abstract：:Studies on the heat resistance of dairy pathogens are a vital part of assessing the safety of dairy products. However, harmonized methodology for the study of heat resistance of food pathogens is lacking, even though there is a need for such harmonized experimental design protocols and for harmonized validation proced...

journal_title：International journal of food microbiology

authors： Condron R,Farrokh C,Jordan K,McClure P,Ross T,Cerf O

更新日期：2015-01-02 00:00:00

abstract：:The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations d...

journal_title：International journal of food microbiology

authors： Kamda AG,Ramos CL,Fokou E,Duarte WF,Mercy A,Germain K,Dias DR,Schwan RF

更新日期：2015-01-02 00:00:00

abstract：:The purpose of this research was to find safe and suitable starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler), also known as garlic chives or Oriental garlic. This traditional herb has several functional properties and a strong flavour; its leaves are used as food material. Eighteen strain...

journal_title：International journal of food microbiology

authors： Yang J,Ji Y,Park H,Lee J,Park S,Yeo S,Shin H,Holzapfel WH

更新日期：2014-11-17 00:00:00

abstract：:The emerging pathogen Arcobacter butzleri is being increasingly isolated from different animal food products but the routes of its transmission to human are not well established yet. Typing methods would be useful in gaining such knowledge. Here we report the great genetic diversity observed among A. butzleri isolates...

journal_title：International journal of food microbiology

authors： Alonso R,Girbau C,Martinez-Malaxetxebarria I,Fernández-Astorga A

更新日期：2014-11-17 00:00:00

abstract：:The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent of vitamin accumulat...

journal_title：International journal of food microbiology

authors： Laiño JE,Juarez del Valle M,Savoy de Giori G,LeBlanc JG

更新日期：2014-11-17 00:00:00

abstract：:This work investigated the antimicrobial activity of residual endogenous plant myrosinase in Oriental and yellow mustard powders and a deoiled meal (which contained more glucosinolate than unextracted mustard powder of each type of mustard), against Escherichia coli O15:H7 during dry-fermented sausage ripening. When s...

journal_title：International journal of food microbiology

authors： Cordeiro RP,Wu C,Holley RA

更新日期：2014-10-17 00:00:00

abstract：:Alicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (B...

journal_title：International journal of food microbiology

authors： Molva C,Baysal AH

更新日期：2014-10-17 00:00:00

abstract：:Salmonella enterica subsp. enterica serovar 4,[5],12,i:- is a monophasic variant of Salmonella Typhimurium and its occurrence has markedly increased in several European countries in the last ten years. In June 2011, an outbreak of Salmonella 4,[5],12,i:- was reported among attendees of a wedding reception in the North...

journal_title：International journal of food microbiology

authors： Lettini AA,Saccardin C,Ramon E,Longo A,Cortini E,Dalla Pozza MC,Barco L,Guerra B,Luzzi I,Ricci A

更新日期：2014-10-17 00:00:00

abstract：:Vibrio parahaemolyticus is a major cause of foodborne illness and related with the consumption of raw contaminated seafood, especially oysters. To evaluate the effectiveness of various applications of a bacteriophage (phage), pVp-1, against a multiple-antibiotic-resistant V. parahaemolyticus pandemic strain (CRS 09-17...

journal_title：International journal of food microbiology

authors： Jun JW,Kim HJ,Yun SK,Chai JY,Park SC

更新日期：2014-10-01 00:00:00

abstract：:Two new species of Aspergillus (A. aculeatinus, A. sclerotiicarbonarius) were previously isolated from coffee in Thailand. The objective of this study was to examine the effect of interacting environmental factors of water availability (water activity, aw) and temperature on lag phases prior to growth, growth and pote...

journal_title：International journal of food microbiology

authors： Akbar A,Magan N

更新日期：2014-10-01 00:00:00

abstract：:The effects of lauric arginate (LAE) and nisin Z, alone or in combination, on cell damage were investigated against Escherichia coli O157:H7, Listeria monocytogenes and Brochothrix thermosphacta, by scanning electron microscopy (SEM) and transmission electron microscopy (TEM) observations, efflux of potassium and phos...

journal_title：International journal of food microbiology

authors： Pattanayaiying R,H-Kittikun A,Cutter CN

更新日期：2014-10-01 00:00:00

abstract：:The present work reports a novel observation regarding the growth of L. monocytogenes in modified Welshimer's broth (MWB) at low temperatures. Specifically, the direct monitoring of the growth of L. monocytogenes Scott A using plate count data revealed that the pathogen displays a bi-phasic growth pattern in MWB at 7 ...

journal_title：International journal of food microbiology

authors： Tyrovouzis NA,Angelidis AS,Stoforos NG

更新日期：2014-09-01 00:00:00

abstract：:Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional products. The peanut-soy milk (PSM(1)) was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was acco...

journal_title：International journal of food microbiology

authors： Santos CC,Libeck Bda S,Schwan RF

更新日期：2014-09-01 00:00:00

abstract：:This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fermented with L. pla...

journal_title：International journal of food microbiology

authors： Luana N,Rossana C,Curiel JA,Kaisa P,Marco G,Rizzello CG

更新日期：2014-08-18 00:00:00

abstract：:Gluten-free beer-like beverages from malted buckwheat and quinoa are somehow close to their commercial production, but rather high expenses are expected due to the relatively high price of grain, some technological adaptations of process and the need for external enzyme supplementation during mashing. One of the commo...

journal_title：International journal of food microbiology

authors： Deželak M,Gebremariam MM,Cadež N,Zupan J,Raspor P,Zarnkow M,Becker T,Košir IJ

更新日期：2014-08-18 00:00:00

abstract：:The aim of this study was to monitor the presence of Shiga toxin (Stx)-producing Escherichia coli in dairy farms authorized to sell raw milk and other farms, located in the same area, which sell milk to industry or use it to produce Parmesan or Grana cheese. Our research was focused on the serogroups O157 and O26, whi...

journal_title：International journal of food microbiology

authors： Trevisani M,Mancusi R,Delle Donne G,Bacci C,Bassi L,Bonardi S

更新日期：2014-08-01 00:00:00

abstract：:Fusarium species are fungal plant pathogens producing toxic secondary metabolites such as deoxynivalenol (DON), 15-acetyl-deoxynivalenol (15AcDON) and nivalenol (NIV). In Luxembourg, the Fusarium species composition isolated from symptomatic winter wheat heads was dominated by Fusarium graminearum sensu stricto strain...

journal_title：International journal of food microbiology

authors： Beyer M,Pogoda F,Pallez M,Lazic J,Hoffmann L,Pasquali M

更新日期：2014-07-16 00:00:00

abstract：:The objective of the study was to evaluate the combined effects of pasteurization intensity (no heat treatment and 10 min at 70, 80 and 90 °C), water activity (aw) (0.960-0.990), pH (5.5-7.0) and storage temperature (7 and 10 °C) on the survival and outgrowth of psychrotolerant spores of Bacillus cereus FF119b and Bac...

journal_title：International journal of food microbiology

authors： Samapundo S,Heyndrickx M,Xhaferi R,de Baenst I,Devlieghere F

更新日期：2014-07-02 00:00:00

abstract：:Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh c...

journal_title：International journal of food microbiology

authors： Quirós M,Rojas V,Gonzalez R,Morales P

更新日期：2014-07-02 00:00:00

abstract：:"Vorarlberger Bergkäse" (VB) is an Austrian artisanal hard cheese produced from raw cow's milk. The composition of its rind microbiota and the changes in the microbial communities during ripening have not previously been investigated. This study used 16S and 18S rRNA gene cloning and sequencing to characterize the bac...

journal_title：International journal of food microbiology

authors： Schornsteiner E,Mann E,Bereuter O,Wagner M,Schmitz-Esser S

更新日期：2014-06-16 00:00:00

abstract：:The aims of this study were to investigate the serotype distribution, genetic relationships and antibiotic resistance of Salmonella from food-producing animals in Shandong province of China in 2009 and 2012. A total of 362 out of 1825 samples from chickens, 53 out of 445 samples from ducks, and 50 out of 692 samples f...

journal_title：International journal of food microbiology

authors： Lai J,Wu C,Wu C,Qi J,Wang Y,Wang H,Liu Y,Shen J

更新日期：2014-06-16 00:00:00

abstract：:A risk assessment of Vibrio parahaemolyticus associated with raw oysters produced and consumed in São Paulo State was developed. The model was built according to the United States Food and Drug Administration framework for risk assessment. The outcome of the exposure assessment estimated the prevalence and density of ...

journal_title：International journal of food microbiology

authors： Sobrinho Pde S,Destro MT,Franco BD,Landgraf M

更新日期：2014-06-16 00:00:00

abstract：:Yeast species of Hanseniaspora and Candida genus are predominant during the early stages of winemaking, while species of Metschnikowia, Pichia, Zygoascus, Issatchenkia, Torulaspora and other genera are present at lower population levels. The impact of common oenological practices on yeast dynamics during the prefermen...

journal_title：International journal of food microbiology

authors： Albertin W,Miot-Sertier C,Bely M,Marullo P,Coulon J,Moine V,Colonna-Ceccaldi B,Masneuf-Pomarede I

更新日期：2014-05-16 00:00:00

abstract：:The starter cultures (Lactococcus sp.) and non-starter lactic acid bacteria (mostly Lactobacillus spp.) are essential to flavor development of Cheddar cheese. The aim of this study was to elucidate the transcriptional interaction between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 in m...

journal_title：International journal of food microbiology

authors： Desfossés-Foucault É,LaPointe G,Roy D

更新日期：2014-05-16 00:00:00

abstract：:Outgrowth heterogeneity of bacterial spore populations complicates both prediction and efficient control of spore outgrowth. In this study, the impact of mild preservation stresses on outgrowth of Bacillus cereus ATCC 14579 spores was quantified during the first stages of outgrowth. Heterogeneity in outgrowth of heat-...

journal_title：International journal of food microbiology

authors： van Melis CC,den Besten HM,Nierop Groot MN,Abee T

更新日期：2014-05-02 00:00:00

abstract：:Steam or hot water decontamination treatment of broiler carcasses is hampered by process limitations due to prolonged treatment times and adverse changes to the epidermis. In this study, a combination of steam with ultrasound (SonoSteam®) was investigated on naturally contaminated broilers that were processed at conve...

journal_title：International journal of food microbiology

authors： Musavian HS,Krebs NH,Nonboe U,Corry JE,Purnell G

更新日期：2014-04-17 00:00:00

abstract：:The objective of this study was to develop a method that combined nanoparticle-based immunomagnetic separation (IMS) with real-time loop-mediated isothermal amplification (LAMP) for the rapid detection of Vibrio parahaemolyticus. Magnetic nanoparticles were functionalized with monoclonal antibodies that were produced ...

journal_title：International journal of food microbiology

authors： Zeng J,Wei H,Zhang L,Liu X,Zhang H,Cheng J,Ma D,Zhang X,Fu P,Liu L

更新日期：2014-03-17 00:00:00

abstract：:The performance of a multispectral imaging system has been evaluated in monitoring aerobically packaged beef filet spoilage at different storage temperatures (0, 4, 8, 12, and 16°C). Spectral data in the visible and short wave near infrared area (405-970nm) were collected from the surface of meat samples and correlate...

journal_title：International journal of food microbiology

authors： Panagou EZ,Papadopoulou O,Carstensen JM,Nychas GJ

更新日期：2014-03-17 00:00:00

abstract：:The presence of acylated homoserine lactones (AHLs) and autoinducer-2 (AI-2)-like activity was observed in meat stored under various temperatures (0, 5, 10 and 15°C) and packaging (air, modified atmospheres and modified atmospheres with oregano essential oil) conditions, and correlated with the ephemeral spoilage orga...

journal_title：International journal of food microbiology

authors： Blana VA,Nychas GJ

更新日期：2014-03-03 00:00:00

abstract：:Oysters are one of the important vehicles for the transfer of foodborne pathogens. It was reported that bacteria could be bio-accumulated mainly in the gills and digestive glands. In artificially treated oysters, bacterial communities have been investigated by culture-independent methods after harvest. However, little...

journal_title：International journal of food microbiology

authors： Wang D,Zhang Q,Cui Y,Shi X

更新日期：2014-03-03 00:00:00

abstract：:Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Incorporation of natamycin gave rise to films with greater water uptake, weight loss and diameter ...

journal_title：International journal of food microbiology

authors： Balaguer MP,Fajardo P,Gartner H,Gomez-Estaca J,Gavara R,Almenar E,Hernandez-Munoz P

更新日期：2014-03-03 00:00:00

abstract：:This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n=42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. A real-time polymerase chain reaction (RT-PCR) method was used f...

journal_title：International journal of food microbiology

authors： Oteiza JM,Soto S,Alvarenga VO,Sant'Ana AS,Giannuzzi L

更新日期：2014-02-17 00:00:00

abstract：:In this investigation, the resistance of enterotoxigenic Staphylococcus aureus to short-wave ultraviolet light (UV-C) and to combined UV C-heat (UV-H) treatments in buffers and in liquid foods with different physicochemical characteristics was studied. Microbial resistance to UV-C varied slightly among the S. aureus s...

journal_title：International journal of food microbiology

authors： Gayán E,García-Gonzalo D,Alvarez I,Condón S

更新日期：2014-02-17 00:00:00

abstract：:To date, there has been no study to establish the genotypic or subgenotypic identities of Cryptosporidium and Giardia in edible shellfish. Here, we explored the genetic composition of these protists in Mytilus galloprovincialis (Mediterranean mussel) purchased from three markets in the city of Foggia, Italy, from May ...

journal_title：International journal of food microbiology

authors： Giangaspero A,Papini R,Marangi M,Koehler AV,Gasser RB

更新日期：2014-02-03 00:00:00

abstract：:Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optim...

journal_title：International journal of food microbiology

authors： Liu Y,Mustapha A

更新日期：2014-01-17 00:00:00

abstract：:Vibrio vulnificus is the leading cause of seafood associated mortality in the United States and is generally associated with consumption of raw oysters. Two genetic markers have emerged as indicators of strain virulence, 16S rDNA type B (rrnB) and virulence correlated gene type C (vcgC). While much is known about the ...

journal_title：International journal of food microbiology

authors： Jones JL,Lüdeke CH,Bowers JC,DePaola A

更新日期：2013-11-01 00:00:00

abstract：:Detection of human norovirus (HuNoV) usually relies on molecular biology techniques, such as qRT-PCR. Since histo-blood group antigens (HBGAs) are the functional receptors for HuNoV, HuNoV can bind to porcine gastric mucin (PGM), which contains HBGA-like antigens. In this study, PGM-conjugated magnetic beads were used...

journal_title：International journal of food microbiology

authors： Li X,Chen H,Kingsley DH

更新日期：2013-10-15 00:00:00

abstract：:Exposure to mild stress conditions can activate stress adaptation mechanisms and provide cross-resistance towards otherwise lethal stresses. In this study, an approach was followed to select molecular biomarkers (quantitative gene expressions) to predict induced acid resistance after exposure to various mild stresses,...

journal_title：International journal of food microbiology

authors： Desriac N,Postollec F,Coroller L,Sohier D,Abee T,den Besten HM

更新日期：2013-10-01 00:00:00

abstract：:Genetically modified microorganisms (GMMs) are involved in the production of a variety of food and feed. The release and consumption of these products can raise questions about health and environmental safety. Therefore, the European Union has different legislative instruments in place in order to ensure the safety of...

journal_title：International journal of food microbiology

authors： Aguilera J,Gomes AR,Olaru I

更新日期：2013-10-01 00:00:00

abstract：:The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were colle...

journal_title：International journal of food microbiology

authors： Crafack M,Mikkelsen MB,Saerens S,Knudsen M,Blennow A,Lowor S,Takrama J,Swiegers JH,Petersen GB,Heimdal H,Nielsen DS

更新日期：2013-10-01 00:00:00