Abstract：
:The effect of light and temperature regimes simulating day and night in the field in the months preceding grape harvest on Aspergillus carbonarius growth and ochratoxin A (OTA) production were investigated. Twelve-hour photoperiod affected positively A. carbonarius growth with no differences between incubating the mould at day temperature (28 degrees C) or alternating day/night temperatures (28 degrees C/20 degrees C). Slower growth, however, was observed with constant incubation at 20 degrees C. Under 12h-alternation periods of day and night temperatures, growth was faster at continuous darkness than under continuous light conditions. Light did not cause any morphological changes in the aspect of the colonies. No significant differences on OTA production were detected due to either fluctuating temperature or photoperiod. However, as photoperiod enhanced the growth of colonies, it also enhanced OTA accumulation. The ability of A. carbonarius to produce OTA reported in previous laboratory studies has been demonstrated to be stimulated in field conditions.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bellí N,Ramos AJ,Sanchis V,Marín Sdoi
10.1016/j.fm.2005.12.007subject
Has Abstractpub_date
2006-10-01 00:00:00pages
622-7issue
7eissn
0740-0020issn
1095-9998pii
S0740-0020(06)00006-2journal_volume
23pub_type
杂志文章abstract：:Melatonin is an indole amine that interacts with some proteins in mammals, such as calreticulin, calmodulin or sirtuins. In yeast, melatonin is synthetized and interacts with glycolytic proteins during alcoholic fermentation in Saccharomyces cerevisiae. Due to its importance as an antioxidant molecule in both Saccharo...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103398
更新日期：2020-05-01 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：:This study examined the effect of mixed fermentation of non-Saccharomyces (Torulaspora delbrueckii ZYMAFLORE Alpha(TD n. Sacch) and Metschnikowia pulcherrima JS22) and Saccharomyces cerevisiae yeasts (D254 and EC1118) on the production of cherry wines, in comparison with commonly used mono-culture. Results obtained du...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.007
更新日期：2014-12-01 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
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：:As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial activity, has been studied as a possible alternative to the use of stainless steel surfaces. The aim was to evaluate the antimicrobial activity of copper surfaces in preventing biofilm formation by Salmonella...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103645
更新日期：2021-04-01 00:00:00
abstract：:"Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.011
更新日期：2017-12-01 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 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：: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：: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：:A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodol...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.012
更新日期：2018-02-01 00:00:00
abstract：:Minimal inhibitory concentrations (MICs) of undissociated lactic acid were determined for six different Listeria monocytogenes strains at 30 °C and in a pH range of 4.2-5.8. Small increments in pH and acid concentrations were used to accurately establish the growth/no growth limits of L. monocytogenes for these acids....
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.03.012
更新日期：2016-09-01 00:00:00
abstract：:Streptococcus macedonicus ACA-DC 198 was found to produce a second lantibiotic named macedovicin in addition to macedocin. Macedovicin was purified to homogeneity and mass spectrometric analysis identified a peptide of approximately 3.4 kDa. Partial N-terminal sequence analysis and tandem mass spectrometry revealed th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.09.008
更新日期：2013-02-01 00:00:00
abstract：:Several Cronobacter species are opportunistic pathogens that cause infections in humans. The aim of this study was to detect Cronobacter spp. from 90 samples of retail foods in Brazil, and characterize the strains by phenotypic tests, molecular assays and antibiotic susceptibility. Three isolation methodologies were e...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.011
更新日期：2017-05-01 00:00:00
abstract：:A new combined model for Listeria monocytogenes and psychrotolerant Lactobacillus spp. was constructed and evaluated for processed seafood and mayonnaise-based seafood salads. The new model was constructed by combining existing cardinal parameter models for L. monocytogenes and Lactobacillus spp. using the classical J...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.005
更新日期：2015-04-01 00:00:00
abstract：:The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.01.001
更新日期：2008-05-01 00:00:00
abstract：:The presence of verotoxin-producing Escherichia coli (VTEC) on bovine (n = 330) and pig (n = 120) carcasses in Poland was investigated using the ISO/TS 13136 standard. A total of 115 (34.8%) and 37 (30.8%) cattle and pig samples were positive in real-time PCR, respectively. Isolation of the bacteria revealed that from...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103587
更新日期：2020-12-01 00:00:00
abstract：:Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effe...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.11.013
更新日期：2014-05-01 00:00:00
abstract：:The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.12.002
更新日期：2006-10-01 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：:Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103374
更新日期：2020-08-01 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：: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：: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：:This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensor...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.07.014
更新日期：2012-12-01 00:00:00
abstract：:In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.021
更新日期：2019-06-01 00:00:00
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：: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：:The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluat...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.07.001
更新日期：2012-12-01 00:00:00
