Showing papers in "International Journal of Food Microbiology in 2014"

TL;DR: In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.

TL;DR: Chitosans markedly inhibited growth of most bacteria and fungi tested, although the inhibitory effect depends on the type of microorganism and on the chitosan characteristics (DA and MW).

TL;DR: The results show that spice extracts are very effective against microbial growth, lipid oxidation and has potential as a natural antioxidant in raw chicken meats.

TL;DR: Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with Q SMF and the lowest counts were in wrapped samples with QSMF+2%T, while GC analysis of essential oil components revealed that carvacrol was the major component of oregano essential oil.

TL;DR: It is demonstrated that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics.

TL;DR: Developing traditional fermented foods with added probiotic health features would be an important contribution towards reaching the UN Millennium Development Goals of eradication of poverty and hunger, reduction in child mortality rates and improvement of maternal health.

TL;DR: Although some Sourdoughs have been reported to harbour a persistent dominant microbiota, the stability of sourdough ecosystem during time is debated, and several factors may interfere with the persistence of species and strains associations that are typical of a given sourd Dough, thus preserving the typical traits of the resulting product.

TL;DR: Results demonstrated that all molds were sensitive to varying degrees to the cell-free supernatants (CFS) from LAB fermentations and that synergistic effects may exist among other metabolism products.

TL;DR: The study reports potential of Cuminum cyminum (cumin) seed essential oil (EO) as a plant based shelf life enhancer against fungal and aflatoxin contamination and lipid peroxidation and its efficacy as a preservative in food systems.

TL;DR: The characterization of a collection of non-Saccharomyces yeast strains in order to identify candidate yeast strains for this specific application involved the estimation of respiratory quotient values under aerated conditions, at low pH and high sugar concentrations, calculation of yields of ethanol and other relevant metabolites, and characterization of growth responses to the main stress factors found during the first stages of alcoholic fermentation.

TL;DR: The results indicate that a direct contact between bacterial cells and plasma is not necessary for achieving successful inactivation and the plasma-generated compounds in the liquid, such as H2O2 and most likely hydroperoxy radicals, are particularly responsible for microbial inactivation.

TL;DR: Examination of aflatoxin-producing fungi associated with maize grain intended for human consumption in 18 sub-Saharan African countries found samples frequently tested positive for aflatoxins, fumonisins and deoxynivalenol indicating the presence of fungi capable of producing the respective toxins.

TL;DR: The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp.

TL;DR: Sensory analyses showed that fermented oat flakes beverage had the typical features of a yogurt-like beverage, enhancing the overall intensity of odor and flavor compared to the non-fermented control.

TL;DR: The variation of starch and reducing sugar content was consistent with the growth of P. variotii and A. oryzae in Zaopei (fermented grains) during stacking fermentation, which implied that the two filamentous fungi played an important role in producing amylase for hydrolyzing the starch.

TL;DR: The study results and the complete absence of off-flavours and off-odours demonstrate the potential of CH coatings carrying citrus EOs at sub-inhibitory concentrations to control postharvest growth of A. flavus in dates.

TL;DR: A good acceptability was found for WSB and, especially, WLSB breads, according to the levels of carbohydrates, dietary fibers and resistant starch, and lower values of hydrolysis index compared to WYB.

TL;DR: VOCs such as 3-methylbutanal, acetic acid, ethanol, ethyl esters of isovaleric and 2-methylbutyric acids appeared from the early or middle stages and increased until the end of storage, making them potential CSI candidates of sea bream fillets.

TL;DR: Investigation of bacterial and fungal community dynamics, along with viable plate counts and water content, showed that the meju molding equipment might be an important source of bacterial cells during doenjang-meju fermentation, whereas fungi might be mostly derived from the fermentation environment including incubation shelves, air, and rice straws.

TL;DR: The incidence of foodborne pathogens in meat and dairy products was determined in a large-scale survey in Africa and all E. coli O157:H7 isolates were positive for stx1 and/or stx2 virulence toxin genes.

TL;DR: The performance of a new user-friendly comprehensive data analysis tool, the Integrated Pathogen Modeling Model (IPMP 2013), recently developed by the USDA Agricultural Research Service, is described, suggesting that it could be used as a free alternative to SAS®, R, or other more sophisticated statistical packages for model development in predictive microbiology.

TL;DR: Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice- Cream could not be deduced as none of the employees carried the outbreak strain.

TL;DR: Data confirm that both DNA and proteins are required for L. monocytogenes biofilm development and maintenance, and that these components of the biofilm matrix can be targeted for effective prevention and removal of biofilms.

TL;DR: It was shown that irrigation water is a major risk factor with regard to the bacterial contamination of the fresh produce as the water samples showed on a regular basis E. coli presence and the presence of pathogens and indicator bacteria showed a seasonal effect as they tend to be more present during the months with higher temperature.

TL;DR: The sensory analysis indicated that the flavor of coffee beverages was influenced by the starter cultures, being rated as having the higher sensory scores for fruity, buttery and fermented aroma.

TL;DR: The findings of this study suggest that plant secondary metabolites represent an important resource for biofilm inhibitors and are in-line with reduced fimbriae production and biofilm reductions.

TL;DR: This review summarizes recent insights on the mechanisms used by Z. rouxii and other osmo and halotolerant food yeasts to endure salts and sugars stresses and suggests how an integrated and system-based knowledge on these mechanisms may impact food and biotechnological industries.

TL;DR: The results indicated that multispectral vision technology has significant potential as a rapid and non-destructive technique in assessing the microbiological quality of beef fillets.

TL;DR: The peanut-soy milk was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was accomplished for 24H at 37 °C and afterwards, another 24h at ±4 °C, which classified the final beverage as non-alcoholic.

TL;DR: The dough strength, AF, as measured by oscillation tests decreased significantly in Sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourd Dough-containing quinoa and teff dough, while microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdoug breads.