Showing papers in "International Journal of Food Microbiology in 2022"

TL;DR: In this article , a review extensively covers conversion of food waste to generate bioenergy which will help to reduce environmental pollution and facilitate implementation of a circular bioeconomy, and also highlights novel technologies like supercritical fluid extraction, ultra-sonication, pressurized liquid extraction, and microwave assisted extractions that are being employed in food waste management to increase the efficiency of value-added product recovery in an economically viable manner.

TL;DR: Wang et al. as mentioned in this paper systematically reviewed published studies on Salmonella spp. isolated from pork in China between 2000 and 2020 in two Chinese and three English databases and quantitatively summarized its prevalence, serovar distribution, and antibiotic resistance using meta-analysis methods.

TL;DR: In this article , the structure and diversity of yeast communities in seven different soy sauce residues were investigated by ITS sequencing analysis, and then the aroma characteristics of selected yeast species were examined by a combination of gas chromatography-mass spectrometry (GC-MS), headspace solid phase microextraction (SPME), and liquid-liquid extraction (LLE).

TL;DR: Wang et al. as discussed by the authors systematically reviewed published studies on Salmonella spp. isolated from pork in China between 2000 and 2020 in two Chinese and three English databases and quantitatively summarized its prevalence, serovar distribution, and antibiotic resistance using meta-analysis methods.

TL;DR: In this article , the effect of propolis and its extracts on the antifungal activity, pH, color, and sensory analysis of creamy cheese with thyme (thyme labneh) was investigated.

TL;DR: In this paper, the effect of propolis and its extracts on the antifungal activity, pH, color, and sensory analysis of creamy cheese with thyme (thyme labneh) was evaluated.

TL;DR: In this paper , the authors reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter using amplicon sequencing and metaproteomics analysis, and construct models to predict the population of core microbiota by room humidity and room temperature, using Gaussian process regression and linear regression.

TL;DR: In this paper , the authors evaluated inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and Lactiplantibacillus plantarum CCMA 1065 and the yeasts Saccharomyces cerevisiae CCMA0543 and Torulaspora delbrueckii CCMA0684 as starter cultures on wet coffee fermentation using the SIAF method (self-induced anaerobiosis fermentation).

TL;DR: Oligosaccharides are the sugars made up of 3-10 saccharides units and one of the classes of prebiotics obtained from various biowastes as discussed by the authors .

TL;DR: In this article , the antioxidant and antibacterial properties of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG) were investigated.

TL;DR: In this paper , the authors identify Staphylococcus aureus from retail raw red meat samples and evaluate their enterotoxin gene and antibiotic resistance profiles using morphological and molecular methods.

TL;DR: In this paper, the authors identify Staphylococcus aureus from retail raw red meat samples and evaluate their enterotoxin gene and antibiotic resistance profiles using morphological and molecular (16S rRNA and nuc gene) methods.

TL;DR: In this paper , the authors determined the main food sources and recent trends of Salmonella outbreaks in Europe and identified the most important sources of human salmonellosis at the level of exposure.

TL;DR: Wang et al. as mentioned in this paper investigated genotypic diversity, virulence profiles, antimicrobial resistance patterns from a large and integrated population of L. monocytogenes isolates in China (n = 369), including food, livestock, and hospitalized humans.

TL;DR: A review of the most recent examples of the combined use of bacteriocins and bacteriophages to extend food shelf-life and reduce the risks associated with the presence of foodborne bacteria along the food chain is presented in this paper .

TL;DR: In this article , a novel enzyme-responsive nanomaterial based on cationic starch (CSt) nanofibers loaded with carvacrol@casein nanoparticles (CL@CS/CSt nanofiber) was constructed to prevent the contamination of B. cereus in soybean products.

TL;DR: The main approach is the increase in malic acid content because of specific Saccharomyces strains and to increase lactic acid because of the metabolism of Lachancea genus as discussed by the authors .

TL;DR: In this article , the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action during wine fermentation are presented, with the aim of reducing or replacing the use of sulphur dioxide.

TL;DR: A review of the latest research studies on Kombucha tea is presented in this paper , where the authors focus on microbial population, chemical parameters, biocellulose production, and mainly on the latest evidences of the biological activities of kombucha.

TL;DR: In this paper, the authors investigated the succession of fungal and bacterial communities of the grape epidermis and the effects of development stages, vineyard location, and macroclimatic conditions on the diversity of epidermal microorganisms.

TL;DR: In this paper , a thorough examination of the concept of food waste management with omics approaches linkages is provided, and the notion of artificial intelligence in food waste transformation and mitigation, as well as present challenges and future prospects have been covered.

TL;DR: In this article , the relationship of resistance to blackhead disease with the enzyme activity, phenolic compounds, and mycotoxin metabolism of 'Korla' fragrant pear were investigated, through UV-C irradiation of 0.12, 0.24, 0.,36, 0,48,0.72 and 1.08 kJ/m2.

TL;DR: In this paper , the authors investigated the succession of fungal and bacterial communities of the grape epidermis and the effects of development stages, vineyard location, and macroclimatic conditions on the diversity of epidermal microorganisms.

TL;DR: In this article, the relationship of resistance to blackhead disease with the enzyme activity, phenolic compounds, and mycotoxin metabolism of ‘Korla’ fragrant pear were investigated, through UV-C irradiation of 0.12,0.24, 0.36, 0 48, 0 72, and 1.08

TL;DR: In this paper , an overview on the diversity of African fermented cereal products and the impact of fermentation substrate and fermentation processes on the assembly of fermentation microorganisms and product quality is presented.

TL;DR: In this article , the authors report the fermentative traits of two Kazachstania species (K. aerobia and K. servazzii) in non-sterile red wine and the resulting chemical and sensory properties.

TL;DR: In this paper, the authors analyzed the changes of microbiota in red sea bream filets during refrigerated storage and showed a decrease in microbial diversity with storage time, with Aeromonas veronii becoming the dominant bacteria on day 4.

TL;DR: Wang et al. as mentioned in this paper found that a methicillin-resistant S. aureus (MRSA) strain, 2868B2, which was isolated from a sample of frozen dumplings in Hangzhou in 2015, co-carried these two different multidrug resistance genes.

TL;DR: This review briefly introduces MSI technology and covers some interesting topics regarding sample preparations and tries to draw more attention from food microbiologists to this developing technology and subsequently inspire more actual applications.

TL;DR: In this article , the antibacterial activity and mechanism of p-coumaric acid against A. acidoterrestris and its application in apple juice were investigated, and the results showed that p-CouMARic acid had an active inhibition against A., acid-terrestris vegetative cells, and both minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC) were 0.2 mg/mL.