Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2  °C using next generation sequencing and volatilome analysis.
Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis. Food Microbiol. 2018 Dec;76:518-525 Authors: Parlapani FF, Michailidou S, Anagnostopoulos DA, Sakellariou AK, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian SA, Boziaris IS Abstract Cephalopods are highly appreciated with increasing demand seafood, but are also very perishable and deteriorate fast mainly due to microbiological spoilage. For this reason exploration of bacterial communities through 16S Next Generation Sequencing (NGS) and V...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Parlapani FF, Michailidou S, Anagnostopoulos DA, Sakellariou AK, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian SA, Boziaris IS Tags: Food Microbiol Source Type: research

Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols.
This study evaluated the antimicrobial effects of tea polyphenols (TP) on changes in microbiota composition and quality attributes in silver carp fillets stored at 4 °C. During storage, TP treatment was found to be effective in enhancing sensory quality, inhibiting microbial growth, and attenuating chemical quality deterioration. Meanwhile, the composition of microbiota of silver carp fillets was investigated using culture-dependent and culture-independent methods. Initially, compared to the control, TP obviously decreased the relative abundance of Aeromonas, which allowed Acinetobacter and Methylobacterium to become...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Jia S, Huang Z, Lei Y, Zhang L, Li Y, Luo Y Tags: Food Microbiol Source Type: research

Efficacy of UV-TiO2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics.
Abstract Surface disinfection of fresh blueberries is an important food safety challenge due to the delicate texture and short shelf life of these small fruits. A newly designed water-assisted photocatalytic reactor was developed for disinfection of fruits with a delicate texture and complex surface characteristics. Efficacy of UV-TiO2 photocatalysis was evaluated in comparison with UV alone for inactivation of Escherichia coli K12 (as a surrogate for Escherichia coli O157:H7) inoculated onto the surface of the blueberry skin, calyx, and an experimentally prepared agar matrix that was used as a model matrix. Influ...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Lee M, Shahbaz HM, Kim JU, Lee H, Lee DU, Park J Tags: Food Microbiol Source Type: research

Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage.
In this study, five commercially available non-Saccharomyces yeasts (Torulaspora delbrueckii; Lachancea thermotolerans; Metschnikowia pulcherrima; Pichia kluyveri and Williopsis saturnus) were evaluated in tofu whey fermentation and each of the yeasts showed different growth kinetics and fermentation performance. T. delbrueckii and L. thermotolerans consumed the supplemented sucrose and produced 6-7% (v/v) ethanol, while M. pulcherrima, P. kluyveri and W. saturnus only utilized the endogenous fructose and glucose, producing trace levels of ethanol. Besides, different yeasts showed different β-glucosidase activities wi...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Chua JY, Lu Y, Liu SQ Tags: Food Microbiol Source Type: research

Indigo- and indirubin-producing strains of Proteus and Psychrobacter are associated with purple rind defect in a surface-ripened cheese.
Abstract The rinds of surface-ripened cheeses have expected aesthetic properties, including distinct colors, that contribute to overall quality and consumer acceptance. Atypical rind pigments are frequently reported in small-scale cheese production, but the causes of these color defects are largely unknown. We provide a potential microbial explanation for a striking purple rind defect in a surface-ripened cheese. A cheese producer in the United States reported to us several batches of a raw-milk washed-rind cheese with a distinctly purple rind. We isolated a Proteus species from samples with purple rind defect, bu...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Kamelamela N, Zalesne M, Morimoto J, Robbat A, Wolfe BE Tags: Food Microbiol Source Type: research

Construction of stable fluorescent laboratory control strains for several food safety relevant Enterobacteriaceae.
Abstract Using naturally-occurring bacterial strains as positive controls in testing protocols is typically feared due to the risk of cross-contaminating samples. We have developed a collection of strains which express Green Fluorescent Protein (GFP) at high-level, permitting rapid screening of the following species on selective or non-selective plates: Escherichia coli O157:H7, Shigella sonnei, S. flexneri, Salmonella enterica subsp. Enterica serovar Gaminera, S. Mbandaka, S. Tennesse, S. Minnesota, S. Senftenberg and S. Typhimurium. These new strains fluoresce when irradiated with UV light and maintain this...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Binet R, Pettengill EA, Hoffmann M, Hammack TS, Monday SR Tags: Food Microbiol Source Type: research

Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M.  piperita L. essential oils in pineapple and mango juice by flow cytometry.
Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry. Food Microbiol. 2018 Dec;76:564-571 Authors: de Sousa Guedes JP, de Souza EL Abstract The effects of Mentha arvensis L. (MAEO; 0.625 μL/mL) and M. piperita L. (MPEO; 1.25 μL/mL) essential oils on viable cell counts and physiological functions in Escherichia coli, Listeria monocytogenes and Salmonella enterica Serovar Enteritidis in pineapple and mango juice after a 15 min-...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: de Sousa Guedes JP, de Souza EL Tags: Food Microbiol Source Type: research

Corrigendum to 'Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses' Food Microbiol. 73 288-297.
PMID: 30166189 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS Tags: Food Microbiol Source Type: research

Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231].
Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]. Food Microbiol. 2018 Dec;76:575 Authors: Hickey CD, Fallico V, Wilkinson MG, Sheehan JJ PMID: 30166190 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Hickey CD, Fallico V, Wilkinson MG, Sheehan JJ Tags: Food Microbiol Source Type: research

Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide.
The objectives of this study were to (i) assess the efficacy of individual (mild heat) and combined treatments (mild heat followed by acetic acid or/and hydrogen peroxide) for the inactivation of enteric bacterial pathogens on mung bean intended for sprout production and (ii) determine the impact of the treatments and storage conditions on germination. Mung bean was co-inoculated with Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes to achieve initial populations of approximately 5-6 log CFU of each species/g bean. The inoculated bean was then subjected to eight different treatments immediately afte...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Trząskowska M, Dai Y, Delaquis P, Wang S Tags: Food Microbiol Source Type: research

High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant.
This study help provide basic theory and technical references for the production of tofu and its derivative products (like sufu) with NFTW as coagulator. PMID: 30166192 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Fei Y, Li L, Chen L, Zheng Y, Yu B Tags: Food Microbiol Source Type: research

Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying.
Abstract Chili pepper (Capsicum annuum L.) powder and other powdered spices containing chili peppers are occasionally contaminated with foodborne pathogens. We applied chlorine dioxide (ClO2) gas treatment to chili peppers prior to drying to inactivate Salmonella Typhimurium. Chili peppers inoculated with S. Typhimurium were exposed to ClO2 gas generated from 0.77 mL of aqueous ClO2 for 6 h at 25 °C and 100% relative humidity, followed by air drying at 55 °C for up to 24 h. Populations of S. Typhimurium and total aerobic bacteria (TAB) on peppers, chromaticity values, and moisture content were ...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Lee H, Beuchat LR, Ryu JH, Kim H Tags: Food Microbiol Source Type: research

Effect of temperature on growth, wheat head infection, and nivalenol production by Fusarium poae.
Abstract Fusarium poae is one of the Fusarium species commonly detected in wheat kernels affected by Fusarium Head Blight. Fusarium poae produces a wide range of mycotoxins including nivalenol (NIV). The effect of temperature on colony growth and NIV production was investigated in vitro at 5-40 °C with 5 °C intervals. When the data were fit to a Beta equation (R2 ≥ 0.97), the optimal temperature was estimated to be 24.7 °C for colony growth and 27.5 °C for NIV production. The effects of temperature on infection incidence, fungal biomass, and NIV contamination were investigated b...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Nazari L, Pattori E, Manstretta V, Terzi V, Morcia C, Somma S, Moretti A, Ritieni A, Rossi V Tags: Food Microbiol Source Type: research

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.
This study aimed to investigate the impact of Lactobacillus plantarum KJ03 as a starter culture during Sataw-Dong fermentation and to determine its effect on the volatilome profile. Two fermentations were performed: spontaneous and inoculated with starter. The surface of the beans and the brines were separately analyzed throughout fermentation period for 15 days. Inoculated samples clearly showed a significantly higher acidification of the brine, reaching a pH of 3.98 within 5 days of fermentation. The microbiota was investigated through 16S amplicon based sequencing and revealed the dominance of Lactobacillus plantarum an...
Source: Food Microbiology - September 2, 2018 Category: Food Science Authors: Jampaphaeng K, Ferrocino I, Giordano M, Rantsiou K, Maneerat S, Cocolin L Tags: Food Microbiol Source Type: research

Preface: New Tools to detect and Prevent Foodborne Outbreaks from Farm to Fork.
PMID: 30056953 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Adell AD, Mardones FO, Moreno Switt AI Tags: Food Microbiol Source Type: research

Quantitative value chain approaches for animal health and food safety.
Abstract Economic impact assessments are increasingly important in the context of animal health and food safety, although much of the existing literature does not address the broader systems context in which disease transmission takes place. In this paper, we discuss the role of system dynamics modeling in addressing the value chain impacts associated with animal health and food safety issues. System dynamics methods hold promise as a means of capturing the complex feedbacks that exist between the biology, economics, and behavioral aspects of food safety and animal health systems. We provide a proof-of-concept of ...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Rich KM, Dizyee K, Huyen Nguyen TT, Ha Duong N, Hung Pham V, Nga Nguyen TD, Unger F, Lapar ML Tags: Food Microbiol Source Type: research

Animal production, animal health and food safety: Gaps and challenges in the chilean industry.
Abstract This paper summarizes the gaps and challenges related to animal production, health, and food safety as discussed by a panel at the 1st International Symposium of Food Safety (ISFS) in Santiago, Chile, in December 2016. Participating representatives of academia, industry, and government and statements from the audience confirmed that food safety is essential for increasing food security. First, panelists identified the need for a science-based regulatory framework to implement effective regulations. Second, they highlighted the importance of a risk analysis framework to quantify the risk of the potential f...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Ibarra R, Rich KM, Adasme M, Kamp A, Singer RS, Atlagich M, Estrada C, Jacob R, Zimin-Veselkoff N, Escobar-Dodero J, Mardones FO Tags: Food Microbiol Source Type: research

Implications of new legislation (US FSMA) and guidelines (EC) on the establishment of management systems for agricultural water.
This report summarizes key messages related to agricultural water quality as discussed by an ad hoc panel at the 1st International Symposium of Food Safety in Santiago, Chile. Participating representatives of the academia, industry and government of diverse geographical backgrounds and the audience discussed topics such as (1) implications of the US Food Safety Modernization Act (FSMA: www.fda.gov/Food/GuidanceRegulation/FSMA/ucm277706.htm) on the Agricultural Water Quality, (2) comparisons between MPN and CFU in analyzing water quality, (3) alternatives to fecal indicator bacteria (FIB) to be used as indicators to evaluat...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Allende A, Datta AR, Smith WA, Adonis R, MacKay A, Adell AD Tags: Food Microbiol Source Type: research

Approaches to empower the implementation of new tools to detect and prevent foodborne pathogens in food processing.
Abstract Foodborne pathogens cause an important public health burden, which is estimated in 600 million cases and more than 400,000 deaths, globally every year. The most susceptible populations, such as children under the age of five, the elderly and immunocompromised, account for the majority of the deaths. Food safety incidents, outbreaks, sporadic cases, and recalls have recognized economic impact, estimated at 7 billion every year in the US. Food safety has become a priority, and the implementation of preventive controls and monitoring systems has raised the development of new tools to detect and prevent patho...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Rivera D, Toledo V, Reyes-Jara A, Navarrete P, Tamplin M, Kimura B, Wiedmann M, Silva P, Moreno Switt AI Tags: Food Microbiol Source Type: research

Serotype to genotype: The changing landscape of listeriosis outbreak investigations.
Abstract The classical definition of a disease outbreak is the occurrence of cases of disease in excess of what would normally be expected in a community, geographical area or time period. The establishment of an outbreak then starts with the identification of an incidence of cases above the normally expected threshold during a given time period. Subsequently, the cases are examined using a variety of subtyping methods to identify potential linkages. As listeriosis disease has a long incubation period, relating a single source or multiple sources of contaminated food to clinical disease is challenging and time con...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Datta AR, Burall LS Tags: Food Microbiol Source Type: research

Identification and classification of sampling sites for pathogen environmental monitoring programs for Listeria monocytogenes: Results from an expert elicitation.
Abstract Pathogen Environmental Monitoring (PEM) programs for Listeria are important to reduce the contamination risk for exposed Ready-To-Eat (RTE) food products with L. monocytogenes. Specific guidance to identify appropriate sampling sites in individual facilities, including equipment and other sites, will facilitate effective L. monocytogenes control and PEM programs. Key goals of Listeria PEM programs are to (i) identify and eliminate niches that allow for Listeria growth and survival and (ii) verify and validate preventive controls such as sanitation programs and sanitation standard operating proce...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Simmons CK, Wiedmann M Tags: Food Microbiol Source Type: research

Will the emergence of core genome MLST end the role of in silico MLST?
Abstract The technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this technology made it possible for many researchers to carry out molecular epidemiological analysis on foodborne pathogens in a common language, using common definitions. The resolution of core genome MLST (cgMLST) far surpasses that of MLST, which only uses seven (usually, in some cases five) house...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Kimura B Tags: Food Microbiol Source Type: research

Human milk oligosaccharides and infant gut bifidobacteria: Molecular strategies for their utilization.
Abstract Breast milk is the gold standard in infant nutrition. In addition to provide essential nutrients for the newborn, it contains multiple bioactive molecules that provide protection and stimulate proper development. Human milk oligosaccharides (HMO) are complex carbohydrates abundant in breast milk. Intriguingly, these molecules do not provide energy to the infant. Instead, these oligosaccharides are key to guide and support the assembly of a healthy gut microbiome in the infant, dominated by beneficial gut microbes such as Bifidobacterium. New analytical methods for glycan analysis, and next-generation sequ...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Thomson P, Medina DA, Garrido D Tags: Food Microbiol Source Type: research

Nanotechnology: Review of concepts and potential application of sensing platforms in food safety.
Abstract In recent years a number of new nanotechnology based platforms have been developed for detection of wide variety of targets including infectious agents, protein biomarkers, nucleic acids, drugs, and cancer cells. Nanomaterials such as magnetic nanoparticles, quantum dots, carbon nanotubes, nanowires, and nanosensors like giant magnetoresistance (GMR) sensors are used to quantitatively detect biomolecules with, experimentally, relatively good accuracy. There has been a growing interest in the use of magnetic fields in biosensing applications. Because biological samples have no ferromagnetic property and th...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Krishna VD, Wu K, Su D, Cheeran MCJ, Wang JP, Perez A Tags: Food Microbiol Source Type: research

Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli (STEC) isolated from retail ground beef in Santiago, Chile.
In conclusion, ground beef sold in Santiago, Chile is contaminated with STEC; however, further studies are required for understanding their virulence potential. PMID: 30056963 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Toro M, Rivera D, Jiménez MF, Díaz L, Navarrete P, Reyes-Jara A Tags: Food Microbiol Source Type: research

Temperature effects on the growth and survival of tdh positive Vibrio parahaemolyticus in tissues of postharvest Manila clam (Ruditapes philippinarum).
The objective of the present study was to determine if there were any differences in growth and survival of potentially pathogenic V. parahaemolyticus (tdh positive) in relation to nonpathogenic V. parahaemolyticus (tdh-trh negative) levels in Manila clams (Ruditapes philippinarum) when exposed to different postharvest temperatures. Clams were depurated then exposed to known doses of both potential pathogenic and nonpathogenic V. parahaemolyticus for 24 h. Clams were then kept at the following temperatures corresponding to the Mediterranean summer (28 °C), winter (15 °C) and refrigerat...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Lopez-Joven C, de Blas I, Roque A Tags: Food Microbiol Source Type: research

Emerging needs and opportunities in foodborne disease detection and prevention: From tools to people.
Abstract A variety of technological advances have tremendously improved the ability of surveillance systems to detect and prevent foodborne disease cases and outbreaks. Molecular subtyping methods and surveillance systems, including PFGE and, more recently, whole genome sequencing (WGS) have been particularly important advances, but the responsible food vehicle and causative agent are still only conclusively determined in a small fraction of outbreaks. Microbial foodborne disease cases continue to take a considerable public health toll, primarily in developing countries. According to recent WHO estimates, at least...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Hoelzer K, Moreno Switt AI, Wiedmann M, Boor KJ Tags: Food Microbiol Source Type: research

Selection of risk factors to be included in the Canadian Food Inspection Agency risk assessment inspection model for food establishments.
Abstract The Canadian Food Inspection Agency (CFIA) is developing a risk assessment model for food establishments. Previous research on the significance of food safety risk factors determined by literature review and expert advice served as the bases for the current study, to further refine, discriminate and select the most important criteria to be included in the model. This process considered the availability of data sources, the clarity and measurability of the selected factors, undertook the elimination of lower-rated risk factors and grouped those with similar focus of attention, enabling the selection of a f...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Zanabria R, Racicot M, Cormier M, Arsenault J, Ferrouillet C, Letellier A, Tiwari A, Mackay A, Griffiths M, Holley R, Gill T, Charlebois S, Quessy S Tags: Food Microbiol Source Type: research

Quantitative microbial exposure modelling as a tool to evaluate the impact of contamination level of surface irrigation water and seasonality on fecal hygiene indicator E.  coli in leafy green production.
Quantitative microbial exposure modelling as a tool to evaluate the impact of contamination level of surface irrigation water and seasonality on fecal hygiene indicator E. coli in leafy green production. Food Microbiol. 2018 Oct;75:82-89 Authors: Allende A, Truchado P, Lindqvist R, Jacxsens L Abstract The use of Quantitative Microbial Exposure Assessment (QMEA) modelling of faecal hygiene indicator microorganisms (e.g. E. coli), is proposed as an alternative approach to the use of Quantitative Microbiological Risk Assessment (QMRA) models of enteric pathogenic microorganisms in the fresh pro...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Allende A, Truchado P, Lindqvist R, Jacxsens L Tags: Food Microbiol Source Type: research

Integrating predictive models and sensors to manage food stability in supply chains.
This report describes developments in predictive models designed for supply chain management, as well as advances in environmental sensors. Important innovation can be realized in both supply chain logistics and food safety management by integrating these technologies. PMID: 30056968 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Tamplin ML Tags: Food Microbiol Source Type: research

Quantitative microbial risk assessment to estimate the risk of diarrheal diseases from fresh produce consumption in India.
This study estimates illness (diarrhea) risks from fecal pathogens that can be transmitted via fecal-contaminated fresh produce. To do this, a quantitative microbial risk assessment (QMRA) framework was developed in National Capital Region, India based on bacterial indicator and pathogen data from fresh produce wash samples collected at local markets. Produce wash samples were analyzed for fecal indicator bacteria (Escherichia coli, total Bacteroidales) and pathogens (Salmonella, Shiga-toxin producing E. coli (STEC), enterohemorrhagic E. coli (EHEC)). Based on the E. coli data and on literature values for Cr...
Source: Food Microbiology - August 1, 2018 Category: Food Science Authors: Kundu A, Wuertz S, Smith WA Tags: Food Microbiol Source Type: research

Multiplex PCR identification and culture-independent quantification of Bacillus licheniformis by qPCR using specific DNA markers.
Abstract Probiotics benefits in fish farming have been usually inferred appraising the effects observed on the host and not through the direct assessment of probiotic dynamics in the host gut microbiota. To overcome this gap, quantitative PCR (qPCR) can be a powerful approach to study the bacterial dynamics in fish gut microbiota. The presented work proposes four B. licheniformis-specific DNA markers and details a qPCR method to track putative probiotics B. licheniformis on fish gut. The four B. licheniformis-specific DNA markers - BL5B (hypothetical protein BL00303), BL8A (serA2), BL13C (rfaB) and ...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Almeida E, Serra CR, Albuquerque P, Guerreiro I, Teles AO, Enes P, Tavares F Tags: Food Microbiol Source Type: research

Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
Abstract In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T. delbrueckii was successfully used in pure and mixed secondary fermentations for sp...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Canonico L, Comitini F, Ciani M Tags: Food Microbiol Source Type: research

Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges.
This study investigated the potential use of two edible coatings, chitosan (CH) and locust bean gum (LBG), which incorporated chemically characterized water pomegranate peel extract (WPPE) or methanol pomegranate peel extract (MPPE) and the biocontrol agent (BCA) Wickerhamomyces anomalus, to control the growth of Penicillium digitatum and to reduce the postharvest decay of oranges. CH and LBG including pomegranate peel extracts (PPEs) at different concentrations were tested in vitro against P. digitatum to determine their antifungal efficacy; at the same time, the tolerance of viable cells of W. anomalus to ...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Kharchoufi S, Parafati L, Licciardello F, Muratore G, Hamdi M, Cirvilleri G, Restuccia C Tags: Food Microbiol Source Type: research

The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties.
This study investigated the ability of pectins to improve survival of probiotic species Lactobacillus fermentum PCC, L. reuteri RC-14, L. rhamnosus LGG and L. paracasei F-19 in simulated gastric solution in relationship to their structural and physical properties. Electrostatic interactions between pectins and bacteria were evaluated by the Zeta-potential approach. Bacterial survival was assessed by flow cytometry and plate counting. L. fermentum PCC and L. reuteri RC-14 were more resistant to gastric conditions; their survival rate was further improved in the presence of five out of ten tested pec...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Larsen N, Cahú TB, Isay Saad SM, Blennow A, Jespersen L Tags: Food Microbiol Source Type: research

Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods.
Abstract The length-heterogeneity PCR is a low throughput molecular biology methods explored to monitor bacteria populations in different environments. It could be more used in food microbiology analysis, not only for fingerprinting analysis, but it has been hampered until now by a limiting factor which relates to the high percentage of secondary peaks. With the aim to overcome this problem, different experiments were performed focusing on changing PCR parameters in order to obtain more specific amplicon patterns and also to reduce the complexity of community patterns. With this purpose, different annealing temper...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Savo Sardaro ML, Perin LM, Bancalari E, Neviani E, Gatti M Tags: Food Microbiol Source Type: research

Occurrence of Aichi virus in retail shellfish in Italy.
Abstract AiV-1 is considered an emerging human enteric pathogens and foodborne transmission has been documented as an important source of exposure for humans, chiefly in relation to non-safe, risky food habits. We surveyed the presence of AiV-1 in retail shellfish, including oysters and mussles, identifying the virus in 3/170 (1.8%) of the analysed samples. The AiV-1 positive samples were of different geographic origin. Upon sequence analysis of a portion of the 3CD junction region, two AiV strains identified from harvesting areas in Northern Italy were characterised as genotype B and displayed 99-100% identity at...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Terio V, Bottaro M, Di Pinto A, Fusco G, Barresi T, Tantillo G, Martella V Tags: Food Microbiol Source Type: research

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration.
Abstract The effect of hyperbaric storage on Bacillus subtilis endospores, as a new food preservation methodology with potential to replace the conventional refrigeration processes, was assessed and compared to refrigeration. To do so, three different matrices (McIlvaine buffer, carrot juice and brain-heart infusion broth, BHI-broth) were inoculated with B. subtilis endospores and stored at 25, 50 and 100 MPa at variable/uncontrolled room temperature (18-23 °C), under refrigeration (4 °C), and room temperature at atmospheric pressure (0.1 MPa), up to 60 days. Two different quantification pro...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Pinto CA, Santos MD, Fidalgo LG, Delgadillo I, Saraiva JA Tags: Food Microbiol Source Type: research

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
In this study, we assessed the viability of L. lactis subsp. lactis in model cheeses up to 180 days of ripening by both culture-dependent and -independent methods. In addition, we studied the expression of metC and als genes involved in the production of aroma compounds detected by Gas Chromatography-Mass Spectrometry (GC-MS). Three L. lactis subsp. lactis commercial starters were inoculated in pasteurized milk and model cheeses were manufactured and ripened for six months. Samples were analysed at manufacturing and ripening steps, in terms of viability of L. lactis by both traditional plating and direct ana...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P Tags: Food Microbiol Source Type: research

Scanning electron microscopy of Salmonella biofilms on various food-contact surfaces in catfish mucus.
The objective of this study was to determine the growth and survival of Salmonella enterica in the presence of high and low concentrations (375 μg/ml and 15 μg/ml) of catfish mucus extract at 10 °C and 22 °C for 63 days. The second objective of this study was to investigate the biofilm formation of Salmonella enterica serovar Blockley (7175) in catfish mucus extract for 48 h at 22 °C on four food-contact surfaces and to observe the biofilm populations using Scanning Electron Microscopy (SEM). The surface properties, surface roughness and surface energies were determined using contact angle m...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Dhowlaghar N, Bansal M, Schilling MW, Nannapaneni R Tags: Food Microbiol Source Type: research

Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology.
Abstract Aiming to elucidate the roles that ecology and geography play in shaping the differentiation of fermentative grape-associated Saccharomyces cerevisiae populations, several locations on six islands of the Azores Archipelago were surveyed. A total of 249 strains were isolated from spontaneous fermentations of grape samples from several varieties of two distinct grapevine species (Vitis vinifera L. and Vitis labrusca L.), in vineyards that are under regular cultivation or in abandoned vineyards. Strains were genetically analyzed using a set of nine microsatellite loci, and also phenotypically characterized u...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Drumonde-Neves J, Franco-Duarte R, Vieira E, Mendes I, Lima T, Schuller D, Pais C Tags: Food Microbiol Source Type: research

Public health significance of Campylobacter spp. colonisation of wild game pheasants (Phasianus colchicus) in Scotland.
This study aimed to determine the prevalence of Campylobacter in wild game pheasants in Scotland, to identify the main sequence types (STs) present and to evaluate their impact on public health. A total of 287 caecal samples from five Scottish regions were collected during the hunting season 2013/2014. Campylobacter was detected and enumerated using standard culture methods. PCR and High Throughput Multi Locus Sequence Typing (HiMLST) were used for species identification and sequence typing. In total, 36.6% of 287 caecal samples (n = 105; 95% CI: 14-59.2) were Campylobacter positive. Using PCR, 62.6% of samples (n =...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Seguino A, Chintoan-Uta C, Smith SH, Shaw DJ Tags: Food Microbiol Source Type: research

The impact of vegan production on the kimchi microbiome.
In this study, we investigated the differences in the taxonomic composition of the microbial communities of non-vegan kimchi and vegan kimchi prepared through quick fermentation at room temperature. In addition to tracking the community dynamics over the fermentation process, we looked at the impact of the constituent ingredients and the production facility environment on the microbial community of fermenting kimchi. Our results indicate that the bacterial community of the prepared vegan product closely mirrors the progression and final structure of the non-vegan final product. We also found that room temperature-fermented...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Zabat MA, Sano WH, Cabral DJ, Wurster JI, Belenky P Tags: Food Microbiol Source Type: research

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
Abstract The aim of the study was to investigate the performance of Lactobacillus plantarum T571 with probiotic potential as a co-starter culture in Feta cheese production and in its long-term storage. For this reason, Feta cheese was manufactured without (control) or with the probiotic T571 strain (probiotic) and then monitored during storage at 4 and 12 °C, respectively. The products were also inoculated with Listeria monocytogenes (3-strain cocktail). The results showed that lactic acid bacteria exceeded 6 log CFU/g during storage in all trials. The probiotic samples displayed higher acidity (≈1.5% ...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, Chorianopoulos NG Tags: Food Microbiol Source Type: research

Effectiveness of different antimicrobial washes combined with freezing against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated on blueberries.
This study evaluated the efficacy of antimicrobial washes when coupled with frozen storage against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on wild blueberries. Inoculated blueberries were sprayed with antimicrobial solutions at different concentrations for various contact times (chlorine dioxide -2.5, 5, 10, and 15 ppm for 10 s, 1, 5, and 10 min; chlorine -100, 150, and 200 ppm for 10s, 1, 5, and 10 min; lactic acid 1 and 2% for 5, 10 and 20 min) and following treatment, stored at -12 °C for 1 week. Compared to antimicrobial washing alone, the additional freezing s...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Tadepalli S, Bridges DF, Driver R, Wu VCH Tags: Food Microbiol Source Type: research

Development and validation of predictive models for the effect of storage temperature and pH on the growth boundaries and kinetics of Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks.
This study was undertaken to provide quantitative tools for predicting the behavior of the spoilage bacterium Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks. In the first part of the study, a growth/no growth interface model was developed, predicting the probability of growth as a function of temperature and pH. For this purpose, the growth ability of A. acidoterrestris was studied at different combinations of temperature (15-45 °C) and pH (2.02-5.05). The minimum pH and temperature where growth was observed was 2.52 (at 35 and 45 °C) and 25 °C (at pH ≥ 3.32), respectively. Then a...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Kakagianni M, Kalantzi K, Beletsiotis E, Ghikas D, Lianou A, Koutsoumanis KP Tags: Food Microbiol Source Type: research

Use of Carnobacterium spp protective culture in MAP packed Ricotta fresca cheese to control Pseudomonas spp.
Abstract Ricotta fresca is a whey cheese susceptible of secondary contamination, mainly from Pseudomonas spp. The extension of the shelf life of refrigerated ricotta fresca could be obtained using protective cultures inhibiting the growth of this spoilage microorganism. A commercial biopreservative, Lyofast CNBAL, comprising Carnobacterium spp was tested against Pseudomonas spp. The surface of ricotta fresca samples were inoculated either with Pseudomonas spp or Pseudomonas and Carnobacterium spp. Samples were MAP packed, stored at 4 °C and analyzed the day of the inoculum and 7, 14 and 21 days after the con...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Spanu C, Piras F, Mocci AM, Nieddu G, De Santis EPL, Scarano C Tags: Food Microbiol Source Type: research

Survival of Mycobacterium avium subspecies paratuberculosis in retail pasteurised milk.
Abstract A survey of retail purchased semi-skimmed pasteurised milk (n = 368) for Mycobacterium avium subspecies paratuberculosis (MAP) was conducted between May 2014 and June 2015 across the midlands of England using the Phage-PCR assay. Overall, 10.3% of the total samples collected contained viable MAP cells, confirming that pasteurisation is not capable of fully eliminating human exposure to viable MAP through milk. Comparison of the results gained using the Phage-PCR assay with the results of surveys using either culture or direct PCR suggest that the phage-PCR assay is able to detect lower numbers of cell...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Gerrard ZE, Swift BMC, Botsaris G, Davidson RS, Hutchings MR, Huxley JN, Rees CED Tags: Food Microbiol Source Type: research

The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability.
ija MJ, Beltran G Abstract Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of arom...
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: González B, Vázquez J, Morcillo-Parra MÁ, Mas A, Torija MJ, Beltran G Tags: Food Microbiol Source Type: research

Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices.
This study is the first to report on modelling of propionic acid as an inhibitor of Listeria in combination with other hurdles. Our findings provide valuable insights into predictive model design and performance and highlight the importance of experimental validation of models in real food matrices rather than laboratory media alone. PMID: 29706340 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - May 2, 2018 Category: Food Science Authors: Nyhan L, Begley M, Mutel A, Qu Y, Johnson N, Callanan M Tags: Food Microbiol Source Type: research