Showing papers in "International Journal of Food Microbiology in 2017"

TL;DR: Based on the results of this study, the edible nanocomposite films were effective in preserving the microbial and sensory qualities of lamb meat; therefore, this application is recommended in meat especially red meat.

TL;DR: Results indicated that lactic acid was produced at high concentration during the growth phase, suggesting that this metabolic aptitude, associated with the low pH, contributed to explain the highlighted antifungal phenotype.

TL;DR: The study has shown that L. monocytogenes harbouring the QAC resistance genes qacH and bcrABC are prevalent in the food industry and that residuals of QAC may be present in concentrations after sanitation in the industry that result in a growth advantage for bacteria with such resistance genes.

TL;DR: In this study, prokaryotic communities in fermented grain, pit mud and Daqu were identified via next generation sequencing of the V4 region of 16S rRNA gene and principal-coordinate analysis indicated that Daqu had stronger influence on the prokARYotic communitiesIn fermented grain at the prophase of fermentation, but pit mud influenced the fermented grain continuously during the whole fermentation process.

TL;DR: The correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma.

TL;DR: It indicated that the inoculation of B. licheniformis altered the flavor character of Daqu by both its own metabolic activity and the variation of in situ metabolic activity, which were important factors for regulating the metabolism of microbial communities, hence for improving the flavor profile Daqu.

TL;DR: Considering antimicrobial concentrations and contact times, thymol, carvacrol, and TCL could be employed in food-contact surfaces to prevent biofilm formation at early stages of bacterial attachment.

TL;DR: The capacity of autochthonous lactic acid bacteria to release peptides with antioxidant activity through proteolysis of native quinoa proteins is demonstrated.

TL;DR: Butyrate production by lactate-consuming, butyrate-producing colon bacterial strains incapable of ITF degradation, resulted from cross-feeding of monosaccharides and lactate by an ITF-degrading Lactobacillus strain and acetate produced by a Bifidobacterium strain.

TL;DR: The findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects.

TL;DR: This study provides interesting information on the occurrence of fungal contaminants in dairy products and environments that may help developing adequate strategies for fungal spoilage control.

TL;DR: The usage of a mathematical Gompertz model in relation to fungal kinetics, showed that the model could be used to predict growth curves and showed that double combination of thyme/cinnamon has more inhibitory effect than single EO treatments.

TL;DR: Making use of the metabolic inter- and intraspecies heterogeneity of CNS is promising for the elaboration of healthier, tastier, and safer fermented meats.

TL;DR: This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts.

TL;DR: Pomegranate juice fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-J were characterized for the profile of the volatile components (VOC) by PT-GC-MS and Fermented PJs were mainly discriminated by the higher intensity of floral, fruity and anise notes than the controls.

TL;DR: It is shown that large variations were found between batches from individual rearers and as a consequence, no overall differences between rearers could be observed.

TL;DR: Differences in food types as well as non-uniform protocols for sampling and identification might have contributed to high heterogeneity although some high prevalence data could be factual with extensive varieties of raw and RTE foods.

TL;DR: Several risk factors in E. coli isolates from vegetables and irrigation water are identified, raising health concerns and results suggest that irrigation groundwater constitutes a source ofE.

TL;DR: Results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors and establishing the genetics basis of its thiol-releasing capability.

TL;DR: Cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels) and extended the shelf-life of vacuum-packaged common carp fillets by about 2days.

TL;DR: Results suggest that 405±5nm LEDs in combination with chilling temperatures could be applied to preserve fresh-cut fruits without deterioration of physicochemical quality of fruits at food establishments, minimizing the risk of foodborne disease.

TL;DR: The contribution of WGS in diverse areas important to food safety and public health and an outlook of future WGS applications, which should contribute to the understanding of the ecology and physiology of foodborne microorganisms, are discussed.

TL;DR: Consumers of mycotoxin contaminated groundnuts in Nigeria may be at a risk of liver cancer in addition to other combinatory effects ofMycotoxin/metabolite cocktails.

TL;DR: The prevalence and types of extended-spectrum β-lactamase (ESBL)-producing and carbapenem-resistant Escherichia coli in raw retail beef, chicken, pork, fruit and vegetables in five UK regions in 2013-14 are determined and retail chicken was more frequently a source of ESBL-producing E. coli.

TL;DR: This study aimed to generate method characteristics including limit of detection, limit of quantification, repeatability and reproducibility for ISO 15216 - Part 1, the method for quantifying, in seven food matrices for hepatitis A virus and norovirus determination.

TL;DR: The interacting environmental factors influenced functioning of the secondary metabolite gene clusters for aflatoxins and cyclopiazonic acid (CPA) and an elevated number of genes were co-regulated by both aw and temperature.

TL;DR: Dried and powdered insect products failed to comply with many bacterial count limits despite the absence of classical food pathogens, and should always be consumed after another heating step as indicated by the manufacturer, until drying techniques are able to ensure lower bacterial counts.

TL;DR: The results showed that the efficacy of aerosolization hydrogen peroxide depended on type of inoculated bacteria, location of bacteria and type of produce items, and aerosolized hydrogenPeroxide could potentially be used to sanitize fresh fruits and vegetables.

TL;DR: Limits and challenges of the multi-omics approach are identified, underlining promising potentials, but also identifying gaps, which should be addressed for its full exploitation.

TL;DR: A nondairy fermented beverage was successfully obtained and the co-culture of LAB and T. delbrueckii could increase the product's functional properties, and the assays containing yeast showed the highest antioxidant activity.