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 traditional and standard conditions. Chemical and physical traits of cheeses were affected by the farming system and the cheese making technology, and changed during ripening. Content in NaCl and N soluble was lower, and paste consistency higher in cheese from the extensive farm and traditional technology, whereas ripening increased the N soluble and the paste yellow and consistency. The ripening time decreased the number of all lactic acid bacteria (LAB) groups, except enterococci detected at approximately constant levels (10(4) and 10(5) cfu g(-1) for standard and traditional cheeses, respectively), till 120 d of ripening. In all productions, at each ripening time, the levels detected for enterococci were lower than those for the other LAB groups. The canonical discriminant analysis of chemical, physical and microbiological data was able to separate cheeses from different productions and ripening time. The dominant LAB were isolated, phenotypically characterised and grouped, genetically differentiated at strain level and identified. Ten species of LAB were found and the strains detected at the highest levels were Pediococcus acidilactici and Lactobacillus casei. Ten strains, mainly belonging to Lactobacillus rhamnosus and Lactobacillus fermentum showed an antibacterial activity. The comparison of the polymorphic profiles of the LAB strains isolated from the wooden vat with those of the strains collected during maturation, showed the persistence of three enterococci in traditional cheeses, with Enterococcus faecalis found at dominant levels over the Enterococcus population till 120 d; the absence of these strains in the standard productions evidenced the contribution of vat LAB during Caciocavallo Palermitano cheese ripening.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Di Grigoli A,Francesca N,Gaglio R,Guarrasi V,Moschetti M,Scatassa ML,Settanni L,Bonanno Adoi
10.1016/j.fm.2014.07.008subject
Has Abstractpub_date
2015-04-01 00:00:00pages
81-91eissn
0740-0020issn
1095-9998pii
S0740-0020(14)00174-9journal_volume
46pub_type
杂志文章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::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::The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.04.009
更新日期:2009-12-01 00:00:00
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::The occurrence of Listeria spp. and Listeria monocytogenes in retail RTE meat and fish products in Vancouver, British Columbia (B.C.) was investigated. To assess potential consumer health risk, recovered L. monocytogenes isolates were subjected to genotypic and phenotypic characterization. Conventional methods were us...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.12.015
更新日期:2012-06-01 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::We have previously shown a relationship between the virulence level of Listeria monocytogenes strains and their detection on PALCAM medium. To account for the fact that only 40% of low-virulence field strains of L. monocytogenes were detected on PALCAM medium compared to 92% on ALOA medium, the detection of virulent a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.08.001
更新日期:2009-02-01 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::This study evaluated post-processing chemical solutions for their antilisterial effects on commercial smoked sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and contaminated (approximately 3-4 log cfu/cm(2)) with 10-strain composite Listeria monocytogenes inocula prepared under v...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2006.01.008
更新日期:2006-12-01 00:00:00
abstract::Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.09.012
更新日期:2019-02-01 00:00:00
abstract::An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence usi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.02.008
更新日期:2017-08-01 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::Streptococcus infantarius subsp. infantarius belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC) commonly associated with human and animal infections. We elucidated the lactose metabolism of S. infantarius subsp. infantarius predominant in African fermented milk products. S. infantarius subsp. inf...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.02.001
更新日期:2012-08-01 00:00:00
abstract::This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.02.006
更新日期:2008-06-01 00:00:00
abstract::In this study, we presented the first metabolome time course analysis performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions. Extracellular and intracellular metabolites, as well as physiological parameters of yeast cells, were monitored along the process to find evid...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103484
更新日期:2020-09-01 00:00:00
abstract::Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analysis of the ITS I-5.8S-ITS II region showed that 34 isolates out of a total of 40 were in the same group. Phylogenetic analysis revealed that...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.12.011
更新日期:2013-05-01 00:00:00
abstract::In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.01.020
更新日期:2019-09-01 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::Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.08.011
更新日期:2011-02-01 00:00:00
abstract::Essential oils of clove (Syzygium aromaticum L.), fennel (Foeniculum vulgare Miller), cypress (Cupressus sempervirens L.), lavender (Lavandula angustifolia), thyme (Thymus vulgaris L.), herb-of-the-cross (Verbena officinalis L.), pine (Pinus sylvestris) and rosemary (Rosmarinus officinalis) were tested for their antim...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.05.012
更新日期:2010-10-01 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::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::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 s...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.07.001
更新日期:2016-12-01 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::Rotting caused by grey mould (Botrytis cinerea) is a concerning disease for numerous crops both pre- and postharvest stages. Application of antagonistic yeasts is a promising strategy for controlling grey mould incidence which could mitigate undesirable consequences of using synthetic fungicides. In this work, a scree...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103556
更新日期:2020-12-01 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::Malolactic fermentation (MLF) in Valtellina Superiore DOCG red wine was monitored in 4 cellars and the final products were analysed to determine the content of melatonin (MEL) and other tryptophan (TRP) derivatives, including tryptophan ethyl ester (TEE) and MEL isomers (MISs), and to isolate predominant O. oeni strai...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103265
更新日期:2020-04-01 00:00:00
abstract::Bacillus cereus sensu lato is widely distributed in food products, including raw and processed milk. Plasmids often determine bacterial virulence and toxicity, but their role in the evolution of B. cereus sensu lato is only partly known. Here, we observed that nearly 8% of B. cereus sensu lato isolates were positive f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.05.009
更新日期:2017-10-01 00:00:00
abstract::This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculate...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.05.008
更新日期:2015-10-01 00:00:00
abstract::The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.02.011
更新日期:2013-09-01 00:00:00