abstract：:This is the first study focused to bacterial diversity and dynamic during the vinification of two important Central Europe grape vines: Blaufränkisch and Grüner Veltliner. The investigation strategy included culture-dependent and culture-independent approaches. Four different agar media were utilized for the isolation...

journal_title：International journal of food microbiology

authors： Godálová Z,Kraková L,Puškárová A,Bučková M,Kuchta T,Piknová Ľ,Pangallo D

更新日期：2016-01-18 00:00:00

abstract：:Paratuberculosis is an infectious disease which affects mainly domestic and wild ruminants caused by Mycobacterium avium subsp. paratuberculosis (Map). Map has been associated with human diseases like Crohn disease, type-1 diabetes, sarcoidosis, multiple sclerosis and Hashimoto's thyroiditis. The aim of this study was...

journal_title：International journal of food microbiology

authors： Galiero A,Fratini F,Mataragka A,Turchi B,Nuvoloni R,Ikonomopoulos J,Cerri D

更新日期：2016-01-18 00:00:00

abstract：:In this work we investigated the specific spoilage organism (SSO) of large yellow croaker (Pseudosciaena crocea) stored at 4°C and role of quorum sensing (QS) system of SSO isolated from the spoiled fish. According to microbial count and 16S rRNA gene of the isolated pure strains, Shewanella, mainly Shewanella baltica...

journal_title：International journal of food microbiology

authors： Zhu J,Zhao A,Feng L,Gao H

更新日期：2016-01-18 00:00:00

abstract：:Despite previously published methods, there is still a lack of rapid and affordable methods for genotyping the Meyerozyma guilliermondii yeast species. The development of microsatellite markers is a useful genotyping method in several yeast species. Using the Tandem Repeat Finder Software, a total of 19 microsatellite...

journal_title：International journal of food microbiology

authors： Wrent P,Rivas EM,Peinado JM,de Silóniz MI

更新日期：2016-01-18 00:00:00

abstract：:Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial community dynamics and the variability in performances under repeated (7...

journal_title：International journal of food microbiology

authors： Parente E,Guidone A,Matera A,De Filippis F,Mauriello G,Ricciardi A

更新日期：2016-01-18 00:00:00

abstract：:Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understan...

journal_title：International journal of food microbiology

authors： Nadai C,Campanaro S,Giacomini A,Corich V

更新日期：2015-12-23 00:00:00

abstract：:The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing sodium alginate and cinnamon bark oil (CBO) on the quality of cant...

journal_title：International journal of food microbiology

authors： Zhang Y,Ma Q,Critzer F,Davidson PM,Zhong Q

更新日期：2015-12-23 00:00:00

abstract：:Hepatitis E virus (HEV) is a pathogen of increasing importance, which can be zoonotically transmitted from domestic pigs, wild boar, and deer to humans. Foodborne transmission by consumption of raw and undercooked liver, meat, or sausages prepared from infected animals has been documented. The aim of this study was to...

journal_title：International journal of food microbiology

authors： Szabo K,Trojnar E,Anheyer-Behmenburg H,Binder A,Schotte U,Ellerbroek L,Klein G,Johne R

更新日期：2015-12-23 00:00:00

abstract：:Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and te...

journal_title：International journal of food microbiology

authors： Ibarburu I,Puertas AI,Berregi I,Rodríguez-Carvajal MA,Prieto A,Dueñas MT

更新日期：2015-12-02 00:00:00

abstract：:Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the...

journal_title：International journal of food microbiology

authors： Perin LM,Dal Bello B,Belviso S,Zeppa G,Carvalho AF,Cocolin L,Nero LA

更新日期：2015-12-02 00:00:00

abstract：:Chinese strong-aroma type liquor (CSAL) is a popular distilled alcoholic beverage in China. It is produced by a complex fermentation process that is conducted in pits in the ground. Ethyl caproate is a key flavor compound in CSAL and is thought to originate from caproic acid produced by Clostridia inhabiting the ferme...

journal_title：International journal of food microbiology

authors： Hu XL,Du H,Xu Y

更新日期：2015-12-02 00:00:00

abstract：:Population diversity and the ability to adapt to changing environments allow Listeria monocytogenes to grow and survive under a wide range of environmental conditions. In this study, we aimed to evaluate the performance of a set of acid resistant L. monocytogenes variants in mixed-species biofilms with Lactobacillus p...

journal_title：International journal of food microbiology

authors： Metselaar KI,Saá Ibusquiza P,Ortiz Camargo AR,Krieg M,Zwietering MH,den Besten HM,Abee T

更新日期：2015-11-20 00:00:00

abstract：:Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB...

journal_title：International journal of food microbiology

authors： Mora L,Escudero E,Aristoy MC,Toldrá F

更新日期：2015-11-06 00:00:00

abstract：:Dry-fermented sausages are meat products highly valued by many consumers. Manufacturing process involves fermentation driven by natural microbiota or intentionally added starter cultures and further drying. The most relevant fermentative microbiota is lactic acid bacteria (LAB) such as Lactobacillus, Pediococcus and E...

journal_title：International journal of food microbiology

authors： Fraqueza MJ

更新日期：2015-11-06 00:00:00

abstract：:Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval...

journal_title：International journal of food microbiology

authors： de Oliveira Junior AA,de Araújo Couto HG,Barbosa AA,Carnelossi MA,de Moura TR

更新日期：2015-10-15 00:00:00

abstract：:The refrigerated storage of raw milk selects for psychrotolerant microorganisms, many of which produce peptidases and lipases. Some of these enzymes are heat resistant and are not sufficiently inactivated by pasteurisation or even ultra-high temperature (UHT) treatment. In the current study, 20 different raw cow's mil...

journal_title：International journal of food microbiology

authors： von Neubeck M,Baur C,Krewinkel M,Stoeckel M,Kranz B,Stressler T,Fischer L,Hinrichs J,Scherer S,Wenning M

更新日期：2015-10-15 00:00:00

abstract：:Aquaculture products can become sources of Salmonella by exposure to contaminated water or through processing practices, thus representing a public health hazard. A study was conducted on Salmonella contamination in aquaculture products sampled from marketplaces and retailers in Shanghai, China. A total of 730 samples...

journal_title：International journal of food microbiology

authors： Zhang J,Yang X,Kuang D,Shi X,Xiao W,Zhang J,Gu Z,Xu X,Meng J

更新日期：2015-10-01 00:00:00

abstract：:Extended spectrum β-lactamase (ESBL) producing Escherichia coli have emerged as a contaminant on modified charcoal cefoperazone deoxycholate agar (mCCDA) when attempting to selectively isolate Campylobacter spp. from poultry. E. coli are particularly problematic given their ability to grow under microaerophilic condit...

journal_title：International journal of food microbiology

authors： Smith S,Meade J,McGill K,Gibbons J,Bolton D,Whyte P

更新日期：2015-10-01 00:00:00

abstract：:Pantoea agglomerans strain CPA-2 is an effective biocontrol agent (BCA) against the major postharvest pathogens present on pome and citrus fruits. Dehydration, such as freeze-drying, spray-drying and fluidized bed drying is one of the best ways to formulate BCAs. In this work, the survival of CPA-2 cells after formula...

journal_title：International journal of food microbiology

authors： Soto-Muñoz L,Torres R,Usall J,Viñas I,Solsona C,Teixidó N

更新日期：2015-10-01 00:00:00

abstract：:Prediction of microbial growth kinetics can differ from the actual behavior of the target microorganisms. In the present study, the impact of strain variability on maximum specific growth rate (μmax) (h(-1)) was quantified using twenty Listeria monocytogenes strains. The μmax was determined as function of four differe...

journal_title：International journal of food microbiology

authors： Aryani DC,den Besten HM,Hazeleger WC,Zwietering MH

更新日期：2015-09-02 00:00:00

abstract：:Edible antimicrobial composite films from micro-emulsions containing all natural compounds were developed and their antimicrobial properties and microstructures were investigated. Chitosan, allyl isothiocyanate (AIT), barley straw arabinoxylan (BSAX), and organic acids (acetic, lactic and levulinic acids) were used as...

journal_title：International journal of food microbiology

authors： Guo M,Jin TZ,Yadav MP,Yang R

更新日期：2015-09-02 00:00:00

abstract：:In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or "Crespone" and hog bung or "Gentile"), was investigated by means of culture-dependent and -independent methods. In order to assess the natural v...

journal_title：International journal of food microbiology

authors： Pisacane V,Callegari ML,Puglisi E,Dallolio G,Rebecchi A

更新日期：2015-08-17 00:00:00

abstract：:To date most LF-ICA format for pathogen detection is based on generating color signals from gold nanoparticle (AuNP) tracers that are perceivable by naked eye but often these methods exhibit sensitivity lower than those associated with the conventional enzyme-based immunological methods or mandated by the regulatory g...

journal_title：International journal of food microbiology

authors： Cho IH,Bhunia A,Irudayaraj J

更新日期：2015-08-03 00:00:00

abstract：:The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volati...

journal_title：International journal of food microbiology

authors： Nally MC,Pesce VM,Maturano YP,Rodriguez Assaf LA,Toro ME,Castellanos de Figueroa LI,Vazquez F

更新日期：2015-07-02 00:00:00

abstract：:This study was conducted to examine the antimicrobial resistance (AMR) of Salmonella spp. isolated from commercial caged layer flocks in New South Wales and South Australia. All Salmonella isolates (n=145) were subjected to phenotypic and genotypic characterisation of AMR and carriage of integrons. The majority of Sal...

journal_title：International journal of food microbiology

authors： Pande VV,Gole VC,McWhorter AR,Abraham S,Chousalkar KK

更新日期：2015-06-16 00:00:00

abstract：:Histamine fish poisoning is common and due to toxic concentrations of histamine often produced by Gram-negative bacteria in fin-fish products with a high content of the free amino acid histidine. The genus Morganella includes two species previously reported to cause incidents of histamine fish poisoning. Morganella mo...

journal_title：International journal of food microbiology

authors： Podeur G,Dalgaard P,Leroi F,Prévost H,Emborg J,Martinussen J,Hansen LH,Pilet MF

更新日期：2015-06-16 00:00:00

abstract：:In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were i...

journal_title：International journal of food microbiology

authors： Grondin E,Shum Cheong Sing A,Caro Y,Raherimandimby M,Randrianierenana AL,James S,Nueno-Palop C,François JM,Petit T

更新日期：2015-06-16 00:00:00

abstract：:The stability of acid stress adaptation in Listeria monocytogenes and its induced cross protection effect against GRAS (generally recognized as safe) antimicrobial compounds has never been investigated before. In the present study, the acid stress adaptation in L. monocytogenes was initially induced in pH 5.0 tryptic ...

journal_title：International journal of food microbiology

authors： Shen Q,Soni KA,Nannapaneni R

更新日期：2015-06-16 00:00:00

abstract：:Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative bacteria. Here, we performed a bacterial survey over two consecutive years on the processing line of a French company manufacturing canned mixed green peas and carrots...

journal_title：International journal of food microbiology

authors： Durand L,Planchon S,Guinebretiere MH,André S,Carlin F,Remize F

更新日期：2015-06-02 00:00:00

abstract：:Fusarium proliferatum is a member of the Fusarium fujikuroi species complex (FFSC) involved in the maize ear rot together with Fusarium verticillioides, which is a very closely related species. Recently, different studies have detected natural fumonisin contamination in wheat kernels and most of them have shown that t...

journal_title：International journal of food microbiology

authors： Palacios SA,Susca A,Haidukowski M,Stea G,Cendoya E,Ramírez ML,Chulze SN,Farnochi MC,Moretti A,Torres AM

更新日期：2015-05-18 00:00:00

abstract：:Shiga toxin-producing Escherichia coli (STEC) causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. Most human infections are attributed to consumption of STEC-contaminated foodstuffs of animal origin. In this study, we evaluated the prevalence of STEC from retail raw meats collected from two ...

journal_title：International journal of food microbiology

authors： Bai X,Wang H,Xin Y,Wei R,Tang X,Zhao A,Sun H,Zhang W,Wang Y,Xu Y,Zhang Z,Li Q,Xu J,Xiong Y

更新日期：2015-05-04 00:00:00

abstract：:The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...

journal_title：International journal of food microbiology

authors： Pothakos V,Aulia YA,Van der Linden I,Uyttendaele M,Devlieghere F

更新日期：2015-04-16 00:00:00

abstract：:Infection with human norovirus (HuNoV) is considered a common cause of foodborne illness worldwide. Foodborne HuNoV outbreaks may result from consumption of food contaminated by an infected food handler in the foodservice environment, in which bare-hand contact, lack of hand washing, and inadequate cleaning and disinf...

journal_title：International journal of food microbiology

authors： Grove SF,Suriyanarayanan A,Puli B,Zhao H,Li M,Li D,Schaffner DW,Lee A

更新日期：2015-04-02 00:00:00

abstract：:Alternaria species have the ability to produce a variety of secondary metabolite, which plays important roles in food safety. Argentina is the second largest exporter of fresh and processed food products to Europe, however, few studies on Alternaria mycotoxins and other bioactive secondary metabolites have been carrie...

journal_title：International journal of food microbiology

authors： Andersen B,Nielsen KF,Fernández Pinto V,Patriarca A

更新日期：2015-03-02 00:00:00

abstract：:A modular process risk model approach was used to assess health risks associated with Salmonella spp. after consumption of the Danish meatball product (frikadeller) produced with fresh pork in a catering unit. Meatball production and consumption were described as a series of processes (modules), starting from 1.3kg me...

journal_title：International journal of food microbiology

authors： Møller CO,Nauta MJ,Schaffner DW,Dalgaard P,Christensen BB,Hansen TB

更新日期：2015-03-02 00:00:00

abstract：:Human noroviruses (HuNoVs) are a major cause of food borne gastroenteritis worldwide. They are often transmitted via infected and shedding food handlers manipulating foods such as deli sandwiches. The presented study aimed to simulate HuNoV transmission during the preparation of deli sandwiches in a sandwich bar. A qu...

journal_title：International journal of food microbiology

authors： Stals A,Jacxsens L,Baert L,Van Coillie E,Uyttendaele M

更新日期：2015-03-02 00:00:00

abstract：:Quantitative microbiological risk assessment (QMRA) is influenced by the choice of the probability distribution used to describe pathogen concentrations, as this may eventually have a large effect on the distribution of doses at exposure. When fitting a probability distribution to microbial enumeration data, several f...

journal_title：International journal of food microbiology

authors： Duarte AS,Nauta MJ

更新日期：2015-02-16 00:00:00

abstract：:Dry-cured sausages are colonised by moulds during the ripening process. The temperature and the salt content (which affects water activity, aw) predispose the surface to colonisation by Penicillium species, including Penicillium nordicum and Penicillium verrucosum which can lead to contamination of the sausages with o...

journal_title：International journal of food microbiology

authors： Rodríguez A,Capela D,Medina Á,Córdoba JJ,Magan N

更新日期：2015-02-02 00:00:00

abstract：:Hepatitis E infection is regarded as an emerging public-health concern. The disease is normally self-limiting (mortality rate 1%), but chronic infections have recently been observed in transplanted patients. The etiological agent HEV is a small RNA virus infecting both humans and animals. In humans, the disease may be...

journal_title：International journal of food microbiology

authors： Di Bartolo I,Angeloni G,Ponterio E,Ostanello F,Ruggeri FM

更新日期：2015-01-16 00:00:00

abstract：:In this work, we developed a specific PCR assay for Debaryomyces hansenii strains that uses a putative homologous PAD1 region (729 bp) present in this yeast species as a target. The amplification of this sequence with the D. hansenii specific primer pair (DhPADF/DhPADR) was found to be a rapid, specific and an afforda...

journal_title：International journal of food microbiology

authors： Wrent P,Rivas EM,Gil de Prado E,Peinado JM,de Silóniz MI

更新日期：2015-01-16 00:00:00