bacteria associated with foodborne outbreaks. In this study, we demonstrated that secondary electrospray ionization mass spectrometry (SESI-MS) could be a rapid and accurate detection technol...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.12.008
更新日期：2013-06-01 00:00:00
abstract：:Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage specie...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103462
更新日期：2020-09-01 00:00:00
abstract：:Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal r...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.007
更新日期：2012-08-01 00:00:00
abstract：:United States regulations require ready-to-eat meat and poultry processors to control Listeria monocytogenes using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log-cycle; if the treatment achieves > or = 2 log reductions, the plant is subject to less frequent m...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.04.003
更新日期：2010-09-01 00:00:00
abstract：:The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.07.022
更新日期：2007-06-01 00:00:00
abstract：:The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (R...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103717
更新日期：2021-05-01 00:00:00
abstract：:A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodol...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.012
更新日期：2018-02-01 00:00:00
abstract：:The spoilage potential of Brettanomyces bruxellensis in wine is strongly connected with the aptitude of this yeast to enter in a Viable But Non Culturable (VBNC) state when exposed to the harsh wine conditions. In this work, we characterized the VBNC behaviour of seven strains of B. bruxellensis representing a regiona...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.06.007
更新日期：2016-10-01 00:00:00
abstract：:High Intensity Light Pulses (HILP) represent an emerging processing technology which uses short (100-400 μs) light pulses (200-1100 nm) for product decontamination. In this study, model and real foods of differing transparencies (maximum recovery diluent (MRD), apple and orange juices and milk) were exposed to HILP in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.07.023
更新日期：2011-02-01 00:00:00
abstract：:The paper presents a new approach, covering wood with silica-based material in order to protect it from spoilage due to microbial colonisation and avoiding the loss of the natural features of the wood. Wood specimens derived from wine barrels were treated with methyltriethoxysilane in gas phase, leading to the deposit...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.12.002
更新日期：2015-02-01 00:00:00
abstract：:The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.004
更新日期：2014-09-01 00:00:00
abstract：:The purpose of this work was to study the changes of bacterial and fungal population of breba fruits such as 'Banane' and 'San Antonio' as well as 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' fig cultivars stored in passive modified atmospheres (MAP) by the use of three different microperforated films (...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.035
更新日期：2017-05-01 00:00:00
abstract：:Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- and galacto-oligosaccharides are commonly used in the food industry, especially as a supplement for infant formulas. Mechanistic details on th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.10.003
更新日期：2013-04-01 00:00:00
abstract：:Campylobacter spp. have been the most commonly reported gastrointestinal bacterial pathogen in many countries. Consumption of improperly prepared poultry meat has been the main transmission route of Campylobacter spp. Although Brazil is the largest exporter of poultry meat in the world, campylobacteriosis has been a n...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.02.014
更新日期：2018-08-01 00:00:00
abstract：:Microbial cross-contamination either at home or production site is one of the major factors of causing contamination of foods and leading to the foodborne illness. The knowledge regarding Escherichia coli O157:H7 surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing different RTE products ar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.07.016
更新日期：2010-02-01 00:00:00
abstract：:Pressure inactivation of four types of coliphages, varphiX 174 (ssDNA virus), MS2 (ssRNA virus), lambda imm434 (dsDNA virus) and T4 (dsDNA virus), was studied to evaluate their potential as human enteric viral surrogates for use in validation of commercial pressure processing treatments. Phage varphiX 174 demonstrated...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.09.003
更新日期：2006-09-01 00:00:00
abstract：:This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.11.010
更新日期：2016-05-01 00:00:00
abstract：:A new combined model for Listeria monocytogenes and psychrotolerant Lactobacillus spp. was constructed and evaluated for processed seafood and mayonnaise-based seafood salads. The new model was constructed by combining existing cardinal parameter models for L. monocytogenes and Lactobacillus spp. using the classical J...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.005
更新日期：2015-04-01 00:00:00
abstract：:The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.04.006
更新日期：2019-10-01 00:00:00
abstract：:In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.021
更新日期：2019-06-01 00:00:00
