abstract：:A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restr...

journal_title：Food microbiology

authors： Akiyama T,Khan AA,Cheng CM,Stefanova R

更新日期：2011-09-01 00:00:00

abstract：:Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification...

journal_title：Food microbiology

authors： Chaves-López C,Serio A,Martuscelli M,Paparella A,Osorio-Cadavid E,Suzzi G

更新日期：2011-08-01 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

authors： Papalexandratou Z,Camu N,Falony G,De Vuyst L

更新日期：2011-08-01 00:00:00

abstract：:Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk mediu...

journal_title：Food microbiology

authors： Settanni L,Franciosi E,Cavazza A,Cocconcelli PS,Poznanski E

更新日期：2011-08-01 00:00:00

abstract：:Comparison of Clostridium perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stab...

journal_title：Food microbiology

authors： Juneja VK,Marks H,Huang L,Thippareddi H

更新日期：2011-06-01 00:00:00

abstract：:The aim of this work is to investigate the effect of acid treatment -before and during heat inactivation- on the heat resistance of Escherichia coli K12 MG1655 cells at lethal temperatures. E. coli cells were grown in Brain Heart Infusion broth until they reached the stationary phase (≈10(9) cfu/mL). Approximately 30 ...

journal_title：Food microbiology

authors： Velliou EG,Van Derlinden E,Cappuyns AM,Nikolaidou E,Geeraerd AH,Devlieghere F,Van Impe JF

更新日期：2011-06-01 00:00:00

abstract：:Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in and adaptation to the meat environment. Since meat is generally low in carbohydrate content, the ability to utilize other energy sources to generate ATP, such a...

journal_title：Food microbiology

authors： Rimaux T,Vrancken G,Pothakos V,Maes D,De Vuyst L,Leroy F

更新日期：2011-05-01 00:00:00

abstract：:A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...

journal_title：Food microbiology

authors： Pringsulaka O,Patarasinpaiboon N,Suwannasai N,Atthakor W,Rangsiruji A

更新日期：2011-05-01 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

authors： McCabe EM,Burgess CM,O'Regan E,McGuinness S,Barry T,Fanning S,Duffy G

更新日期：2011-05-01 00:00:00

abstract：:The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosp...

journal_title：Food microbiology

authors： Sonjak S,Ličen M,Frisvad JC,Gunde-Cimerman N

更新日期：2011-05-01 00:00:00

abstract：:A modular process risk model has been constructed that describes the manufacture of dairy dessert products and hazards that arise from non-proteolytic Clostridium botulinum. The model describes batch manufacture and consumer storage of a family size generic dairy dessert but includes a realistic quantification that co...

journal_title：Food microbiology

authors： Malakar PK,Barker GC,Peck MW

更新日期：2011-04-01 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

authors： Caspers MP,Schuren FH,van Zuijlen AC,Brul S,Montijn RC,Abee T,Kort R

更新日期：2011-04-01 00:00:00

abstract：:The stability of the Yersinia enterocolitica virulence plasmid (pYV) under different NaCl concentrations and under acidic pH conditions was investigated. Exposure of five strains representing five serotypes of pYV-bearing virulent Y. enterocolitica to 0.5, 2 and 5% NaCl and under conditions of pH 4, 5, and 6 for 24 h ...

journal_title：Food microbiology

authors： Bhaduri S

更新日期：2011-02-01 00:00:00

abstract：:Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in t...

journal_title：Food microbiology

authors： Magyar I,Tóth T

更新日期：2011-02-01 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

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

更新日期：2011-02-01 00:00:00

abstract：:Starting from one undefined cheese smear consortium exhibiting anti-listerial activity (signal) at 15 °C, 50 yeasts and 39 bacteria were identified by partial rDNA sequencing. Construction of microbial communities was done either by addition or by erosion approach with the aim to obtain minimal communities having simi...

journal_title：Food microbiology

authors： Imran M,Desmasures N,Vernoux JP

更新日期：2010-12-01 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

authors： Ocón E,Gutiérrez AR,Garijo P,López R,Santamaría P

更新日期：2010-12-01 00:00:00

abstract：:Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...

journal_title：Food microbiology

authors： Champagne CP,Tompkins TA,Buckley ND,Green-Johnson JM

更新日期：2010-10-01 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

authors： Gómez-Estaca J,López de Lacey A,López-Caballero ME,Gómez-Guillén MC,Montero P

更新日期：2010-10-01 00:00:00

abstract：:United States regulations require ready-to-eat meat and poultry processors to control Listeria monocytogenes using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log-cycle; if the treatment achieves > or = 2 log reductions, the plant is subject to less frequent m...

journal_title：Food microbiology

authors： Byelashov OA,Daskalov H,Geornaras I,Kendall PA,Belk KE,Scanga JA,Smith GC,Sofos JN

更新日期：2010-09-01 00:00:00

abstract：:The purpose of the present study was to apply a modelling approach to define the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea on a synthetic medium as a function of temperature and water activity. Both fungal species were grown on malt extract agar at different temperatures (...

journal_title：Food microbiology

authors： Panagou EZ,Chelonas S,Chatzipavlidis I,Nychas GJ

更新日期：2010-08-01 00:00:00

abstract：:Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce prod...

journal_title：Food microbiology

authors： Yoshikawa S,Yasokawa D,Nagashima K,Yamazaki K,Kurihara H,Ohta T,Kawai Y

更新日期：2010-06-01 00:00:00

abstract：:The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...

journal_title：Food microbiology

authors： Mato Rodriguez L,Alatossava T

更新日期：2010-05-01 00:00:00

abstract：:This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas fo...

journal_title：Food microbiology

authors： Rossi F,Gaio E,Torriani S

更新日期：2010-05-01 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

authors： Monnet C,Bleicher A,Neuhaus K,Sarthou AS,Leclercq-Perlat MN,Irlinger F

更新日期：2010-04-01 00:00:00

abstract：:Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Three of the batches were made without additives and three with additive...

journal_title：Food microbiology

authors： Lorenzo JM,García Fontán MC,Cachaldora A,Franco I,Carballo J

更新日期：2010-04-01 00:00:00

abstract：:Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse t...

journal_title：Food microbiology

authors： da Silva Malheiros P,Daroit DJ,da Silveira NP,Brandelli A

更新日期：2010-02-01 00:00:00

abstract：:The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the i...

journal_title：Food microbiology

authors： Mahmoud BS

更新日期：2010-02-01 00:00:00

abstract：:Microbial cross-contamination either at home or production site is one of the major factors of causing contamination of foods and leading to the foodborne illness. The knowledge regarding Escherichia coli O157:H7 surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing different RTE products ar...

journal_title：Food microbiology

authors： Sheen S,Hwang CA

更新日期：2010-02-01 00:00:00

abstract：:Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteuris...

journal_title：Food microbiology

authors： O'Brien M,Hunt K,McSweeney S,Jordan K

更新日期：2009-12-01 00:00:00

abstract：:Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out...

journal_title：Food microbiology

authors： Willis C,Little CL,Sagoo S,de Pinna E,Threlfall J

更新日期：2009-12-01 00:00:00

abstract：:The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...

journal_title：Food microbiology

authors： Zhou J,Liu X,Jiang H,Dong M

更新日期：2009-12-01 00:00:00

abstract：:The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and n...

journal_title：Food microbiology

authors： Moroni AV,Dal Bello F,Arendt EK

更新日期：2009-10-01 00:00:00

abstract：:In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had c...

journal_title：Food microbiology

authors： Matamoros S,Pilet MF,Gigout F,Prévost H,Leroi F

更新日期：2009-09-01 00:00:00

abstract：:The current ISO standard method for detection of Enterobacteriaceae (21528-1:2004) includes enrichment in EE broth which has been shown to be inhibitory to some members of this family, notably Cronobacter spp. A shortened procedure omitting the EE broth has been proposed, however competition from Gram-positive flora m...

journal_title：Food microbiology

authors： Weber C,Stephan R,Druggan P,Joosten H,Iversen C

更新日期：2009-09-01 00:00:00

abstract：:Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previou...

journal_title：Food microbiology

authors： Barbosa J,Ferreira V,Teixeira P

更新日期：2009-08-01 00:00:00

abstract：:Debaryomyces hansenii is one of the yeast species most frequently isolated from cheese and salty foods, however little is known about the phenotypic and molecular variability of its strains. In order to explore the possibilities of a large study on its biodiversity, some D. hansenii strains were selectively isolated f...

journal_title：Food microbiology

authors： Del Bove M,Lattanzi M,Rellini P,Pelliccia C,Fatichenti F,Cardinali G

更新日期：2009-08-01 00:00:00

abstract：:In this study, the susceptibility of Vibrio parahaemolyticus in different growth phases after exposure to lethal stresses including 47 degrees C and 8% ethanol was first investigated. The effect of a culture's growth phase on both the heat and ethanol shock response of V. parahaemolyticus was then examined. It was fou...

journal_title：Food microbiology

authors： Chiang ML,Chou CC

更新日期：2009-06-01 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

authors： Alvarez-Ordóñez A,Fernández A,López M,Bernardo A

更新日期：2009-05-01 00:00:00

abstract：:The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each cul...

journal_title：Food microbiology

authors： Brightwell G,Clemens R,Adam K,Urlich S,Boerema J

更新日期：2009-05-01 00:00:00