International Journal of Food Microbiology 
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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.The potential of lactose to inhibit cereulide biosynthesis of emetic Bacillus cereus in milk
This study aims to investigate the potential role of lactose on cereulide biosynthesis by emetic Bacillus cereus in dairy matrices. The cereulide yields in whole milk and lactose-free milk were investigated using the emetic reference strain F4810/72. To eliminate the influence of complex food substrates, the LB medium model was further used to characterize the effect of lactose on cereulide produced by F4810/72 and five other emetic B. cereus strains. Results showed that the lactose-free milk displayed a 13-fold higher amount of cereulide than whole milk, but the cereulide level could be reduced by 91 % when the lactose co...
Source: International Journal of Food Microbiology - December 14, 2023 Category: Food Science Authors: Yin Zheng Wenxing Xu Hui Guo Shubo Yu Liang Xue Moutong Chen Jumei Zhang Zhenlin Xu Qingping Wu Juan Wang Yu Ding Source Type: research
Antifungal effects of carvacrol, the main volatile compound in Origanum vulgare L. essential oil, against Aspergillus flavus in postharvest wheat
In this study, antifungal effects of volatile compounds in essential oils extracted from Origanum vulgare L. against Aspergillus flavus growth were investigated using transcriptomic and biochemical analyses. Carvacrol was identified as the major volatile constituent of the Origanum vulgare L. essential oil, accounting for 66.01 % of the total content. The minimum inhibitory concentrations of carvacrol were 0.071 and 0.18 μL/mL in gas-phase fumigation and liquid contact, respectively. Fumigation with 0.60 μL/mL of carvacrol could completely inhibit A. flavus proliferation in wheat grains with 20 % moisture, showing its po...
Source: International Journal of Food Microbiology - December 9, 2023 Category: Food Science Authors: Wen-Yan Duan Xi-Man Zhu Shuai-Bing Zhang Yang-Yong Lv Huan-Chen Zhai Shan Wei Ping-An Ma Yuan-Sen Hu Source Type: research
Antifungal effects of carvacrol, the main volatile compound in Origanum vulgare L. essential oil, against Aspergillus flavus in postharvest wheat
In this study, antifungal effects of volatile compounds in essential oils extracted from Origanum vulgare L. against Aspergillus flavus growth were investigated using transcriptomic and biochemical analyses. Carvacrol was identified as the major volatile constituent of the Origanum vulgare L. essential oil, accounting for 66.01 % of the total content. The minimum inhibitory concentrations of carvacrol were 0.071 and 0.18 μL/mL in gas-phase fumigation and liquid contact, respectively. Fumigation with 0.60 μL/mL of carvacrol could completely inhibit A. flavus proliferation in wheat grains with 20 % moisture, showing its po...
Source: International Journal of Food Microbiology - December 9, 2023 Category: Food Science Authors: Wen-Yan Duan Xi-Man Zhu Shuai-Bing Zhang Yang-Yong Lv Huan-Chen Zhai Shan Wei Ping-An Ma Yuan-Sen Hu Source Type: research
Antifungal effects of carvacrol, the main volatile compound in Origanum vulgare L. essential oil, against Aspergillus flavus in postharvest wheat
In this study, antifungal effects of volatile compounds in essential oils extracted from Origanum vulgare L. against Aspergillus flavus growth were investigated using transcriptomic and biochemical analyses. Carvacrol was identified as the major volatile constituent of the Origanum vulgare L. essential oil, accounting for 66.01 % of the total content. The minimum inhibitory concentrations of carvacrol were 0.071 and 0.18 μL/mL in gas-phase fumigation and liquid contact, respectively. Fumigation with 0.60 μL/mL of carvacrol could completely inhibit A. flavus proliferation in wheat grains with 20 % moisture, showing its po...
Source: International Journal of Food Microbiology - December 9, 2023 Category: Food Science Authors: Wen-Yan Duan Xi-Man Zhu Shuai-Bing Zhang Yang-Yong Lv Huan-Chen Zhai Shan Wei Ping-An Ma Yuan-Sen Hu Source Type: research
Antifungal effects of carvacrol, the main volatile compound in Origanum vulgare L. essential oil, against Aspergillus flavus in postharvest wheat
In this study, antifungal effects of volatile compounds in essential oils extracted from Origanum vulgare L. against Aspergillus flavus growth were investigated using transcriptomic and biochemical analyses. Carvacrol was identified as the major volatile constituent of the Origanum vulgare L. essential oil, accounting for 66.01 % of the total content. The minimum inhibitory concentrations of carvacrol were 0.071 and 0.18 μL/mL in gas-phase fumigation and liquid contact, respectively. Fumigation with 0.60 μL/mL of carvacrol could completely inhibit A. flavus proliferation in wheat grains with 20 % moisture, showing its po...
Source: International Journal of Food Microbiology - December 9, 2023 Category: Food Science Authors: Wen-Yan Duan Xi-Man Zhu Shuai-Bing Zhang Yang-Yong Lv Huan-Chen Zhai Shan Wei Ping-An Ma Yuan-Sen Hu Source Type: research
Listeria monocytogenes in ready-to-eat (RTE) delicatessen foods: Prevalence, genomic characterization of isolates and growth potential
This study investigated Listeria monocytogenes prevalence and count in 132 ready-to-eat (RTE) delicatessen samples belonging to different categories (starters with/without mayonnaise pasta/rice-based courses, meat/fish-based main courses) produced by an Italian industry. Whole Genome Sequencing characterized the isolates to map the pathogen circulation. Moreover, the growth potential of L. monocytogenes in the most contaminated product was investigated by a challenge test. L. monocytogenes was detected in 23 samples, giving an estimated prevalence of 17.4 %. Starters with mayonnaise showed a very high prevalence (56.7 %), ...
Source: International Journal of Food Microbiology - December 8, 2023 Category: Food Science Authors: E Tirloni G Centorotola F Pomilio M Torresi C Bernardi S Stella Source Type: research
Listeria monocytogenes in ready-to-eat (RTE) delicatessen foods: Prevalence, genomic characterization of isolates and growth potential
This study investigated Listeria monocytogenes prevalence and count in 132 ready-to-eat (RTE) delicatessen samples belonging to different categories (starters with/without mayonnaise pasta/rice-based courses, meat/fish-based main courses) produced by an Italian industry. Whole Genome Sequencing characterized the isolates to map the pathogen circulation. Moreover, the growth potential of L. monocytogenes in the most contaminated product was investigated by a challenge test. L. monocytogenes was detected in 23 samples, giving an estimated prevalence of 17.4 %. Starters with mayonnaise showed a very high prevalence (56.7 %), ...
Source: International Journal of Food Microbiology - December 8, 2023 Category: Food Science Authors: E Tirloni G Centorotola F Pomilio M Torresi C Bernardi S Stella Source Type: research
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
Int J Food Microbiol. 2023 Nov 30;410:110513. doi: 10.1016/j.ijfoodmicro.2023.110513. Online ahead of print.ABSTRACTThirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened. The best thirteen sourdough formulations were selected and used for ry...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Hana Ameur Ali Zein Alabiden Tlais Cristiano Paganoni Serena Cozzi Michele Suman Raffaella Di Cagno Marco Gobbetti Andrea Polo Source Type: research
Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes
This study investigated the dynamics and stability of the microbial communities in spontaneously fermented sourdoughs made from flours of two cultivars of faba beans and two cultivars of peas. Sourdoughs were established by the backslopping technique, and the microbial development at 22 °C and 30 °C was followed by culture dependent and culture independent methods. The utilization of substrates and formation of metabolites were also determined by high-performance liquid chromatography. A stable pH was reached in all the sourdoughs after 11-15 days of daily backslopping. Lactic acid bacteria and yeast from pH stable sourd...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlotte Bauer Munch-Andersen Davide Porcellato Tove Gulbrandsen Devold Hilde Marit Østlie Source Type: research
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Int J Food Microbiol. 2023 Nov 25;410:110506. doi: 10.1016/j.ijfoodmicro.2023.110506. Online ahead of print.ABSTRACTIn recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based up...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlie Van Paepeghem Fatima Taghlaoui Anja De Loy-Hendrickx An Vermeulen Frank Devlieghere Liesbeth Jacxsens Mieke Uyttendaele Source Type: research
Challenges for estimating human norovirus infectivity by viability RT-qPCR as compared to replication in human intestinal enteroids
Int J Food Microbiol. 2023 Nov 24;411:110507. doi: 10.1016/j.ijfoodmicro.2023.110507. Online ahead of print.ABSTRACTViability RT-qPCR, a molecular detection method combining viability marker pre-treatment with RT-qPCR, has been proposed to infer infectivity of viruses which is particularly relevant for non-culturable viruses or sophisticated cell culture systems. Being human noroviruses (HuNoV) most frequently associated with foodborne outbreaks, this study compared different viability techniques and infectivity in human intestinal enteroids (HIE) to ultimately determine whether the molecular approaches could serve as rapi...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Samantha Q Wales Annamaria Pandiscia Michael Kulka Gloria Sanchez Walter Randazzo Source Type: research
Antifungal activity and mechanism of Litsea cubeba (Lour.) Persoon essential oil against the waxberry spoilage fungi Penicillium oxalicum and its potential application
Int J Food Microbiol. 2023 Nov 29;411:110512. doi: 10.1016/j.ijfoodmicro.2023.110512. Online ahead of print.ABSTRACTLitsea cubeba essential oil (LCEO) is a broad-spectrum bacteriostatic substance produced from the fruit of the Litsea tree that has been used for the treatment of various diseases in China for thousands of years. Here, the antifungal activities of LCEO against 10 different fungi (Naganishia diffluens, Fusarium sacchari, Cladosporium tenuissimum, Fusarium proliferatum, Fusarium verticillioides, Fusarium subglutinans, Mucor racemosus, Penicillium oxalicum, Penicillium chrysogenum, and Aspergillus niger) that ca...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Liang Yu Yangxia Zhou Yicun Chen Yangdong Wang Qing Gu Dafeng Song Source Type: research
Determination of mycobiota and aflatoxin contamination in commercial bee pollen from eight provinces and one autonomous region of China
This study provides comprehensive information for better understanding the fungal communities and aflatoxin residues in bee pollen from different floral origins in China.PMID:38043476 | DOI:10.1016/j.ijfoodmicro.2023.110511 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Mengyue Guo Jing Zhang Yunyun Wang Hubiao Chen Jianxin Lv Dandan Kong Ziyue Jin Tongwei Ke Hongkun Zhang Jiaoyang Luo Meihua Yang Source Type: research
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
Int J Food Microbiol. 2023 Nov 30;410:110513. doi: 10.1016/j.ijfoodmicro.2023.110513. Online ahead of print.ABSTRACTThirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened. The best thirteen sourdough formulations were selected and used for ry...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Hana Ameur Ali Zein Alabiden Tlais Cristiano Paganoni Serena Cozzi Michele Suman Raffaella Di Cagno Marco Gobbetti Andrea Polo Source Type: research
Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes
This study investigated the dynamics and stability of the microbial communities in spontaneously fermented sourdoughs made from flours of two cultivars of faba beans and two cultivars of peas. Sourdoughs were established by the backslopping technique, and the microbial development at 22 °C and 30 °C was followed by culture dependent and culture independent methods. The utilization of substrates and formation of metabolites were also determined by high-performance liquid chromatography. A stable pH was reached in all the sourdoughs after 11-15 days of daily backslopping. Lactic acid bacteria and yeast from pH stable sourd...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlotte Bauer Munch-Andersen Davide Porcellato Tove Gulbrandsen Devold Hilde Marit Østlie Source Type: research
