abstract：:Six different strains of yeast, namely Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala and Zygosaccharomyces bailii were found present in cassava-fermenting water in the early part of the fermentation. The latter part of the fermentation was dominated in all cases by three strains of...

journal_title：International journal of food microbiology

authors： Oyewole OB

更新日期：2001-05-10 00:00:00

abstract：:The microbial community developing during the spontaneous fermentation of sour cassava starch was investigated by cultivation-independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rDNA followed by sequencing of the most intense bands showed that the dominant organisms were all ...

journal_title：International journal of food microbiology

authors： Ampe F,Sirvent A,Zakhia N

更新日期：2001-04-11 00:00:00

abstract：:Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...

journal_title：International journal of food microbiology

authors： Reichart O

更新日期：2001-03-20 00:00:00

abstract：:The natural antimicrobial compound carvacrol was investigated for its effect on diarrheal toxin production by Bacillus cereus. Carvacrol (0-0.06 mg/ml) reduced the viable count and the maximal specific growth rate (mumax) of B. cereus in BHI broth. The total amount of protein was not affected by carvacrol. However, a ...

journal_title：International journal of food microbiology

authors： Ultee A,Smid EJ

更新日期：2001-03-20 00:00:00

abstract：:Aqueous extracts of some plants belonging to the Lamiaceae family (Sideritis montana, Origanum dictamnus, Mentha piperita, Rosmarinus officinallis and Origanum marjorana) caused an important increase of the lag time of Yarrowia lipolytica. Especially, Origanum dictamnus and Rosmarinus officinallis extracts enhanced th...

journal_title：International journal of food microbiology

authors： Karanika MS,Komaitis M,Aggelis G

更新日期：2001-02-28 00:00:00

abstract：:Low microbial load diets for patients with haematological malignancy were examined for enterococci and listeria using pre-enrichment, enrichment and selective plating. Enterococci were highly prevalent and their ecology diverse; 100/211 samples yielded 132 isolates made up of 67 strains distinguishable by PFGE. Lister...

journal_title：International journal of food microbiology

authors： Curtis GD,Bowler IC

更新日期：2001-02-28 00:00:00

abstract：:A simple model was proposed to describe the effect of water activity (Aw) on the radial growth rate of moulds. This model is deduced from the cardinal model family proposed by Rosso in 1995, which is only defined from cardinal values of environmental factors (minimum, optimum and maximum values), the growth rate obser...

journal_title：International journal of food microbiology

authors： Rosso L,Robinson TP

更新日期：2001-02-15 00:00:00

abstract：:Batches of ogi were produced from maize flour slurry, dehulled maize grains and whole maize grains using Saccharomyces cerevisiae and Lactobacillus brevis as starter cultures. Fermentation over time showed that dehulled maize grains inoculated with the starter cultures and processed whole maize grains requiring steepi...

journal_title：International journal of food microbiology

authors： Teniola,Odunfa SA

更新日期：2001-01-22 00:00:00

abstract：:Physiological changes of Lactobacillus plantarum (KFRI 815) by high pressure CO2 treatment were investigated to examine the relevance to microbial inactivation. Characteristic properties of the cells measured in this study included salt tolerance, release of UV-absorbing substances, Mg and K ions, proton permeability,...

journal_title：International journal of food microbiology

authors： Hon SI,Pyun YR

更新日期：2001-01-22 00:00:00

abstract：:Listeria monocytogenes is considered to be a ubiquitous organism occurring in both terrestrial and aquatic habitats. This organism has been isolated from fish and fishery products from different parts of the world and interestingly the incidence rate reported from tropical fish is rather low. Varying methodologies hav...

journal_title：International journal of food microbiology

authors： Karunasagar I,Karunasagar I

更新日期：2000-12-20 00:00:00

abstract：:International trade in food products has expanded rapidly in recent years. This paper presents economic approaches for analyzing the effects on trade in food products of the food safety requirements of governments and private buyers. Important economic incentives for companies to provide improved food safety arise fro...

journal_title：International journal of food microbiology

authors： Caswell JA

更新日期：2000-12-20 00:00:00

abstract：:Thirteen Listeria monocytogenes strains were used to grow biofilms on glass surfaces in static conditions at 37 degrees C for up to 4 days. After the initial 3-h adhesion and in subsequent 1-day intervals, cell numbers were determined using standard plate count after swabbing the cells from the glass surface. The thre...

journal_title：International journal of food microbiology

authors： Chae MS,Schraft H

更新日期：2000-12-05 00:00:00

abstract：:In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...

journal_title：International journal of food microbiology

authors： Tornai-Lehoczki J,Dlauchy D

更新日期：2000-12-05 00:00:00

abstract：:Criteria for screening probiotics such as bile tolerance and resistance to acids were studied with 13 spore-forming lactic acid producing bacteria. Different strains of Sporolactobacillus, Bacillus laevolacticus, Bacillus racemilacticus and Bacillus coagulans grown in MRS broth were subjected to low pH conditions (2, ...

journal_title：International journal of food microbiology

authors： Hyronimus B,Le Marrec C,Sassi AH,Deschamps A

更新日期：2000-11-01 00:00:00

abstract：:The inhibition of Listeria monocytogenes and mesophilic aerobic bacteria in cold-smoked rainbow trout by nisin, sodium lactate or their combination was studied. Nisin (4000-6000 IU/ml), sodium lactate (60%) or their combination (1:1) were injected into rainbow trout at an industrial scale before the smoking process, o...

journal_title：International journal of food microbiology

authors： Nykänen A,Weckman K,Lapveteläinen A

更新日期：2000-10-01 00:00:00

abstract：:This review describes some recent developments in chromogenic and fluorogenic culture media in microbiological diagnostic. The detection of beta-D-glucuronidase (GUD) activity for enumeration of Escherichia coli is well known. E. coli O157:H7 strains are usually GUD-negative and do not ferment sorbitol. These characte...

journal_title：International journal of food microbiology

authors： Manafi M

更新日期：2000-09-25 00:00:00

abstract：:The objective of this study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria ,monocytogenes ...

journal_title：International journal of food microbiology

authors： Alpa H,Kalchayanand N,Bozoglu F,Ray B

更新日期：2000-09-15 00:00:00

abstract：:The classical concept of D and z values, established for sterilisation processes, is unable to deal with the typical non-loglinear behaviour of survivor curves occurring during the mild heat treatment of sous vide or cook-chill food products. Structural model requirements are formulated, eliminating immediately some c...

journal_title：International journal of food microbiology

authors： Geeraerd AH,Herremans CH,Van Impe JF

更新日期：2000-09-10 00:00:00

abstract：:Samples of drinking water were examined in order to evaluate the occurrence of two gram-negative bacteria: Burkholderia pseudomallei and B. cepacia. A total of 85 samples were collected from public and private buildings in the province of Bologna (Italy). Other bacteriological indicators (heterotrophic plate count at ...

journal_title：International journal of food microbiology

authors： Zanetti F,De Luca G,Stampi S

更新日期：2000-07-25 00:00:00

abstract：:Predictive models are now commonly used for exposure assessment, with growth parameters defined for each microbial species. In this study, we tried to take into account microbial growth variability among strains of a single species. Bacillus cereus in pasteurized milk was chosen to illustrate the influence of the biol...

journal_title：International journal of food microbiology

authors： Delignette-Muller ML,Rosso L

更新日期：2000-07-15 00:00:00

abstract：:An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...

journal_title：International journal of food microbiology

authors： Allen VM,Corry JE,Burton CH,Whyte RT,Mead GC

更新日期：2000-06-30 00:00:00

abstract：:One hundred and forty-four samples of lettuce from 16 University restaurants were analyzed. The mesophilic aerobic counts of all samples ranged from 3.01 to 7.81 log10 CFU g(-1). Results of total coliforms ranged from < 0.47 to > 3.38 log10 most probable number (MPN) g(-1). Of the lettuce samples, 25.7% harbored Esche...

journal_title：International journal of food microbiology

authors： Soriano JM,Rico H,Moltó JC,Mañes J

更新日期：2000-06-30 00:00:00

abstract：:The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen...

journal_title：International journal of food microbiology

authors： van den Tempel T,Nielsen MS

更新日期：2000-06-15 00:00:00

abstract：:Pichia membranifaciens exhibited a dissociative temperature profile (the temperature range of thermal death was distinct from the temperature range of growth) when incubation took place either in a commercial apple juice (AJ) or in a synthetic mineral medium with glucose and vitamins (MGV). In AJ the maximum temperatu...

journal_title：International journal of food microbiology

authors： Veiga A,Madeira-Lopes A

更新日期：2000-06-01 00:00:00

abstract：:Many food and meat processors test environmental swabs and sponges to confirm the absence of Listeria spp. Spectral pattern changes in a liquid growth medium, resulting from esculin hydrolysis by Listeria in contaminated swabs and sponges, were automatically monitored by the BioSys instrument in a semifluid layer (SFL...

journal_title：International journal of food microbiology

authors： Firstenberg-Eden R,Shelef LA

更新日期：2000-06-01 00:00:00

abstract：:Production of ochratoxin on media by eight isolates of Aspergillus ochraceus from coffee or its processing environment in India, Indonesia, Kenya, and Brazil, and seven Brazilian isolates from other commodities, has been compared with yields in shaken fermentation on shredded wheat and coffee (Coffea arabica). Shredde...

journal_title：International journal of food microbiology

authors： Mantle PG,Chow AM

更新日期：2000-05-25 00:00:00

abstract：:A large variety of stress conditions including physicochemical factors induce the synthesis of more than 20 heat shock proteins (HSPs). In E. coli, the heat shock response to temperature upshift from 30 to 42 degrees C consists of the rapid induction of these HSPs, followed by an adaptation period where the rate of HS...

journal_title：International journal of food microbiology

authors： Arsène F,Tomoyasu T,Bukau B

更新日期：2000-04-10 00:00:00

abstract：:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fi...

journal_title：International journal of food microbiology

authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

更新日期：2000-04-10 00:00:00

abstract：:Lactococcus lactis strains were divided into two groups based on their ability to grow in the presence of an upper limit of either 2% w/v NaCl (sensitive) or 4% w/v NaCl (tolerant). Growth inhibition of NaCl tolerant strains was substantially relieved by glycine betaine which was accumulated in significant amounts whe...

journal_title：International journal of food microbiology

authors： O'Callaghan J,Condon S

更新日期：2000-04-10 00:00:00

abstract：:The main assets of early conventional models applied in the field of canned food industries are their simplicity and their robustness. Moreover, a certain standardisation of these models allows the intrinsic quantification of a food process like sterilisation, regardless of the nature of concerned microbial population...

journal_title：International journal of food microbiology

authors： Mafart P

更新日期：2000-04-10 00:00:00

abstract：:Plastic materials used for food packaging are clean but not sterile when the food is just packaged. Accidental wet contamination may occur at every moment between packaging and opening by the consumer: on polyethylene (PET), bacteria may adhere strongly and constitute a biofilm in less than 24 h. By rolling on themsel...

journal_title：International journal of food microbiology

authors： Le Magrex-Debar E,Lemoine J,Gellé MP,Jacquelin LF,Choisy C

更新日期：2000-04-10 00:00:00

abstract：:The reproduction and activity of lactic acid bacteria (LAB) are essential in their applications in the dairy industry and other fermentations. Traditionally used methods like plate counting and acidification tests require long incubation times and provide limited information. Fluorescence techniques provide possibilit...

journal_title：International journal of food microbiology

authors： Bunthof CJ,van den Braak S,Breeuwer P,Rombouts FM,Abee T

更新日期：2000-04-10 00:00:00

abstract：:One hundred and one chicken products, boiled ham and turkey cold meat were acquired from 18 different supermarkets in Spain during October 1997 to June 1998 and were analyzed for vancomycin-resistant enterococci (VRE). In the same way, 50 intestinal chicken samples from a slaughterhouse were also studied. VRE were det...

journal_title：International journal of food microbiology

authors： Robredo B,Singh KV,Baquero F,Murray BE,Torres C

更新日期：2000-03-25 00:00:00

abstract：:In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater is...

journal_title：International journal of food microbiology

authors： Baffone W,Pianetti A,Bruscolini F,Barbieri E,Citterio B

更新日期：2000-03-10 00:00:00

abstract：:The influence of pH (5.0-8.2), NaCl concentrations (0-6% w/v), and incubation time (0-24 h) on the inhibitory activity of nisin (0-100 I.U./ml) against Listeria monocytogenes (10(3) cfu/ml) was studied using the Doehlert experimental design and was confirmed by kinetic experiments. Predicted values were in agreement w...

journal_title：International journal of food microbiology

authors： Bouttefroy A,Mansour M,Linder M,Milliere JB

更新日期：2000-03-10 00:00:00

abstract：:The group known as the 'flavobacteria' has previously been regarded as synonymous with the genus Flavobacterium. Today, however, flavobacteria refers to the family Flavobacteriaceae comprising 10 genera. This review deals with the rapid changes in the taxonomy of these bacteria, especially over the last decade. It als...

journal_title：International journal of food microbiology

authors： Jooste PJ,Hugo CJ

更新日期：1999-12-15 00:00:00

abstract：:The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...

journal_title：International journal of food microbiology

authors： Nørrung B,Andersen JK,Schlundt J

更新日期：1999-12-15 00:00:00

abstract：:The effect of a commercial Lactobacillus starter and sodium chloride concentration on the fermentation of "Almagro" eggplants (Solanum melongena L. var. esculentum depressum) was studied. The results of fermentation using added starter and varying salt concentrations (4, 6, and 10% w/v) in brine were compared with the...

journal_title：International journal of food microbiology

authors： Ballesteros C,Palop L,Sánchez I

更新日期：1999-12-01 00:00:00

abstract：:The influence of two proteinases (Bacillus subtilis neutral proteinase and Micrococcus sp. cysteine proteinase) and two starter culture levels (0.1% and 1%) on biogenic amine formation has been studied in raw ewes' milk Manchego cheese. Amino acid decarboxylating micro-organisms were determined on tyrosine enriched se...

journal_title：International journal of food microbiology

authors： Fernández-García E,Tomillo J,Núñez M

更新日期：1999-11-15 00:00:00

abstract：:Many food samples and enrichment media are inhibitory to the PCR, thereby lowering its detection capacity. A simple sample preparation method based on buoyant density centrifugation was examined for its application in PCR detection of Campylobacter jejuni from chicken rinse samples. Bacterial cells were spiked at diff...

journal_title：International journal of food microbiology

authors： Wang H,Farber JM,Malik N,Sanders G

更新日期：1999-11-01 00:00:00