abstract：:Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log...

journal_title：Food microbiology

authors： Lee H,Kim JE,Chung MS,Min SC

更新日期：2015-10-01 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

authors： Zhou B,Luo Y,Nou X,Lyu S,Wang Q

更新日期：2015-09-01 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

authors： Bokulich NA,Amiranashvili L,Chitchyan K,Ghazanchyan N,Darbinyan K,Gagelidze N,Sadunishvili T,Goginyan V,Kvesitadze G,Torok T,Mills DA

更新日期：2015-09-01 00:00:00

abstract：:We examined the fate of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Thompson inoculated on freshly-harvested table grapes under standard cold storage with initial and weekly sulfur dioxide (SO2) fumigation. L. monocytogenes and S. enterica Thompson were much more sensitive to cold tempera...

journal_title：Food microbiology

authors： Carter MQ,Chapman MH,Gabler F,Brandl MT

更新日期：2015-08-01 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

authors： Settachaimongkon S,van Valenberg HJ,Winata V,Wang X,Nout MJ,van Hooijdonk TC,Zwietering MH,Smid EJ

更新日期：2015-08-01 00:00:00

abstract：:This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteri...

journal_title：Food microbiology

authors： Dias R,Vilas-Boas E,Campos FM,Hogg T,Couto JA

更新日期：2015-08-01 00:00:00

abstract：:Meyerozyma guilliermondii is a yeast species widely isolated from several natural environments and from fruit; in medical microbiology it is known as the teleomorph of the opportunistic pathogen Candida guilliermondii, which causes about 2% of the human blood infections. This yeast is also promising in a variety of bi...

journal_title：Food microbiology

authors： Corte L,di Cagno R,Groenewald M,Roscini L,Colabella C,Gobbetti M,Cardinali G

更新日期：2015-06-01 00:00:00

abstract：:The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were is...

journal_title：Food microbiology

authors： Carafa I,Nardin T,Larcher R,Viola R,Tuohy K,Franciosi E

更新日期：2015-06-01 00:00:00

abstract：:During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were f...

journal_title：Food microbiology

authors： Borrull A,Poblet M,Rozès N

更新日期：2015-06-01 00:00:00

abstract：:Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated re...

journal_title：Food microbiology

authors： Siroli L,Patrignani F,Serrazanetti DI,Tabanelli G,Montanari C,Gardini F,Lanciotti R

更新日期：2015-05-01 00:00:00

abstract：:Nowadays grape marc represents one of the main by-product of winemaking. Many South Europe countries valorize this ligno-cellulosic waste through fermentation and distillation for industrial alcoholic beverage production. The storage of marcs is a crucial phase in the distillation process, due to the physicochemical t...

journal_title：Food microbiology

authors： Bovo B,Carlot M,Fontana F,Lombardi A,Soligo S,Giacomini A,Corich V

更新日期：2015-04-01 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

authors： Wang SY,Ho YF,Chen YP,Chen MJ

更新日期：2015-04-01 00:00:00

abstract：:The current study reports a) the in situ transcriptional profiles of Listeria monocytogenes in response to fermented sausage stress and b) an approach in which in situ RT-qPCR data have been combined with advanced statistical techniques to discover potential stress resistance or cell viability biomarkers. Gene express...

journal_title：Food microbiology

authors： Mataragas M,Rovetto F,Bellio A,Alessandria V,Rantsiou K,Decastelli L,Cocolin L

更新日期：2015-04-01 00:00:00

abstract：:We investigated the survival and growth patterns of Aspergillus flavus and Fusarium graminearum, as well as mycotoxin production, on Korean rice as affected by the degree of milling (rough, brown, and white rice) and storage conditions (21 °C/85% relative humidity [RH], 21 °C/97% RH, and 30 °C/85% RH). When rice was s...

journal_title：Food microbiology

authors： Choi S,Jun H,Bang J,Chung SH,Kim Y,Kim BS,Kim H,Beuchat LR,Ryu JH

更新日期：2015-04-01 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

authors： Sarjit A,Wang Y,Dykes GA

更新日期：2015-04-01 00:00:00

abstract：:The objectives of this study were to develop a method for concentrating rotavirus, to assess the detection rate, and to characterize the genotype of naturally occurring rotavirus in bivalve shellfish species; including oysters (Saccostrea forskali), cockles (Anadara nodifera), and mussels (Perna viridis). The results ...

journal_title：Food microbiology

authors： Kittigul L,Singhaboot Y,Chavalitshewinkoon-Petmitr P,Pombubpa K,Hirunpetcharat C

更新日期：2015-04-01 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

authors： Di Grigoli A,Francesca N,Gaglio R,Guarrasi V,Moschetti M,Scatassa ML,Settanni L,Bonanno A

更新日期：2015-04-01 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

authors： Mejlholm O,Dalgaard P

更新日期：2015-04-01 00:00:00

abstract：:When developing quantitative risk assessment models, a fundamental consideration for risk assessors is to decide whether to evaluate changes in bacterial levels in terms of concentrations or in terms of bacterial numbers. Although modeling bacteria in terms of integer numbers may be regarded as a more intuitive and ri...

journal_title：Food microbiology

authors： Pouillot R,Chen Y,Hoelzer K

更新日期：2015-02-01 00:00:00

abstract：:The paper presents a new approach, covering wood with silica-based material in order to protect it from spoilage due to microbial colonisation and avoiding the loss of the natural features of the wood. Wood specimens derived from wine barrels were treated with methyltriethoxysilane in gas phase, leading to the deposit...

journal_title：Food microbiology

authors： Guzzon R,Widmann G,Bertoldi D,Nardin T,Callone E,Nicolini G,Larcher R

更新日期：2015-02-01 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

authors： Sanders JW,Oomes SJ,Membré JM,Wegkamp A,Wels M

更新日期：2015-02-01 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

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

更新日期：2014-12-01 00:00:00

abstract：:The growth of Listeria monocytogenes during the pathogen specific enrichment of food samples can be limited by the presence of additional microorganisms that are resistant to the selective conditions being applied. If growth is severely limited and minimum post-enrichment threshold levels are not met then the presence...

journal_title：Food microbiology

authors： Dailey RC,Martin KG,Smiley RD

更新日期：2014-12-01 00:00:00

abstract：:The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. T...

journal_title：Food microbiology

authors： Evangelista SR,Miguel MG,Cordeiro Cde S,Silva CF,Pinheiro AC,Schwan RF

更新日期：2014-12-01 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

authors： Sun SY,Gong HS,Jiang XM,Zhao YP

更新日期：2014-12-01 00:00:00

abstract：:Most of the acute intestinal diseases are caused by foodborne pathogens with infants and elderly people being at major risk. The aim of this study was to develop a procedure to simultaneously detect 20 foodborne pathogens in complex alimentary matrices such as milk, cheese and meat. The list of targets include, among ...

journal_title：Food microbiology

authors： Cremonesi P,Pisani LF,Lecchi C,Ceciliani F,Martino P,Bonastre AS,Karus A,Balzaretti C,Castiglioni B

更新日期：2014-10-01 00:00:00

abstract：:This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine a...

journal_title：Food microbiology

authors： Benito S,Palomero F,Calderón F,Palmero D,Suárez-Lepe JA

更新日期：2014-09-01 00:00:00

abstract：:The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...

journal_title：Food microbiology

authors： Cappello MS,De Domenico S,Logrieco A,Zapparoli G

更新日期：2014-09-01 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

authors： Vigentini I,Antoniani D,Roscini L,Comasio A,Galafassi S,Picozzi C,Corte L,Compagno C,Dal Bello F,Cardinali G,Foschino R

更新日期：2014-09-01 00:00:00

abstract：:The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa, Escherichia coli, S...

journal_title：Food microbiology

authors： Johnson N,Chang Z,Bravo Almeida C,Michel M,Iversen C,Callanan M

更新日期：2014-09-01 00:00:00

abstract：:The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 °C or 22 °C ...

journal_title：Food microbiology

authors： Bravo D,de Alba M,Medina M

更新日期：2014-08-01 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

authors： Gómez-Aldapa CA,Rangel-Vargas E,Gordillo-Martínez AJ,Castro-Rosas J

更新日期：2014-06-01 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

authors： Rezaei MN,Dornez E,Jacobs P,Parsi A,Verstrepen KJ,Courtin CM

更新日期：2014-05-01 00:00:00

abstract：:Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...

journal_title：Food microbiology

authors： Justé A,Malfliet S,Waud M,Crauwels S,De Cooman L,Aerts G,Marsh TL,Ruyters S,Willems K,Busschaert P,Lievens B

更新日期：2014-05-01 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

authors： Chen D,Zhao T,Doyle MP

更新日期：2014-04-01 00:00:00

abstract：:Pigs represent an important source of food in many countries, and undercooked pork containing tissue cysts is one of the most common sources of Toxoplasma gondii infection for humans. A magnetic capture method for the isolation of T. gondii DNA and quantitative real-time PCR targeting the 529 bp TOXO repeat element we...

journal_title：Food microbiology

authors： Juránková J,Basso W,Neumayerová H,Baláž V,Jánová E,Sidler X,Deplazes P,Koudela B

更新日期：2014-04-01 00:00:00

abstract：:Oenococcus oeni is responsible for the malolactic fermentation of wine. Genomic diversity has already been established in this species. In addition, winemakers usually report varying starter-culture efficiency. It is essential to monitor indigenous and selected strains in order to understand strain survival and develo...

journal_title：Food microbiology

authors： Claisse O,Lonvaud-Funel A

更新日期：2014-04-01 00:00:00

abstract：:There is conflicting data regarding whether commercial chilling has any effect on persistence of Salmonella serovars, including antibiotic resistant variants, on chicken carcasses. A total of 309 Salmonella Typhimurium and Salmonella Kentucky isolates recovered from pre- and post-chill whole broiler carcasses were cha...

journal_title：Food microbiology

authors： Mohamed T,Zhao S,White DG,Parveen S

更新日期：2014-04-01 00:00:00

abstract：:Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of micro...

journal_title：Food microbiology

authors： Gobbetti M,Rizzello CG,Di Cagno R,De Angelis M

更新日期：2014-02-01 00:00:00

abstract：:Antibiotic-resistant enterococci are important opportunistic pathogens and have been recovered from retail tomatoes. However, it is unclear where and how tomatoes are contaminated along the farm-to-fork continuum. Specifically, the degree of pre-harvest contamination with enterococci is unknown. We evaluated the preva...

journal_title：Food microbiology

authors： Micallef SA,Goldstein RE,George A,Ewing L,Tall BD,Boyer MS,Joseph SW,Sapkota AR

更新日期：2013-12-01 00:00:00