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.

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

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

Post-mortem 'soft flesh' in three commercial fish species from off Atlantic Morocco associated with the myxosporean parasites Kudoa thyrsites and K. encrasicoli (Myxozoa)
In this study, we investigated Kudoa-induced 'soft flesh' occurrence in European anchovy Engraulis encrasicolus, European pilchard Sardina pilchardus, and Atlantic chub mackerel Scomber colias caught in 2019 off the Moroccan Atlantic coast. Five hundred specimens of each fish species were examined for 'soft flesh' by texture testing and visual inspection 48 h post-catch. 'Soft flesh' occurred in 0.2 % of the European anchovies, 1.4 % of the European pilchard, and in 4.4 % of the Atlantic chub mackerel. Microscopic examination of muscle samples revealed that 'soft flesh'-affected fish were infected with myxospores of K. thy...
Source: International Journal of Food Microbiology - December 23, 2023 Category: Food Science Authors: Lucilla Giulietti Mohamed Reda Benallal Paolo Cipriani Miguel Bao Egil Karlsbakk Julia E Storesund Arne Levsen Source Type: research

Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp
Int J Food Microbiol. 2023 Dec 20;411:110539. doi: 10.1016/j.ijfoodmicro.2023.110539. Online ahead of print.ABSTRACTThe aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Re...
Source: International Journal of Food Microbiology - December 23, 2023 Category: Food Science Authors: Jing Jing Wang Tiantian He Lu Chen Guizhi Xu Shuliang Dong Yong Zhao Huaming Zheng Yang Liu Qiaohui Zeng Source Type: research

Post-mortem 'soft flesh' in three commercial fish species from off Atlantic Morocco associated with the myxosporean parasites Kudoa thyrsites and K. encrasicoli (Myxozoa)
In this study, we investigated Kudoa-induced 'soft flesh' occurrence in European anchovy Engraulis encrasicolus, European pilchard Sardina pilchardus, and Atlantic chub mackerel Scomber colias caught in 2019 off the Moroccan Atlantic coast. Five hundred specimens of each fish species were examined for 'soft flesh' by texture testing and visual inspection 48 h post-catch. 'Soft flesh' occurred in 0.2 % of the European anchovies, 1.4 % of the European pilchard, and in 4.4 % of the Atlantic chub mackerel. Microscopic examination of muscle samples revealed that 'soft flesh'-affected fish were infected with myxospores of K. thy...
Source: International Journal of Food Microbiology - December 23, 2023 Category: Food Science Authors: Lucilla Giulietti Mohamed Reda Benallal Paolo Cipriani Miguel Bao Egil Karlsbakk Julia E Storesund Arne Levsen Source Type: research

Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp
Int J Food Microbiol. 2023 Dec 20;411:110539. doi: 10.1016/j.ijfoodmicro.2023.110539. Online ahead of print.ABSTRACTThe aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Re...
Source: International Journal of Food Microbiology - December 23, 2023 Category: Food Science Authors: Jing Jing Wang Tiantian He Lu Chen Guizhi Xu Shuliang Dong Yong Zhao Huaming Zheng Yang Liu Qiaohui Zeng Source Type: research

Post-mortem 'soft flesh' in three commercial fish species from off Atlantic Morocco associated with the myxosporean parasites Kudoa thyrsites and K. encrasicoli (Myxozoa)
In this study, we investigated Kudoa-induced 'soft flesh' occurrence in European anchovy Engraulis encrasicolus, European pilchard Sardina pilchardus, and Atlantic chub mackerel Scomber colias caught in 2019 off the Moroccan Atlantic coast. Five hundred specimens of each fish species were examined for 'soft flesh' by texture testing and visual inspection 48 h post-catch. 'Soft flesh' occurred in 0.2 % of the European anchovies, 1.4 % of the European pilchard, and in 4.4 % of the Atlantic chub mackerel. Microscopic examination of muscle samples revealed that 'soft flesh'-affected fish were infected with myxospores of K. thy...
Source: International Journal of Food Microbiology - December 23, 2023 Category: Food Science Authors: Lucilla Giulietti Mohamed Reda Benallal Paolo Cipriani Miguel Bao Egil Karlsbakk Julia E Storesund Arne Levsen Source Type: research

Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp
Int J Food Microbiol. 2023 Dec 20;411:110539. doi: 10.1016/j.ijfoodmicro.2023.110539. Online ahead of print.ABSTRACTThe aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Re...
Source: International Journal of Food Microbiology - December 23, 2023 Category: Food Science Authors: Jing Jing Wang Tiantian He Lu Chen Guizhi Xu Shuliang Dong Yong Zhao Huaming Zheng Yang Liu Qiaohui Zeng Source Type: research

Ecological diversity and associated volatilome of typical mountain Caciotta cheese from Italy
In this study, shotgun metagenomics and volatilomics were used to understand the biotic and abiotic factors contributing to mountain Caciotta cheese typicity and diversity. Results showed that the origin of cheese played a significant role; however, curd cooking temperature, pH, salt concentration and water activity also had an impact. Viral communities exhibited higher biodiversity and discriminated cheese origins in terms of production farms. Among the most dominant bacteria, Streptococcus thermophilus showed higher intraspecific diversity and closer relationship to production farm when compared to Lactobacillus delbruec...
Source: International Journal of Food Microbiology - December 22, 2023 Category: Food Science Authors: Marco Cardin Barbara Cardazzo Monika Coton Lisa Carraro Rosaria Lucchini Enrico Novelli Emmanuel Coton J érôme Mounier Source Type: research

Extensively drug-, ciprofloxacin-, cefotaxime-, and azithromycin-resistant Salmonella enterica serovars isolated from camel meat in Egypt
Int J Food Microbiol. 2023 Dec 20;411:110538. doi: 10.1016/j.ijfoodmicro.2023.110538. Online ahead of print.ABSTRACTGiven the great importance of Salmonella as a leading foodborne pathogen of global concern and the few available data regarding its prevalence in camel meat, the present study aimed to determine the prevalence, antimicrobial resistance (AMR) profile, virulence genes, β-lactamase genes of Salmonella enterica serovars isolated from camel meat marketed in Egypt. Forty-five (29.6 %) of the 152 camel meat samples examined were positive for Salmonella spp. Among the 432 Salmonella presumptive colonies isolated, 12...
Source: International Journal of Food Microbiology - December 22, 2023 Category: Food Science Authors: Khalid Ibrahim Sallam Nahed Gomaa Kasem Adel Abdelkhalek Hend Ali Elshebrawy Source Type: research

Ecological diversity and associated volatilome of typical mountain Caciotta cheese from Italy
In this study, shotgun metagenomics and volatilomics were used to understand the biotic and abiotic factors contributing to mountain Caciotta cheese typicity and diversity. Results showed that the origin of cheese played a significant role; however, curd cooking temperature, pH, salt concentration and water activity also had an impact. Viral communities exhibited higher biodiversity and discriminated cheese origins in terms of production farms. Among the most dominant bacteria, Streptococcus thermophilus showed higher intraspecific diversity and closer relationship to production farm when compared to Lactobacillus delbruec...
Source: International Journal of Food Microbiology - December 22, 2023 Category: Food Science Authors: Marco Cardin Barbara Cardazzo Monika Coton Lisa Carraro Rosaria Lucchini Enrico Novelli Emmanuel Coton J érôme Mounier Source Type: research