Showing papers in "Food Microbiology in 2009"

TL;DR: This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to foods containing a high protein level at acidic pH, as well as moderate levels of simple sugars.

TL;DR: Sourdough can also actively retard starch digestibility leading to low glycemic responses, modulate levels and bioaccessibility of bioactive compounds, and improve mineral bioavailability, in addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products.

TL;DR: The availability of genome sequences for several LAB species that are of importance in Sourdough as well as technological advances in the fields of functional genomics, transcriptomics, and proteomics enable new approaches to study sourdough fermentations beyond the single species level and will allow an integral analysis of the metabolic activities and interactions taking place in sourd Dough.

TL;DR: The virulence pattern was demonstrated to be origin and strain dependent, and the need to prevent the presence of S. aureus strains and SEs production in foods is emphasised.

TL;DR: The microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops.

TL;DR: Seasonal variation was evident in many surveys, faecal prevalences of E. coli O157 and Salmonella generally being higher in the warmer months, and the significance of non-O157 serotypes of VTEC and their detection and classification are discussed.

TL;DR: Wet processing, marketing of multi-purpose intermediate products, co-fermentation for texture and nutrition, and mixed culture fermentations as practiced in indigenous fermentation processes are of interest for industrial innovation and for better control of natural mixed culture fermentation systems.

TL;DR: W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.

TL;DR: Thyme oil proved to improve the sensory quality of sea bass fillets when used in combination with MAP2, providing a shelf life of 17 days as compared to 6 days of the control samples, and TVB-N proved to be a suitable index for the spoilage of seabass fillets stored at 4 degrees C.

TL;DR: This is the first comprehensive report of aflatoxin contamination in rice across 20 states in India and Aspergillus flavus contamination dominated in all the seed samples.

TL;DR: This is the first review focussed on predictive mycology and food safety, including mycotoxins; existing kinetic and probability models applied toMycotoxigenic fungi germination and growth, and mycotoxin production are reviewed.

TL;DR: The results indicate that the inactivation effects of APP on L. monocytogenes are strongly dependent on the type of food.

TL;DR: The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide, and the bacterial communities between three kinds of Tibetan kefir grains showed 78-84% similarity, and yeasts 80-92%.

TL;DR: The results indicated that the yeast strains varied significantly in terms of their capabilities to produce volatile thiols and fermentation metabolites; and to modulate the varietal characters of Sauvignon Blanc wine.

TL;DR: The assay represents an alternative approach for the qualitative detection of the cited bacterial species, suitable for a relatively inexpensive screening of several milk samples, reducing the turnaround time and the workload.

TL;DR: A reliable molecular identification of raw milk microbiota is important for the study of the microbiological quality of raw milks and for the assessment of the ecology at species level in order to develop improved systems, preventing contamination and having the best conditions for the storage of milk.

TL;DR: It appears that the presence of OTA on the surface of sausage (on the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not identified inside the dry meat.

TL;DR: The potential public health risk of using spices and herbs as an addition to ready-to-eat foods that potentially undergo no further processing is highlighted and prevention of microbial contamination in dried herbs and spices lies in the application of good hygiene practices during growing, harvesting and processing.

TL;DR: The combined effect of an O2 absorber and oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets stored under refrigeration was investigated and Pseudomonas spp.

TL;DR: Generalised surface property measurements were found to be useful in characterising Salmonella attachment but the degree of variability in results suggests that other factors, such as flagella or membrane proteins, could also contribute.

TL;DR: The findings suggest that biofilm formation by E. coli O157:H7 on food contact surfaces can be a concern for efficient control of the pathogen particularly in produce products that require no heating or cooking prior to consumption.

TL;DR: Four types of sourdoughs from artisanal bakeries in Northern Italy were studied using culture-dependent and culture-independent methods and DGGE analysis underline a partial correspondence between the DNA and RNA analysis.

TL;DR: The efficiency of PAA to remove the native flora was highly dependent on the type of fresh-cut produce: the highest microbial reductions were obtained for carrots and white cabbage followed by iceberg lettuce, and the obtained efficiency was the lowest for leek.

TL;DR: In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products and one out of seven isolates showed bacteriocin-like activity.

TL;DR: It is demonstrated that all se containing strains are potentially able to produce SEs and that most of the newly described se genes are likely not controlled by the agr system, and the rapid assessment of se transcripts levels by RT-qPCR might provide valuable clue to evaluate the poisoning risk linked to a strain.

TL;DR: This review shall provide insight into stress response mechanisms and delineate the vast potential residing in the exploitation of the stress dependent metabolome of LAB focusing on bacteria of the sourdough environment as one of the richest sources of lactobacilli.

TL;DR: The possible use of cranberry concentrate as a natural food preservative was studied by examining its antimicrobial effect on the growth of Escherichia coli O157:H7 inoculated in ground beef, its organoleptical effect on beef patties, andIts antimicrobial mechanism on the gene regulation level.

TL;DR: The present study indicates that L. rhamnosus CRL981 could be used in the development of different aglycone-rich functional soy beverages by achieving a complete hydrolysis of glucoside isoflavones after 12 h of fermentation.

TL;DR: The results confirm the broad quantitative presence of yeast, lactic acid bacteria and acetic acid bacteria during the palm wine tapping process, and highlight a reduced diversity of yeast species using both dependent and independent methods.

TL;DR: Of all the microorganisms enumerated, Pseudomonas spp.