Food Microbiology
IF
4.09
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4064
Papers 4050
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Published on Sep 1, 2019in Food Microbiology 4.09
Huaiqiong Chen11
Estimated H-index: 11
(University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidified NaB solution was the most effective in reducing the population of Escherichia coli O15...
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Published on Sep 1, 2019in Food Microbiology 4.09
Rosaria Contarino (University of Catania), Selina Brighina2
Estimated H-index: 2
(University of Catania)
+ 3 AuthorsCristina Restuccia19
Estimated H-index: 19
(University of Catania)
Abstract The Volatile organic compounds (VOCs) produced by biocontrol yeast strains which belong to the Wickerhamomyces anomalus , Metschnikowia pulcherrima , Aureobasidium pullulans and Saccharomyces cerevisiae species were identified by solid phase microextraction (SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS). Alcohols (ethyl alcohol, 3-methyl-1-butanol and phenylethyl alcohol) and esters (ethyl acetate and isoamyl acetate) were found to be the main VOCs emitted by the yeast...
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Published on Mar 1, 2019in Food Microbiology 4.09
Cristina Rodríguez-Melcón2
Estimated H-index: 2
,
Félix Riesco-Peláez2
Estimated H-index: 2
+ 2 AuthorsRosa Capita25
Estimated H-index: 25
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Published on Feb 1, 2019in Food Microbiology 4.09
Eun-Jeong Hong1
Estimated H-index: 1
(Seoul National University),
Sang-Hyun Park21
Estimated H-index: 21
(Seoul National University),
Dong-Hyun Kang23
Estimated H-index: 23
(Seoul National University)
Abstract The aim of this study was to inactivate Salmonella Typhimurium loaded onto alfalfa seeds with sequential treatment of hydrogen peroxide, drying, vacuum packaging, and dry heat. Also, we verified the effect of vacuum packaging in dry heat treatment. Populations of Salmonella on alfalfa seeds after sequential treatment were not detected after 8 or 3 h of dry heat treatment at 70 or 73 °C. Salmonella populations including injured cells were also reduced to below the detection limit after 8...
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Published on Feb 1, 2019in Food Microbiology 4.09
Jihun Kang3
Estimated H-index: 3
(Center for Food Safety and Applied Nutrition),
Laurel S. Burall8
Estimated H-index: 8
(Center for Food Safety and Applied Nutrition)
+ 1 AuthorsAtin R. Datta14
Estimated H-index: 14
(Center for Food Safety and Applied Nutrition)
Abstract Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact on survival in synthetic gastric fluid (SGF). The transcriptional profiles of L. monocytogenes grown in cantaloupe or Brain Heart Infusion (BHI) under refrigeration were c...
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Published on Jun 1, 2019in Food Microbiology 4.09
Abstract In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because of the long-term stability and high efficiency of ADY. Nowadays, there is an increasing interest for new yeasts strains, such as Torulaspora delbrueckii (Td), Metschnikowia pulcherrima (Mp) and Lachancea thermotolerans (Lt). However, the yeasts transformation processes into the solidified form generate several stresses that reduce the cell viability. In this ...
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Published on Jun 1, 2019in Food Microbiology 4.09
Xiuqin Lou1
Estimated H-index: 1
(Centers for Disease Control and Prevention),
Hua Yu2
Estimated H-index: 2
(Centers for Disease Control and Prevention)
+ 9 AuthorsTao Liu2
Estimated H-index: 2
(Centers for Disease Control and Prevention)
Abstract Cronobacter are opportunistic bacterial pathogens of both infants and adults. We investigated the incidence and distribution of Cronobacter in 1245 samples of cereal and related environments. 39.1% (101/258) rice-related and 46.9% (98/209) wheat-related samples tested positive for Cronobacter , and the positive rate differed notably according to processing method. Cronobacter was found in rice and wheat plants at the tillering, filling and mature stages. Soil, water and swab samples fro...
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Published on Feb 1, 2019in Food Microbiology 4.09
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University),
Janet S. Hayes (North Carolina State University)+ 5 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(University of North Carolina at Chapel Hill)
Abstract Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%) , Pantoea (9.25%), S...
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Published on Sep 1, 2019in Food Microbiology 4.09
Laura Sala-Comorera3
Estimated H-index: 3
(University of Barcelona),
Anicet R. Blanch36
Estimated H-index: 36
(University of Barcelona)
+ 2 AuthorsCristina García-Aljaro17
Estimated H-index: 17
(University of Barcelona)
Abstract Natural mineral waters contain indigenous bacteria characteristic of each spring source. Once bottled, these communities change over time until the water is consumed. Bottle material is believed to play a major role in the succession of these populations, but very few studies to date have evaluated the effect of this material on bacterial communities. In this study, we examined the microbial community structure of three natural mineral waters over 3 months after bottling in glass and po...
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