Showing papers in "International Journal of Food Microbiology in 2015"

TL;DR: This review summarizes the most notable metabolic features of Brettanomyces, briefly highlights recent insights in its genetic and genomic characteristics and discusses its applications in industrial fermentation processes, such as the production of beer, wine and bioethanol.

TL;DR: The results suggest that the ester concentrations enhancement via interactions during mixed modalities was due to S. cerevisiae production in response to the presence of T. delbrueckii.

TL;DR: In this study, 20 different raw cow's milk samples from single farms and dairy bulk tanks were analysed close to delivery to the dairies or close to processing in the dairy for their cultivable microbiota as well as the lipolytic and proteolytic potential of the isolated microorganisms.

TL;DR: A remarkable cytotoxicity against HeLa cells with an IC50 value of 10 μg/mL was shown, which further strengthens the case for development of biopreservatives and dietary antioxidants from lactic acid bacteria for food applications.

TL;DR: 48 non-Saccharomyces isolates were evaluated to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration.

TL;DR: This is the first report that cinnamon bark oil and its components, cinnamaldehyde and eugenol, reduce the production of pyocyanin and PQS, the swarming motility, and the hemolytic activity of P. aeruginosa, and inhibit EHEC biofilm formation.

TL;DR: It is demonstrated that high voltage in-package ACP could be a potential technology to overcome bacterial challenges associated with food produce, however, the existence of biofilms and internalised bacteria should be considered for further optimisation of ACP treatment parameters in order to achieve an effective control of the realistic challenges posed by foodborne pathogens.

TL;DR: This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.

TL;DR: A potential application of Starmerella bacillaris in mixed wine fermentations with S. cerevisiae is demonstrated and the strong fructophilic character of this species and its ability to produce low quantities of ethanol and acetic acid and high amounts of glycerol were confirmed.

TL;DR: The results indicate that coatings comprising CHI and MPEO orCHI and MVEO represent promising postharvest treatments to prevent common postHarvest mold infections in cherry tomato fruit during storage without affecting the quality of the fruit.

TL;DR: This literature review suggests that novel biological methods, such as lactic acid bacteria, show potential in mitigating toxic effects of aflatoxins in food and feed.

TL;DR: The results showed that the pH and concentration of soluble protein initially decreased but were then maintained at a stable level; the concentration of nitrite increased in the initial fermentation stage and after reaching a peak it decreased significantly to a low level by the end of fermentation.

TL;DR: Vegetables consumed raw may be a source of dissemination of 3GC-resistant Enterobacteriaceae and their resistance genes to humans and the magnitude of the associated public health risk presumably depends on the types of bacteria that are ingested, and may therefore be higher for root and bulb vegetables compared to leafy greens.

TL;DR: The traditional Italian legumes used in this study showed high levels of nutritional elements and suitability for optimal sourdough fermentation, and almost all legume Sourdoughs showed increases of the antioxidant and phytase activities.

TL;DR: ESBL-Eb isolates are frequently disseminated in vegetable farms and potentially could be transmitted to humans through the food chain.

TL;DR: The pH of the SA solution affected the antimicrobial activity of this secondary metabolite, which inhibited the germination of P. expansum and the blue mold incidence in apples in solutions with pH≤3 by 100%, gradually losing its activity at higher pH.

TL;DR: The total cost-of-illness in 2011 of fourteen food-related pathogens and associated sequelae was estimated at € 468 million/year, if undiscounted, and at € 416 million/ year if discounted by 4%.

TL;DR: Dairy associated anaerobic sporeformers are assessed from a number of perspectives, including the taxonomy of this group of bacteria, the important subgroup of this genus the "sulphite reducing clostridia" (SRC), how these bacteria are detected in milk products, the epidemiological data regarding pathogenic species and strains within the SRC group as well as the influence of farming practices on the presence of SRC in BTM.

TL;DR: The aim of this review is to present a survey of recent food investigations via metagenomics and to illustrate how this approach can be a valuable tool in the better characterization of foods and their transformation, storage and safety.

TL;DR: It was shown that the HS/SPME-GC/MS analysis provided useful information about a great number of volatile metabolic compounds detected during meat storage, and the applied GC/MS global models were able to estimate the microbial counts of the different microorganisms and the sensory scores of a meat sample regardless of storage conditions.

TL;DR: The possible sources and transmission routes of antibiotic resistant LAB of dry-fermented sausages, presenting LAB antibiotic resistance profile and related genetic determinants are described.

TL;DR: The findings suggest that nanoemulsions can be potentially used to incorporate thyme oil for use as antimicrobial preservatives in foods.

TL;DR: A real time quantitative PCR assay of C. kluyveri in pit muds developed showed that a concentration of 1.79×10(7) 16S rRNA gene copies/g pit mud in LZ-old pit was approximately six times higher than that in HLM and YH pits and sixty times higherthan that in L z-new pit respectively, which can be used to improve the management of pit mud microbiology and its impact on CSAL quality.

TL;DR: The results revealed that the appropriate selection of yeast strains with aroma potential may be used to improve the sensory characteristics of reformulated fermented sausages.

TL;DR: Investigation of UV-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on the surface of organic apples, pears, strawberries, red raspberries and cantaloupes shows that surface characteristics influence the efficacy of UV -C light.

TL;DR: Results showed that NaAlg and LBG films were able to maintain more than 85% of the initial W. anomalus yeast population and that the developed films incorporating the killer yeast completely inhibited the growth of P. digitatum on artificially inoculated fruits.

TL;DR: It is shown that as low as 100 CFU/mL of Escherichia coli O157:H7 can be detected, indicating that the limit of detection can be increased by about 1000-fold due to the signal amplification approach.

TL;DR: The results indicate a broad distribution of HEV-RNA in meat products sold in Germany; however, the infectivity of the detected virus remains to be assessed in future.

TL;DR: Strains isolated in this study could be a useful base for developing new basic researches on physiology, metabolism, and intraspecific diversity of L. sanfranciscensis, as well as for standardizing the quality of traditional French breads.

TL;DR: Certain strategies used by food-borne bacteria to respond to particular stresses (acid, cold stress, extreme pressure) in a permanent or transient manner are reviewed and the implications that such adaptive responses pose for food safety are discussed.