样式: 排序: IF: - GO 导出 标记为已读
-
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
-
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
-
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
-
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
-
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
-
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
-
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.
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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®
-
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
-
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
-
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 %
-
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
-
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
-
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
-
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
-
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)
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
Whole-genome sequencing of Escherichia coli from retail meat in China reveals the dissemination of clinically important antimicrobial resistance genes Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-22 Qin Wang, Ying-Yue Han, Tie-Jun Zhang, Xuan Chen, Heng Lin, Hong-Ning Wang, Chang-Wei Lei
is one of the important reservoirs of antimicrobial resistance genes (ARG), which often causes food-borne diseases and clinical infections. Contamination with carrying clinically important antimicrobial resistance genes in retail meat products can be transmitted to humans through the food chain, posing a serious threat to public health. In this study, a total of 330 strains were isolated from 464 fresh
-
Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-20 Lien Thi Kim Phan, Anh Thi Hong Le, Nhon Thi Ngoc Hoang, Els Debonne, Sarah De Saeger, Mia Eeckhout, Liesbeth Jacxsens
In the present investigation, the effect of cinnamon oil (CO) (10, 30, 50 and 70 %) on the growth rate (mm/day) and aflatoxin B1 (AFB1) and fumonisin B1 (FB1) production of (AF01) and (FP01) isolates, respectively was determined at optimum water activities (0.95 and 0.99 a) and temperatures (25, 30 and 35 °C) on paddy and polished rice grains. The results showed that the growth rate, AFB1 and FB1 production
-
Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-17 María José Valera, Valentina Olivera, Gabriel Pérez, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentrations of benzenoid and phenylpropanoid compounds compared with conventional yeasts. Consequently, in practice, sequential inoculation of and allows to improve the aromatic quality of wines. In this work, we evaluated the impact on wine aroma
-
Simulated aging of draught beer line tubing increases biofilm contamination Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-17 Lindsey A. Miller, Kelli Buckingham-Meyer, Darla M. Goeres
Craft brewing is continually gaining popularity in the United States. Craft brewers are committed to producing a wide variety of products and have a vested interest in product quality. Therefore, these brewers have the expectation that the beer poured at the tap will match the quality product that left the brewery. The presence of biofilm in draught lines is hypothesized as a contributing factor when
-
Fish feed composition by high-throughput sequencing analysis: Parasite risk assessment Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-17 Elvira Abollo, Andrea Ramilo, Santiago Pascual
The use of wild small fish species as feed for aquaculture has clearly an economic incentive by speeding the growth of farmed species. Since feed ingredients are sourced from wild fisheries the farmed species could contain natural contaminants which may introduce food safety concerns. In this study, we used High-Throughput Sequencing (HTS) to explore the whole DNA profile of ten dry commercial feeds
-
Antibiotic susceptibility and genomic analysis of ciprofloxacin-resistant and ESBLs-producing Escherichia coli in vegetables and their irrigation water and growing soil Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-16 Jiali Sun, Jinghan Dai, Jin Chen, Yuanjie He, Li Su, Mengqing Gong, Mengyuan Cao, Kexin Wei, Yi You, Lisha Liu, Li Bai, Shenghui Cui, Jia Chen, Baowei Yang
The rise of antibiotic resistance in has become a major global public health concern. While there is extensive research on antibiotic-resistant from human and animal sources, studies on vegetables and their environments are limited. This study investigated the prevalence and characteristics of ciprofloxacin-resistant (CIP) in 13 types of edible raw vegetables, along with their irrigation water and
-
Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-16 Htay Htay Wai, Khursheed Ahmad Shiekh, Saeid Jafari, Isaya Kijpatanasilp, Kitipong Assatarakul
The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and ) reduction. According to the microbiological results, UV light at 120 J/cm caused a 5.19 log reduction
-
-
Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-11 Xinling Qin, Yaqian Yuan, Shuangwen Fei, Xue Lin, Shun Shi, Xiangrong Wang, Qing Pang, Jiamu Kang, Congfa Li, Sixin Liu
In China and Southeast Asia, pre-fermented coconut water is commonly used for the production of , a jelly-like fermented food that consists of bacterial cellulose (BC). The inherent natural fermentation process of coconut water introduces uncontrollable variables, which can lead to unstable yields during BC production. This study involved the collection of spontaneously pre-fermented coconut water
-
Phosphoproteomics analysis reveals the anti-bacterial and anti-virulence mechanism of eugenol against Staphylococcus aureus and its application in meat products Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-09 Hong Li, Changzhu Li, Ce Shi, Metab Alharbi, Haiying Cui, Lin Lin
The increasing risk of food poisoning caused by () contamination has aroused great concern about food safety. Eugenol is highly favored due to its broad-spectrum antibacterial activity and non-drug resistance property. The study aimed to reveal the anti-bacterial and anti-virulence mechanisms of eugenol against using phosphoproteomics. The results indicated that eugenol could inhibit the phosphorylation
-
Corrigendum to “A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes” [Int. J. Food Microbiol. 413 (2024) 110586] Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-07 Luca Nalbone, Salvatore Forgia, Graziella Ziino, Giorgia Sorrentino, Filippo Giarratana, Alessandro Giuffrida
-
Modeling strain variability in Campylobacter jejuni thermal inactivation by quantifying the number of strains required Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-07 Hiroki Abe, Susumu Kawasaki
There is a limited understanding of the survival responses of during thermal processing, which must be investigated for appropriate risk assessment and processing. Therefore, we aimed to elucidate the survival response of and develop a predictive model considering strain variability and uncertainty, which are important for quantitative microbial risk assessment (QMRA) or risk-based processing control
-
Characterization of a cell wall hydrolase with high activity against vegetative cells, spores and biofilm of Bacillus cereus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-06 Yanmei Li, Lun Luo, Wenhai Wang, Bin Hong, Yi Ma, Jufang Wang
-
Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-06 Silvia Guillén, Lara Domínguez, Pilar Mañas, Ignacio Álvarez, Elena Carrasco, Guillermo Cebrián
is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence