Abstract:
:Sourdough fermentations require a specific knowledge on the effects of process parameters, raw materials and micro-organisms in order to obtain a specific, reproducible sourdough and bread quality. This knowledge is not necessarily available in bakeries. Sourdough starter cultures, either active sourdoughs (Reinzuchtsauerteig) or freeze-dried micro-organisms are used to start sourdough fermentation with the required micro-flora. As sourdough fermentation is a labour-intensive and a time-consuming process, a growing demand for convenient products arised early. First organic acids (lactic acid, acetic acid, citric acid) and mixtures thereof came in use. These agents were used directly without or in combination with a sourdough; however, flavour and taste of the resulting breads were unsatisfactory. Based on modified and optimized traditional sourdough processes, dried, pasty and liquid sourdoughs were developed. Companies which produce such ready-to-use products, claim for a convenient, direct production of baked goods in constant quality, in combination with all advantages of a biological sourdough fermentation, e.g. flavour and taste, fresh keeping and prolonged microbial shelf-life. Currently, a broad variety of sourdough products with different fermented cereals is available on the market. In order to obtain a stable product, it is a necessity to inactivate the sourdough micro-biota by e.g. pasteurization, drying or autosterilization.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Brandt MJdoi
10.1016/j.fm.2006.07.010subject
Has Abstractpub_date
2007-04-01 00:00:00pages
161-4issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(06)00160-2journal_volume
24pub_type
杂志文章,评审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::The microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets (50) and Laguna, Philippines' public places (69) was evaluated in comparison to a microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between 'hot-gril...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.04.005
更新日期:2013-10-01 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::The purpose of this study was to analyze the presence of different yeasts in the facilities of four wineries from the D.O.Ca. Rioja region in Spain. The study was conducted through the identification of the yeasts via the PCR-RFLP technique of the ITS region of rDNA. The diversity of non-Saccharomyces yeasts found in ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.06.012
更新日期:2010-12-01 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::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::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::This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourd...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2006.04.003
更新日期:2007-02-01 00:00:00
abstract::Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.07.001
更新日期:2015-12-01 00:00:00
abstract::High Intensity Light Pulses (HILP) represent an emerging processing technology which uses short (100-400 μs) light pulses (200-1100 nm) for product decontamination. In this study, model and real foods of differing transparencies (maximum recovery diluent (MRD), apple and orange juices and milk) were exposed to HILP in...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.07.023
更新日期:2011-02-01 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::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::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
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::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::The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applie...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.04.005
更新日期:2011-09-01 00:00:00
abstract::This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.11.002
更新日期:2009-05-01 00:00:00
abstract::A direct microscopic time-lapse method, using appropriate staining for cell viability in a confocal scanning laser microscope, was used for the direct assessment of Salmonella Agona individual cell inactivation in small two-dimensional colonies exposed to osmotic stress. Individual cell inactivation times were fitted ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.12.011
更新日期:2019-06-01 00:00:00
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::Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.04.002
更新日期:2016-02-01 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::The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.10.010
更新日期:2019-04-01 00:00:00
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::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::Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.06.013
更新日期:2016-12-01 00:00:00
abstract::Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminan...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.10.004
更新日期:2012-05-01 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::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::Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrob...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2012.05.007
更新日期:2012-10-01 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