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

authors： Usbeck JC,Kern CC,Vogel RF,Behr J

更新日期：2013-12-01 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

authors： Messaoudi S,Manai M,Kergourlay G,Prévost H,Connil N,Chobert JM,Dousset X

更新日期：2013-12-01 00:00:00

abstract：:This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyse...

journal_title：Food microbiology

authors： Osés SM,Diez AM,Melero B,Luning PA,Jaime I,Rovira J

更新日期：2013-12-01 00:00:00

abstract：:The dominant microbiota of brown shrimp (Crangon crangon) were systematically identified during storage under different conditions. Freshly caught shrimp were processed on board the fishing vessel under the best possible hygienic conditions (IDEAL), unpeeled and manually (sterile) peeled, then stored on ice and at 7.5...

journal_title：Food microbiology

authors： Broekaert K,Heyndrickx M,Herman L,Devlieghere F,Vlaemynck G

更新日期：2013-12-01 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

authors： Manguiat LS,Fang TJ

更新日期：2013-10-01 00:00:00

abstract：:The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...

journal_title：Food microbiology

authors： Coton M,Joffraud JJ,Mekhtiche L,Leroi F,Coton E

更新日期：2013-09-01 00:00:00

abstract：:We investigated the effects of factors such as relative humidity (RH) and temperature on pathogen survival on apples with different surface conditions. Apples with different surface conditions (unblemished, bruised, or cut) were inoculated with three pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Sta...

journal_title：Food microbiology

authors： Tian JQ,Bae YM,Lee SY

更新日期：2013-08-01 00:00:00

abstract：:Escherichia coli O157:H7 (EC O157:H7), as well as its recently emerging non-O157 relatives, are a notorious group of pathogenic bacteria associated with foodborne outbreaks. In this study, we demonstrated that secondary electrospray ionization mass spectrometry (SESI-MS) could be a rapid and accurate detection technol...

journal_title：Food microbiology

authors： Zhu J,Hill JE

更新日期：2013-06-01 00:00:00

abstract：:During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product gro...

journal_title：Food microbiology

authors： Kotzekidou P

更新日期：2013-06-01 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

authors： Van Doren JM,Kleinmeier D,Hammack TS,Westerman A

更新日期：2013-06-01 00:00:00

abstract：:Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analysis of the ITS I-5.8S-ITS II region showed that 34 isolates out of a total of 40 were in the same group. Phylogenetic analysis revealed that...

journal_title：Food microbiology

authors： Hong YA,Park HD

更新日期：2013-05-01 00:00:00

abstract：:Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese ...

journal_title：Food microbiology

authors： Schirone M,Tofalo R,Fasoli G,Perpetuini G,Corsetti A,Manetta AC,Ciarrocchi A,Suzzi G

更新日期：2013-05-01 00:00:00

abstract：:Biofilm matrices are formed largely of extracellular polymeric substance (EPS). This study was conducted to investigate biofilm formation and EPS production by Cronobacter sakazakii under various conditions (media, nutrition, and relative humidity (RH)) by quantification of EPS and cell populations, Field Emission Sca...

journal_title：Food microbiology

authors： Jung JH,Choi NY,Lee SY

更新日期：2013-05-01 00:00:00

abstract：:Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- and galacto-oligosaccharides are commonly used in the food industry, especially as a supplement for infant formulas. Mechanistic details on th...

journal_title：Food microbiology

authors： Garrido D,Ruiz-Moyano S,Jimenez-Espinoza R,Eom HJ,Block DE,Mills DA

更新日期：2013-04-01 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

authors： Romero-Gil V,Bautista-Gallego J,Rodríguez-Gómez F,García-García P,Jiménez-Díaz R,Garrido-Fernández A,Arroyo-López FN

更新日期：2013-04-01 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

authors： Georgalaki M,Papadimitriou K,Anastasiou R,Pot B,Van Driessche G,Devreese B,Tsakalidou E

更新日期：2013-02-01 00:00:00

abstract：:The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoila...

journal_title：Food microbiology

authors： Petri A,Pfannebecker J,Fröhlich J,König H

更新日期：2013-02-01 00:00:00

abstract：:The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration t...

journal_title：Food microbiology

authors： Gerez CL,Dallagnol A,Rollán G,Font de Valdez G

更新日期：2012-12-01 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

authors： dos Santos NS,Athayde Aguiar AJ,de Oliveira CE,Veríssimo de Sales C,de Melo E Silva S,Sousa da Silva R,Stamford TC,de Souza EL

更新日期：2012-12-01 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

authors： Wang SY,Chen KN,Lo YM,Chiang ML,Chen HC,Liu JR,Chen MJ

更新日期：2012-12-01 00:00:00

abstract：:Several recent outbreaks associated with oysters have heightened safety concerns of raw shellfish consumptions, with the majority being attributed to Vibrio spp. The objective of this study was to determine the effect of high-hydrostatic pressure (HHP) followed by mild heating on the inactivation of Vibrio parahaemoly...

journal_title：Food microbiology

authors： Ye M,Huang Y,Chen H

更新日期：2012-10-01 00:00:00

abstract：:It is recognised that inoculum size affects the rate and extent of bacterial spore germination. It has been proposed that this is due to spores interacting: molecules released from germinated spores trigger germination of dormant neighbours. This study investigated whether changes to the total number of spores in a sy...

journal_title：Food microbiology

authors： Webb MD,Stringer SC,Le Marc Y,Baranyi J,Peck MW

更新日期：2012-10-01 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

authors： Kim J,Bang J,Beuchat LR,Kim H,Ryu JH

更新日期：2012-10-01 00:00:00

abstract：:Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...

journal_title：Food microbiology

authors： Martin-Latil S,Hennechart-Collette C,Guillier L,Perelle S

更新日期：2012-09-01 00:00:00

abstract：:Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In th...

journal_title：Food microbiology

authors： Díez L,Rojo-Bezares B,Zarazaga M,Rodríguez JM,Torres C,Ruiz-Larrea F

更新日期：2012-09-01 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

authors： Bokulich NA,Mills DA

更新日期：2012-08-01 00:00:00

abstract：:Streptococcus infantarius subsp. infantarius belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC) commonly associated with human and animal infections. We elucidated the lactose metabolism of S. infantarius subsp. infantarius predominant in African fermented milk products. S. infantarius subsp. inf...

journal_title：Food microbiology

authors： Jans C,Gerber A,Bugnard J,Njage PM,Lacroix C,Meile L

更新日期：2012-08-01 00:00:00

abstract：:The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surf...

journal_title：Food microbiology

authors： Soares VM,Pereira JG,Viana C,Izidoro TB,Bersot Ldos S,Pinto JP

更新日期：2012-06-01 00:00:00

abstract：:The occurrence of Listeria spp. and Listeria monocytogenes in retail RTE meat and fish products in Vancouver, British Columbia (B.C.) was investigated. To assess potential consumer health risk, recovered L. monocytogenes isolates were subjected to genotypic and phenotypic characterization. Conventional methods were us...

journal_title：Food microbiology

authors： Kovačević J,Mesak LR,Allen KJ

更新日期：2012-06-01 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

authors： Sacristán N,González L,Castro JM,Fresno JM,Tornadijo MA

更新日期：2012-05-01 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

authors： Nilsson RE,Latham R,Mellefont L,Ross T,Bowman JP

更新日期：2012-05-01 00:00:00

abstract：:Pathogenic vibrios are a global concern for seafood safety and many molecular methods have been developed for their detection. This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. T...

journal_title：Food microbiology

authors： Jones JL,Hara-Kudo Y,Krantz JA,Benner RA Jr,Smith AB,Dambaugh TR,Bowers JC,Depaola A

更新日期：2012-05-01 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

authors： Baril E,Coroller L,Couvert O,Leguérinel I,Postollec F,Boulais C,Carlin F,Mafart P

更新日期：2012-05-01 00:00:00

abstract：:Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and ...

journal_title：Food microbiology

authors： Flores M,Aristoy MC,Antequera T,Barat JM,Toldrá F

更新日期：2012-04-01 00:00:00

abstract：:Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific micro...

journal_title：Food microbiology

authors： Janssens M,Myter N,De Vuyst L,Leroy F

更新日期：2012-04-01 00:00:00

abstract：:Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the chang...

journal_title：Food microbiology

authors： Kabanova N,Stulova I,Vilu R

更新日期：2012-02-01 00:00:00

abstract：:An apparatus for generating atmospheric pressure plasma (APP) jet was used to investigate the inactivation of Listeria monocytogenes on the surface of agar plates and slices of cooked chicken breast and ham. He, N₂ (both 7 L/min), and mixtures of each with O₂ (0.07 L/min) were used to produce the plasma jets. After tr...

journal_title：Food microbiology

authors： Lee HJ,Jung H,Choe W,Ham JS,Lee JH,Jo C

更新日期：2011-12-01 00:00:00

abstract：:Greenshell™ mussels are New Zealand's largest seafood export species. Some export markets require compliance with 'zero' tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled 'to be cooked', and are not classified as ready-to-eat, s...

journal_title：Food microbiology

authors： Cruz CD,Fletcher GC

更新日期：2011-10-01 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

authors： Oki K,Rai AK,Sato S,Watanabe K,Tamang JP

更新日期：2011-10-01 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

authors： Muñoz A,Palgan I,Noci F,Morgan DJ,Cronin DA,Whyte P,Lyng JG

更新日期：2011-09-01 00:00:00