Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage
This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes in vitro, as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily identified as LAB. Thirteen isolates identified by 16S-rRNA sequencing as Pediococcus pentosaceus were negative for DNase, gelatinase, hemolytic, and biogenic amine production. The selected isolates showed proteolytic ac...
Source: International Journal of Food Microbiology - April 18, 2024 Category: Food Science Authors: Gracy Kelly Vieira de Vasconcelos Medeiros Ana Cristina Silveira Martins Mateus Gomes Vasconcelos Estef ânia Fernandes Garcia No ádia Priscila Araújo Rodrigues Thatyane Mariano Rodrigues de Albuquerque Vanessa Bordin Viera Maria L úcia da Conceição Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus 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, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Persistence of hepatitis E virus (HEV) subtypes 3c and 3e: Long-term cold storage and heat treatments
Food Microbiol. 2024 Aug;121:104529. doi: 10.1016/j.fm.2024.104529. Epub 2024 Mar 30.ABSTRACTHepatitis 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 correspond to infectious virus and information on the persistence of the virus in the food is still limited. To which extent and ho...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Marina Monini Giovanni Ianiro Luca De Sabato Marta Bivona Fabio Ostanello Ilaria Di Bartolo Source Type: research
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics
In conclusion, this comprehensive study offers invaluable data that can contribute to food safety assessments and serve as a basis for quality indicators.PMID:38637066 | DOI:10.1016/j.fm.2024.104493 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: 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 Source Type: research
Effects of TrPLDs on the pathogenicity of Trichothecium roseum infected apple fruit
Food Microbiol. 2024 Aug;121:104496. doi: 10.1016/j.fm.2024.104496. Epub 2024 Feb 23.ABSTRACTPhospholipase 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 TrPLD1 and TrPLD2 (TrPLDs) mutants were used as test strains. Firstly, the function of TrPLDs in Trichothecium roseum was studied. Then, the effects of TrPLDs on the pathogenicity of T. roseum and the quality of the inoculated apples were verified. The results suggested that the deletio...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Qili Liu Qianqian Zhang Huali Xue Yang Bi Xi Yang Yuanyuan Zong Zhiguang Liu Prusky Dov Source Type: research
Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider
Food Microbiol. 2024 Aug;121:104520. doi: 10.1016/j.fm.2024.104520. Epub 2024 Mar 26.ABSTRACTSequence-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. We established a pipeline for exploring fermented foods microbiomes using metagenomics coupled with chromosome conformation capture (Hi-C metagenomics). The approach was applied to analyze a collection of spo...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: 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 Source Type: research
Microbial composition and viability of natural whey starters used in PDO Comt é cheese-making
Food Microbiol. 2024 Aug;121:104521. doi: 10.1016/j.fm.2024.104521. Epub 2024 Mar 19.ABSTRACTNatural whey starters (NWS) are cultures with undefined multiple-strains species commonly used to speed up the fermentation process of cheeses. The aim of this study was to explore the diversity and the viability of Comté cheese NWS microbiota. Culture-dependent methods, i.e. plate counting and genotypic characterization, and culture-independent methods, i.e. qPCR, viability-qPCR, fluorescence microscopy and DNA metabarcoding, were combined to analyze thirty-six NWS collected in six Comté cheese factories at two seasons. Our resu...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Jade Lutin Franck Dufrene Philippe Guyot Romain Palme Christine Achilleos Yvette Bouton Solange Buchin Source Type: research
Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation
This study is helpful to scientifically understand the formation mechanism of purines, providing a basis for screening functional strains of purine degrading to accurately regulate purine level in Huangjiu.PMID:38637084 | DOI:10.1016/j.fm.2024.104522 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Xianglin Wang Guolin Cai Dianhui Wu Jian Lu 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
Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B < sub > 12 < /sub > contents in soy whey
Food Microbiol. 2024 Aug;121:104525. doi: 10.1016/j.fm.2024.104525. Epub 2024 Mar 29.ABSTRACTThe lack of vitamin B12 in unprocessed plant-based foods can lead to health problems in strict vegetarians and vegans. The main aim of this study was to investigate the potential synergy of co-culturing Bifidobacterium animalis subsp. lactis and Propionibacterium freudenreichii in improving production of vitamin B12 and short-chain fatty acids in soy whey. Different strategies including mono-, sequential and simultaneous cultures were adopted. Growth, short-chain fatty acids and vitamin B12 were assessed throughout the fermentation...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Ricco Tindjau Jian-Yong Chua Shao-Quan Liu Source Type: research
Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi
Food Microbiol. 2024 Aug;121:104526. doi: 10.1016/j.fm.2024.104526. Epub 2024 Mar 30.ABSTRACTKorean style kimchi contaminated with Shiga toxin-producing Escherichia coli (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 commercially sourced kimchi and incubation at 4 °C. At intervals of seven days inoculated and control kimchi was pl...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Alexander Gill Tanis McMahon Christina Ferrato Linda Chui Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
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, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Investigation of the growth of Listeria in plant-based beverages
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 Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0-3.3%), protein (3.3-5%), fat (1.1-3.5%) and added fibre (0-1.5%) did not have a statistically significant (p > 0.05) impact on the growth ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Klaudia Bartula Sambou Biagui M áire Begley Michael Callanan Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus 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, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
