Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres.
ez-Arnedo I Abstract The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2 and washed with different combinations of lactic acid and potassium sorbate compared to those non-treated with organic acids. Legs packaged in 20%CO2/80%N2 and washed with 3.75% lactic acid- 3.75% potassium sorbate showed a significant (p 
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: González-Fandos E, Martínez-Laorden A, Perez-Arnedo I Tags: Food Microbiol Source Type: research

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef.
Abstract A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked ground beef was presented. Raw ground beef was inoculated with a ten-strain C. botulinum spore cocktail to achieve approximately 2 log spores/g. The inoculated ground beef was vacuum packaged, cooked to 71 °C to heat shock the spores, cooled to below 10 °C, and incubated isothermally at temperatures from 10 to 46 °C. C. botulinum growth was quantified and fitted into the primary Baranyi Model. Secondary models were fitted to maximum specific growth rate and lag phase duration using...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Juneja VK, Purohit AS, Golden M, Osoria M, Glass KA, Mishra A, Thippareddi H, Devkumar G, Mohr TB, Minocha U, Silverman M, Schaffner DW Tags: Food Microbiol Source Type: research

Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak.
Abstract To study pathogenesis and toxicity of Staphylococcus aureus in foods, FORC_062 was isolated from a human blood sample and complete genome sequence has a type II SCCmec gene cluster and a type II toxin-antitoxin system, indicating an MRSA strain. Its mobile gene elements has many pathogenic genes involved in host infection, biofilm formation, and various enterotoxin and hemolysin genes. Clinical MRSA is often found in animal foods and ingestion of MRSA-contaminated foods causes human infection. Therefore, it is very important to understand the role of contaminated foods. To elucidate the interaction betwee...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Chung HY, Kim YT, Kwon JG, Im HH, Ko D, Lee JH, Choi SH Tags: Food Microbiol Source Type: research

Characterization of antimicrobial-resistant Staphylococcus aureus from retail foods in Beijing, China.
Abstract Staphylococcus aureus is an opportunistic pathogen leading to food poisoning as well as human infections. The present study examined the prevalence and characterization of antimicrobial-resistant S. aureus in sushi from 42 outlets and in pork products from eight outlets in Beijing, China. The total bacterial counts were between 3.0 and 8.9 log CFU/g (mean 5.5 ± 1.5 log CFU/g) in sushi products and 4.8 to 7.4 log CFU/g (mean 5.6 ± 0.8 log CFU/g) in pork products. The mean counts of coliforms were 2.7 and 2.9 log CFU/g in su...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Li H, Tang T, Stegger M, Dalsgaard A, Liu T, Leisner JJ Tags: Food Microbiol Source Type: research

Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and disease.
This study addresses the biodiversity of Bacillus cereus group population present along the value chain of milk for consumption. The B. cereus population did not grow and remained mainly unaltered during storage of milk at 4 °C while storage at a suboptimal temperature at 8 °C (representative of a broken cold chain) caused a major shift in its composition. Mesophilic strains dominated the B. cereus population in raw milk and after storage at 4 °C, while psycrotrophic strains dominated after storage at 8 °C. All psycrotrophic and mesophilic isolates (n = 368) demonstrated high s...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Porcellato D, Skeie SB, Mellegård H, Monshaugen M, Göransson Aanrud S, Lindstedt BA, Aspholm M Tags: Food Microbiol Source Type: research

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon.
Abstract This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 85.63% at the end of processing for 0%, 30%, 50% and 70% KCl replacement samples, respectively. During the processing, Lactobacillus gradually became the dominant one, and higher the KCl ratio, more rapid was the process. After salting, the TBARS of control was markedly higher (P  0....
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Gan X, Zhao L, Li J, Tu J, Wang Z Tags: Food Microbiol Source Type: research

Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation.
e;es-Neto A Abstract Cocoa beans used for chocolate production are fermented seeds of Theobroma cacao obtained by a natural fermentation process. The flavors and chemical compounds produced during the fermentation process make this step one of the most important in fine chocolate production. Herein, an integrative analysis of the variation of microbial community structure, using a shotgun metagenomics approach and associated physicochemical features, was performed during fermentation of fine cocoa beans. Samples of Forastero variety (FOR) and a mixture of two hybrids (PS1319 and CCN51) (MIX) from Bahia, Brazil, we...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: de C Lima CO, Vaz ABM, De Castro GM, Lobo F, Solar R, Rodrigues C, Martins Pinto LR, Vandenberghe L, Pereira G, Miúra da Costa A, Benevides RG, Azevedo V, Trovatti Uetanabaro AP, Soccol CR, Góes-Neto A Tags: Food Microbiol Source Type: research

Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action.
Abstract We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure plasma (EAP), individually or in combination, against Escherichia coli O157:H7 and Staphylococcus aureus. The bactericidal effect of the combined treatment was also investigated in inoculated beef jerky. For both pathogens, clove oil and EAP single treatments resulted in less than 3.0-log reductions, whereas the combined treatment resulted in more than 7.5-log reductions. The disc-diffusion assay and gas chromatography-mass spectrometry showed no changes in both the clear zone diameter and chemical composition of cl...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Yoo JH, Baek KH, Heo YS, Yong HI, Jo C Tags: Food Microbiol Source Type: research

Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce.
Abstract Pre-harvest sanitization of irrigation water has potential for reducing pathogen contamination of fresh produce. We compared the sanitizing effects of irrigation water containing neutral electrolyzed oxidizing water (EOW) or sodium hypochlorite (NaClO) on pre-harvest lettuce and baby spinach leaves artificially contaminated with a mixture of Escherichia coli, Salmonella Enteritidis and Listeria innocua (~1 × 108 colony-forming units/mL each resuspended in water containing 100 mg/L dissolved organic carbon, simulating a splash-back scenario from contaminated soil/manure). The micr...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Ogunniyi AD, Dandie CE, Brunetti G, Drigo B, Aleer S, Hall B, Ferro S, Deo P, Venter H, Myers B, Donner E, Lombi E Tags: Food Microbiol Source Type: research

Salmonella enterica colonization and fitness in pre-harvest cantaloupe production.
Abstract Cantaloupes have emerged as significant vehicles of widespread foodborne illness outbreaks caused by bacterial pathogens, including Salmonella. The purpose of this study was to investigate the efficiency of Salmonella colonization and internalization in cantaloupes by relevant routes of contamination. Cantaloupe plants (Cucumis melo 'reticulatus') from two cultivars 'Athena' (Eastern) and 'Primo' (Western) were grown from commercial seed. Plants were maintained in the NCSU BSL-3P phytotron greenhouse. Salmonella enterica (a cocktail of cantaloupe-associated outbreak serovars Javiana, Newport, Panama, Poon...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Burris KP, Simmons OD, Webb HM, Moore RG, Jaykus LA, Zheng J, Reed E, Ferreira CM, Brown E, Bell RL Tags: Food Microbiol Source Type: research

Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis.
This study widened our knowledge on the bacterial composition and ecology of Grana Padano cheese. PMID: 32912585 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Zago M, Bardelli T, Rossetti L, Nazzicari N, Carminati D, Galli A, Giraffa G Tags: Food Microbiol Source Type: research

A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves.
Abstract There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed oxidizing water (Ecas4 Anolyte; ECAS) with that of an approved peroxyacetic acid-based sanitizer (Ecolab Tsunami® 100) in reducing the total microbial load and inoculated Escherichia coli, Salmonella Enteritidis and Listeria innocua populations on post-harvest baby spinach leaves over 10 days. The impact of both sanitizers on the overall quality...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Ogunniyi AD, Tenzin S, Ferro S, Venter H, Pi H, Amorico T, Deo P, Trott DJ Tags: Food Microbiol Source Type: research

Rapid estimation of Salmonella enterica contamination level in ground beef - Application of the time-to-positivity method using a combination of molecular detection and direct plating.
Abstract Little progress has been made in decreasing the incidence rate of salmonellosis in the US over the past decade. Mitigating the contribution of contaminated raw meat to the salmonellosis incidence rate requires rapid methods for quantifying Salmonella, so that highly contaminated products can be removed before entering the food chain. Here we evaluated the use of Time-to-Positivity (TTP) as a rapid, semi-quantitative approach for estimating Salmonella contamination levels in ground beef. Growth rates of 14 Salmonella strains (inoculated at log 1 to -2 CFU/g) were characterized in lean ground beef mTSB...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Harhay DM, Weinroth MD, Bono JL, Harhay GP, Bosilevac JM Tags: Food Microbiol Source Type: research

Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines.
to JA Abstract Volatile phenols in wines are responsible for unpleasant aromas, which negatively affect the quality of the wine. These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, potentially useful to support decisions on how to manage the risk of contamination of wines by Brettanomyces/Dekkera, according to the grape varieties used in the vinification, is important to the wine industry. Therefore, the aim of this work was to evaluate the survival and the metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal w...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Nunes de Lima A, Magalhães R, Campos FM, Couto JA Tags: Food Microbiol Source Type: research

Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources.
Abstract For decades, Salmonella Typhimurium and Salmonella Enteritidis have prevailed in several countries as agents of salmonellosis outbreaks. In Brazil, the largest exporter of poultry meat, relatively little attention has been paid to infrequent serovars. Here, we report the emergence and characterization of rare serovars isolated from food and related sources collected between 2014 and 2016 in Brazil. Twenty-two Salmonella enterica isolates were analyzed through the use of whole-genome sequencing (WGS) and clustered regularly interspaced short palindromic repeats (CRISPR) genotyping. These isolates were clas...
Source: Food Microbiology - September 13, 2020 Category: Food Science Authors: Monte DFM, Nethery MA, Barrangou R, Landgraf M, Fedorka-Cray PJ Tags: Food Microbiol Source Type: research

The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing.
Abstract The present study investigated the effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets in terms of thawing loss, pH, TVB-N, classical microbiological enumeration and high-throughput sequencing, and the same parameters were also studied for 24 h after thawing. Four thawing methods were used: microwave thawing (MT), far-infrared thawing (FT), CS@Fe3O4 nanoparticles combined with microwave thawing (CMT) and CS@Fe3O4 nanoparticles combined with far-infrared thawing (CFT). The results showed that CFT and CMT had lo...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Cai L, Dai Y, Cao A, Cao M Tags: Food Microbiol Source Type: research

Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves.
In this study, we investigated the antimicrobial activity of the X-ray irradiation and citric acid (CA) combination against Escherichia coli O157:H7 and Listeria monocytogenes on the surface of spinach leaves and elucidated the mechanisms underlying their synergistic interaction. Upon treatment with 0.3 kGy X-ray irradiation and 1% CA combination, the cell counts of E. coli O157:H7 and L. monocytogenes reduced by 4.23 and 3.69 log CFU/mL on spinach leaves, respectively. The synergistic reduction in the cell counts of E. coli O157:H7 and L. monocytogenes by the combination treatment was 0.95 and 1.14 log units, respect...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Jeon MJ, Ha JW Tags: Food Microbiol Source Type: research

Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds.
Abstract Thermal resistance among Salmonella serovars has been shown to vary, however, such data are minimal for Salmonella inoculated onto low moisture foods. We evaluated survival and subsequent thermal resistance for 32 strains of Salmonella from four serovars (Agona, Enteritidis, Montevideo, and Tennessee) on flaxseed over 24 weeks. After inoculation, flaxseeds were adjusted to aw = 0.5 and stored at 22 °C. After 24 weeks at 22 °C, strains of serovar Agona had a significantly slower rate of reduction compared to those of Enteritidis and Montevideo (adj. p 
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Malekmohammadi S, Shah MK, Townsend Ramsett MK, Bergholz TM Tags: Food Microbiol Source Type: research

The microbial safety of seaweed as a feed component for black soldier fly (Hermetia illucens) larvae.
am RS Abstract Farmed insects can offer an environmentally sustainable aquafeed or livestock feed ingredient. The value of black soldier fly (Hermetia illucens) (BSF) larvae could be improved by enrichment in omega-3 through the dietary inclusion of seaweed. However, the industry practice of drying seaweed at low temperatures to retain nutritional properties may benefit the survival of human pathogenic bacteria, particularly if the seaweed has been harvested from contaminated water. Here we have demonstrated that E. coli and E. coli O157:H7 died-off in seaweed dried at 50 °C, although both were detected i...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Swinscoe I, Oliver DM, Ørnsrud R, Quilliam RS Tags: Food Microbiol Source Type: research

Discrimination of psychrotolerant Bacillus cereus group based on MALDI-TOF MS analysis of ribosomal subunit proteins.
Abstract Psychrotolerant species of the Bacillus cereus group, Bacillus mycoides and Bacillus weihenstephanensis, can grow at ≥ 7 °C and are significant concerns for the food industry due to their ability to cause spoilage of refrigerated food. In addition to that, some strains of B. weihenstephanensis can produce emetic toxin, namely cereulide, which is known to cause vomiting. Therefore, rapid and simple methods to discriminate psychrotolerant B. cereus group species are crucial. Here, matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) and the S10-spc-alpha op...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Takahashi N, Nagai S, Fujita A, Ido Y, Kato K, Saito A, Moriya Y, Tomimatsu Y, Kaneta N, Tsujimoto Y, Tamura H Tags: Food Microbiol Source Type: research

Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques.
Abstract In the present study, two groups of cows from a permanent lowland farm (PF) were divided during summer and reared in the PF or in a temporary alpine farm (ALP), respectively. Microbiological analyses were performed with the objective to investigate the microbial evolution of milk before, during, and after summer transhumance comparing, in particular, the two groups of cows to determine whether the alpine pasture could directly influence the milk microbiota. A significant increase of all microbial groups was registered in milk samples collected in the ALP. Interestingly, many strains belonging to species w...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Carafa I, Navarro IC, Bittante G, Tagliapietra F, Gallo L, Tuohy K, Franciosi E Tags: Food Microbiol Source Type: research

Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns.
Abstract Surface contamination with droplets containing bacteria is of concern in the food industry and other environments where hygiene control is essential. Deposition patterns after the drying of contaminated droplets is affected by numerous parameters. The present study evaluated the rate of evaporation and the shape of deposition patterns after the drying of water droplets on a panel of materials with different surface properties (topography, hydrophobicity). The influence of the particle properties (in this study 1 μm-microspheres and two bacterial spores) was also investigated. Polystyrene microsphe...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Richard E, Dubois T, Allion-Maurer A, Jha PK, Faille C Tags: Food Microbiol Source Type: research

Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
In conclusion, sourdough inhibits germination of Bacillus spores in bread and the effect of sourdough is enhanced by reutericyclin. PMID: 32539950 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Li Z, Siepmann FB, Rojas Tovar LE, Chen X, Gänzle MG Tags: Food Microbiol Source Type: research

Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol.
This study evaluates the interactions between mono- or dual-species biofilms formed by P. fluorescens and S. aureus, as well as the sensitivity of the two tested strains to carvacrol. The biofilm cell population, expolysaccharide production, biofilm structures of P. fluorescens as mono- and dual-species with S. aureus at ratios of 1:1 and 1:0.01 were investigated with different concentrations of carvacrol (0, 0.4, 0.8 and 1.6 mM) in fish juice at 30 °C. The results show that the biofilm cell population of S. aureus in the dual-species was significantly lower (p 
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Wang Y, Hong X, Liu J, Zhu J, Chen J Tags: Food Microbiol Source Type: research

Virological analyses in collective catering outbreaks in France between 2012 and 2017.
Abstract Enteric viruses cause the majority of foodborne illnesses and common symptoms of many foodborne illnesses include vomiting, diarrhea, abdominal pain, and fever. Among the enteric viruses, human Norovirus (NoV) and hepatitis virus (HAV and HEV) are the main viruses suspected to cause foodborne outbreaks and represent a serious public health. The study presents survey tools of viruses in a wide variety of foodstuffs and results obtained during 56 foodborne outbreaks investigation in France between 2012 and 2017. 246 suspected foods were examined for the presence of four human enteric viruses (NoV GI and NoV...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Hennechart-Collette C, Martin-Latil S, Fraisse A, Niveau F, Perelle S Tags: Food Microbiol Source Type: research

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation.
In this study, we evaluated the contributions of three bacteria (Pseudomonas versuta, Shewanella putrefaciens, and Aeromonas sobria) to the proteolysis, biogenic amines formation, volatile organic compounds accumulation, lipid oxidation, nucleotide catabolism, discoloration, and water migration of bream flesh during chilled storage. The results showed that P. versuta exhibited hydrolyzing activity against sarcoplasmic proteins, and all three strains could degrade myofibrillar proteins, specifically actin. The highest producer of putrescine was S. putrefaciens, which reached a maximum level 5.05 mg/kg after 14 days. Co...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Li Y, Jia S, Hong H, Zhang L, Zhuang S, Sun X, Liu X, Luo Y Tags: Food Microbiol Source Type: research

Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film.
Abstract Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glucose on growth kinetics were quantified for C. maltaromaticum, B. thermosphacta and S. liquefaciens within a heat shrink-wrapped VP commercial film containing a simulated beef medium. LA, pH, and undissociated la...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Mohsina K, Ratkowsky DA, Bowman JP, Powell S, Kaur M, Tamplin ML Tags: Food Microbiol Source Type: research

Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice.
Abstract Zygosaccharomyces rouxii represents the main spoilage cause of concentrated apple juice, leading to waste of products or recalls. Essential oils components derived from plants have been found to present antimicrobial activities against various microbes. However, few work has been reported about their antimicrobial activities against Z. rouxii in concentrated apple juice. In this work, reparameterized Gompertz equation was used to evaluate the antimicrobial activities of different antimicrobials to inhibit the growth of a Z. rouxii cocktail (6.3 lg colony forming units/mL) composed of six strains isolated ...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Wang H, Sun H Tags: Food Microbiol Source Type: research

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
Abstract Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued. We characterized Lactobacillus harbinensis M1, Lactobacillus mucosae M2, Lactobacillus fermentum M4, Lactobacillus casei M8 and Lactobacillus rhamnosus C1 from naturally-fermented tofu whey, along with Streptococcus thermophilus ST3 from kefir XPL-1 fermented soymilk, to investigate their potential as starter cultures of fermented soymilk. They were characterized for antibiotic susceptibility, probiotic potential and their performance as ...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Zheng Y, Fei Y, Yang Y, Jin Z, Yu B, Li L Tags: Food Microbiol Source Type: research

Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.
This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented cucumbers. PMID: 32539957 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Ucar RA, Pérez-Díaz IM, Dean LL Tags: Food Microbiol Source Type: research

Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3  °C-8 °C.
Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C-8 °C. Food Microbiol. 2020 Oct;91:103544 Authors: Peck MW, Webb MD, Goodburn KE Abstract The safety of current UK industry practice (including shelf-life) for chilled, vacuum/modified atmosphere-packed fresh red meat (beef, lamb and pork) held at 3°C-8°C has been evaluated with respect to non-proteolytic Clostridium botulinum. UK industry typically applies a retail pack shelf-life at 3°C-8°C to 13 days for fresh red meat, with a maximum of 23 days ...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Peck MW, Webb MD, Goodburn KE Tags: Food Microbiol Source Type: research

Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers.
Abstract Poland is one of the largest food producers in Europe, and the West Pomeranian region of Poland is a large producer of RTE food. Thus, the objective of this study was to determine the prevalence of Listeria sp. and L. monocytogenes (LM) in RTE foods manufactured by 13 selected Polish food producers whose processing plants are located in this region. In total, 650 samples of RTE foods, and 263 ingredients of salads and desserts were analyzed. Almost 18% of the RTE foods failed to meet the zero tolerance limit for Listeria, which means they should not be allowed for retail. LM was isolated from 13.5% of the...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Szymczak B, Szymczak M, Trafiałek J Tags: Food Microbiol Source Type: research

Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.
Abstract This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle. The experiments were conducted at 4 °C in solutions with pH 1.5, pH 2, and pH 3 adjusted employing 85% phosphoric acid. The acid washing treatment of brewing yeasts in the most common pH used (pH 2.0) demanded almost 50 min for the first decimal reduction (δ) of L. brevi...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Munford ARG, Chaves RD, Sant'Ana AS Tags: Food Microbiol Source Type: research

Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy.
In this study, thirteen batches of broiler chicken from an integrated Italian poultry company were investigated for the detection of Listeria monocytogenes. The prevalence was evaluated in faeces samples at farm level and after transport, caecal contents and carcass neck skin from 2 slaughterhouses (M1 and M2), for a total of 2080 samples, throughout a 27-month period. No positive results were recorded in faeces, while the overall prevalence of contamination in carcass neck skin was 26.7%. Then, 123 isolates out of 139 positive skin samples, with the prevalent serotypes 4b (76%) and 1/2b (94%) from slaughterhouses M1 and M...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Iannetti L, Schirone M, Neri D, Visciano P, Acciari VA, Centorotola G, Mangieri MS, Torresi M, Santarelli GA, Di Marzio V, Marfoglia C, Migliorati G, Pomilio F Tags: Food Microbiol Source Type: research

Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation.
acute;az IM Abstract Fermented cucumber bloater defect, caused by the accumulation of microbiologically produced carbon dioxide (CO2), creates significant economic losses for the pickling industry. The ability of Leuconostocaceae, indigenous to cucumber, to grow and produce CO2 during a fermentation and cause bloater defect was evaluated. Leuconostocaceae grew and produced over 40% CO2 in cucumber juice medium, used as a model for cucumber fermentation. The inoculation of Leuconostocaceae to 5 Log CFU/g in cucumber fermentations brined with 25 mM calcium chloride and 6 mM potassium sorbate resulted in no...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Zhai Y, Pérez-Díaz IM Tags: Food Microbiol Source Type: research

Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile.
This study is the first systematic investigation of the prevalence of S. argenteus in retail foods in China and shows their ubiquity in food. We also provide comprehensive surveillance of the incidence of S. argenteus in retail foods and information to enable more accurate and effective treatment of infections of this new species. PMID: 32539963 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Wu S, Huang J, Zhang F, Dai J, Pang R, Zhang J, Zeng H, Gu Q, Zhang S, Zhang Y, Xue L, Wang J, Ding Y, Wu Q Tags: Food Microbiol Source Type: research

Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu.
This study illustrates the role of microbiota during material pretreatment and the association with alcoholic fermentation, which contributes to reveal the mechanism of Baijiu manufacturing. PMID: 32539964 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Pang XN, Huang XN, Chen JY, Yu HX, Wang XY, Han BZ Tags: Food Microbiol Source Type: research

The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
nez-Díaz R, Arroyo-López FN Abstract In this work, Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, and Wickerhanomyces anomalous Y12, all of them previously isolated from fermented table olive biofilms, were used (alone or in combination) as multifunctional starters for Manzanilla Spanish-style green table olive fermentations. Their performances were evaluated through the changes in the key physico-chemical and microbiological parameters, correlation between AI-2 production and biofilm formation, inoculum imposition, metataxonomic analysis and sensory characte...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Benítez-Cabello A, Calero-Delgado B, Rodríguez-Gómez F, Bautista-Gallego J, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN Tags: Food Microbiol Source Type: research

Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens.
In this study, the mycelial growth of Fusarium oxysporum f. sp. cucumerinum (FOC) was found to be significantly inhibited by volatile compounds (VOCs) produced by Corallococcus sp. EGB. A total of 32 compounds were identified among the VOCs produced by strain EGB, of which isooctanol exhibited the highest antifungal activity, with dosages of 3.75 and 4.0 μL/plate being sufficient to suppress FOC and Penicillum digitatum, respectively. Isooctanol was found to damage the cell wall and cell membranes of FOC and P. digitatum. Apoptosis-like cell death of FOC and P. digitatum induced by isooctanol was observed subsequently d...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Ye X, Chen Y, Ma S, Yuan T, Wu Y, Li Y, Zhao Y, Chen S, Zhang Y, Li L, Li Z, Huang Y, Cao H, Cui Z Tags: Food Microbiol Source Type: research

Occurrence and characteristics of methicillin-resistant Staphylococcus aureus (MRSA) in buffalo bulk tank milk and the farm workers in Italy.
Abstract The aim of the present study was to assess the occurrence of MRSA in buffalo dairy farms and in buffalo tank milk from Italy, and to provide information about the antimicrobial resistance profile and molecular characteristics of the isolates. We collected 75 bulk tank milk (BTM) samples from 75 farms and 24 nasal swabs from 24 farm operators. Three (4%) of the 75 BTM samples and 1 (4%) of the 24 human nasal swabs tested positive for MRSA. The milk isolates belonged to the genotypes ST1/t127/Va and ST72/t3092/V, while the human isolate was characterized as ST1/t127/IVa. All isolates were multidrug resistan...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Giovanni N, Elisa S, Marta C, Rosa F, Loredana C, Alessandra B, Antonio P Tags: Food Microbiol Source Type: research

The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production.
This study determined the potential for protective cultures (PC) that are commercially available to producers to control S. aureus growth in raw milk and attenuate virulence by impeding staphylococcal enterotoxin (SE) production in raw milk and laboratory medium. Cultures of Hafnia alvei and Lactococcus lactis effectively inhibited S. aureus growth in raw milk to counts ~5 log CFU/mL lower than control when cocultured following a cheesemaking time and temperature profile; two cultures of Lactobacillus plantarum inhibited growth to ~1.5 log CFU/mL less than control. Cocultures of S. aureus with Lc. lactis, H. alvei and Lb. ...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Aljasir SF, D'Amico DJ Tags: Food Microbiol Source Type: research

Discovering microbiota and volatile compounds of surstr ömming, the traditional Swedish sour herring.
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0.01 and 6.98 ± 0.01, whereas their aw values were between 0.911 ± 0.001 and 0.940 ± 0.001. The acetic acid concentration was between 0.289 ± 0.009 g/100 g and 0.556 ± 0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli an...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Belleggia L, Aquilanti L, Ferrocino I, Milanović V, Garofalo C, Clementi F, Cocolin L, Mozzon M, Foligni R, Haouet MN, Scuota S, Framboas M, Osimani A Tags: Food Microbiol Source Type: research

Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.
In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, volatile and sensory property of black raspberry wine, and four fermentation trials including single S. cerevisiae inoculation plus spontaneous MLF (BSU) and controlled MLF with O. oeni (BSO), sequential culture of T. delbrueckii and S. cerevisiae plus spontaneous MLF (BTSU) and controlled MLF (BTSO) were tested and compared. Fermentation results showed MLF in BSU, BSO and BTSO were successful, with respective period of 40, 25 and 23 days, wherea...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Liu W, Li H, Jiang D, Zhang Y, Zhang S, Sun S Tags: Food Microbiol Source Type: research

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.
This study presents crucial kinetic data on L. monocytogenes behavior in the presence of competing microbiota in Minas semi-hard cheese under dynamic conditions. PMID: 32539971 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Gonzales-Barron U, Campagnollo FB, Schaffner DW, Sant'Ana AS, Cadavez VAP Tags: Food Microbiol Source Type: research

Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs.
In conclusion, L. brevis TMW 1.2112 and P. claussenii TMW 2.340 were suited and persistent wheat and rye sourdough starters, while the in situ β-glucan formation in sourdoughs was hardly detectable in case of P. claussenii. PMID: 32539972 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Bockwoldt JA, Stahl L, Ehrmann MA, Vogel RF, Jakob F Tags: Food Microbiol Source Type: research

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation.
In conclusion, 6% salt addition could acquire a higher Lactobacillus abundance and a better taste quality. These results may facilitate the understanding of the effect of salt concentration on the fermentation ecology to improve suancai characteristics. PMID: 32539973 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Liang H, He Z, Wang X, Song G, Chen H, Lin X, Ji C, Li S Tags: Food Microbiol Source Type: research

Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica.
This study analyzed the genomes of six S. enterica isolates previously obtained from raw chicken which exhibited disagreements between WGS genotype and AMR phenotype. A total of five WGS false negative predictions toward ampicillin, amoxicillin/clavulanate, colistin, and fosfomycin resistance were presented in conjunction with their corresponding empirical phenotypic and/or genetic evidence of heteroresistance. A further case study highlighting the inherent limitations of WGS to detect the underlying genetic mechanisms of colistin heteroresistance was presented. These findings implicate heteroresistance as an underlying ca...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Zwe YH, Chin SF, Kohli GS, Aung KT, Yang L, Yuk HG Tags: Food Microbiol Source Type: research

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.
This study provides a deep insight into the relationship between the bacterial community and the volatile flavour profile of dry sausages, which may be helpful for the production of fermented dry sausages. PMID: 32539975 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Hu Y, Zhang L, Liu Q, Wang Y, Chen Q, Kong B Tags: Food Microbiol Source Type: research

Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei.
In this study, we designed two sets of primers for the detection and quantification of the multicopper oxidase gene (MCO), which encodes an enzyme involved in BAs degradation, and endogenous (glyceraldehyde-3-phosphate dehydrogenase) gene (GAPDH) in Lactobacillus casei group by real-time PCR (qPCR). We tested 15 Lactobacillus strains in the screening assays (thus, MCO gene possessing assay (PCR) and monitoring of BAs degradation by HPLC-UV), in which Lactobacillus casei CCDM 198 exhibited the best degradation abilities. For this strain, we monitored the expression of the target gene (MCO) in time (qPCR), the effect of redo...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Pištěková H, Jančová P, Berčíková L, Buňka F, Sokolová I, Šopík T, Maršálková K, Amaral OMRP, Buňková L Tags: Food Microbiol Source Type: research

A genoserotyping system for a fast and objective identification of Salmonella serotypes commonly isolated from poultry and pork food sectors in Belgium.
In this study, 3 additional assays using the same technology were developed for the rapid and cost-effective detection of 13 dangerous highly invasive serotypes or other serotypes frequently isolated from the Belgian poultry and pork sector, i.e. Agona, Anatum, Brandenburg, Choleraesuis, Derby, Enteritidis vaccine strains, Gallinarum var. Gallinarum/Pullorum, Livingstone, Mbandaka, Minnesota, Ohio, Rissen and Senftenberg. Moreover, the previously developed first MOL-PCR assay was improved for S. Paratyphi B and serogroup O:3 detection. Finally, a Decision Support System hosted by a web application was created for an automa...
Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Gand M, Mattheus W, Roosens N, Dierick K, Marchal K, Bertrand S, De Keersmaecker SCJ Tags: Food Microbiol Source Type: research