Food Microbiology
Papers 4278
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#1Francesco Pini (UniFI: University of Florence)H-Index: 11
#2C. Aquilani (UniFI: University of Florence)H-Index: 1
Last.Carolina Pugliese (UniFI: University of Florence)H-Index: 15
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Abstract Nitrite is widely used in meat products as a multifunctional additive, combining flavour and colour properties with antioxidant and antimicrobial effects. However, nitrite may form reaction products (i.e., nitrosamine) that are potentially carcinogenic to humans. The meat industry, in response to consumers’ demands for nitrite-free products, is seeking natural alternatives to nitrite, such as plant-based extracts. Three types of dry-fermented sausages were manufactured: NIT, containing ...
#1Alonzo A. Gabriel (UP: University of the Philippines Diliman)H-Index: 13
#2Cecile L. T. Bayaga (UP: University of the Philippines Diliman)H-Index: 1
Last.Karen May N. Tanguilig (UP: University of the Philippines Diliman)
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Abstract This study was conducted to address the dearth in works that simultaneously compare the growth and inactivation behaviors of selected pathogens in different milk products. In worst-case scenarios where hygienic practices are absent and heavy microbiological contaminations occur, Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus multiplied in all samples at room temperature (27 °C). Most organisms readily proliferated...
#1Wilson José Fernandes Lemos Junior (University of Verona)H-Index: 4
#2Renato L. Binati (University of Verona)
Last.Sandra Torriani (University of Verona)H-Index: 43
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Abstract Gray mold caused by Botrytis cinerea is a fungal disease that can determine significant economic losses of apple during the storage phase. An alternative to reduce the use of traditional synthetic fungicides is to employ the yeast Starmerella bacillaris as biological control agent (BCA), also with positive effect on apple juice fermentation for the production of cider. Thus, we aimed to evaluate the safety of 16 S. bacillaris strains and their ability to control B. cinerea. In addition,...
#1Olivier Harlé (Agrocampus Ouest)
#2Hélène Falentin (Agrocampus Ouest)H-Index: 20
Last.Anne Thierry (Agrocampus Ouest)H-Index: 25
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Abstract This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% of Leuconostoc and Lactobacillus and 41% of Lactococcus strains were sucrose-positive, while...
#1Carolina Baldisserotto Comerlato (UFRGS: Universidade Federal do Rio Grande do Sul)
#2Ana Carolina Ritter (UFRGS: Universidade Federal do Rio Grande do Sul)H-Index: 5
Last.Adriano Brandelli (UFRGS: Universidade Federal do Rio Grande do Sul)H-Index: 46
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Abstract This study evaluates the influence of prebiotic carbohydrates, namely fructooligosaccharides (FOS) and galactooligosaccharides (GOS), on the protein expression of Enterococcus durans LAB18S. The strain was cultivated in 10 g L-1 FOS, GOS or glucose (control) and cellular proteins were extracted for mass spectrometry analysis. A total of 771 proteins were identified and 135 E. durans proteins were validated by the Scaffold algorithm. The proteins were functionally categorized according t...
#1Zhen Jia (Fujian Agriculture and Forestry University)
#2Yanhong Liu (ARS: Agricultural Research Service)
Last.Lihan Huang (ARS: Agricultural Research Service)H-Index: 24
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Abstract Clostridium perfringens is a strictly anaerobic pathogen that requires absence of oxygen for its growth in laboratory experiments, which is usually attained by using an anaerobic chamber or anaerobic jars. However, it has been demonstrated that C. perfringens may survive for short periods of times due to its adaptive response to O2. Therefore, the objective of this study was to explore the application of Oxyrase (OX) and sodium thioglycolate (ST) as oxygen scavengers, used alone or in c...
#1Nânci L. Santos-Ferreira (University of Porto)
#2João Rodrigo Mesquita Dvm (University of Porto)H-Index: 14
Last.Maria São José Nascimento (University of Porto)H-Index: 29
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Abstract Hepatitis E virus (HEV) deriving from manure application runoffs and faecal waste spill over of swine and human origin bypass wastewater treatment plants and contaminate coastal waters. Shellfish bioaccumulate enteric viruses such as HEV from fecally contaminated coastal waters and under current European Regulations, shellfish sanitary status surveillance is mandatory but only by means of bacterial faecal indicators. The sea urchins are under the same regulations and their vulnerability...
#1Kuan-Hung Lu (NTU: National Taiwan University)H-Index: 8
#2Yi-Jyun Sheen (NTU: National Taiwan University)
Last.Lee-Yan Sheen (NTU: National Taiwan University)H-Index: 27
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Abstract Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of this study was to examine the effect of temperature on its growth in RTE CRPF for use in risk assessment and prevention of staphylococcal food poisoning (SFP). Inoculated CRP...
#1Marko Verce (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 64
Last.Stefan Weckx (Vrije Universiteit Brussel)H-Index: 23
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ABSTRACT Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues, milk, and plant material fermentations, such as sourdough. A comparative genomics analysis of 28 L. fermentum strains enabled the investigation of the core and accessory genes of this species. The core protein phylogenomic tree of the strains examined, consisting of five clades, did not exhibit clear clustering of strains based on isolation source, suggesting a free-living lifestyle. Based on the...
Abstract Sparkling wines elaboration by the “Champenoise” method involves a second fermentation of a base wine in hermetically sealed bottles and a subsequent aging period. The whole process is known as “prise de mousse”. The endogenous CO2 pressure produced during the second fermentation by the yeast Saccharomyces cerevisiae could modify the sub-proteome involved in the response to different stresses, or “stressome”, and cell viability thus affecting the wine organoleptic properties. This study...
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Food science