Abstract：
:The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration than the LAB pool (70-80%). These results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with CFE and LAB, respectively, compared to control doughs. The use of LAB peptidases seemed to be a viable technologic alternative to reduce the gliadin concentration in wheat dough without using living bacteria as starter.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Gerez CL,Dallagnol A,Rollán G,Font de Valdez Gdoi
10.1016/j.fm.2012.06.007subject
Has Abstractpub_date
2012-12-01 00:00:00pages
427-30issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(12)00131-1journal_volume
32pub_type
杂志文章abstract：:Enterococcus faecalis and Enterococcus faecium isolated from various traditional fermented foods of both animal and vegetable origins have shown multidrug resistance to several antibiotics and tolerance to biocides. Reduced susceptibility was intra and inter-species dependent and was due to specific and unspecific mec...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.06.009
更新日期：2014-12-01 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：: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：:Greenshell™ mussels are New Zealand's largest seafood export species. Some export markets require compliance with 'zero' tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled 'to be cooked', and are not classified as ready-to-eat, s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.014
更新日期：2011-10-01 00:00:00
abstract：:To overcome the deleterious effects of hydrogen peroxide, Lactobacillus plantarum elicits an adaptive response to oxidative stress. In this study, global transcriptomic analysis revealed that L. plantarum CAUH2 expanded its carbon source utilizing profile and enhanced glycolysis to produce more ATP to confront with H2...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103389
更新日期：2020-05-01 00:00:00
abstract：:The purpose of the present study was to apply a modelling approach to define the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea on a synthetic medium as a function of temperature and water activity. Both fungal species were grown on malt extract agar at different temperatures (...
journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2010-08-01 00:00:00
abstract：:Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.006
更新日期：2012-09-01 00:00:00
abstract：:Lactobacillus kefiranofaciens M1 (M1) has been shown to possess many different beneficial health effects including anti-colitis activity. The purpose of this study was to develop a novel and easily scaled-up encapsulating technique that would improve the temperature tolerance of the bacterium and reduce the sensitivit...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.09.015
更新日期：2015-04-01 00:00:00
abstract：:Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus subtilis, Bacillus li...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.03.010
更新日期：2011-04-01 00:00:00
abstract：:As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during st...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.08.006
更新日期：2017-02-01 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：:The objective of this study was to investigate the effect of preculturing of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 under sublethal stress conditions on their survival and metabolite formation in set-yoghurt. Prior to co-cultivation with yoghurt starters in milk, the two probiotic s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.01.011
更新日期：2015-08-01 00:00:00
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...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.03.013
更新日期：2015-02-01 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：:Building secondary models that describe the growth rate as a function of multiple environmental conditions is often very labour intensive and costly. As such, the current research aims to assist in decreasing the required experimental effort by studying the efficacy of both design of experiments (DOE) and optimal expe...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.05.010
更新日期：2018-12-01 00:00:00
abstract：:Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid ba...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.08.003
更新日期：2019-02-01 00:00:00
abstract：:The aim of this work was to elucidate the role of the secondary metabolites produced by B. amyloliquefaciens BUZ-14 against B. cinerea, M. fructicola, M. laxa, P. digitatum, P. italicum and P. expansum both in vitro and in planta. The entire cell free supernatant (CFS) and the lipopeptide fraction (LPF) showed similar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.01.010
更新日期：2019-09-01 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：:The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.01.003
更新日期：2010-05-01 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：:Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species ...
journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2020-05-01 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：:Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103708
更新日期：2021-06-01 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 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
abstract：:Penicillium expansum is the most important fungal species causing spoilage in cold stored apples. P. expansum produces patulin, a toxic secondary metabolite. The aim of this work was to study the changes in growth parameters and patulin accumulation that may occur when two different isolates of P. expansum germinate a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.09.008
更新日期：2008-04-01 00:00:00
abstract：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.07.004
更新日期：2013-12-01 00:00:00
abstract：:Noroviruses (NoV) are currently the most common cause of viral foodborne diseases and RT-qPCR is widely used for their detection in food because of its sensitivity, specificity and rapidity. The ISO/TS (15216-1, 15216-2) procedures for detecting NoV and HAV in high-risk food categories such as shellfish, bottled water...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.09.001
更新日期：2017-02-01 00:00:00
abstract：:Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food proces...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2013.05.010
更新日期：2013-12-01 00:00:00
abstract：:Gallic acid has been suggested as a potential antimicrobial for the control of Campylobacter but its effectiveness is poorly studied. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of gallic acid against Campylobacter jejuni (n = 8) and Campylobacter coli (n = 4) strains was de...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.08.002
更新日期：2015-04-01 00:00:00
