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The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water Food Microbiol. (IF 5.3) Pub Date : 2024-03-14 K. Gongora, J. Vankerschaver, I. Sampers, S. Van Haute
Oxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a “single variable” measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on
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A meta-analysis of microbial thermal inactivation in low moisture foods Food Microbiol. (IF 5.3) Pub Date : 2024-03-08 Yadwinder Singh Rana, Long Chen, Yang Jiao, Lynn M. Johnson, Abigail B. Snyder
Microbial thermal inactivation in low moisture foods is challenging due to enhanced thermal resistance of microbes and low thermal conductivity of food matrices. In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean -values and developed
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Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation Food Microbiol. (IF 5.3) Pub Date : 2024-03-05 Ludovic Monnin, Thibault Nidelet, Jessica Noble, Virginie Galeote
is a major actor in winemaking that converts sugars from the grape must into ethanol and CO with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. is
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Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker Food Microbiol. (IF 5.3) Pub Date : 2024-03-04 C. Trunet, N. Vischer, L. Coroller, S. Brul
Quantifying spore germination and outgrowth heterogeneity is challenging. Single cell level analysis should provide supplementary knowledge regarding the impact of unfavorable conditions on germination and outgrowth dynamics. This work aimed to quantify the impact of pH on spore germination and outgrowth, investigating the behavior of individual spore crops, produced under optimal and suboptimal conditions
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Bacterial proteome adaptation during fermentation in dairy environments Food Microbiol. (IF 5.3) Pub Date : 2024-03-02 Berdien van Olst, Avis Nugroho, Sjef Boeren, Jacques Vervoort, Herwig Bachmann, Michiel Kleerebezem
The enzymatic repertoire of starter cultures belonging to the genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated
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Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil Food Microbiol. (IF 5.3) Pub Date : 2024-02-29 Rafaela de Melo Tavares, Mallu Jagnow Sereno, Aryele Nunes da Cruz Encide Sampaio, Juliano Gonçalves Pereira, Luciano dos Santos Bersot, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero
Diarrheagenic (DEC) can cause severe diarrhea and is a public health concern worldwide. Cattle are an important reservoir for this group of pathogens, and once introduced into the abattoir environment, these microorganisms can contaminate consumer products. This study aimed to characterize the distribution of DEC [Shiga toxin-producing (STEC), enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic
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Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods Food Microbiol. (IF 5.3) Pub Date : 2024-02-29 Haiwei Ren, Yifan Sun, Yefei Yang, Yunfan Li, Xiaopeng Guo, Bingyun Zhang, Hongyuan Zhao, Donglin Ma, Zhiliang Zhang
is a saccharification agent required for fermenting , a popular Chinese liquor. Our objective was to investigate the relationships between physicochemical indices, microbial community diversity, and metabolite profiles of strong-flavor Jinhui during different storage periods. During different storage periods of Jinhui , we combined Illumina MiSeq sequencing and non-target sequencing techniques to analyze
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Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium Food Microbiol. (IF 5.3) Pub Date : 2024-02-27 Agathe Dutoit, Nicolas Decourcelle, Anne-Gabrielle Mathot, Louis Coroller
Organic acids are widely used in foodstuffs to inhibit pathogen and spoiler growth. In this study, six organic acids (acetic, lactic, propionic, phenyllactic, caprylic, and lauric acid) and monolaurin were selected based on their physicochemical properties: their molecular structure (carbon chain length), their lipophilicity (logP), and their ability to dissociate in a liquid environment (pKa). The
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Rapid and simultaneous detection of five mycotoxins and their analogs with a gold nanoparticle-based multiplex immuno-strip sensor Food Microbiol. (IF 5.3) Pub Date : 2024-02-27 Shengyang Zhou, Xiaojun Zhu, Shanshan Song, Maozhong Sun, Hua Kuang, Chuanlai Xu, Lingling Guo
Mycotoxins, as secondary metabolites produced by fungi, have been the focus of researchers in various countries and are considered to be one of the major risk factors in agricultural products. There is an urgent need for a rapid, simple and high-performance method to detect residues of harmful mycotoxins in agricultural foods. We have developed a gold nanoparticle-based multiplexed immunochromatographic
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Effects of TrPLDs on the pathogenicity of Trichothecium roseum infected apple fruit Food Microbiol. (IF 5.3) Pub Date : 2024-02-23 Qili Liu, Qianqian Zhang, Huali Xue, Yang Bi, Xi Yang, Yuanyuan Zong, Zhiguang Liu, Prusky Dov
Phospholipase D plays a critical regulatory role in the pathogenicity of filamentous fungi. However, the molecular mechanism of PLD regulating the pathogenicity of filamentous fungi has not been reported. In this research, the previously constructed and () mutants were used as test strains. Firstly, the function of in was studied. Then, the effects of on the pathogenicity of and the quality of the
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Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia Food Microbiol. (IF 5.3) Pub Date : 2024-02-22 Song Zhang, Meng Shu, Zihan Gong, Xinyi Liu, Chenyu Zhang, Ying Liang, Qinlu Lin, Bo Zhou, Ting Guo, Jun Liu
In this study, we investigated the impact of microbial interactions on pigment (MP) production. We established diverse microbial consortia involving and . The addition of (4% at 48 h) to the submerged fermentation of resulted in a significantly higher MP production compared to that achieved using the single-fermentation system. Co-cultivation with immobilized led to a remarkable increase of 59.18%
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Malolactic fermentation in lingonberry juice and its use as a preservative Food Microbiol. (IF 5.3) Pub Date : 2024-02-22 Martina K. Bergentall, Jun Niimi, Ingela Persson, Emeline Calmet, Dorine As, Alexander Plovie, Loredana Malafronte, Petter Melin
Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste. This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation
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Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces. Food Microbiol. (IF 5.3) Pub Date : 2024-02-18 Stefano Morandi, Tiziana Silvetti, Vincenzo Lopreiato, Fiorenzo Piccioli-Cappelli, Erminio Trevisi, Milena Brasca
Enterococci are widely distributed in dairy sector. They are commensals of the gastrointestinal tract of animals, thus, via fecal contamination, could reach raw milk and dairy products. The aims of this study were: 1) to investigate the enterococcal diversity in cow feces and milk samples and 2) to evaluate the antibiotic resistance (AR) of dairy-related enterococci and their ability to transfer resistance
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Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain Food Microbiol. (IF 5.3) Pub Date : 2024-02-17 Ana Paula Maciel Pereira, Stéphanie Oriol, Marie-Hélène Guinebretière, Frédéric Carlin, Dionisio Pedro Amorim-Neto, Anderson S. Sant’Ana
Sporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and spore populations were enumerated in all
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Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage Food Microbiol. (IF 5.3) Pub Date : 2024-02-17 Jade Morais Alves, Verônica Ortiz Alvarenga, Ruthchelly Tavares da Silva, Geany Targino de Souza Pedrosa, Francyeli Araújo Silva, Gerson Balbueno Bicca, Clif Baldwin, Donald W. Schaffner, Marciane Magnani
This study assessed the fate of a cocktail ( Typhimurium, Enteritidis, Newport, Agona and Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of in cut vegetables as
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Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system Food Microbiol. (IF 5.3) Pub Date : 2024-02-15 Guanghui Zhou, Yunge Liu, Pengcheng Dong, Yanwei Mao, Lixian Zhu, Xin Luo, Yimin Zhang
Bacterial volatile compounds (BVCs) facilitate interspecies communication in socio-microbiology across physical barriers, thereby influencing interactions between diverse species. The impact of BVCs emitted from on the biofilm formation characteristics of within the same ecological niche has been scarcely investigated under practical conditions of food processing. The objective of this study was to
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Impairment of Listeria monocytogenes biofilm developed on industrial surfaces by Latilactobacillus curvatus CRL1579 bacteriocin Food Microbiol. (IF 5.3) Pub Date : 2024-02-14 Constanza Melian, Diego Ploper, Rosana Cheín, Graciela Vignolo, Patricia Castellano
The effect of lactocin AL705, bacteriocin produced by CRL1579 against biofilms on stainless steel (SS) and polytetrafluoroethylene (PTFE) coupons at 10 °C was investigated. FBUNT showed the greatest adhesion on both surfaces associated to the hydrophobicity of cell surface. Partially purified bacteriocin (800 UA/mL) effectively inhibited preformed biofilm through displacement strategy, reducing the
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Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh Food Microbiol. (IF 5.3) Pub Date : 2024-02-12 Yali Li, Tianqi Wangjiang, Zhida Sun, Liu Shi, Sheng Chen, Lang Chen, Xiaojia Guo, Wenjin Wu, Guangquan Xiong, Lan Wang
is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of lipopeptide against . Lipopeptides suppressed the transmembrane transport of by changing the cell membrane's permeability
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Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus Food Microbiol. (IF 5.3) Pub Date : 2024-02-12 C. Gasser, J.M. Faurie, F. Rul
is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here
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Comparative study of the bacterial community of organic and conventional cow's milk Food Microbiol. (IF 5.3) Pub Date : 2024-02-09 Nuno M.L. Paiva, Susana C. Ribeiro, Henrique J.D. Rosa, Célia C.G. Silva
Agricultural practises such as conventional and organic farming can potentially affect the microbial communities in milk. In the present study, the bacterial diversity of milk was investigated using high-throughput sequencing on ten organic and ten conventional farms in the Azores, a region where milk production is largely based on year-round grazing systems. The microbiota of milk from both production
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ROS mediated by TrPLD3 of Trichothecium roseum participated cell membrane integrity of apple fruit by influencing phosphatidic acid metabolism Food Microbiol. (IF 5.3) Pub Date : 2024-02-06 Qianqian Zhang, Qili Liu, Huali Xue, Yang Bi, Xiao Li, Xiaobin Xu, Zhiguang Liu, Dov Prusky
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Prevalence, toxin-genotype distribution, and transmission of Clostridium perfringens from the breeding and milking process of dairy farms Food Microbiol. (IF 5.3) Pub Date : 2024-02-06 Yanfen Jiang, Yifan Pan, Jingyi Yin
This study aimed to elucidate the distribution, transmission, and cross-contamination of during the breeding and milking process from dairy farms. The prevalence of 22.3% (301/1351) yielded 494 isolates; all isolates were type A, except for one type D, and 69.8% (345/494) of the isolates carried . and only 0.6% (3/494) of the isolates carried . detected throughout the whole process but without type
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Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula Food Microbiol. (IF 5.3) Pub Date : 2024-02-05 Gonglin Cai, Xiaotong Yi, Zhichao Wu, Huabin Zhou, Hailong Yang
fermentation was performed to reduce anti-nutritional factors, improve nutritional components, and enhance biological activity of soybean. Results showed that the contents of raffinose, stachyose, and trypsin inhibitor were significantly decreased from initial 1.65 g L, 1.60 g L, and 284.67 μg g to 0.14 g L, 0.35 g L, and 4.52 μg g after 144 h of fermentation, respectively. Simultaneously, the contents
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Assess different fermentation characteristics of 54 lager yeasts based on group classification Food Microbiol. (IF 5.3) Pub Date : 2024-01-29 Yu Guan, Qi Li, Chunfeng Liu, Jinjing Wang
Saccharomyces pastorianus, hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus, were generally regarded as authentic lager beer yeasts. In recent years, with more new findings of other Saccharomyces genus hybrids, yeasts used in lager beer brewing have been proved much more complicated than previous cognition. In this study, we analyzed the different fermentation characteristics of 54 yeast
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Biofilm formation of Hafnia paralvei induced by c-di-GMP through facilitating bcsB gene expression promotes spoilage of Yellow River carp (Cyprinus carpio) Food Microbiol. (IF 5.3) Pub Date : 2024-02-01 Mengyuan Qin, Shuo Han, Miaomiao Chen, Pengju Li, Yuqi Wang, Wenfang Niu, Chao Gao, Hailei Wang, Yi Li
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Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats Food Microbiol. (IF 5.3) Pub Date : 2024-01-30 Lang Sun, Dennis J. D'Amico
Wooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On
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Possibility of transfer and activation of 'silent' tetracycline resistance genes among Enterococcus faecalis under high-pressure processing Food Microbiol. (IF 5.3) Pub Date : 2024-01-24 Patryk Wiśniewski, Arkadiusz Zakrzewski, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska
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Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties Food Microbiol. (IF 5.3) Pub Date : 2024-01-22 Paul Le Montagner, Yacine Bakhtiar, Cecile Miot-Sertier, Morgan Guilbaud, Warren Albertin, Virginie Moine, Marguerite Dols-Lafargue, Isabelle Masneuf-Pomarède
Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide diversity of microorganisms able to grow in biofilm. This is the case of Brettanomyces bruxellensis considered the most harmful spoilage yeast, due to its negative
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Pyrococcus furiosus argonaute based Alicyclobacillus acidoterrestrsis detection in fruit juice Food Microbiol. (IF 5.3) Pub Date : 2024-01-12 Yiheng Shi, Zishan Tan, Di Wu, Yongning Wu, Guoliang Li
Alicyclobacillus acidoterrestris is the major threat to fruit juice for its off-odor producing characteristic. In this study, Pyrococcus furiosus Argonaute (PfAgo), a novel endonuclease with precise DNA cleavage activity, was used for A. acidoterrestris detection, termed as PAD. The partially amplified 16 S rRNA gene of A. acidoterrestris can be cleaved by PfAgo activated by a short 5′-phosphorylated
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Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Gemma Sanmartín, Isabel E. Sánchez-Adriá, Jose A. Prieto, Francisco Estruch, Francisca Randez-Gil
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The luxS deletion reduces the spoilage ability of Shewanella putrefaciens: An analysis focusing on quorum sensing and activated methyl cycle Food Microbiol. (IF 5.3) Pub Date : 2024-01-09 Zhiheng Hu, Yaoxian Chin, Chunhong Yuan, Yingliang Ge, Yuyu Hang, Dongxue Wang, Qian Yao, Yaqin Hu
The luxS mutant strains of Shewanella putrefaciens (SHP) were constructed to investigate the regulations of gene luxS in spoilage ability. The potential regulations of AI-2 quorum sensing (QS) system and activated methyl cycle (AMC) were studied by analyzing the supplementation roles of key circulating substances mediated via luxS, including S-adenosylmethionine (SAM), S-adenosylhomocysteine (SAH)
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Antimicrobial resistance profiles of Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae strains isolated from broiler chickens Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Tsepo Ramatla, Prudent Mokgokong, Kgaugelo Lekota, Oriel Thekisoe
Globally, the spread of multidrug-resistant Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae from food to humans poses a severe threat to public health. The aim of this study was to assess the co-occurrence of colistin and β-lactamase resistance genes in E. coli, K. pneumoniae, and P. aeruginosa strains isolated from faeces of abattoir broiler chickens. The E. coli, P. aeruginosa
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An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue Food Microbiol. (IF 5.3) Pub Date : 2024-01-12 Ingeborg L.A. Boxman, Ramia Molin, Sofia Persson, Anna Juréus, Claudia C.C. Jansen, Nils P. Sosef, Soizick F. Le Guyader, Joanna Ollivier, Maija Summa, Maria Hautaniemi, Elisabetta Suffredini, Simona Di Pasquale, Mette Myrmel, Mamata Khatri, Urska Jamnikar-Ciglenecki, Darja Kusar, Dominik Moor, Lisa Butticaz, James A. Lowther, David I. Walker, René A.M. Dirks
An optimized digital RT-PCR (RT-dPCR) assay for the detection of human norovirus GI and GII RNA was compared with ISO 15216-conform quantitative real-time RT-PCR (RT-qPCR) assays in an interlaboratory study (ILS) among eight laboratories. A duplex GI/GII RT-dPCR assay, based on the ISO 15216-oligonucleotides, was used on a Bio-Rad QX200 platform by six laboratories. Adapted assays for Qiagen Qiacuity
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Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method Food Microbiol. (IF 5.3) Pub Date : 2024-01-11 Antonio Alfonzo, Davide Alongi, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Enrico Viola, Claudio De Pasquale, Francesco La Croce, Raimondo Gaglio, Luca Settanni, Nicola Francesca, Giancarlo Moschetti
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains
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Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage Food Microbiol. (IF 5.3) Pub Date : 2024-01-11 Wendi Zhang, Yongsheng Ni, Yunhao Ma, Yong Xie, Xiao min Li, Lijun Tan, Jinsong Zhao, Cong Li, Baocai Xu
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Antimicrobial effect of garlic against foodborne pathogens in ground mutton Food Microbiol. (IF 5.3) Pub Date : 2024-01-08 Khalid Ibrahim Sallam, Mona Talaat Raslan, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Mahmoud Ahmed Mahros, Hend Ali Elshebrawy
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Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.) Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Renyu Zheng, Di Wang, Xue Li, Miao Yang, Qingjun Kong, Xueyan Ren
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Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Charlotte Vion, Ines Le Mao, Nadine Yeramian, Maïtena Muro, Margaux Bernard, Grégory Da Costa, Tristan Richard, Philippe Marullo
This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared. This phenotypic survey was achieved with a special focus on
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Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea Food Microbiol. (IF 5.3) Pub Date : 2024-01-08 Hye-Ri Jung, Young Ju Lee
Egg washing guidelines vary across countries; however, since 2020, Korea has required that all eggs produced from farms with more than 10,000 laying hens must be washed through egg grading and packing (GP) plant. This study investigated the prevalence and characterization of non-typhoidal Salmonella in eggs after washing at GP plants. In total, 16,800 eggs were collected from 60 egg GP plants located
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Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli Food Microbiol. (IF 5.3) Pub Date : 2023-12-29 Xiao Wenbin, Zhipeng Gao, Ting Liu, Weiming Zhong, Sifan Jiang, Mingwang He, Fuhua Fu, Gaoyang Li, Donglin Su, Jiajing Guo, Yang Shan
Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed
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A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae Food Microbiol. (IF 5.3) Pub Date : 2023-12-29 Boqin Zhang, Cuiying Zhang, Jin Li, Penghui Zhou, Yibin Lan, Changqing Duan, Guoliang Yan
It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level interactions. However, the individual contribution of metabolic interaction (MI) and physical interaction (PI) on wine volatiles remains poorly understood. In this work, we utilized a double-compartment bioreactor to examine
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Examining the efficiency of porcine gastric mucin-coated magnetic beads in extraction of noroviruses from frozen berries Food Microbiol. (IF 5.3) Pub Date : 2023-12-29 Daniel Plante, Julio Alexander Bran Barrera, Maude Lord, Jennifer Harlow, Irène Iugovaz, Neda Nasheri
Human norovirus is the leading cause of foodborne gastroenteritis worldwide. Due to the low infectious dose of noroviruses, sensitive methodologies are required to detect and characterize small numbers of viral particles that are found in contaminated foods. The ISO 15216 method, which is internationally recognized for detection of foodborne viruses from high-risk food commodities, is based on viral
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A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles Food Microbiol. (IF 5.3) Pub Date : 2023-12-23 Yuzhu Zhao, Biying Zhang, Huawei Gu, Tongxin Xu, Qiling Chen, Jin Li, Penghui Zhou, Xueqiang Guan, Ling He, Yanying Liang, Kekun Zhang, Shuwen Liu, Kan Shi
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Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor Food Microbiol. (IF 5.3) Pub Date : 2023-12-26 Antoine Gaillac, Claire Gourin, Laurence Dubreil, Romain Briandet, Hervé Prévost, Emmanuel Jaffrès
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A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR Food Microbiol. (IF 5.3) Pub Date : 2023-12-23 Yang Wang, Na Ling, Rui Jiao, Xiyan Zhang, Yuwei Ren, Wenhua Zhao, Hanfang Chen, Yingwang Ye
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Growth of methicillin-resistant Staphylococcus aureus during raw milk soft cheese-production and the inhibitory effect of starter cultures Food Microbiol. (IF 5.3) Pub Date : 2023-12-20 M.E. Wörmann, J. Pech, F. Reich, B.-A. Tenhagen, H. Wichmann-Schauer, T. Lienen
The consumption of raw milk or raw milk products might be a potential risk factor for the transmission of methicillin-resistant Staphylococcus aureus (MRSA). Therefore, we studied MRSA growth during raw milk soft cheese-production. Furthermore, we investigated the inhibitory effect of four starter cultures (Lactococcus lactis, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus
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Interactions between human norovirus and intestinal microbiota/microbes: A scoping review Food Microbiol. (IF 5.3) Pub Date : 2023-12-22 Yaqi Yang, Ran An, Chenang Lyu, Dapeng Wang
Human norovirus (HuNoV) is an important foodborne virus, which causes non-bacterial acute gastroenteritis and is associated with a high disease burden. Recently, researchers have focus on the interaction between HuNoV and intestinal microbiota/microbes and engaged in studies investigating the implications of this interaction on HuNoV infection. However, the interaction mechanism and the implication
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Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation Food Microbiol. (IF 5.3) Pub Date : 2023-12-19 Wiaslan Figueiredo Martins, Danielle de Sousa Severo, Daniel Angelo Longhi, Gláucia Maria Falcão de Aragão
The current study was conducted to statistically compare the SYBR® Green quantitative polymerase chain reaction (qPCR) assay and the conventional plate counting (PC) method to construct growth curves of a cocktail of Weissella viridescens in pure culture under different isothermal storage conditions (4, 8, 14, and 30 °C) and in mixed culture with Leuconostoc mesenteroides at 8 °C. The efficiency and
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Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis Food Microbiol. (IF 5.3) Pub Date : 2023-12-21 Ke Chen, Jinyi Yang, Xinyuan Guo, Weiyu Han, Huijuan Wang, Xuejun Zeng, Zhouli Wang, Yahong Yuan, Tianli Yue
Tibetan kefir grains (TKGs) are a complex protein-lipid-polysaccharide matrix composed of various microorganisms. Microorganisms have the benefit of being effective, secure, and controllable when used for selenium enrichment. In this study, selenium-enriched Tibetan kefir grains (Se-TKGs) were made, and the microbiology composition was analyzed through a metagenomic analysis, to explore the influence
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Ozone and photodynamic inactivation of norovirus surrogate bacteriophage MS2 in fresh Brazilian berries and surfaces Food Microbiol. (IF 5.3) Pub Date : 2023-12-19 Maria Mayara de Souza Grilo, Donald W. Schaffner, Ruthchelly Tavares da Silva, Karina Lidiane Alcântara Saraiva, Rafaela de Siqueira Ferraz Carvalho, Fernanda Bovo, Geany Targino de Souza Pedrosa, Marciane Magnani
This study assessed the efficacy of ozone (bubble diffusion in water; 6.25 ppm) and photodynamic inactivation (PDT) using curcumin (75 μM) as photosensitizer (LED emission 430–470 nm; 33.6 mW/cm2 irradiance; 16.1, 20.2, and 24.2 J/cm2 light dose) against the Norovirus surrogate bacteriophage MS2 in Brazilian berries (black mulberry and pitanga) and surfaces (glass and stainless steel). Contaminated
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Exploring the characteristics of Burkholderia gladioli pathovar cocovenenans: Growth, bongkrekic acid production, and potential risks of food contamination in wet rice noodles and vermicelli Food Microbiol. (IF 5.3) Pub Date : 2023-12-15 Yueting Yao, Xianwu Zhong, Yong Zhou, Hongfeng Zhang, Dan Zhao, Weiwei Zhang, Yufei Liu, Jianxiong Xu, Chaojun Xie, Chao Yu, Yanyan Wang, Zihui Chen, Kuncai Chen, Jun Yuan
This research investigated the presence of Burkholderia gladioli pathovar cocovenenans (BGC) in wet rice and starch products, Tremella, and Auricularia auricula in Guangzhou, China. It examined BGC growth and bongkrekic acid (BA) production in wet rice noodles and vermicelli with varying rice flour, edible starch ratios, and oil concentrations. A qualitative analysis of 482 samples revealed a detection
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Lactic Acid Bacteria isolated from traditional and innovative alheiras as potential biocontrol agents Food Microbiol. (IF 5.3) Pub Date : 2023-12-13 Inês Azevedo, Joana Barbosa, Helena Albano, Teresa Nogueira, Paula Teixeira
From a selection of seven traditional and 14 innovative alheiras, 491 lactic acid bacteria (LAB) were isolated and tested for their antimicrobial activity against several food-borne pathogens. Among these, six strains revealed antimicrobial activity through potential bacteriocin production against 14 Listeria monocytogenes strains, Enterococcus faecalis ATCC 29212, Clostridium sporogenes ESB050, and
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Corrigendum to “Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions” [Food Microbiol. 114 (2023) 104303] Food Microbiol. (IF 5.3) Pub Date : 2023-12-09 Carolina Rosa Rodrigues de Souza, Hélène Bergis, Patricia Ng, Laurent Guillier, Benjamin Félix, Alexandre Leclercq, Nathalie Gnanou Besse
Abstract not available
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Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage Food Microbiol. (IF 5.3) Pub Date : 2023-12-11 Caio Fialho de Freitas, Lara Maria Vieira Flores Carvalho, Anderson Carlos Camargo, Otávio Guilherme Gonçalves de Almeida, Rafael R.de Oliveira, Elaine Pereira De Martinis, Ricardo Seiti Yamatogi, Luís Augusto Nero
We aimed to evaluate the bacterial growth and diversity in vacuum-packed beef bags stored at different temperatures and to monitor blown-pack spoilage. We used culture-based methods and high-throughput sequencing to study the development of the main bacterial groups naturally present in beef stored at 4 and 15 °C for 28 days. The growth of sulfite-reducing clostridium (SRC) was impaired in beef bags
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The small GTPase Ypt7 of Penicillium expansum is required for growth, patulin biosynthesis and virulence Food Microbiol. (IF 5.3) Pub Date : 2023-12-01 Xuemei Zhang, Yuanyuan Zong, Feng Zhang, Qili Liu, Di Gong, Yang Bi, Edward Sionov, Dov Prusky
Ypt GTPases are the largest subfamily of small GTPases involved in membrane transport. Here, a PeYpt7 gene deletion mutant of P. expansum was constructed. The ΔPeYpt7 mutant showed reduced colony growth with abnormal mycelial growth, reduced conidiation, and insufficient spore development. The mutation rendered the pathogen susceptible to osmotic stress and cell wall stressors. In addition, the absence
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Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat Food Microbiol. (IF 5.3) Pub Date : 2023-12-06 Bingrui Guo, Qi Wu, Cuicui Jiang, Yingxi Chen, Yiwei Dai, Chaofan Ji, Sufang Zhang, Liang Dong, Huipeng Liang, Xinping Lin
Yarrowia lipolytica N12 and A13 with high lipase activity obtained by mutagenesis were inoculated into sour meat, and their effects on physicochemical properties, microbial community succession, free amino acids, and volatile compounds of sour meat were investigated. Inoculation fermentation increased the contents of free amino acids observably, rapidly reduced pH, promoted the accumulation of total
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Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail Food Microbiol. (IF 5.3) Pub Date : 2023-11-29 Sofia Tsaloumi, Konstantinos Koutsoumanis
A quantitative microbiological spoilage risk assessment model (QMSRA) for cooked ham sliced at retail was developed based on a stochastic growth model for lactic acid bacteria (LAB), which are considered as the specific spoilage organisms (SSO), and a “spoilage-response” relationship characterizing the variability in consumer's perception of spoilage. In a simulation involving 10,000 cooked ham purchases
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Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage Food Microbiol. (IF 5.3) Pub Date : 2023-12-03 Kelvin Chou, Jinxin Liu, Xiaonan Lu, Hsin-I Hsiao
The present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time–temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter
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Growth assessment of Salmonella enterica multi-serovar populations in poultry rinsates with commonly used enrichment and plating media Food Microbiol. (IF 5.3) Pub Date : 2023-11-28 Lisa Gorski, Nikki W. Shariat, Amber K. Richards, Amy T. Siceloff, Ashley Aviles Noriega, Dayna M. Harhay
Isolation of Salmonella from enrichment cultures of food or environmental samples is a complicated process. Numerous factors including fitness in various selective enrichment media, relative starting concentrations in pre-enrichment, and competition among multi-serovar populations and associated natural microflora, come together to determine which serovars are identified from a given sample. A recently