Showing papers in "Food Microbiology in 2011"

TL;DR: The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used.

TL;DR: Provided that appropriate controls are included in the analyses, qPCR and RT-qPCR appear to be highly accurate and reliable for quantification of genes and gene expression.

TL;DR: A considerable heterogeneity was found among a number of L. plantarum strains screened in this study, leading to the design of multiple cultures to cooperatively link strains showing the widest range of useful traits.

TL;DR: Results clearly indicate that APP treatment is effective for the inactivation of the three pathogens used in this study, although further investigation is needed for elucidating quality changes after treatment.

TL;DR: Results show that the efficacy of gas plasma treatment is greatly affected by surface topography, and surface features wherein bacteria could effectively be protected from the chemical species generated within the gas plasma are revealed.

TL;DR: This study shows the benefits of combining culture-based and direct approaches to enhance understanding of populations of spoilage bacteria.

TL;DR: The results revealed that only L. plantarum IFPL935 was able to metabolize the polyphenols studied by means of galloyl-esterase, decarboxylase and benzyl alcohol dehydrogenase activities that led to the formation of gallic acid, pyrogallol and catechol, respectively.

TL;DR: A literature review highlights novel aspects in the epidemiology of CPE-mediated diseases and suggests that chromosomal and plasmid-borne cpe-carrying C. perfringens strains are genetically and epidemiologically distinct and have adapted to different environments.

TL;DR: The use of TiO(2) nanostructured photocatalysts as alternative means of disinfecting contaminated surfaces presents an intriguing case, which by further development may provide potent disinfecting solutions.

TL;DR: Bacteria of the genus Bacillus and its relatives and of the genera Staphylococcus may be the major organisms involved in jeotgal fermentation.

TL;DR: In this article, the authors make an exact comparison of genetically identified strains of these species, under oenological conditions, and show that C. zemplinina and C. stellata are similar in their strong fructophilic character.

TL;DR: This study allowed the identification and isolation of LAB and yeasts species which are highly competitive during fermentation of buckwheat or teff flours, which can be selected as starters for the production of sourdough destined to GF bread production.

TL;DR: It turned out that control over a restricted bacterial species diversity during fermentation through an ideal post-harvest handling of the cocoa beans will allow the production of high-quality cocoa and chocolates produced thereof, independent of the fermentation method or farm.

TL;DR: Results indicated that the BEC8/TC combination was highly effective against EHEC on both leafy greens and could potentially be used as an antimicrobial to inactivate EH EC O157:H7 and reduce their incidence in the food chain.

TL;DR: The limitations of several general growth media frequently used in seafood research are pointed out by a systematic identification of the microorganisms on fish samples during ice storage unable to grow on those media.

TL;DR: To better control the botulinum neurotoxin-forming clostridia, it is important to understand spore resistance mechanisms, and the physiological processes involved in germination and lag phase during recovery from this dormant state.

TL;DR: UV-C radiation may stabilize grape juice and wine microbiologically in conjunction with reduced SO(2) levels, and clearly indicated significant (p < 0.05) germicidal effect against wine-specific microorganisms.

TL;DR: This review includes a discussion of the various media that have been reported in the literature for the use in the isolation and enumeration of members of the genus Alicyclobacillus.

TL;DR: Bacterial spores (=endospores) are common contaminants in foods and the environment of sporulation has a strong influence on spore properties relevant for food quality and safety.

TL;DR: Values of soluble solids, total titratable acidity and viscosity distinguished started RS and GS compared to spontaneously (unstarted) fermented smoothies, and Fermentation by lactic acid bacteria clearly improved the sensory attributes of RS andGS.

TL;DR: A review of the models developed in predictive microbiology to describe interactions between microflora in foods, with a special focus on two approaches: one based on the Jameson effect (simultaneous deceleration of all microbial populations) and onebased on the Lotka-Volterra competition model.

TL;DR: Investigation of the potential of implanting the probiotics Lactobacillus fermentum HL57 and P. acidilactici SP979 during manufacture of Iberian dry-fermented sausages found their effect on the sensory properties of these meat products was negative, resulting in a negative impact on relevant sensory parameters related to colour and taste.

TL;DR: It is concluded that although Pseudomonadales play an important role in milk spoilage after long periods of cold incubation, Actinobacteria occurrence may play a important role when assessing the quality of milk arriving at the dairy plant from different farms.

TL;DR: Overexpression of a full-length S. cerevisiae allele of IRC7 in a wine yeast, Zymaflore F15, increased 4MMP production in Sauvignon Blanc wine from undetectable levels to concentrations of 1000 ng L(-1), and also increased 3MH and 3MHA.

TL;DR: It was shown through metabolite target analyses that similar substrate consumption and metabolite production kinetics occurred in the vessels compared to spontaneous cocoa bean fermentation processes, and a limited bacterial species diversity and targeted community dynamics were revealed during fermentation.

TL;DR: Emmer beverages were mainly differentiated based on the concentration of organic acids, carbohydrates, amino acids, dietary fibers, vitamins, antioxidant and phytase activities, and volatiles and sensory profiles, and could be considered as a promising novel functional food.

TL;DR: Impact of drip and overhead sprinkler irrigation on the persistence of attenuated Escherichia coli O157:H7 in the lettuce phyllosphere was investigated using a split-plot design in field trials conducted in the Salinas Valley, California, between summer 2007 and fall 2009.

TL;DR: PA seemed to be the most effective of the three disinfectants used for biofilms, hypothesized both its high oxidizing capacity and low molecular size could suppose an advantage for its penetration inside the biofilm.

TL;DR: An overview of the niches these spore-formers can occupy, the signals that trigger germination, and how B. cereus copes with these wake-up calls in different environments including foods, during food processing and upon interaction with the human host is provided.

TL;DR: Investigation of survival of three commercial probiotic strains in the human upper gastrointestinal tract using a dynamic gastric model of digestion followed by incubation under duodenal conditions found that L. johnsonii showed the highest survival rate in both water and milk, and lactic acid production was higher in stationary phase.