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

authors： Rubio B,Possas A,Rincón F,García-Gímeno RM,Martínez B

更新日期：2018-02-01 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

authors： Liu Z,Wang Z,Lv X,Zhu X,Chen L,Ni L

更新日期：2018-02-01 00:00:00

abstract：:The effect of carbon dioxide, temperature, and pH on growth of Listeria monocytogenes and Pseudomonas fluorescens was studied, following a protocol to monitor microbial growth under a constant gas composition. In this way, the CO2 dissolution didn't modify the partial pressures in the gas phase. Growth curves were acq...

journal_title：Food microbiology

authors： Couvert O,Guégan S,Hézard B,Huchet V,Lintz A,Thuault D,Stahl V

更新日期：2017-12-01 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

authors： Motato KE,Milani C,Ventura M,Valencia FE,Ruas-Madiedo P,Delgado S

更新日期：2017-12-01 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

authors： Bartoszewicz M,Marjańska PS

更新日期：2017-10-01 00:00:00

abstract：:A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial ones), belonging to Leuconostoc genus, against diverse stress factors (thermal, acidic, alkaline, osmotic and oxidative) commonly present at industrial or conservation processes were evaluated. Exhaustive result processi...

journal_title：Food microbiology

authors： D'Angelo L,Cicotello J,Zago M,Guglielmotti D,Quiberoni A,Suárez V

更新日期：2017-09-01 00:00:00

abstract：:Beyond simply providing a barrier between food and external contaminants, active packaging technologies aim to inhibit pathogen survival and growth within the packaged environment. Bacteriophages have a proven track record as targeted antimicrobials but have yet to be successfully integrated in active packaging withou...

journal_title：Food microbiology

authors： Radford D,Guild B,Strange P,Ahmed R,Lim LT,Balamurugan S

更新日期：2017-09-01 00:00:00

abstract：:The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment ...

journal_title：Food microbiology

authors： Carrizosa E,Benito MJ,Ruiz-Moyano S,Hernández A,Villalobos MDC,Martín A,Córdoba MG

更新日期：2017-08-01 00:00:00

abstract：:This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifidobacterium breve 15A showed the ability to grow on grape marc ...

journal_title：Food microbiology

authors： Campanella D,Rizzello CG,Fasciano C,Gambacorta G,Pinto D,Marzani B,Scarano N,De Angelis M,Gobbetti M

更新日期：2017-08-01 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

authors： Tomičić R,Raspor P

更新日期：2017-08-01 00:00:00

abstract：:Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of Enterobacteriaceae, but its function in...

journal_title：Food microbiology

authors： Mercer RG,Walker BD,Yang X,McMullen LM,Gänzle MG

更新日期：2017-06-01 00:00:00

abstract：:The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistanc...

journal_title：Food microbiology

authors： Bruschi C,Komora N,Castro SM,Saraiva J,Ferreira VB,Teixeira P

更新日期：2017-06-01 00:00:00

abstract：:Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights...

journal_title：Food microbiology

authors： Alnoman M,Udompijitkul P,Sarker MR

更新日期：2017-06-01 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

authors： Villalobos MDC,Serradilla MJ,Martín A,Hernández-León A,Ruíz-Moyano S,Córdoba MG

更新日期：2017-05-01 00:00:00

abstract：:Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist agai...

journal_title：Food microbiology

authors： Qin X,Xiao H,Cheng X,Zhou H,Si L

更新日期：2017-05-01 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

authors： Brandão MLL,Umeda NS,Jackson E,Forsythe SJ,de Filippis I

更新日期：2017-05-01 00:00:00

abstract：:Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied...

journal_title：Food microbiology

authors： Lang E,Iaconelli C,Zoz F,Guyot S,Alvarez-Martin P,Beney L,Perrier-Cornet JM,Gervais P

更新日期：2017-04-01 00:00:00

abstract：:Occasionally, melissopalynological analysis reveals the presence of baker's yeast (Saccharomyces cerevisiae) in honey sediments. A field experiment reproducing a common spring bee feeding practice, using sugar paste containing baker's yeast, was performed to understand how S. cerevisiae are introduced into honey. Apar...

journal_title：Food microbiology

authors： Kast C,Roetschi A

更新日期：2017-04-01 00:00:00

abstract：:The aim of this work was to evaluate the antimicrobial activity of whey protein isolate (WPI) films supplemented with Lactobacillus sakei NRRL B-1917 cell-free supernatant on beef inoculated with Escherichia coli ATCC 25922 or Listeria monocytogenes Scott A; additionally, sensory evaluation was performed on wrapped be...

journal_title：Food microbiology

authors： Beristain-Bauza SDC,Mani-López E,Palou E,López-Malo A

更新日期：2017-04-01 00:00:00

abstract：:Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen emerging in hospitals as well as community and livestock. MRSA is a significant and costly public health concern because it may enter the human food chain and contaminate milk and dairy products causing foodborne illness. This study aimed to determine th...

journal_title：Food microbiology

authors： Basanisi MG,La Bella G,Nobili G,Franconieri I,La Salandra G

更新日期：2017-04-01 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

authors： Chen H,Wang M,Lin X,Shi C,Liu Z

更新日期：2017-02-01 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

authors： Hennechart-Collette C,Martin-Latil S,Fraisse A,Perelle S

更新日期：2017-02-01 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

authors： Baruzzi F,Quintieri L,Caputo L,Cocconcelli P,Borcakli M,Owczarek L,Jasińska UT,Skąpska S,Morea M

更新日期：2016-12-01 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

authors： Casado Muñoz Mdel C,Benomar N,Lavilla Lerma L,Knapp CW,Gálvez A,Abriouel H

更新日期：2016-12-01 00:00:00

abstract：:The spoilage potential of Brettanomyces bruxellensis in wine is strongly connected with the aptitude of this yeast to enter in a Viable But Non Culturable (VBNC) state when exposed to the harsh wine conditions. In this work, we characterized the VBNC behaviour of seven strains of B. bruxellensis representing a regiona...

journal_title：Food microbiology

authors： Capozzi V,Di Toro MR,Grieco F,Michelotti V,Salma M,Lamontanara A,Russo P,Orrù L,Alexandre H,Spano G

更新日期：2016-10-01 00:00:00

abstract：:This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive...

journal_title：Food microbiology

authors： Medina E,Romero-Gil V,Garrido-Fernández A,Arroyo-López FN

更新日期：2016-10-01 00:00:00

abstract：:The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured u...

journal_title：Food microbiology

authors： Settachaimongkon S,van Valenberg HJ,Gazi I,Nout MJ,van Hooijdonk TC,Zwietering MH,Smid EJ

更新日期：2016-10-01 00:00:00

abstract：:Cross-protection represents a considerable challenge in the food industry where hurdled interventions are often employed to reduce Salmonella contamination. The heat resistance of Salmonella strains from five serotypes (i.e., Typhimurium, Enteritidis, Tennessee, Thompson and Hartford) at 70 °C was determined by measur...

journal_title：Food microbiology

authors： Fong K,Wang S

更新日期：2016-09-01 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

authors： Wemmenhove E,van Valenberg HJ,Zwietering MH,van Hooijdonk TC,Wells-Bennik MH

更新日期：2016-09-01 00:00:00

abstract：:Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In t...

journal_title：Food microbiology

authors： Escobar-Zepeda A,Sanchez-Flores A,Quirasco Baruch M

更新日期：2016-08-01 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

authors： Hohweyer J,Cazeaux C,Travaillé E,Languet E,Dumètre A,Aubert D,Terryn C,Dubey JP,Azas N,Houssin M,Loïc F,Villena I,La Carbona S

更新日期：2016-08-01 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

authors： Park SY,Kang S,Ha SD

更新日期：2016-06-01 00:00:00

abstract：:The combination of salt and acid is commonly used in the production of many foods, including pickles and fermented foods. However, in our previous studies, the addition of salt significantly reduced the inhibitory effect of acetic acid on Escherichia coli O157:H7 in laboratory media and pickled cucumbers. Therefore, t...

journal_title：Food microbiology

authors： Lee SY,Kang DH

更新日期：2016-05-01 00:00:00

abstract：:This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...

journal_title：Food microbiology

authors： Wigmann ÉF,Moreira RC,Alvarenga VO,Sant'Ana AS,Copetti MV

更新日期：2016-05-01 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

authors： Foligné B,Parayre S,Cheddani R,Famelart MH,Madec MN,Plé C,Breton J,Dewulf J,Jan G,Deutsch SM

更新日期：2016-02-01 00:00:00

abstract：:Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological int...

journal_title：Food microbiology

authors： Rinaldi A,Blaiotta G,Aponte M,Moio L

更新日期：2016-02-01 00:00:00

abstract：:The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all...

journal_title：Food microbiology

authors： Lucena-Padrós H,Ruiz-Barba JL

更新日期：2016-02-01 00:00:00

abstract：:Following the detection of methicillin-resistant Staphylococcus aureus (MRSA) ST398 in food-producing animals, both livestock and wildlife, and derived products, are considered potential sources of MRSA in humans. There is a paucity of data on MRSA in foods in Italy, and the data regarding wild animals are particularl...

journal_title：Food microbiology

authors： Traversa A,Gariano GR,Gallina S,Bianchi DM,Orusa R,Domenis L,Cavallerio P,Fossati L,Serra R,Decastelli L

更新日期：2015-12-01 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

authors： Sheen S,Cassidy J,Scullen B,Sommers C

更新日期：2015-12-01 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

authors： Mansur AR,Oh DH

更新日期：2015-10-01 00:00:00