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, were identified by a polyphasic approach, consisting of 16S rRNA gene sequencing, multiplex PCR assays and physiological features, as Enterococcus faecium and Pediococcus pentosaceus. Four strains belonging to those species and previously isolated from wheat kernels were inoculated in sterile flour to verify their capacity to grow in sourdough environment. Doughs with several dual bacterial combinations, including Lactobacillus sanfranciscensis, were propagated for 11 days and pH measurements and bacterial counts were carried out.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Corsetti A,Settanni L,Valmorri S,Mastrangelo M,Suzzi Gdoi
10.1016/j.fm.2007.01.002subject
Has Abstractpub_date
2007-09-01 00:00:00pages
592-600issue
6eissn
0740-0020issn
1095-9998pii
S0740-0020(07)00008-1journal_volume
24pub_type
杂志文章abstract：:Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. The objective of this study was to model the growth kinetics of pathogenic and nonpathogenic V. parahaemolyticus in broth and oyster slurry. Primary growth models of V. parahaemolyticus in br...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.04.007
更新日期：2008-08-01 00:00:00
abstract：:Toxoplasma gondii, Cryptosporidium spp. and Giardia intestinalis are emerging pathogen parasites in the food domain. However, without standardized methods for their detection in food matrices, parasitic foodborne outbreaks remain neglected. In this study, a new immunomagnetic separation assay (IMS Toxo) targeting the ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.01.002
更新日期：2016-08-01 00:00:00
abstract：:Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.06.003
更新日期：2010-10-01 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：: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：:The fermented milk matsoni is a traditional, national food product of both Georgia and Armenia. Little is known about the effects of biogeography and milk type on the microbial biodiversity of matsoni or the fungal composition of matsoni fermentations. High-throughput marker-gene sequencing was used to survey the bact...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.01.018
更新日期：2015-09-01 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：:Listeria monocytogenes, the causative agent of listeriosis in humans, is a Gram-positive bacterium that is contracted via the ingestion of contaminated foods. Two of the largest outbreaks of listeriosis occurred following consumption of tainted cantaloupe and packaged salads. Molecular methods and immuno-based techniq...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.05.009
更新日期：2019-12-01 00:00:00
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：:Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.011
更新日期：2014-09-01 00:00:00
abstract：:The aim of this work is to investigate the effect of acid treatment -before and during heat inactivation- on the heat resistance of Escherichia coli K12 MG1655 cells at lethal temperatures. E. coli cells were grown in Brain Heart Infusion broth until they reached the stationary phase (≈10(9) cfu/mL). Approximately 30 ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.06.007
更新日期：2011-06-01 00:00:00
abstract：:Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103667
更新日期：2021-04-01 00:00:00
abstract：:Clostridium perfringens SM101 genome encodes three serine proteases (CspA, CspB, and CspC), and genetic evidence indicates that CspB is required for processing of pro-SleC into active SleC, an enzyme essential for degradation of the peptidoglycan cortex during spore germination. In this study, the expression of cspA a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103325
更新日期：2020-04-01 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：:Statistical modelling techniques were used in the present study to assess the individual effects of temperature and NaCl concentration on the growth of 10 lactic acid bacteria and 6 yeast strains mostly isolated from different forms of table olive processing and belonging to the species Lactobacillus pentosus, Lactoba...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.09.015
更新日期：2013-04-01 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
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
doi：10.1016/j.fm.2010.02.005
更新日期：2010-08-01 00:00:00
abstract：:The effects of water activities for sporulation (a(wsp)) and germination (a(wge)) on the distributions of the growth rate of the germ tubes (mu) and the germination time (t(G)) of Penicillium chrysogenum conidia were determined by monitoring the length of the same germ tubes throughout the experiments automatically. N...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.05.007
更新日期：2008-10-01 00:00:00
abstract：:This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated sli...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.10.004
更新日期：2014-04-01 00:00:00
abstract：:The aim of this study was to target three genes of Staphylococcus aureus-fmhA (coding for a factor of unknown function), catalase and femA (coding for a factor essential for methicillin resistance) to establish and validate a PCR assay for the detection of this pathogen. Two pairs of primers were designed for fmhA and...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.01.010
更新日期：2008-05-01 00:00:00
abstract：:In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007-2009. The mean shipment prevalence for Salmonella was 0.066...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.10.002
更新日期：2013-06-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 00:00:00
abstract：:Comparison of Clostridium perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.05.013
更新日期：2011-06-01 00:00:00
abstract：:Maintaining effective sanitizer concentration is of critical importance for preventing pathogen survival and transference during fresh-cut produce wash operation and for ensuring the safety of finished products. However, maintaining an adequate level of sanitizer in wash water can be challenging for processors due to ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.03.004
更新日期：2015-09-01 00:00:00
abstract：:Fusarium Head Blight (FHB) is a major constraint to barley production that substantially reduces yield and grain quality. FHB is also a major food safety concern because FHB pathogens contaminate grain with trichothecenes and other mycotoxins. DNA sequence-based analyses and in-vitro toxin assessments were used to cha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.07.005
更新日期：2018-12-01 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：:Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.019
更新日期：2018-02-01 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：:This study investigated the effects of gamma radiation (3-10 kGy) upon the inactivation of murine norovirus-1 (MNV-1), a human norovirus (NoV) surrogate. The edible green and brown algae, fulvescens (Capsosiphon fulvescens) and fusiforme (Hizikia fusiforme), respectively, were experimentally contaminated with 5-6 log1...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.12.006
更新日期：2016-06-01 00:00:00
abstract：:Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus wei...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.09.017
更新日期：2012-05-01 00:00:00
