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.

Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
Int J Food Microbiol. 2023 Dec 18;411:110522. doi: 10.1016/j.ijfoodmicro.2023.110522. Online ahead of print.ABSTRACTType 3 sourdoughs, which are starter culture-initiated and subsequently backslopped, are less studied than other sourdough types. Yet, they can serve as a model to assess how competitive starter culture strains for sourdough production are and how the microbial composition of such sourdoughs may evolve over time. In the present study, Limosilactobacillus fermentum IMDO 130101 was used to produce Type 3 sourdoughs, prepared from wheat and wholemeal wheat flours. Therefore, an initial fermentation of the flour-...
Source: International Journal of Food Microbiology - December 31, 2023 Category: Food Science Authors: In és Pradal V íctor González-Alonso Yohanes Raditya Wardhana Margo Cnockaert Anneleen D Wieme Peter Vandamme Luc De Vuyst Source Type: research

Effects of zinc oxide nanocomposites on microorganism growth and protection of physicochemical quality during maize storage
This study aimed to evaluate the effectiveness of a zinc oxide nanocomposite, ZnO@mSiO2, prepared in our previous research, in inhibiting mold growth and preserving maize cell quality. The results demonstrated that ZnO@mSiO2 could effectively inhibit the growth of dominant microorganism, Aspergillus flavus, Talaromyces variabilis, Penicillium citrinum and Fusarium graminearum, in maize storage. Aspergillus flavus was selected as the model fungus, ZnO@mSiO2 effectively disrupted fungal hyphae structure, leading to reduced hyphal mass and inhibited spore germination. The inhibitory effect of ZnO@mSiO2 on mold growth was conc...
Source: International Journal of Food Microbiology - December 30, 2023 Category: Food Science Authors: Dong-Dong Zhang Jin-Feng Zhao Li-Qin Tan Qiong Wu Hao-Xin Lv Yu-Rong Zhang Min Zhang Source Type: research

A comprehensive examination of microbial hazards and risks during indoor soilless leafy green production
Int J Food Microbiol. 2023 Dec 24;411:110546. doi: 10.1016/j.ijfoodmicro.2023.110546. Online ahead of print.ABSTRACTProduce grown under controlled environment agriculture (CEA) is often assumed to have a reduced risk of pathogen contamination due to the low chance of exposure to outdoor contaminant factors. However, the 2021 outbreak and numerous recalls of CEA-grown lettuce and microgreens demonstrate the possibility of pathogen introduction during indoor production when there is a failure in the implementation of food safety management systems. Indoor production of commercial leafy greens, such as lettuce and microgreens...
Source: International Journal of Food Microbiology - December 29, 2023 Category: Food Science Authors: Zeynal Topalcengiz Sahaana Chandran Kristen E Gibson Source Type: research

Microbial screening of animal skin bags used in traditional cheesemaking
Int J Food Microbiol. 2023 Dec 22;411:110549. doi: 10.1016/j.ijfoodmicro.2023.110549. Online ahead of print.ABSTRACTBouhezza is a traditional Algerian cheese produced and ripened in goatskin bags called Djeld. The aim of this study was to characterize the microbial ecosystem from Djeld (fresh and dried Djeld for making Bouhezza cheese) and the changes introduced by Lben microflora during its preparation and to identify its role in cheesemaking and its safety. Two replicates of fresh and dried skin bags (FS and DS) were sampled and analyzed before and after contact with Lben. The microbiological results showed no pathogens....
Source: International Journal of Food Microbiology - December 29, 2023 Category: Food Science Authors: Asma Senoussi Ouarda Aissaoui-Zitoun Haroun Chenchouni Sana Senoussi Zineddine Saoudi Concetta Pediliggieri Mohammed Nasser-Eddine Zidoune Stefania Carpino Source Type: research

Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies
In this study, a comprehensive and comparative analysis was conducted on Italian Asiago-PDO cheese obtained from two different dairies named Dairy I and Dairy II using industrial and natural fermented milk, respectively. The analysis encompassed the evaluation of chemical composition, the succession of the microbiota during manufacture and ripening, and proteolysis mainly focusing on free individual amino acid (FAA) profiles. A metagenomic approach was used to investigate the cheese microbiome functionality. Differences in gross chemical composition were more evident during ripening, with Dairy II showing higher variabilit...
Source: International Journal of Food Microbiology - December 28, 2023 Category: Food Science Authors: Bruno Domingues Galli Olga Nikoloudaki Lena Graneh äll Ilaria Carafa Marta Pozza Massimo De Marchi Marco Gobbetti Raffaella Di Cagno Source Type: research

Genomic diversity of Salmonella enterica isolated from raw chicken at retail establishments in Mexico
Int J Food Microbiol. 2023 Dec 15;411:110526. doi: 10.1016/j.ijfoodmicro.2023.110526. Online ahead of print.ABSTRACTThe genomic diversity of circulating non-typhoidal Salmonella in raw chicken was investigated in three states of central Mexico. A total of 192 S. enterica strains from chicken meat samples collected at supermarkets, fresh markets, and butcher shops were analyzed by whole-genome sequencing. The serovar distribution, occurrence of genes encoding for antimicrobial resistance, metal resistance, biocide resistance, plasmids and virulence factors, and clonal relatedness based on single nucleotide polymorphism (SNP...
Source: International Journal of Food Microbiology - December 28, 2023 Category: Food Science Authors: Adri án Gómez-Baltazar Ang élica Godínez-Oviedo Luis Eduardo Segura-Garc ía Cindy Fabiola Hern ández-Pérez Montserrat Hern ández-Iturriaga Elisa Cabrera-D íaz Source Type: research

Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production
In this study, we investigated the diversity occurring between wine yeast species in their management of redox balance and its consequences on the fermentation performances and the formation of metabolites. To this aim, we quantified the changes in NAD(H) and NADP(H) concentrations and redox status throughout the fermentation of 6 wine yeast species. While the availability of NADP and NADPH remained balanced and stable throughout the process for all the strains, important differences between species were observed in the dynamics of NAD and NADH intracellular pools. A comparative analysis of these data with the fermentation...
Source: International Journal of Food Microbiology - December 27, 2023 Category: Food Science Authors: Viwe Tyibilika Mathabatha E Setati Audrey Bloem Benoit Divol Carole Camarasa Source Type: research

Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria
In this study, we explored two strategies to obtain riboflavin-overproducing strains: by roseoflavin selection of mutants, and by the transformation of selected strains with plasmids pNZ:TuR.rib or pNZ:TuB.rib containing the genes ribG, ribB, ribA and ribH from Lactococcus cremoris MG1363. The resulting riboflavin-overproducing strains were able to produce yields between 0.5 and 6 mg/L in culture media and several of them were selected for the fermentation of soy beverages. Riboflavin in bio-enriched soy beverages was evaluated by direct fluorescence measurement and high-performance liquid chromatography-fluorescence analy...
Source: International Journal of Food Microbiology - December 27, 2023 Category: Food Science Authors: Susana Langa Ángela Peirotén Susana Rodr íguez Javier Calzada Rub én Prieto-Paredes Jos é Antonio Curiel Jos é María Landete Source Type: research