Abstract:
:Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic makeup. Traditionally in food microbiology, single strains or small sets of selected strains are studied. Here a collection of 120 strains of 6 different spoilage related Lactobacillus species and a multitude of sources was prepared and their growth characteristics determined in 384-well plates by optical density measurements (OD) over 20 days, for 20 carbon source-related phenotypic parameters and 25 preservation-related phenotypic parameters. Growth under all conditions was highly strain specific and there was no correlation of phenotypes at the species level. On average Lactobacillus brevis strains were amongst the most robust whereas Lactobacillus fructivorans strains had a much narrower growth range. The biodiversity data allowed the definition of preservation boundaries on the basis of the number of Lactobacillus strains that reached a threshold OD, which is different from current methods that are based on growth ability or growth rate of a few selected strains. Genetic information on these microbes and a correlation study will improve the mechanistic understanding of preservation resistance and this will support the future development of superior screening and preservation methods.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Sanders JW,Oomes SJ,Membré JM,Wegkamp A,Wels Mdoi
10.1016/j.fm.2014.03.013subject
Has Abstractpub_date
2015-02-01 00:00:00pages
34-44issue
Pt Aeissn
0740-0020issn
1095-9998pii
S0740-0020(14)00066-5journal_volume
45pub_type
杂志文章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 behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers we...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.01.005
更新日期:2014-06-01 00:00:00
abstract::Cyanobacteria are a threat to the safety of water sources for drinking, recreation, and food production, because some cyanobacteria, such as Microcystis, produce cyanotoxins. However, the colonization of plants by Microcystis and the fate of their toxin, microcystins (MCs), in agricultural environments have not been t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103655
更新日期:2021-04-01 00:00:00
abstract::The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. T...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.05.013
更新日期:2014-12-01 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 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::High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.08.019
更新日期:2018-04-01 00:00:00
abstract::The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the i...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.09.003
更新日期:2010-02-01 00:00:00
abstract::The goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentatio...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2007.10.010
更新日期:2008-04-01 00:00:00
abstract::Oenococcus oeni is responsible for the malolactic fermentation of wine. Genomic diversity has already been established in this species. In addition, winemakers usually report varying starter-culture efficiency. It is essential to monitor indigenous and selected strains in order to understand strain survival and develo...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.08.012
更新日期:2014-04-01 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
abstract::The objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxin...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103449
更新日期:2020-09-01 00:00:00
abstract::The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistanc...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.01.011
更新日期:2017-06-01 00:00:00
abstract::This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.03.014
更新日期:2014-09-01 00:00:00
abstract::During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product gro...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.01.005
更新日期:2013-06-01 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::Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.05.004
更新日期:2015-10-01 00:00:00
abstract::Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic activity was detected for 8 strains with values ranging between 2.086 and...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.10.003
更新日期:2012-05-01 00:00:00
abstract::The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflor...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.11.009
更新日期:2010-04-01 00:00:00
abstract::The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contam...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.10.001
更新日期:2018-04-01 00:00:00
abstract::Campylobacter jejuni is the most common pathogen associated with foodborne diseases. Persistent presence of this pathogen contaminating the environment in slaughterhouses and chicken products have been reported worldwide. Although many efforts have been employed for reducing C. jejuni contamination, few studies have b...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.03.009
更新日期:2019-09-01 00:00:00
abstract::DNA fragments showing promoter activity were obtained from the chromosomal DNA of Lactococcus lactis ssp. cremoris LM0230 by using a promoter-screening vector pBV5030, which contains a promoterless chloramphenicol acetyltransferase gene. Ten fragments were identified based on their ability to confer resistance against...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.01.006
更新日期:2006-02-01 00:00:00
abstract::The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermenta...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.04.013
更新日期:2008-09-01 00:00:00
abstract::Nowadays grape marc represents one of the main by-product of winemaking. Many South Europe countries valorize this ligno-cellulosic waste through fermentation and distillation for industrial alcoholic beverage production. The storage of marcs is a crucial phase in the distillation process, due to the physicochemical t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.10.001
更新日期:2015-04-01 00:00:00
abstract::Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.11.019
更新日期:2018-06-01 00:00:00
abstract::Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential of this bacteria on the product. Biopreservation may be considered a mild and natural effective strategy for minimi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.04.011
更新日期:2019-10-01 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::To compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one Ivorian farm) and box (two Brazilian farms) fermentations were carried out. All fermentations were studied through a multiphasic approach. In general, the temperature inside the fermenting mas...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.01.010
更新日期:2011-08-01 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::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