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Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.) Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-30 Shuang Gu, Lin Xie, Qiuyue Guan, Xuerong Sheng, Yonggang Fang, Xiangyang Wang
Ethylene produced by plants generally induces ripening and promotes decay, whereas the effect of ethylene produced by pathogens on plant diseases remains unclear. In this study, four ethylene-producing fungi including (, ), (, ), 1 ( 1, ) and 2 ( 2, ) were severally inoculated in potato dextrose broth (PDB) media and postharvest green peppers, the ethylene production rates, disease indexes and chlorophyll
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Characterization of Fusarium species causing head blight of highland barley (qingke) in Tibet, China Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-30 Sun Fuyao, Zhang Tangwei, Xing Yujun, Dai Chengcheng, Ciren Deji, Yang Xiaojun, Wu Xuelian, P. Mokoena Mduduzi, O. Olaniran Ademola, Shi Jianrong, Ma Changzhong, Xu Jianhong, Li Ying, Dong Fei
Most of the research on the characterization of species focused on wheat, barley, rice, and maize in China. However, there has been limited research in highland barley (qingke). Recently, Fusarium head blight (FHB) of qingke was recently observed in Tibet, China, especially around the Brahmaputra River. To gain a better understanding of the pathogens involver, 201 isolates were obtained from qingke
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Co-resistance to methicillin and clindamycin among coagulase-negative staphylococci isolates recovered from pet food in Brazil Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-25 Ikechukwu Benjamin Moses, Ingrid Nayara Marcelino Santos, Ághata Cardoso da Silva Ribeiro, Fernanda Fernandes Santos, Rodrigo Cayô, Ana Cristina Gales
Pet food have been considered as possible vehicles of bacterial pathogens. The sudden boom of the pet food industry due to the worldwide increase in companion animal ownership calls for pet food investigations. Herein, this study aimed to determine the frequency, antimicrobial susceptibility profile, and molecular characteristics of coagulase-negative staphylococci (CoNS) in different pet food brands
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Anti-mildew and fresh-keeping effect of Lactiplantibacillus paraplantarum P3 cell-free supernatant on fresh in-shell peanuts during storage process Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-25 Haoxin Lv, Chaoyue Cui, Zubin Wang, Yijun Liu, Shichang Liu, Tianjie Qi, Yanfei Li, Yan Zhao
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Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-25 Xueying Song, Jiamu Kang, Xingyan Wei, Liu Liu, Yongfeng Liu, Feng Wang
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Prevalence and antimicrobial resistance of major foodborne pathogens isolated from pangas and tilapia fish sold in retail markets of Dhaka city, Bangladesh Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-23 Mohammed Badrul Amin, Prabhat Kumar Talukdar, Ajrin Sultana Sraboni, Md. Rayhanul Islam, Zahid Hayat Mahmud, David Berendes, Clare Narrod, Salina Parveen, Mohammad Aminul Islam
Fish sold at retail markets are often contaminated with harmful bacterial pathogens, posing significant health risks. Despite the growing aquaculture industry in Bangladesh to meet high demand, little attention has been paid to ensuring the safety of fish. The objective of this study was to evaluate the microbiological quality of tilapia and pangas fish sold in retail markets across Dhaka city, Bangladesh
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Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-22 Delaunay Louis, Postollec Florence, Leguerinel Ivan, Mathot Anne-Gabrielle
, and are the main contaminants found in dairy powders. These spore-forming thermophilic bacteria, rarely detected in raw milk, persist, and grow during the milk powder manufacturing process. Moreover, in the form of spores, these species resist and concentrate in the powders during the processes. The aim of this study was to determine the stages of the dairy powder manufacturing processes that are
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The role of rcpA gene in regulating biofilm formation and virulence in Vibrio parahaemolyticus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-21 Wenxiu Zhu, Jiaxiu Liu, Yingying Zhang, Dongyun Zhao, Shugang Li, Hanzheng Dou, Haisong Wang, Xiaodong Xia
() is a common seafood-borne pathogen that can colonize the intestine of host and cause gastroenteritis. Biofilm formation by enhances its persistence in various environments, which poses a series of threats to food safety. This work aims to investigate the function of gene in biofilm formation and virulence of . Deletion of significantly reduced motility, biofilm biomass, and extracellular polymeric
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Molecular assessment of oat head blight fungus, including a new genus and species in a family of Nectriaceae Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-21 Hao Chen, James F. White, Kamran Malik, Chunjie Li
Head blight (HB) of oat () has caused significant production losses in oats growing areas of western China. A total of 314 isolates, associated with HB were collected from the major oat cultivating areas of Gansu, Qinghai, and Yunnan Provinces in western China. Based on morphological characters, the isolates were initially classified into three genera, as differentiation to species was a bit difficult
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Antifungal efficiency and mechanisms of ethyl ferulate against postharvest pathogens Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-20 Chang Shu, Xiuxiu Sun, Jiankang Cao, Samir Droby, Weibo Jiang
Postharvest loss caused by a range of pathogens necessitates exploring novel antifungal compounds that are safe and efficient in managing the pathogens. This study evaluated the antifungal activity of ethyl ferulate (EF) and explored its mechanisms of action against , , , , , and evaluated its potential to inhibit postharvest decay. The results demonstrated that EF exerts potent antifungal activity
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Dissemination of IncC plasmids in Salmonella enterica serovar Thompson recovered from seafood and human diarrheic patients in China Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-19 Zengfeng Zhang, Dai Kuang, Xuebin Xu, Zeqiang Zhan, Hao Ren, Chunlei Shi
Thompson is a prevalent foodborne pathogen and a major threat to food safety and public health. This study aims to reveal the dissemination mechanism of . Thompson with co-resistance to ceftriaxone and ciprofloxacin. In this study, 181 . Thompson isolates were obtained from a retrospective screening on 2118 serotyped isolates from foods and patients, which were disseminated in 12 of 16 districts in
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Dissemination, virulence characteristic, antibiotic resistance determinants of emerging linezolid and vancomycin-resistant Enterococcus spp. in fish and crustacean Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-18 Sherief M. Abdel-Raheem, Sherin M. Khodier, Faisal Almathen, Al-Shaimaa T. Hanafy, Sarah M. Abbas, Salah Abdulaziz Al-Shami, Saad Ibrahim Al-Sultan, Ahmed Alfifi, Reham M. El-Tarabili
Enterococci are emerging nosocomial pathogens. Their widespread distribution causes them to be food contaminants. Furthermore, Enterococci can colonize various ecological niches and diffuse into the food chain via contaminated animals and foods because of their remarkable tolerance to unfavorable environmental circumstances. Due to their potential dissemination to humans, antimicrobial-resistant Enterococci
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Recombinase polymerase amplification combined with Pyrococcus furiosus Argonaute for fast Salmonella spp. testing in food safety Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-16 Liyun Lin, Qiulan Luo, Liejun Li, Yuzhong Zheng, Huagui Wei, Jiayu Liao, Yaqun Liu, Mouquan Liu, Zhonghe Wang, Wanling Lin, Xianghui Zou, Hui Zhu, Min Lin
Foodborne illness caused by spp. is one of the most prevalent public health problems globally, which have brought immeasurable economic burden and social impact to countries around the world. Neither current nucleic acid amplification detection method nor standard culture method (2–3 days) are suitable for field detection in areas with a heavy burden of spp. Here, we developed a highly sensitive and
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Database selection for shotgun metaproteomic of low-diversity dairy microbiomes Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-15 Vinícius da Silva Duarte, Luiza de Paula Dias Moreira, Siv B. Skeie, Fredrik Svalestad, Jorun Øyaas, Davide Porcellato
The metaproteomics field has recently gained more and more interest as a valuable tool for studying both the taxonomy and function of microbiomes, including those used in food fermentations. One crucial step in the metaproteomics pipeline is selecting a database to obtain high-quality taxonomical and functional information from microbial communities. One of the best strategies described for building
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Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-15 Sadhana Khanal, Tom Dongmin Kim, Katrien Begyn, Wouter Duverger, Gertjan Kramer, Stanley Brul, Andreja Rajkovic, Frank Devlieghere, Marc Heyndrickx, Joost Schymkowitz, Frederic Rousseau, Véronique Broussolle, Chris Michiels, Abram Aertsen
Wet heat treatment is a commonly applied method in the food and medical industries for the inactivation of microorganisms, and bacterial spores in particular. While many studies have delved into the mechanisms underlying wet heat killing and spore resistance, little attention has so far been dedicated to the capacity of spore-forming bacteria to tune their resistance through adaptive evolution. Nevertheless
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Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-15 Ling Guo, Biqi Liu, Chen Liang, Wen Sun, Yujun Jiang, Xueqi Yun, Lin Lu, Xinhuai Zhao, Ning Xu
The effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation
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Dynamics of microbiota and antimicrobial resistance in on-farm dairy processing plants using metagenomic and culture-dependent approaches Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-14 Saehah Yi, Hyokeun Song, Woo-Hyun Kim, Soomin Lee, Jae-Ho Guk, JungHa Woo, Seongbeom Cho
On-farm dairy processing plants, which are situated close to farms and larger dairy processing facilities, face unique challenges in maintaining environmental hygiene. This can impact various stages of dairy processing. These plants operate on smaller scales and use Low-Temperature-Long-Time (LTLT) pasteurization, making them more susceptible to microbial contamination through direct and indirect contact
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Pearl millet flour and green gram milk based probiotic beverage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-10 Gargi Ghoshal, Japneet Kamboj, Prabhjot Kaur
The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5–2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out
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Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-09 Gracy Kelly Vieira de Vasconcelos Medeiros, Ana Cristina Silveira Martins, Mateus Gomes Vasconcelos, Estefânia Fernandes Garcia, Noádia Priscila Araújo Rodrigues, Thatyane Mariano Rodrigues de Albuquerque, Vanessa Bordin Viera, Maria Lúcia da Conceição, Evandro Leite de Souza, Maria Elieidy Gomes de Oliveira
This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes , as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily
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Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-07 Hendrik Frentzel, Marco Kraemer, Ylanna Kelner-Burgos, Laura Uelze, Dorina Bodi
The highly potent toxin cereulide is a frequent cause of foodborne intoxications. This extremely resistant toxin is produced by group strains carrying the plasmid encoded gene cluster. It is known that the capacities to produce cereulide vary greatly between different strains but the genetic background of these variations is not clear.
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Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-05 Zhuosheng Liu, Yi Zhou, Hongye Wang, Chengchu Liu, Luxin Wang
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HacA, a key transcription factor for the unfolded protein response, is required for fungal development, aflatoxin biosynthesis and pathogenicity of Aspergillus flavus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-04 Min Yu, Xiaoling Zhou, Dongyue Chen, Yuan Jiao, Guomin Han, Fang Tao
is a fungus notorious for contaminating food and feed with aflatoxins. As a saprophytic fungus, it secretes large amounts of enzymes to access nutrients, making endoplasmic reticulum (ER) homeostasis important for protein folding and secretion. The role of HacA, a key transcription factor in the unfolded protein response pathway, remains poorly understood in . In this study, the gene in was knockout
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Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp. Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-04 Sofía Sampaolesi, Laura Pérez-Través, Laura E. Briand, Amparo Querol
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Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-02 Elio López-García, Verónica Romero-Gil, Francisco Noé Arroyo-López, Antonio Benítez-Cabello
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples ( = 24) were directly obtained from industrial fermentation vessels with approximately 10
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Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-04-02 Shuoshuo Zhao, Ting Guo, Yunping Yao, Bin Dong, Guozhong Zhao
Soy sauce is a traditional condiment that undergoes microbial fermentation of various ingredients to achieve its desired color, scent, and flavor. , which is a type of , shows promising potential as a source of lipids, carotenoids, and enzymes that can enrich the taste and color of soy sauce. However, there is currently a lack of systematic and comprehensive studies on the functions and mechanisms
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Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-30 Chiara Traina, Ilario Ferrocino, Ambra Bonciolini, Vladimiro Cardenia, Xinping Lin, Kalliopi Rantsiou, Luca Cocolin
Taggiasca table olives are typical of Liguria, a Northwestern Italian region, produced with a spontaneous fermentation carried out by placing the raw drupes directly into brine with a salt concentration of 8–12 % w/v. Such concentrations limit the development of unwanted microbes and favor the growth of yeasts. This process usually lasts up to 8 months. Yeasts are found throughout the entire fermentation
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Activity-based protein profiling technology reveals malate dehydrogenase as the target protein of cinnamaldehyde against Aspergillus niger Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-29 Xin Wang, Bowen Wang, Yulan Hu, Zhao Zhang, Bingjian Zhang
Cinnamaldehyde displays strong antifungal activity against fungi such as , but its precise molecular mechanisms of antifungal action remain inadequately understood. In this investigation, we applied chemoproteomics and bioinformatic analysis to unveil the target proteins of cinnamaldehyde in cells. Additionally, our study encompassed the examination of cinnamaldehyde's effects on cell membranes, mitochondrial
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Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-27 You Luo, Ruling Tang, Han Qiu, Angxin Song
Tratt fruits (RRT) exhibit extremely high nutritional and medicinal properties due to its unique phytochemical composition. Probiotic fermentation is a common method of processing fruits. Variations in the non-volatile metabolites and bioactivities of RRT juice caused by different lactobacilli are not well understood. Therefore, we aimed to profile the non-volatile components and investigate the impact
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Concentration of foodborne viruses eluted from fresh and frozen produce: Applicability of ultrafiltration Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-27 Mathilde Trudel-Ferland, Marianne Levasseur, Valérie Goulet-Beaulieu, Eric Jubinville, Fabienne Hamon, Julie Jean
Foodborne illnesses involving raw and minimally processed foods are often caused by human noroviruses (HuNoV) and hepatitis A virus (HAV). Since food is contaminated usually with small numbers of virions, these must be eluted from the food surface and then concentrated for detection. The objective of this study was to optimize an ultrafiltration (UF) concentration method for HAV and HuNoVs present
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An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-25 Ziping Miao, Kexin Cao, Xiaoyue Wu, Chenye Zhang, Jian Gao, Yin Chen, Zhou Sun, Xiaobin Ren, Yijuan Chen, Mengya Yang, Can Chen, Daixi Jiang, Yuxia Du, Xin Lv, Shigui Yang
Hepatitis E infection is typically caused by contaminated water or food. In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Zhejiang Province, China. Local authorities and workers took immediate actions to confirm the outbreak, investigated the sources of infection and routes of transmission, took measures to terminate the outbreak, and summarized the lessons learned
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The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-17 A.K. Carole Sanya, Anita R. Linnemann, Yann E. Madode, Sijmen E. Schoustra, Eddy J. Smid
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Substitution of Asp29 with Asn29 in the metallochaperone UreE of Streptococcus thermophilus DSM 20617T increases the urease activity and anticipates urea hydrolysis during milk fermentation Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-16 Stefania Arioli, Nicola Mangieri, Ylenia Zanchetta, Pasquale Russo, Diego Mora
Urease operon is highly conserved within the species and urease-negative strains are rare in nature. MIMO1, isolated from commercial yogurt, was previously characterized as urease-positive Ni-dependent strain. Beside a mutation in , coding for a nickel ABC transporter permease, the strain MIMO1 showed a mutation in gene which code for a metallochaperone involved in Ni delivery to the urease catalytic
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Stress resistant rpsU variants of Listeria monocytogenes can become underrepresented due to enrichment bias Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-13 Xuchuan Ma, Jingjie Chen, Marcel H. Zwietering, Tjakko Abee, Heidy M.W. Den Besten
Population heterogeneity is an important component of the survival mechanism of , leading to cells in a population with diverse stress resistance levels. We previously demonstrated that several ribosomal gene mutations enhanced the stress resistance of and lowered the growth rate at 30 °C and lower temperatures. This study investigated whether these switches in phenotypes could result in a bias in
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The impact of different acidic conditions and food substrates on Listeria monocytogenes biofilms development and removal using nanoencapsulated carvacrol Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-12 Jina Yammine, Agapi I. Doulgeraki, Conor P. O'Byrne, Adem Gharsallaoui, Nour-Eddine Chihib, Layal Karam
biofilms present a significant challenge in the food industry. This study explores the impact of different acidic conditions of culture media and food matrices on the development and removal of biofilms developed on stainless steel surfaces by wild-type (WT) strains as well as in two mutant derivatives, Δ and Δ that have defects in the general stress response and quorum sensing, respectively. Additionally
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A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-12 Andrés Planells-Cárcel, Julia Kazakova, Cristina Pérez, Marina Gonzalez-Ramirez, M. Carmen Garcia-Parrilla, José M. Guillamón
In recent years, the presence of molecules derived from aromatic amino acids in wines has been increasingly demonstrated to have a significant influence on wine quality and stability. In addition, interactions between different yeast species have been observed to influence these final properties. In this study, a screening of 81 yeast strains from different environments was carried out to establish
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Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-09 Shiliang Jia, Zhifang Jia, Jun An, Yicheng Ding, Jie Chang, Yanbo Wang, Xuxia Zhou
The aim of this study is evaluating the protein degradation capacity of specific spoilage organisms (SSOs) and in fish flesh during chilled storage and revealing the underlying genes by whole-genome sequencing (WGS). Biochemical and physical tests were performed on fish flesh inoculated with and individually, including textural properties, myofibrillar fragmentation index, sodium dodecyl sulfate-polyacrylamide
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Evaluation of a new automated viral RNA extraction platform for hepatitis A virus and human norovirus in testing of berries, lettuce, and oysters Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-07 Mathilde Trudel-Ferland, Marie-Ève Collard, Valérie Goulet-Beaulieu, Eric Jubinville, Fabienne Hamon, Julie Jean
Fruits, vegetables, and shellfish are often associated with outbreaks of illness caused particularly by human norovirus (HuNoV) and hepatitis A virus (HAV), the leading causative agents of foodborne illness worldwide. The aim of this study was to evaluate a new automated nucleic acid extraction platform (EGENE-UP EASYPREP) for enteric viruses in several at-risk food matrices and to test its limit of
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Molecular characterization of antibiotic resistant Salmonella enterica across the poultry production chain in Costa Rica: A cross-sectional study Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-07 Andrea Molina, Thorsten Thye, Lohendy Muñoz-Vargas, Rebeca Zamora-Sanabria, Daniel Haile Chercos, Raquel Hernández-Rojas, Noelia Robles, Daniela Aguilar, Jürgen May, Denise Dekker
Antibiotic resistant are on the increase, worldwide. Given the scarcity of data, this study aimed to investigate its occurrence, virulence, and antibiotic resistance in Costa Rica's food chain. In total, 65 chicken meat- and 171 chicken caecal samples were collected and examined for . High frequencies of were found in chicken meat (58.5 %, n/N = 38/65) and poultry farms (38.0 %, n/N = 65/171). The
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Impact of predicted climate change environmental conditions on the growth of Fusarium asiaticum strains and mycotoxins production on a wheat-based matrix Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-07 Carla Cervini, Naoreen Naz, Carol Verheecke-Vaessen, Angel Medina
is a predominant fungal pathogen causing Fusarium Head Blight (FHB) in wheat and barley in China and is associated with approximately £201 million in annual losses due to grains contaminated with mycotoxins. produces deoxynivalenol and zearalenone whose maximum limits in cereals and cereals-derived products have been established in different countries including the EU. Few studies are available on
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Differential microbiota shift on whole romaine lettuce subjected to source or forward processing and on fresh-cut products during cold storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-06 Ganyu Gu, Qiao Ding, Marina Redding, Yishan Yang, Regina O’Brien, Tingting Gu, Boce Zhang, Bin Zhou, Shirley A. Micallef, Yaguang Luo, Jorge M. Fonseca, Xiangwu Nou
Romaine lettuce in the U.S. is primarily grown in California or Arizona and either processed near the growing regions (source processing) or transported long distance for processing in facilities serving distant markets (forward processing). Recurring outbreaks of O157:H7 implicating romaine lettuce in recent years, which sometimes exhibited patterns of case clustering in Northeast and Midwest, have
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Macro-micro exploration on dynamic interaction between aflatoxigenic Aspergillus flavus and maize kernels using Vis/NIR hyperspectral imaging and SEM technology Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-06 Yao Lu, Beibei Jia, Seung-Chul Yoon, Xinzhi Ni, Hong Zhuang, Baozhu Guo, Scott E. Gold, Jake C. Fountain, Anthony E. Glenn, Kurt C. Lawrence, Feng Zhang, Wei Wang, Jian Lu, Chaojie Wei, Hongzhe Jiang, Jiajun Luo
and its toxic metabolites-aflatoxins infect and contaminate maize kernels, posing a threat to grain safety and human health. Due to the complexity of microbial growth and metabolic processes, dynamic mechanisms among fungal growth, nutrient depletion of maize kernels and aflatoxin production is still unclear. In this study, visible/near infrared (Vis/NIR) hyperspectral imaging (HSI) combined with the
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Genotype-phenotype evaluation of the heterogeneity in biofilm formation by diverse Bacillus licheniformis strains isolated from dairy products Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-06 Luyao Fan, Siqi Liu, Hongchao Dai, Lei Yuan, Zhenquan Yang, Xin-an Jiao
The spoilage bacterium has been identified as a quick and strong biofilm former in the dairy industry. In our previous study, intra-species variation in bacterial biofilms has been observed in diverse strains from different genetic backgrounds; however, the mechanisms driving the observed heterogeneity of biofilms remain to be determined. In this study, the genotype-phenotype evaluation of the heterogeneity
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Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-05 Fernando K.C. da Costa, Bruno A.M. Carciofi, Gláucia M.F. de Aragão, Jaciane L. Ienczak
Typhimurium is a foodborne pathogen often found in the poultry production chain. Antibiotics have been used to reduce Typhimurium contamination in poultry aviaries and improve chicken growth. However, antibiotics were banned in several countries. Alternatively, organic acids, such as propionic acid (PA), can control pathogens. This study determined the PA minimum inhibitory concentration (MIC), minimum
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Carvacrol nanocapsules as a new antifungal strategy: Characterization and evaluation against fungi important for grape quality and to control the synthesis of ochratoxins Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-02 Athos Tópor, Flávio Fonseca Veras, Fabiola Ayres Cacciatore, Rafaela Diogo Silveira, Patrícia da Silva Malheiros, Juliane Elisa Welke
Fungi are a problem for viticulture as they can lead to deterioration of grapes and mycotoxins production. Despite the widespread use of synthetic fungicides to control fungi, their impact on the agricultural ecosystem and human health demand safer and eco-friendly alternatives. This study aimed to produce, characterize and assess the antifungal activity of carvacrol loaded in nanocapsules of Eudragit®
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In vitro assay to determine inactivation of Toxoplasma gondii in meat samples Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-02 Marieke Opsteegh, Tryntsje Cuperus, Chesley van Buuren, Cecile Dam-Deisz, Conny van Solt-Smits, Bavo Verhaegen, Maike Joeres, Gereon Schares, Břetislav Koudela, Frans Egberts, Theo Verkleij, Joke van der Giessen, Henk J. Wisselink
Consumption of raw and undercooked meat is considered as an important source of infections. However, most non-heated meat products contain salt and additives, which affect viability. It was our aim to develop an in vitro method to substitute the mouse bioassay for determining the effect of salting on viability. Two sheep were experimentally infected by oral inoculation with 6.5 × 10 oocysts. Grinded
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Nanozyme colourimetry based on temperate bacteriophage for rapid and sensitive detection of Staphylococcus aureus in food matrices Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-02 Yajie Li, Wenyuan Zhou, Yajun Gao, Xuan Li, Lei Yuan, Guoqiang Zhu, Xuewen Gu, Zhenquan Yang
Although bacteriophage-based biosensors are promising tools for rapid, convenient, and sensitive detection of in food products, the effect of biosensors using temperate phages as biorecognition elements to detect viable isolates remains unclear. In this study, three temperate phages were isolated and their biological features (one-step growth, host range, pH stability, temperature stability, and adsorption
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Use of Bacillus spp. as beneficial fermentation microbes in baking Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, Michael G. Gänzle
The development of minimally processed baked goods is dependent on new “clean label” functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with spp. as a novel approach to improve bread quality. FUA2155 and Fad WE ferments were prepared using white wheat flour, wheat bran or buckwheat, and were added at a level of 2.5–20 %
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Toxin gene detection and antibiotic resistance of Clostridium perfringens from aquatic sources Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Mengxuan Li, Ying Wang, Bingyu Hou, Yibao Chen, Ming Hu, Xiaonan Zhao, Qing Zhang, Lulu Li, Yanbo Luo, Yuqing Liu, Yumei Cai
is a zoonotic opportunistic pathogen that produces toxins that can cause necrotic enteritis and even “sudden death disease”. This bacterium is widely distributed in the intestines of livestock and human, but there are few reports of distribution in aquatic animals (). In order to explore the isolation rate of and the toxin genes they carry, 141 aquatic samples, including clams (), oysters (), and mud
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Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Rafaela C. Baptista, Rodrigo B.A. Oliveira, Antonio A. Câmara Jr, Émilie Lang, Juliana L.P. dos Santos, Matheus Pavani, Tatiane M. Guerreiro, Rodrigo R. Catharino, Elenilson G.A. Filho, Sueli Rodrigues, Edy S. de Brito, Verônica O. Alvarenga, Gerson B. Bicca, Anderson S. Sant'Ana
This study aimed to assess the growth of spp. and psychrotrophic bacteria in chilled Pacu (), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (μ 1/h), lag time (t h), and (N Log CFU/g) were estimated using the Baranyi and Roberts microbial growth
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A comprehensive systematic review and meta-analysis of Listeria monocytogenes prevalence in food products in South Korea Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Hyeon Ji Je, Ui In Kim, Ok Kyung Koo
is a foodborne pathogen that can cause deadly severe listeriosis. While systematic review and meta-analysis are powerful tools for comprehensive analysis by pooling every related study, these approaches to contamination food have yet to be studied in South Korea. We aimed to identify high-risk foods in South Korea through a prevalence survey of retail food products for the first time. A total of 13
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Revealing the mechanism of citral induced entry of Vibrio vulnificus into viable but not culturable (VBNC) state based on transcriptomics Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Kunyao Luo, Xinquan Hu, Yanzheng Li, Meixian Guo, Xing Liu, Yingying Zhang, Weiwei Zhuo, Baowei Yang, Xin Wang, Chao Shi
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Microbiological safety of dry-cured fish from the raw material to the end of processing Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Valentina Indio, Federica Savini, Fausto Gardini, Federica Barbieri, Laura Prandini, Yitagele Terefe Mekonnen, Federico Tomasello, Federica Giacometti, Alessandro Seguino, Andrea Serraino, Alessandra De Cesare
The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products. In this study total aerobic colony count and Enterobacteriaceae, as proxy of process hygiene criteria, and detection of and concentration of histamine, as food safety criteria, were investigated in (salmon)
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Genomic analysis reveals genes that encode the synthesis of volatile compounds by a Bacillus velezensis-based biofungicide used in the treatment of grapes to control Aspergillus carbonarius Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Rafaela Diogo Silveira, Flávio Fonseca Veras, Karolina Cardoso Hernandes, Evelise Bach, Luciane Maria Pereira Passaglia, Claudia Alcaraz Zini, Adriano Brandelli, Juliane Elisa Welke
Fungal control strategies based on the use of have emerged in agriculture as eco-friendly alternatives to replace/reduce the use of synthetic pesticides. sp. P1 was reported as a new promising strain for control of a known producer of ochratoxin A, categorized as possible human carcinogen with high nephrotoxic potential. Grape quality can be influenced by vineyard management practices, including the
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Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Amin N. Olaimat, Murad A. Al-Holy, Tareq M. Osaili, Mahmoud H. Abughoush, Anas A. Al-Nabulsi, Maysa Alawneh, Lamees Deseh, Bushra Abazeed, Raghdah Shqair, Sawsan Mutlaq, Mutamed Ayyash, Richard A. Holley
The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.50 % (7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 mmol/Kg of carvacrol) against and O157:H7 in falafel paste (FP) stored at 4, 10 or 25 °C for 10 d; and ii) to study the sensory properties of fried falafel treated with eugenol and carvacrol. grew well in untreated falafel
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Biocontrol of Alternaria alternata in cold-stored table grapes using psychrotrophic yeasts and bioactive compounds of natural sources Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Carolina Torres-Palazzolo, Susana Ferreyra, Francisco Iribas, Valeria Chimeno, Maria Cecilia Rojo, Claudia Casalongue, Ariel Fontana, Mariana Combina, Maria Lorena Ponsone
is a common fungal pathogen causing postharvest decay in table grapes. This study addressed the potential of autochthonous yeasts and bioactive compounds of natural sources to act as biocontrol agents (BCAs) against in cold-stored table grapes. With this purpose, 19 yeast capable of growing at 0–1 °C were isolated from the surface of Red Globe table grapes. These isolates, along with the pre-isolated
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Transcriptome analysis reveals the inhibitory mechanism of phloretin on virulence expression of Staphylococcus aureus and its application in cooked chicken Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Hong Li, Changzhu Li, Ce Shi, Manal Y. Sameeh, Fahad Al-Asmari, Haiying Cui, Lin Lin
() enterotoxins have aroused great concern to food safety owing to its increased risk of food poisoning. The current research aimed to investigate the anti-virulence mechanisms of phloretin against in terms of toxin activity and gene expression. The results indicated that phloretin could effectively inhibit the production of hemolysins and enterotoxins, and its anti-virulence effect was exerted in
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Biocontrol activities of yeasts or lactic acid bacteria isolated from Robusta coffee against Aspergillus carbonarius growth and ochratoxin A production in vitro Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-24 Claudia López Rodríguez, Caroline Strub, Angélique Fontana, Carol Verheecke-Vaessen, Noël Durand, Corinne Beugré, Tagro Guehi, Angel Medina, Sabine Schorr-Galindo
Biocontrol Agents (BCAs) can be an eco-friendly alternative to fungicides to reduce the contamination with mycotoxigenic fungi on coffee. In the present study, different strains of bacteria and yeasts were isolated from Ivorian Robusta coffee. Their ability to reduce fungal growth and Ochratoxin A (OTA) production during their confrontation against was screened on solid media. Some strains were able
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Effects of Tripleurospermum caucasicum, Salvia rosmarinus and Tanacetum fruticulosum essential oils on aflatoxin B1 production and aflR gene expression in Aspergillus flavus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-24 Zahra Mozafari, Masoomeh Shams-Ghahfarokhi, Mahdi Yahyazadeh, Mehdi Razzaghi-Abyaneh
Aflatoxin B (AFB) is one of the most hazardous mycotoxins for humans and livestock that mainly produced by members of the genus in a variety of food commodities. In this study, the effect of , , and essential oils (EOs) was studied on fungal growth, AFB production and gene expression in toxigenic IPI 247. The AFB producer strain was cultured in YES medium in presence of various two-fold concentrations
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A selection process based on the robustness of anti-Listeria monocytogenes activity reveals two strains of Carnobacterium maltaromaticum with biopreservation properties in cheese Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-23 Lamia Cherrat, Alexis Dijamentiuk, Sara M. El Kheir, Cécile Mangavel, Annelore Elfassy, Anne-Marie Revol-Junelles, Frédéric Borges
Biopreservation is an approach consisting of using microorganisms as protective cultures and/or their metabolites to optimize the microbiological quality and shelf life of food by ensuring safety or reducing food waste. Biopreservation strain selection pipelines mainly focus on inhibition strength to identify strains of interest. However, in addition to inhibition strength, inhibition activity must
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Quantitative assessment of food safety interventions for Campylobacter spp. and Salmonella spp. along the chicken meat supply chain in Burkina Faso and Ethiopia Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-23 James Noah Ssemanda, Heidy M.W. den Besten, Coen P.A. van Wagenberg, Marcel H. Zwietering
Rural and small-scale chicken farming is a major source of income in most African countries, and chicken meat is an important source of nutrients. However, chicken meat can be contaminated with spp. and spp., pathogens with a high reported burden of foodborne illnesses. Therefore, it is essential to control these pathogens in chicken meat. Quantitative microbial risk assessments (QMRA) can aid the