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
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation
Food Microbiol. 2024 Aug;121:104533. doi: 10.1016/j.fm.2024.104533. Epub 2024 Apr 4.ABSTRACTDefined 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 Xiaoqu Baijiu fermentation as a case. We classified all microbes into 4 modules using weighted correlation network analysis. Module 3 pr...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yifu Zheng Guanyi Qu Qiang Yang Shenxi Chen Jie Tang Shengzhi Yang Qun Wu Yan Xu Source Type: research
Impairment of Listeria monocytogenes biofilm developed on industrial surfaces by Latilactobacillus curvatus CRL1579 bacteriocin
Food Microbiol. 2024 Aug;121:104491. doi: 10.1016/j.fm.2024.104491. Epub 2024 Feb 14.ABSTRACTThe effect of lactocin AL705, bacteriocin produced by Latilactobacillus (Lat.) curvatus CRL1579 against Listeria biofilms on stainless steel (SS) and polytetrafluoroethylene (PTFE) coupons at 10 °C was investigated. L. monocytogenes FBUNT showed the greatest adhesion on both surfaces associated to the hydrophobicity of cell surface. Partially purified bacteriocin (800 UA/mL) effectively inhibited L. monocytogenes preformed biofilm through displacement strategy, reducing the pathogen by 5.54 ± 0.26 and 4.74 ± 0.05 log cycles at 3...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Constanza Melian Diego Ploper Rosana Cheh ín Graciela Vignolo Patricia Castellano 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
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations
In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Justin Abi Assaf Emma R Holden Eleftheria Trampari Mark A Webber Source Type: research
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Food Microbiol. 2024 Aug;121:104513. doi: 10.1016/j.fm.2024.104513. Epub 2024 Mar 5.ABSTRACTSaccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO2 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. S. cerevisiae is known for its great genetic diversity that is related to its natural or technological environment...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Ludovic Monnin Thibault Nidelet Jessica Noble Virginie Galeote Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus 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 in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
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 D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
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. 2024 Aug;121:104516. doi: 10.1016/j.fm.2024.104516. Epub 2024 Mar 14.ABSTRACTOxidation-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 occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Kimberly Gongora Joris Vankerschaver Imca Sampers Sam Van Haute 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
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
