International Journal of Food Microbiology This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage
This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes in vitro, as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily identified as LAB. Thirteen isolates identified by 16S-rRNA sequencing as Pediococcus pentosaceus were negative for DNase, gelatinase, hemolytic, and biogenic amine production. The selected isolates showed proteolytic ac...
Source: International Journal of Food Microbiology - April 18, 2024 Category: Food Science Authors: Gracy Kelly Vieira de Vasconcelos Medeiros Ana Cristina Silveira Martins Mateus Gomes Vasconcelos Estef ânia Fernandes Garcia No ádia Priscila Araújo Rodrigues Thatyane Mariano Rodrigues de Albuquerque Vanessa Bordin Viera Maria L úcia da Conceição Source Type: research

Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus
Int J Food Microbiol. 2024 Apr 5;417:110691. doi: 10.1016/j.ijfoodmicro.2024.110691. Online ahead of print.ABSTRACTThe presence of Vibrio parahaemolyticus (Vp) in different production stages of seafood has generated negative impacts on both public health and the sustainability of the industry. To further better investigate the fitness of Vp at the phenotypical level, a great number of studies have been conducted in recent years using plate counting methods. In the meantime, with the increasing accessibility of the next generation sequencing and the advances in analytical chemistry techniques, omics-oriented biotechnologies...
Source: International Journal of Food Microbiology - April 17, 2024 Category: Food Science Authors: Zhuosheng Liu Yi Zhou Hongye Wang Chengchu Liu Luxin Wang Source Type: research

An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China
Int J Food Microbiol. 2024 Mar 25;417:110682. doi: 10.1016/j.ijfoodmicro.2024.110682. Online ahead of print.ABSTRACTHepatitis E infection is typically caused by contaminated water or food. In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Zhejiang Province, China. Local authorities and workers took immediate actions to confirm the outbreak, investigated the sources of infection and routes of transmission, took measures to terminate the outbreak, and summarized the lessons learned. An epidemiological investigation was conducted on all individuals in the nursing home, including demographic...
Source: International Journal of Food Microbiology - April 16, 2024 Category: Food Science Authors: Ziping Miao Kexin Cao Xiaoyue Wu Chenye Zhang Jian Gao Yin Chen Zhou Sun Xiaobin Ren Yijuan Chen Mengya Yang Can Chen Daixi Jiang Yuxia Du Xin Lv Shigui Yang Source Type: research

Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthe...
Source: International Journal of Food Microbiology - April 15, 2024 Category: Food Science Authors: Elio L ópez-García Ver ónica Romero-Gil Francisco No é Arroyo-López Antonio Ben ítez-Cabello Source Type: research

Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods
Int J Food Microbiol. 2024 Mar 30;417:110688. doi: 10.1016/j.ijfoodmicro.2024.110688. Online ahead of print.ABSTRACTTaggiasca table olives are typical of Liguria, a Northwestern Italian region, produced with a spontaneous fermentation carried out by placing the raw drupes directly into brine with a salt concentration of 8-12 % w/v. Such concentrations limit the development of unwanted microbes and favor the growth of yeasts. This process usually lasts up to 8 months. Yeasts are found throughout the entire fermentation process and they are mainly involved in the production of volatile organic compounds, which strongly impac...
Source: International Journal of Food Microbiology - April 14, 2024 Category: Food Science Authors: Chiara Traina Ilario Ferrocino Ambra Bonciolini Vladimiro Cardenia Xinping Lin Kalliopi Rantsiou Luca Cocolin Source Type: research

Pearl millet flour and green gram milk based probiotic beverage
Int J Food Microbiol. 2024 Apr 10;417:110696. doi: 10.1016/j.ijfoodmicro.2024.110696. Online ahead of print.ABSTRACTThe probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5-2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high a...
Source: International Journal of Food Microbiology - April 14, 2024 Category: Food Science Authors: Gargi Ghoshal Japneet Kamboj Prabhjot Kaur Source Type: research

Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains
In this study, cereulide production capacities were associated with genetic characteristics. For this, cereulide levels in cultures of 31 strains were determined after incubation in tryptic soy broth for 24 h at 24 °C, 30 °C and 37 °C. Whole genome sequencing based data were used for an in-depth characterization of gene sequences related to cereulide production. The taxonomy, population structure and phylogenetic relationships of the strains were evaluated based on average nucleotide identity, multi-locus sequence typing (MLST), core genome MLST and single nucleotide polymorphism analyses. Despite a limited strain numbe...
Source: International Journal of Food Microbiology - April 13, 2024 Category: Food Science Authors: Hendrik Frentzel Marco Kraemer Ylanna Kelner-Burgos Laura Uelze Dorina Bodi Source Type: research

Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice
Int J Food Microbiol. 2024 Mar 27;417:110686. doi: 10.1016/j.ijfoodmicro.2024.110686. Online ahead of print.ABSTRACTRosa roxburghii Tratt fruits (RRT) exhibit extremely high nutritional and medicinal properties due to its unique phytochemical composition. Probiotic fermentation is a common method of processing fruits. Variations in the non-volatile metabolites and bioactivities of RRT juice caused by different lactobacilli are not well understood. Therefore, we aimed to profile the non-volatile components and investigate the impact of L. plantarum fermentation (LP) and L. paracasei fermentation (LC) on RRT juice (the contr...
Source: International Journal of Food Microbiology - April 9, 2024 Category: Food Science Authors: You Luo Ruling Tang Han Qiu Angxin Song Source Type: research

Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation
Int J Food Microbiol. 2024 Apr 2;417:110690. doi: 10.1016/j.ijfoodmicro.2024.110690. Online ahead of print.ABSTRACTSoy sauce is a traditional condiment that undergoes microbial fermentation of various ingredients to achieve its desired color, scent, and flavor. Sporidiobolus pararoseus, which is a type of Rhodocerevisiae, shows promising potential as a source of lipids, carotenoids, and enzymes that can enrich the taste and color of soy sauce. However, there is currently a lack of systematic and comprehensive studies on the functions and mechanisms of action of S. pararoseus during soy sauce fermentation. In this review, i...
Source: International Journal of Food Microbiology - April 6, 2024 Category: Food Science Authors: Shuoshuo Zhao Ting Guo Yunping Yao Bin Dong Guozhong Zhao Source Type: research