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Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation Food Microbiol. (IF 5.3) Pub Date : 2024-04-04 Yifu Zheng, Guanyi Qu, Qiang Yang, Shenxi Chen, Jie Tang, Shengzhi Yang, Qun Wu, Yan Xu
Defined starter cultures, containing selected microbes could reduce the complexity of natural starter, are beneficial for controllable food fermentations. However, there are challenges in identifying key microbiota and constructing synthetic microbiota for traditional food fermentations. Here, we aimed to develop a defined starter culture for reproducible profile of flavour compounds, using Chinese
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Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages Food Microbiol. (IF 5.3) Pub Date : 2024-04-04 Huiping Wang, Yumeng Sui, Jiaqi Liu, Siting Liu, Baohua Kong, Ligang Qin, Qian Chen
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, S1, S2, and S3, had the strongest ability to produce BA. Eight spice extracts, i.e. , cinnamon, ginger, clove,
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Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles Food Microbiol. (IF 5.3) Pub Date : 2024-04-03 Larissa P. Margalho, Juliana S. Graça, Bruna A. Kamimura, Sarah H.I. Lee, Héctor D.S. Canales, Alexandra I.A. Chincha, Magdevis Y.R. Caturla, Ramon P. Brexó, Aline Crucello, Verônica O. Alvarenga, Adriano G. Cruz, Carlos Augusto F. Oliveira, Anderson S. Sant’Ana
The present study aimed to assess the occurrence and counts of in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers
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Investigation of the growth of Listeria in plant-based beverages Food Microbiol. (IF 5.3) Pub Date : 2024-04-01 Klaudia Bartula, Sambou Biagui, Máire Begley, Michael Callanan
The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of . Beverages were inoculated with a strain cocktail of (approximately 1 × 10 CFU/mL), and the data demonstrated that could proliferate in all tested beverages. Moreover, varying
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Persistence of hepatitis E virus (HEV) subtypes 3c and 3e: Long-term cold storage and heat treatments Food Microbiol. (IF 5.3) Pub Date : 2024-03-30 Marina Monini, Giovanni Ianiro, Luca De Sabato, Marta Bivona, Fabio Ostanello, Ilaria Di Bartolo
Hepatitis E virus (HEV) is the causative agent of foodborne infections occurring in high income countries mainly by consumption of undercooked and raw pork products. The virus is zoonotic with pigs and wild boars as the main reservoirs. Several studies proved the presence of HEV-RNA in pork liver sausages, pâté and other pork by-products. However, the detection of HEV nucleic acids does not necessary
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Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi Food Microbiol. (IF 5.3) Pub Date : 2024-03-30 Alexander Gill, Tanis McMahon, Christina Ferrato, Linda Chui
Korean style kimchi contaminated with Shiga toxin-producing (STEC) O157:H7 was the cause of an outbreak in Canada from December 2021 to January 2022. To determine if this STEC O157:H7 has greater potential for survival in kimchi than other STEC, the outbreak strain and six other STEC strains (O26:H11, O91:H21, O103:H2, O121:H19, and two O157:H7) were inoculated individually at 6 to 6.5 log CFU/g into
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Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy whey Food Microbiol. (IF 5.3) Pub Date : 2024-03-29 Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu
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Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider Food Microbiol. (IF 5.3) Pub Date : 2024-03-26 Ignat V. Sonets, Mikhail A. Solovyev, Valeriia A. Ivanova, Petr A. Vasiluev, Aleksey V. Kachalkin, Sofia D. Ochkalova, Anton I. Korobeynikov, Sergey V. Razin, Sergey V. Ulianov, Alexander V. Tyakht
Sequence-based analysis of fermented foods and beverages' microbiomes offers insights into their impact on taste and consumer health. High-throughput metagenomics provide detailed taxonomic and functional community profiling, but bacterial and yeast genome reconstruction and mobile genetic elements tracking are to be improved.
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Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations Food Microbiol. (IF 5.3) Pub Date : 2024-03-26 Justin Abi Assaf, Emma R. Holden, Eleftheria Trampari, Mark A. Webber
Food preservatives are crucial in controlling microbial growth in processed foods to maintain food safety. Bacterial biofilms pose a threat in the food chain by facilitating persistence on a range of surfaces and food products. Cells in a biofilm are often highly tolerant of antimicrobials and can evolve in response to antimicrobial exposure. Little is known about the efficacy of preservatives against
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Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation Food Microbiol. (IF 5.3) Pub Date : 2024-03-25 Wei Zhang, Cuixiang Li, Yangyong Lv, Shan Wei, Yuansen Hu
colonization on agricultural products during preharvest and postharvest results in tremendous economic losses. Inspired by the synergistic antifungal effects of essential oils, the aims of this study were to explore the mechanism of combined cinnamaldehyde and nonanal (S) against and to evaluate the antifungal activity of S loading into diatomite (DM). Shriveled mycelia were observed by scanning electron
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Fungicidal efficiency of DBD cold plasma against Aspergillus niger on dried jujube Food Microbiol. (IF 5.3) Pub Date : 2024-03-23 Qiaoyun Wei, Yuan Yuan, Jianhao Zhang, Jin Wang
This study investigated the fungicidal efficiency and mechanism of action of dielectric barrier discharge cold atmosphere plasma (DBD-CAP) in inactivating () spores. The disinfection efficacy and quality of dried jujube used as the processing application object were also studied. The results indicated that the Weibull + Tail model performed better for spore inactivation curves at different voltages
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Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation Food Microbiol. (IF 5.3) Pub Date : 2024-03-23 Xianglin Wang, Guolin Cai, Dianhui Wu, Jian Lu
Purine is mainly culprit of hyperuricemia (HUA) and gout, which is widely present in Huangjiu in the form of free bases. Bacterial succession plays an important role in quality control in Huangjiu. The correlation between the purine compound content and the bacterial communities during the fermentation process has not yet been evaluated. In this study, high-throughput sequencing (HTS) technology was
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It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves Food Microbiol. (IF 5.3) Pub Date : 2024-03-21 Wiktoria Waszczuk, Joanna Czajkowska, Agata Dutkiewicz, Beata Klasa, Ewa Carolak, Adrianna Aleksandrowicz, Krzysztof Grzymajlo
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Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm Food Microbiol. (IF 5.3) Pub Date : 2024-03-20 Imed Dorbani, Alain Berberian, Christophe Riedel, Catherine Duport, Frédéric Carlin
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Microbial composition and viability of natural whey starters used in PDO Comté cheese-making Food Microbiol. (IF 5.3) Pub Date : 2024-03-19 Jade Lutin, Franck Dufrene, Philippe Guyot, Romain Palme, Christine Achilleos, Yvette Bouton, Solange Buchin
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Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics Food Microbiol. (IF 5.3) Pub Date : 2024-03-18 Annie Wing-Tung Lee, Iain Chi-Fung Ng, Evelyn Yin-Kwan Wong, Ivan Tak-Fai Wong, Rebecca Po-Po Sze, Kit-Yu Chan, Tsz-Yan So, Zhipeng Zhang, Sharon Ka-Yee Fung, Sally Choi-Ying Wong, Wing-Yin Tam, Hiu-Yin Lao, Lam-Kwong Lee, Jake Siu-Lun Leung, Chloe Toi-Mei Chan, Timothy Ting-Leung Ng, Jiaying Zhang, Franklin Wang-Ngai Chow, Polly Hang-Mei Leung, Gilman Kit-Hang Siu
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The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water Food Microbiol. (IF 5.3) Pub Date : 2024-03-14 Kimberly Gongora, Joris Vankerschaver, Imca Sampers, Sam Van Haute
Oxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a “single variable” measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on
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A meta-analysis of microbial thermal inactivation in low moisture foods Food Microbiol. (IF 5.3) Pub Date : 2024-03-08 Yadwinder Singh Rana, Long Chen, Yang Jiao, Lynn M. Johnson, Abigail B. Snyder
Microbial thermal inactivation in low moisture foods is challenging due to enhanced thermal resistance of microbes and low thermal conductivity of food matrices. In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean -values and developed
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Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation Food Microbiol. (IF 5.3) Pub Date : 2024-03-05 Ludovic Monnin, Thibault Nidelet, Jessica Noble, Virginie Galeote
is a major actor in winemaking that converts sugars from the grape must into ethanol and CO with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. is
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Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker Food Microbiol. (IF 5.3) Pub Date : 2024-03-04 C. Trunet, N. Vischer, L. Coroller, S. Brul
Quantifying spore germination and outgrowth heterogeneity is challenging. Single cell level analysis should provide supplementary knowledge regarding the impact of unfavorable conditions on germination and outgrowth dynamics. This work aimed to quantify the impact of pH on spore germination and outgrowth, investigating the behavior of individual spore crops, produced under optimal and suboptimal conditions
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Bacterial proteome adaptation during fermentation in dairy environments Food Microbiol. (IF 5.3) Pub Date : 2024-03-02 Berdien van Olst, Avis Nugroho, Sjef Boeren, Jacques Vervoort, Herwig Bachmann, Michiel Kleerebezem
The enzymatic repertoire of starter cultures belonging to the genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated
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Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil Food Microbiol. (IF 5.3) Pub Date : 2024-02-29 Rafaela de Melo Tavares, Mallu Jagnow Sereno, Aryele Nunes da Cruz Encide Sampaio, Juliano Gonçalves Pereira, Luciano dos Santos Bersot, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero
Diarrheagenic (DEC) can cause severe diarrhea and is a public health concern worldwide. Cattle are an important reservoir for this group of pathogens, and once introduced into the abattoir environment, these microorganisms can contaminate consumer products. This study aimed to characterize the distribution of DEC [Shiga toxin-producing (STEC), enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic
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Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods Food Microbiol. (IF 5.3) Pub Date : 2024-02-29 Haiwei Ren, Yifan Sun, Yefei Yang, Yunfan Li, Xiaopeng Guo, Bingyun Zhang, Hongyuan Zhao, Donglin Ma, Zhiliang Zhang
is a saccharification agent required for fermenting , a popular Chinese liquor. Our objective was to investigate the relationships between physicochemical indices, microbial community diversity, and metabolite profiles of strong-flavor Jinhui during different storage periods. During different storage periods of Jinhui , we combined Illumina MiSeq sequencing and non-target sequencing techniques to analyze
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Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium Food Microbiol. (IF 5.3) Pub Date : 2024-02-27 Agathe Dutoit, Nicolas Decourcelle, Anne-Gabrielle Mathot, Louis Coroller
Organic acids are widely used in foodstuffs to inhibit pathogen and spoiler growth. In this study, six organic acids (acetic, lactic, propionic, phenyllactic, caprylic, and lauric acid) and monolaurin were selected based on their physicochemical properties: their molecular structure (carbon chain length), their lipophilicity (logP), and their ability to dissociate in a liquid environment (pKa). The
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Rapid and simultaneous detection of five mycotoxins and their analogs with a gold nanoparticle-based multiplex immuno-strip sensor Food Microbiol. (IF 5.3) Pub Date : 2024-02-27 Shengyang Zhou, Xiaojun Zhu, Shanshan Song, Maozhong Sun, Hua Kuang, Chuanlai Xu, Lingling Guo
Mycotoxins, as secondary metabolites produced by fungi, have been the focus of researchers in various countries and are considered to be one of the major risk factors in agricultural products. There is an urgent need for a rapid, simple and high-performance method to detect residues of harmful mycotoxins in agricultural foods. We have developed a gold nanoparticle-based multiplexed immunochromatographic
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Effects of TrPLDs on the pathogenicity of Trichothecium roseum infected apple fruit Food Microbiol. (IF 5.3) Pub Date : 2024-02-23 Qili Liu, Qianqian Zhang, Huali Xue, Yang Bi, Xi Yang, Yuanyuan Zong, Zhiguang Liu, Prusky Dov
Phospholipase D plays a critical regulatory role in the pathogenicity of filamentous fungi. However, the molecular mechanism of PLD regulating the pathogenicity of filamentous fungi has not been reported. In this research, the previously constructed and () mutants were used as test strains. Firstly, the function of in was studied. Then, the effects of on the pathogenicity of and the quality of the
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Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia Food Microbiol. (IF 5.3) Pub Date : 2024-02-22 Song Zhang, Meng Shu, Zihan Gong, Xinyi Liu, Chenyu Zhang, Ying Liang, Qinlu Lin, Bo Zhou, Ting Guo, Jun Liu
In this study, we investigated the impact of microbial interactions on pigment (MP) production. We established diverse microbial consortia involving and . The addition of (4% at 48 h) to the submerged fermentation of resulted in a significantly higher MP production compared to that achieved using the single-fermentation system. Co-cultivation with immobilized led to a remarkable increase of 59.18%
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Malolactic fermentation in lingonberry juice and its use as a preservative Food Microbiol. (IF 5.3) Pub Date : 2024-02-22 Martina K. Bergentall, Jun Niimi, Ingela Persson, Emeline Calmet, Dorine As, Alexander Plovie, Loredana Malafronte, Petter Melin
Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste. This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation
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Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces. Food Microbiol. (IF 5.3) Pub Date : 2024-02-18 Stefano Morandi, Tiziana Silvetti, Vincenzo Lopreiato, Fiorenzo Piccioli-Cappelli, Erminio Trevisi, Milena Brasca
Enterococci are widely distributed in dairy sector. They are commensals of the gastrointestinal tract of animals, thus, via fecal contamination, could reach raw milk and dairy products. The aims of this study were: 1) to investigate the enterococcal diversity in cow feces and milk samples and 2) to evaluate the antibiotic resistance (AR) of dairy-related enterococci and their ability to transfer resistance
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Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain Food Microbiol. (IF 5.3) Pub Date : 2024-02-17 Ana Paula Maciel Pereira, Stéphanie Oriol, Marie-Hélène Guinebretière, Frédéric Carlin, Dionisio Pedro Amorim-Neto, Anderson S. Sant’Ana
Sporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and spore populations were enumerated in all
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Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage Food Microbiol. (IF 5.3) Pub Date : 2024-02-17 Jade Morais Alves, Verônica Ortiz Alvarenga, Ruthchelly Tavares da Silva, Geany Targino de Souza Pedrosa, Francyeli Araújo Silva, Gerson Balbueno Bicca, Clif Baldwin, Donald W. Schaffner, Marciane Magnani
This study assessed the fate of a cocktail ( Typhimurium, Enteritidis, Newport, Agona and Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of in cut vegetables as
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Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system Food Microbiol. (IF 5.3) Pub Date : 2024-02-15 Guanghui Zhou, Yunge Liu, Pengcheng Dong, Yanwei Mao, Lixian Zhu, Xin Luo, Yimin Zhang
Bacterial volatile compounds (BVCs) facilitate interspecies communication in socio-microbiology across physical barriers, thereby influencing interactions between diverse species. The impact of BVCs emitted from on the biofilm formation characteristics of within the same ecological niche has been scarcely investigated under practical conditions of food processing. The objective of this study was to
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Impairment of Listeria monocytogenes biofilm developed on industrial surfaces by Latilactobacillus curvatus CRL1579 bacteriocin Food Microbiol. (IF 5.3) Pub Date : 2024-02-14 Constanza Melian, Diego Ploper, Rosana Cheín, Graciela Vignolo, Patricia Castellano
The effect of lactocin AL705, bacteriocin produced by CRL1579 against biofilms on stainless steel (SS) and polytetrafluoroethylene (PTFE) coupons at 10 °C was investigated. FBUNT showed the greatest adhesion on both surfaces associated to the hydrophobicity of cell surface. Partially purified bacteriocin (800 UA/mL) effectively inhibited preformed biofilm through displacement strategy, reducing the
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Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh Food Microbiol. (IF 5.3) Pub Date : 2024-02-12 Yali Li, Tianqi Wangjiang, Zhida Sun, Liu Shi, Sheng Chen, Lang Chen, Xiaojia Guo, Wenjin Wu, Guangquan Xiong, Lan Wang
is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of lipopeptide against . Lipopeptides suppressed the transmembrane transport of by changing the cell membrane's permeability
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Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus Food Microbiol. (IF 5.3) Pub Date : 2024-02-12 C. Gasser, J.M. Faurie, F. Rul
is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here
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Comparative study of the bacterial community of organic and conventional cow's milk Food Microbiol. (IF 5.3) Pub Date : 2024-02-09 Nuno M.L. Paiva, Susana C. Ribeiro, Henrique J.D. Rosa, Célia C.G. Silva
Agricultural practises such as conventional and organic farming can potentially affect the microbial communities in milk. In the present study, the bacterial diversity of milk was investigated using high-throughput sequencing on ten organic and ten conventional farms in the Azores, a region where milk production is largely based on year-round grazing systems. The microbiota of milk from both production
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ROS mediated by TrPLD3 of Trichothecium roseum participated cell membrane integrity of apple fruit by influencing phosphatidic acid metabolism Food Microbiol. (IF 5.3) Pub Date : 2024-02-06 Qianqian Zhang, Qili Liu, Huali Xue, Yang Bi, Xiao Li, Xiaobin Xu, Zhiguang Liu, Dov Prusky
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Prevalence, toxin-genotype distribution, and transmission of Clostridium perfringens from the breeding and milking process of dairy farms Food Microbiol. (IF 5.3) Pub Date : 2024-02-06 Yanfen Jiang, Yifan Pan, Jingyi Yin
This study aimed to elucidate the distribution, transmission, and cross-contamination of during the breeding and milking process from dairy farms. The prevalence of 22.3% (301/1351) yielded 494 isolates; all isolates were type A, except for one type D, and 69.8% (345/494) of the isolates carried . and only 0.6% (3/494) of the isolates carried . detected throughout the whole process but without type
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Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula Food Microbiol. (IF 5.3) Pub Date : 2024-02-05 Gonglin Cai, Xiaotong Yi, Zhichao Wu, Huabin Zhou, Hailong Yang
fermentation was performed to reduce anti-nutritional factors, improve nutritional components, and enhance biological activity of soybean. Results showed that the contents of raffinose, stachyose, and trypsin inhibitor were significantly decreased from initial 1.65 g L, 1.60 g L, and 284.67 μg g to 0.14 g L, 0.35 g L, and 4.52 μg g after 144 h of fermentation, respectively. Simultaneously, the contents
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Assess different fermentation characteristics of 54 lager yeasts based on group classification Food Microbiol. (IF 5.3) Pub Date : 2024-01-29 Yu Guan, Qi Li, Chunfeng Liu, Jinjing Wang
Saccharomyces pastorianus, hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus, were generally regarded as authentic lager beer yeasts. In recent years, with more new findings of other Saccharomyces genus hybrids, yeasts used in lager beer brewing have been proved much more complicated than previous cognition. In this study, we analyzed the different fermentation characteristics of 54 yeast
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Biofilm formation of Hafnia paralvei induced by c-di-GMP through facilitating bcsB gene expression promotes spoilage of Yellow River carp (Cyprinus carpio) Food Microbiol. (IF 5.3) Pub Date : 2024-02-01 Mengyuan Qin, Shuo Han, Miaomiao Chen, Pengju Li, Yuqi Wang, Wenfang Niu, Chao Gao, Hailei Wang, Yi Li
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Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats Food Microbiol. (IF 5.3) Pub Date : 2024-01-30 Lang Sun, Dennis J. D'Amico
Wooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On
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Possibility of transfer and activation of 'silent' tetracycline resistance genes among Enterococcus faecalis under high-pressure processing Food Microbiol. (IF 5.3) Pub Date : 2024-01-24 Patryk Wiśniewski, Arkadiusz Zakrzewski, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska
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Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties Food Microbiol. (IF 5.3) Pub Date : 2024-01-22 Paul Le Montagner, Yacine Bakhtiar, Cecile Miot-Sertier, Morgan Guilbaud, Warren Albertin, Virginie Moine, Marguerite Dols-Lafargue, Isabelle Masneuf-Pomarède
Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide diversity of microorganisms able to grow in biofilm. This is the case of Brettanomyces bruxellensis considered the most harmful spoilage yeast, due to its negative
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Pyrococcus furiosus argonaute based Alicyclobacillus acidoterrestrsis detection in fruit juice Food Microbiol. (IF 5.3) Pub Date : 2024-01-12 Yiheng Shi, Zishan Tan, Di Wu, Yongning Wu, Guoliang Li
Alicyclobacillus acidoterrestris is the major threat to fruit juice for its off-odor producing characteristic. In this study, Pyrococcus furiosus Argonaute (PfAgo), a novel endonuclease with precise DNA cleavage activity, was used for A. acidoterrestris detection, termed as PAD. The partially amplified 16 S rRNA gene of A. acidoterrestris can be cleaved by PfAgo activated by a short 5′-phosphorylated
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Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Gemma Sanmartín, Isabel E. Sánchez-Adriá, Jose A. Prieto, Francisco Estruch, Francisca Randez-Gil
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The luxS deletion reduces the spoilage ability of Shewanella putrefaciens: An analysis focusing on quorum sensing and activated methyl cycle Food Microbiol. (IF 5.3) Pub Date : 2024-01-09 Zhiheng Hu, Yaoxian Chin, Chunhong Yuan, Yingliang Ge, Yuyu Hang, Dongxue Wang, Qian Yao, Yaqin Hu
The luxS mutant strains of Shewanella putrefaciens (SHP) were constructed to investigate the regulations of gene luxS in spoilage ability. The potential regulations of AI-2 quorum sensing (QS) system and activated methyl cycle (AMC) were studied by analyzing the supplementation roles of key circulating substances mediated via luxS, including S-adenosylmethionine (SAM), S-adenosylhomocysteine (SAH)
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Antimicrobial resistance profiles of Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae strains isolated from broiler chickens Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Tsepo Ramatla, Prudent Mokgokong, Kgaugelo Lekota, Oriel Thekisoe
Globally, the spread of multidrug-resistant Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae from food to humans poses a severe threat to public health. The aim of this study was to assess the co-occurrence of colistin and β-lactamase resistance genes in E. coli, K. pneumoniae, and P. aeruginosa strains isolated from faeces of abattoir broiler chickens. The E. coli, P. aeruginosa
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An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue Food Microbiol. (IF 5.3) Pub Date : 2024-01-12 Ingeborg L.A. Boxman, Ramia Molin, Sofia Persson, Anna Juréus, Claudia C.C. Jansen, Nils P. Sosef, Soizick F. Le Guyader, Joanna Ollivier, Maija Summa, Maria Hautaniemi, Elisabetta Suffredini, Simona Di Pasquale, Mette Myrmel, Mamata Khatri, Urska Jamnikar-Ciglenecki, Darja Kusar, Dominik Moor, Lisa Butticaz, James A. Lowther, David I. Walker, René A.M. Dirks
An optimized digital RT-PCR (RT-dPCR) assay for the detection of human norovirus GI and GII RNA was compared with ISO 15216-conform quantitative real-time RT-PCR (RT-qPCR) assays in an interlaboratory study (ILS) among eight laboratories. A duplex GI/GII RT-dPCR assay, based on the ISO 15216-oligonucleotides, was used on a Bio-Rad QX200 platform by six laboratories. Adapted assays for Qiagen Qiacuity
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Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method Food Microbiol. (IF 5.3) Pub Date : 2024-01-11 Antonio Alfonzo, Davide Alongi, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Enrico Viola, Claudio De Pasquale, Francesco La Croce, Raimondo Gaglio, Luca Settanni, Nicola Francesca, Giancarlo Moschetti
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains
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Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage Food Microbiol. (IF 5.3) Pub Date : 2024-01-11 Wendi Zhang, Yongsheng Ni, Yunhao Ma, Yong Xie, Xiao min Li, Lijun Tan, Jinsong Zhao, Cong Li, Baocai Xu
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Antimicrobial effect of garlic against foodborne pathogens in ground mutton Food Microbiol. (IF 5.3) Pub Date : 2024-01-08 Khalid Ibrahim Sallam, Mona Talaat Raslan, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Mahmoud Ahmed Mahros, Hend Ali Elshebrawy
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Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.) Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Renyu Zheng, Di Wang, Xue Li, Miao Yang, Qingjun Kong, Xueyan Ren
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Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus Food Microbiol. (IF 5.3) Pub Date : 2024-01-10 Charlotte Vion, Ines Le Mao, Nadine Yeramian, Maïtena Muro, Margaux Bernard, Grégory Da Costa, Tristan Richard, Philippe Marullo
This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared. This phenotypic survey was achieved with a special focus on
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Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea Food Microbiol. (IF 5.3) Pub Date : 2024-01-08 Hye-Ri Jung, Young Ju Lee
Egg washing guidelines vary across countries; however, since 2020, Korea has required that all eggs produced from farms with more than 10,000 laying hens must be washed through egg grading and packing (GP) plant. This study investigated the prevalence and characterization of non-typhoidal Salmonella in eggs after washing at GP plants. In total, 16,800 eggs were collected from 60 egg GP plants located
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Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli Food Microbiol. (IF 5.3) Pub Date : 2023-12-29 Xiao Wenbin, Zhipeng Gao, Ting Liu, Weiming Zhong, Sifan Jiang, Mingwang He, Fuhua Fu, Gaoyang Li, Donglin Su, Jiajing Guo, Yang Shan
Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed
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A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae Food Microbiol. (IF 5.3) Pub Date : 2023-12-29 Boqin Zhang, Cuiying Zhang, Jin Li, Penghui Zhou, Yibin Lan, Changqing Duan, Guoliang Yan
It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level interactions. However, the individual contribution of metabolic interaction (MI) and physical interaction (PI) on wine volatiles remains poorly understood. In this work, we utilized a double-compartment bioreactor to examine
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Examining the efficiency of porcine gastric mucin-coated magnetic beads in extraction of noroviruses from frozen berries Food Microbiol. (IF 5.3) Pub Date : 2023-12-29 Daniel Plante, Julio Alexander Bran Barrera, Maude Lord, Jennifer Harlow, Irène Iugovaz, Neda Nasheri
Human norovirus is the leading cause of foodborne gastroenteritis worldwide. Due to the low infectious dose of noroviruses, sensitive methodologies are required to detect and characterize small numbers of viral particles that are found in contaminated foods. The ISO 15216 method, which is internationally recognized for detection of foodborne viruses from high-risk food commodities, is based on viral
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A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles Food Microbiol. (IF 5.3) Pub Date : 2023-12-23 Yuzhu Zhao, Biying Zhang, Huawei Gu, Tongxin Xu, Qiling Chen, Jin Li, Penghui Zhou, Xueqiang Guan, Ling He, Yanying Liang, Kekun Zhang, Shuwen Liu, Kan Shi