Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu
Int J Food Microbiol. 2023 Jan 25;389:110101. doi: 10.1016/j.ijfoodmicro.2023.110101. Online ahead of print.ABSTRACTEnvironmental factors play an important role in contributing to intricate compositional dynamics and volatile metabolites in food fermentation. However, our understanding of which and how environmental factors affect volatile metabolites during sesame flavor-type baijiu fermentation is poor. Here, we examined the effects of environmental factors on the bacterial and fungal community to determine how changes in representative factors impact the microbial structure, diversity, and volatile metabolites in three ...
Source: International Journal of Food Microbiology - February 1, 2023 Category: Food Science Authors: Xueao Ji Xiaowei Yu Longyun Zhang Qun Wu Fujiang Chen Fengxue Guo Yan Xu Source Type: research

Molecular characterization of Maccallumtrema xiphiados (Trematoda: Azygiida) and Molicola sp. (Cestoda: Trypanorhyncha) infecting commercial frozen slices of Atlantic swordfish
Int J Food Microbiol. 2023 Jan 24;389:110103. doi: 10.1016/j.ijfoodmicro.2023.110103. Online ahead of print.ABSTRACTMuscle gross lesions, associated to parasites, were routinely found during self-inspection in a Spanish fish plant processing Atlantic swordfish. To determine the taxonomic status of these parasites, molecular analysis was performed based on 18S, ITS1, 5.8S, ITS2 and 28S rDNA sequences, obtaining a consensus sequences of 4581 bp for the cestode and 4200 bp for the trematode. Taxonomic affiliation was determined by phylogenetic analysis of combined SSU + LSU rDNA regions using maximum likelihood models. Molecu...
Source: International Journal of Food Microbiology - February 1, 2023 Category: Food Science Authors: A Ramilo E Abollo S Pascual Source Type: research

Emergence of lnu(C) variant conferring lincomycin resistance in Campylobacter coli of chicken origin
In this study, we identified a lnu(C) variant conferring lincomycin resistance in this pathogen of chicken origin. The Lnu(C) encoded by this gene variant showed substitution at position 8 (Asn8Lys), 11 (Phe11Leu) and 112 (Leu112Phe), when compared with the firstly reported Lnu(C) from Streptococcus agalactiae. Cloning of the lnu(C) variant into lincosamide-susceptible Campylobacter jejuni NCTC 11168 confirmed its function in conferring resistance to lincomycin with the 32-fold increased MICs. Sequencing analysis showed that the lnu(C) variant was located within a MTnSag1-like transposon together with insLNU, which is inse...
Source: International Journal of Food Microbiology - January 30, 2023 Category: Food Science Authors: Wenjun Li Dian Jiao Jin Kang Runhao Yu Wenbo Zhao Chunyan Xu Ruichao Li Xiang-Dang Du Hong Yao Source Type: research

Emergence of lnu(C) variant conferring lincomycin resistance in Campylobacter coli of chicken origin
In this study, we identified a lnu(C) variant conferring lincomycin resistance in this pathogen of chicken origin. The Lnu(C) encoded by this gene variant showed substitution at position 8 (Asn8Lys), 11 (Phe11Leu) and 112 (Leu112Phe), when compared with the firstly reported Lnu(C) from Streptococcus agalactiae. Cloning of the lnu(C) variant into lincosamide-susceptible Campylobacter jejuni NCTC 11168 confirmed its function in conferring resistance to lincomycin with the 32-fold increased MICs. Sequencing analysis showed that the lnu(C) variant was located within a MTnSag1-like transposon together with insLNU, which is inse...
Source: International Journal of Food Microbiology - January 30, 2023 Category: Food Science Authors: Wenjun Li Dian Jiao Jin Kang Runhao Yu Wenbo Zhao Chunyan Xu Ruichao Li Xiang-Dang Du Hong Yao Source Type: research

Nanotechnology impacting probiotics and prebiotics: a paradigm shift in nutraceuticals technology
Int J Food Microbiol. 2023 Jan 12;388:110083. doi: 10.1016/j.ijfoodmicro.2022.110083. Online ahead of print.ABSTRACTThis is proven for a long that the incorporation of probiotics and prebiotics in diet exhibits beneficial effects on intestinal and intrinsic health. Nevertheless, this may encounter loss of vitality all along the absorption in the gastrointestinal tract, leading to meager intestinal delivery of probiotic active ingredients. In recent times, nanotechnology has been passionately used to escalate the bioavailability of active ingredients. Versatile forms of nanoparticles (NPs) are devised to be used with probio...
Source: International Journal of Food Microbiology - January 28, 2023 Category: Food Science Authors: Priya Dangi Nisha Chaudhary Vandana Chaudhary Amardeep Singh Virdi Priyanka Kajla Preeti Khanna Saurabh Kumar Jha Niraj Kumar Jha Mustfa F Alkhanani Vineeta Singh Shafiul Haque Source Type: research

Nanotechnology impacting probiotics and prebiotics: a paradigm shift in nutraceuticals technology
Int J Food Microbiol. 2023 Jan 12;388:110083. doi: 10.1016/j.ijfoodmicro.2022.110083. Online ahead of print.ABSTRACTThis is proven for a long that the incorporation of probiotics and prebiotics in diet exhibits beneficial effects on intestinal and intrinsic health. Nevertheless, this may encounter loss of vitality all along the absorption in the gastrointestinal tract, leading to meager intestinal delivery of probiotic active ingredients. In recent times, nanotechnology has been passionately used to escalate the bioavailability of active ingredients. Versatile forms of nanoparticles (NPs) are devised to be used with probio...
Source: International Journal of Food Microbiology - January 28, 2023 Category: Food Science Authors: Priya Dangi Nisha Chaudhary Vandana Chaudhary Amardeep Singh Virdi Priyanka Kajla Preeti Khanna Saurabh Kumar Jha Niraj Kumar Jha Mustfa F Alkhanani Vineeta Singh Shafiul Haque Source Type: research

Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460
In conclusion, esters of hydroxycinnamic and hydroxybenzoic acids each are hydrolysed by dedicated enzymes. The hydroxycinnamic acid esterase HceP is not expressed, or not active during growth of Lp. plantarum TMW1.460 in all food substrates.PMID:36706579 | DOI:10.1016/j.ijfoodmicro.2023.110100 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - January 27, 2023 Category: Food Science Authors: Gautam Gaur Chen Chen Michael G G änzle Source Type: research

High-pressure processing effect on conjugal antibiotic resistance genes transfer in vitro and in the food matrix among strains from starter cultures
This study analyzed the effect of high-pressure processing (HPP) on the frequency of conjugal gene transfer of antibiotic resistance genes among strains obtained from starter cultures. Gene transfer ability was analyzed in vitro and in situ in the food matrix. It was found that the transfer of aminoglycoside resistance genes did not occur after high-pressure treatment, either in vitro or in situ. After exposure to HPP, the transfer frequencies of tetracycline, ampicillin and chloramphenicol resistance genes increased significantly compared to the control sample, both in vitro and in situ. The frequency of resistance genes ...
Source: International Journal of Food Microbiology - January 27, 2023 Category: Food Science Authors: Urszula Zarzecka Anna Zadernowska Wioleta Chaj ęcka-Wierzchowska Patryk Adamski Source Type: research

Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460
In conclusion, esters of hydroxycinnamic and hydroxybenzoic acids each are hydrolysed by dedicated enzymes. The hydroxycinnamic acid esterase HceP is not expressed, or not active during growth of Lp. plantarum TMW1.460 in all food substrates.PMID:36706579 | DOI:10.1016/j.ijfoodmicro.2023.110100 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - January 27, 2023 Category: Food Science Authors: Gautam Gaur Chen Chen Michael G G änzle Source Type: research

High-pressure processing effect on conjugal antibiotic resistance genes transfer in vitro and in the food matrix among strains from starter cultures
This study analyzed the effect of high-pressure processing (HPP) on the frequency of conjugal gene transfer of antibiotic resistance genes among strains obtained from starter cultures. Gene transfer ability was analyzed in vitro and in situ in the food matrix. It was found that the transfer of aminoglycoside resistance genes did not occur after high-pressure treatment, either in vitro or in situ. After exposure to HPP, the transfer frequencies of tetracycline, ampicillin and chloramphenicol resistance genes increased significantly compared to the control sample, both in vitro and in situ. The frequency of resistance genes ...
Source: International Journal of Food Microbiology - January 27, 2023 Category: Food Science Authors: Urszula Zarzecka Anna Zadernowska Wioleta Chaj ęcka-Wierzchowska Patryk Adamski Source Type: research

Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai
In this study, the pellicle-forming microorganisms were isolated using culture-dependent approaches, then a comparative analysis between the pellicle-forming (PF) radish paocai and normal fermented paocai in the diversity and function of microbial community was conducted by metagenome sequencing. Based on a pairwise t-test and OPLS-DA analysis, diallyl sulfide, (z)-1-allyl-2-(prop-1-en-1-yl) disulfane, and terpineol were considered to be the main components responsible for the unpleasant flavor of PF paocai. Yarrowia spp., Enterobacter spp., and Pichia spp. were the main pellicle-forming microorganisms. All 17 isolated Ent...
Source: International Journal of Food Microbiology - January 23, 2023 Category: Food Science Authors: Ting Mi Yao Jin Yulan Che Jun Huang Rongqing Zhou Chongde Wu Source Type: research

Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains
This study identified genetically and physiologically heterogeneous G. candidus strains in the complex mycobiota of artisanal cow-milk bryndza samples. The traditional Slovak bryndza is a cheese produced from ewe's milk in cooler mountainous regions and from cow's milk in warmer low-land regions. The taxonomic analysis of the culturable yeasts of the latter version carried out in this study revealed considerable differences from the yeast biota previously described for ovine bryndza. However, the conventional D1/D2- and ITS-based barcode analyses could not assign unanimously all isolates to species because of the intrageno...
Source: International Journal of Food Microbiology - January 23, 2023 Category: Food Science Authors: Matthias Sipiczki Val éria Hrabovszki Source Type: research

Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai
In this study, the pellicle-forming microorganisms were isolated using culture-dependent approaches, then a comparative analysis between the pellicle-forming (PF) radish paocai and normal fermented paocai in the diversity and function of microbial community was conducted by metagenome sequencing. Based on a pairwise t-test and OPLS-DA analysis, diallyl sulfide, (z)-1-allyl-2-(prop-1-en-1-yl) disulfane, and terpineol were considered to be the main components responsible for the unpleasant flavor of PF paocai. Yarrowia spp., Enterobacter spp., and Pichia spp. were the main pellicle-forming microorganisms. All 17 isolated Ent...
Source: International Journal of Food Microbiology - January 23, 2023 Category: Food Science Authors: Ting Mi Yao Jin Yulan Che Jun Huang Rongqing Zhou Chongde Wu Source Type: research

Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains
This study identified genetically and physiologically heterogeneous G. candidus strains in the complex mycobiota of artisanal cow-milk bryndza samples. The traditional Slovak bryndza is a cheese produced from ewe's milk in cooler mountainous regions and from cow's milk in warmer low-land regions. The taxonomic analysis of the culturable yeasts of the latter version carried out in this study revealed considerable differences from the yeast biota previously described for ovine bryndza. However, the conventional D1/D2- and ITS-based barcode analyses could not assign unanimously all isolates to species because of the intrageno...
Source: International Journal of Food Microbiology - January 23, 2023 Category: Food Science Authors: Matthias Sipiczki Val éria Hrabovszki Source Type: research

Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai
In this study, the pellicle-forming microorganisms were isolated using culture-dependent approaches, then a comparative analysis between the pellicle-forming (PF) radish paocai and normal fermented paocai in the diversity and function of microbial community was conducted by metagenome sequencing. Based on a pairwise t-test and OPLS-DA analysis, diallyl sulfide, (z)-1-allyl-2-(prop-1-en-1-yl) disulfane, and terpineol were considered to be the main components responsible for the unpleasant flavor of PF paocai. Yarrowia spp., Enterobacter spp., and Pichia spp. were the main pellicle-forming microorganisms. All 17 isolated Ent...
Source: International Journal of Food Microbiology - January 23, 2023 Category: Food Science Authors: Ting Mi Yao Jin Yulan Che Jun Huang Rongqing Zhou Chongde Wu Source Type: research