Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm
Food Microbiol. 2024 Aug;121:104518. doi: 10.1016/j.fm.2024.104518. Epub 2024 Mar 20.ABSTRACTPulsed light (PL) inactivates microorganisms by UV-rich, high-irradiance and short time pulses (250 μs) of white light with wavelengths from 200 nm to 1100 nm. PL is applied for disinfection of food packaging material and food-contact equipment. Spores of seven Bacillus ssp. strains and one Geobacillus stearothermophilus strain and conidia of filamentous fungi (One strain of Aspergillus brasiliensis, A. carbonarius and Penicillium rubens) were submitted to PL (fluence from 0.23 J/cm2 to 4.0 J/cm2) and UVC (at λ = 254 nm; fluence ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Imed Dorbani Alain Berberian Christophe Riedel Catherine Duport Fr édéric Carlin Source Type: research
Malolactic fermentation in lingonberry juice and its use as a preservative
This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Liste...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Martina K Bergentall Jun Niimi Ingela Persson Emeline Calmet Dorine As Alexander Plovie Loredana Malafronte Petter Melin Source Type: research
Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation
Food Microbiol. 2024 Aug;121:104524. doi: 10.1016/j.fm.2024.104524. Epub 2024 Mar 25.ABSTRACTAspergillus flavus 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 (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission el...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wei Zhang Cuixiang Li Yangyong Lv Shan Wei Yuansen Hu Source Type: research
Fungicidal efficiency of DBD cold plasma against Aspergillus niger on dried jujube
This study investigated the fungicidal efficiency and mechanism of action of dielectric barrier discharge cold atmosphere plasma (DBD-CAP) in inactivating Aspergillus niger (A. niger) 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 among various treatment times, and the spore cells were reduced by 4.05 log (cfu/mL) in spores suspension at 70 kV after 15 min of treatment. This disinfection impact was further supported by scanning e...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Qiaoyun Wei Yuan Yuan Jianhao Zhang Jin Wang Source Type: research
Malolactic fermentation in lingonberry juice and its use as a preservative
This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Liste...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Martina K Bergentall Jun Niimi Ingela Persson Emeline Calmet Dorine As Alexander Plovie Loredana Malafronte Petter Melin Source Type: research
Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation
Food Microbiol. 2024 Aug;121:104524. doi: 10.1016/j.fm.2024.104524. Epub 2024 Mar 25.ABSTRACTAspergillus flavus 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 (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission el...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wei Zhang Cuixiang Li Yangyong Lv Shan Wei Yuansen Hu Source Type: research
Fungicidal efficiency of DBD cold plasma against Aspergillus niger on dried jujube
This study investigated the fungicidal efficiency and mechanism of action of dielectric barrier discharge cold atmosphere plasma (DBD-CAP) in inactivating Aspergillus niger (A. niger) 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 among various treatment times, and the spore cells were reduced by 4.05 log (cfu/mL) in spores suspension at 70 kV after 15 min of treatment. This disinfection impact was further supported by scanning e...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Qiaoyun Wei Yuan Yuan Jianhao Zhang Jin Wang Source Type: research
Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm
Food Microbiol. 2024 Aug;121:104518. doi: 10.1016/j.fm.2024.104518. Epub 2024 Mar 20.ABSTRACTPulsed light (PL) inactivates microorganisms by UV-rich, high-irradiance and short time pulses (250 μs) of white light with wavelengths from 200 nm to 1100 nm. PL is applied for disinfection of food packaging material and food-contact equipment. Spores of seven Bacillus ssp. strains and one Geobacillus stearothermophilus strain and conidia of filamentous fungi (One strain of Aspergillus brasiliensis, A. carbonarius and Penicillium rubens) were submitted to PL (fluence from 0.23 J/cm2 to 4.0 J/cm2) and UVC (at λ = 254 nm; fluence ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Imed Dorbani Alain Berberian Christophe Riedel Catherine Duport Fr édéric Carlin Source Type: research
Malolactic fermentation in lingonberry juice and its use as a preservative
This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Liste...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Martina K Bergentall Jun Niimi Ingela Persson Emeline Calmet Dorine As Alexander Plovie Loredana Malafronte Petter Melin Source Type: research
Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm
Food Microbiol. 2024 Aug;121:104518. doi: 10.1016/j.fm.2024.104518. Epub 2024 Mar 20.ABSTRACTPulsed light (PL) inactivates microorganisms by UV-rich, high-irradiance and short time pulses (250 μs) of white light with wavelengths from 200 nm to 1100 nm. PL is applied for disinfection of food packaging material and food-contact equipment. Spores of seven Bacillus ssp. strains and one Geobacillus stearothermophilus strain and conidia of filamentous fungi (One strain of Aspergillus brasiliensis, A. carbonarius and Penicillium rubens) were submitted to PL (fluence from 0.23 J/cm2 to 4.0 J/cm2) and UVC (at λ = 254 nm; fluence ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Imed Dorbani Alain Berberian Christophe Riedel Catherine Duport Fr édéric Carlin Source Type: research
Fungicidal efficiency of DBD cold plasma against Aspergillus niger on dried jujube
This study investigated the fungicidal efficiency and mechanism of action of dielectric barrier discharge cold atmosphere plasma (DBD-CAP) in inactivating Aspergillus niger (A. niger) 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 among various treatment times, and the spore cells were reduced by 4.05 log (cfu/mL) in spores suspension at 70 kV after 15 min of treatment. This disinfection impact was further supported by scanning e...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Qiaoyun Wei Yuan Yuan Jianhao Zhang Jin Wang Source Type: research
Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation
Food Microbiol. 2024 Aug;121:104524. doi: 10.1016/j.fm.2024.104524. Epub 2024 Mar 25.ABSTRACTAspergillus flavus 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 (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission el...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wei Zhang Cuixiang Li Yangyong Lv Shan Wei Yuansen Hu Source Type: research
Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm
Food Microbiol. 2024 Aug;121:104518. doi: 10.1016/j.fm.2024.104518. Epub 2024 Mar 20.ABSTRACTPulsed light (PL) inactivates microorganisms by UV-rich, high-irradiance and short time pulses (250 μs) of white light with wavelengths from 200 nm to 1100 nm. PL is applied for disinfection of food packaging material and food-contact equipment. Spores of seven Bacillus ssp. strains and one Geobacillus stearothermophilus strain and conidia of filamentous fungi (One strain of Aspergillus brasiliensis, A. carbonarius and Penicillium rubens) were submitted to PL (fluence from 0.23 J/cm2 to 4.0 J/cm2) and UVC (at λ = 254 nm; fluence ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Imed Dorbani Alain Berberian Christophe Riedel Catherine Duport Fr édéric Carlin Source Type: research
Fungicidal efficiency of DBD cold plasma against Aspergillus niger on dried jujube
This study investigated the fungicidal efficiency and mechanism of action of dielectric barrier discharge cold atmosphere plasma (DBD-CAP) in inactivating Aspergillus niger (A. niger) 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 among various treatment times, and the spore cells were reduced by 4.05 log (cfu/mL) in spores suspension at 70 kV after 15 min of treatment. This disinfection impact was further supported by scanning e...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Qiaoyun Wei Yuan Yuan Jianhao Zhang Jin Wang Source Type: research
Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation
Food Microbiol. 2024 Aug;121:104524. doi: 10.1016/j.fm.2024.104524. Epub 2024 Mar 25.ABSTRACTAspergillus flavus 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 (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission el...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wei Zhang Cuixiang Li Yangyong Lv Shan Wei Yuansen Hu Source Type: research
