Abstract：
:Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to standardize its overall quality without altering its original traits. Ayran microbial ecosystem was largely dominated by Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LDB). High counts of other lactic acid bacteria species, including Lactobacillus helveticus (LH), Lactobacillus fermentum (LF), and Lactobacillus paracasei (LP), were also found. Selected LDB, LP and LH strains grew well in milk displaying fast acidification and high proteolysis, differently from ST and LF strains that did not cause noticeable changes. A selected autochthonous three-strain culture (TSC), composed of one strain of LDB, LP and ST, was applied for the pilot-scale production of traditional Ayran. The Ayran produced with this TSC resulted in the most extensive shelf-life (one month) and in the best terms of its nutritional and sensory quality nevertheless altering its typical pleasant yogurt and cottage cheese notes. This TSC is at disposal of SMEs who need to standardize the overall quality of this traditional fermented milk, preserving its typical traits.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Baruzzi F,Quintieri L,Caputo L,Cocconcelli P,Borcakli M,Owczarek L,Jasińska UT,Skąpska S,Morea Mdoi
10.1016/j.fm.2016.07.001subject
Has Abstractpub_date
2016-12-01 00:00:00pages
92-103eissn
0740-0020issn
1095-9998pii
S0740-0020(16)30543-3journal_volume
60pub_type
杂志文章abstract：:Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.019
更新日期：2017-06-01 00:00:00
abstract：:Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.08.006
更新日期：2009-02-01 00:00:00
abstract：:This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteri...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.01.007
更新日期：2015-08-01 00:00:00
abstract：:It is recognised that inoculum size affects the rate and extent of bacterial spore germination. It has been proposed that this is due to spores interacting: molecules released from germinated spores trigger germination of dormant neighbours. This study investigated whether changes to the total number of spores in a sy...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.04.015
更新日期：2012-10-01 00:00:00
abstract：:Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.03.005
更新日期：2009-08-01 00:00:00
abstract：:Presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the Abruzzo region (central Italy) and subjected to phenotypic and genotypic characterization. A total of 21 isolates, recognized as seven strains by randomly amplified polymorphic DNA (RAPD)-polymerase chain reaction (PCR) typing, w...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.01.002
更新日期：2007-09-01 00:00:00
abstract：:Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditio...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.12.007
更新日期：2018-06-01 00:00:00
abstract：:Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103691
更新日期：2021-05-01 00:00:00
abstract：:The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in tradi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.008
更新日期：2015-04-01 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：:Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not prevent ropy spoilage. This ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103507
更新日期：2020-10-01 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：:This study evaluated the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103243
更新日期：2019-12-01 00:00:00
abstract：:We used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (LAB) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the Western Himalayas. In six chartayshya, six jamma and four arjia samples, LAB were the predominant microbial component involved in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.001
更新日期：2011-10-01 00:00:00
abstract：:The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured u...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.04.008
更新日期：2016-10-01 00:00:00
abstract：:Identification of Cronobacter represent a major challenge for laboratories testing powdered infant formula (PIF). In the present study, two biochemical galleries and three molecular methods have been applied to confirm 276 Cronobacter spp. and non-Cronobacter isolates from different sources. Using the latest database ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.05.008
更新日期：2018-12-01 00:00:00
abstract：:The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa, Escherichia coli, S...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.014
更新日期：2014-09-01 00:00:00
abstract：:Pathogenic Cronobacter species are responsible for life-threatening illness in neonates. A ten-year comprehensive survey was conducted to examine the population structure and antimicrobial resistant patterns of Cronobacter isolates from food (n = 78) and clinical (n = 12) sources in Wenzhou, China. A total of 90 (4.4%...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103432
更新日期：2020-08-01 00:00:00
abstract：:The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and n...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2009.07.001
更新日期：2009-10-01 00:00:00
abstract：:The shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO(2), 30% N(2) and 30% O(2)) at 0 degrees C was investigated. All raw eel samples received acceptable sensory scores during the first 11+/-1 days of storage in atmospheric air, 11+/-1 da...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.03.008
更新日期：2007-10-01 00:00:00
abstract：:The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.04.009
更新日期：2006-05-01 00:00:00
abstract：:The objective of this study was the development of DNA and RNA real-time PCR methods for detection of food-borne Salmonella sp. as rapid alternatives to the traditional cultural method (ISO 6579, 2004) in fresh meat carcasses and processed meat samples. These PCR methods were based on the hilA sequence, with primers a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.012
更新日期：2011-05-01 00:00:00
abstract：:The stability of the Yersinia enterocolitica virulence plasmid (pYV) under different NaCl concentrations and under acidic pH conditions was investigated. Exposure of five strains representing five serotypes of pYV-bearing virulent Y. enterocolitica to 0.5, 2 and 5% NaCl and under conditions of pH 4, 5, and 6 for 24 h ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.001
更新日期：2011-02-01 00:00:00
abstract：:Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103576
更新日期：2020-12-01 00:00:00
abstract：:Fifty-two tetracycline-resistant Citrobacter spp. strains were isolated from farm-raised catfish. Morphological and biochemical characteristics indicated that 38 of the 52 citrobacters were Citrobacter freundii, 7 were C. amalonaticus and 7 were C. braakii. All isolates were resistant to multiple antibiotics. Polymera...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.07.008
更新日期：2008-02-01 00:00:00
abstract：:Today, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never been detected either in products sold on the market or during the reari...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.05.006
更新日期：2019-10-01 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：:Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103374
更新日期：2020-08-01 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：:This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyse...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.05.005
更新日期：2013-12-01 00:00:00
