Food microbiology最新文献

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The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms 222 纳米氪-氯激发灯和 307 纳米紫外线同时处理切片奶酪的协同杀菌效应及其机制
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-20 DOI: 10.1016/j.fm.2024.104552
Yu-Hyun Im, Jae-Won Ha
{"title":"The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms","authors":"Yu-Hyun Im,&nbsp;Jae-Won Ha","doi":"10.1016/j.fm.2024.104552","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104552","url":null,"abstract":"<div><p>In this study, we investigated the combined effect of 222 nm krypton-chlorine excilamp (EX) and 307 nm ultraviolet-B (UVB) light on the inactivation of <em>Salmonella</em> Typhimurium and <em>Listeria monocytogenes</em> on sliced cheese. The data confirmed that simultaneous exposure to EX and UVB irradiation for 80 s reduced <em>S.</em> Typhimurium and L. <em>monocytogenes</em> population by 3.50 and 3.20 log CFU/g, respectively, on sliced cheese. The synergistic cell count reductions in <em>S.</em> Typhimurium and L. <em>monocytogenes</em> in the combined treatment group were 0.88 and 0.59 log units, respectively. The inactivation mechanism underlying the EX and UVB combination treatment was evaluated using fluorescent staining. The combination of EX and UVB light induced the inactivation of reactive oxygen species (ROS) defense enzymes (superoxide dismutase) and synergistic ROS generation, resulting in synergistic lipid peroxidation and destruction of the cell membrane. There were no significant (<em>P</em> &gt; 0.05) differences in the color, texture, or sensory attributes of sliced cheese between the combination treatment and control groups. These results demonstrate that combined treatment with EX and UVB light is a potential alternative strategy for inactivating foodborne pathogens in dairy products without affecting their quality.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140632477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pseudomonas protegens volatile organic compounds inhibited brown rot of postharvest peach fruit by repressing the pathogenesis-related genes in Monilinia fructicola 假单胞菌蛋白挥发性有机化合物通过抑制果腐单胞菌的致病相关基因抑制采后桃果的褐腐病
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-19 DOI: 10.1016/j.fm.2024.104551
Yonghong Huang , Xiaoying Shan , Cuifang Zhang , Yanxin Duan
{"title":"Pseudomonas protegens volatile organic compounds inhibited brown rot of postharvest peach fruit by repressing the pathogenesis-related genes in Monilinia fructicola","authors":"Yonghong Huang ,&nbsp;Xiaoying Shan ,&nbsp;Cuifang Zhang ,&nbsp;Yanxin Duan","doi":"10.1016/j.fm.2024.104551","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104551","url":null,"abstract":"<div><p>Brown rot, caused by <em>Monilinia fructicola</em>, is considered one of the devasting diseases of pre-harvest and post-harvest peach fruits, restricting the yield and quality of peach fruits and causing great economic losses to the peach industry every year. Presently, the management of the disease relies heavily on chemical control. In the study, we demonstrated that the volatile organic compounds (VOCs) of endophyte bacterial <em>Pseudomonas protegens</em> QNF1 inhibited the mycelial growth of <em>M. fructicola</em> by 95.35% compared to the control, thereby reducing the brown rot on postharvest fruits by 98.76%. Additionally, QNF1 VOCs severely damaged the mycelia of <em>M. fructicola</em>. RNA-seq analysis revealed that QNF1 VOCs significantly repressed the expressions of most of the genes related to pathogenesis (GO:0009405) and integral component of plasma membrane (GO:0005887), and further analysis revealed that QNF1 VOCs significantly altered the expressions of the genes involved in various metabolism pathways including Amino acid metabolism, Carbohydrate metabolism, and Lipid metabolism. The findings of the study indicated that QNF1 VOCs displayed substantial control efficacy by disrupting the mycelial morphology of <em>M. fructicola</em>, weakening its pathogenesis, and causing its metabolic disorders. The study provided a potential way and theoretical support for the management of the brown rot of peach fruits.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring Citronella's inhibitory mechanism against Listeria monocytogenes and its utilization in preserving cheese 探索香茅对李斯特菌的抑制机制及其在奶酪保存中的应用
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-18 DOI: 10.1016/j.fm.2024.104550
Kun Kang, Xingsai Liu, Peiyuan Li, Shuaikun Yang, Yang Lei, Yangyong Lv, Yuansen Hu
{"title":"Exploring Citronella's inhibitory mechanism against Listeria monocytogenes and its utilization in preserving cheese","authors":"Kun Kang,&nbsp;Xingsai Liu,&nbsp;Peiyuan Li,&nbsp;Shuaikun Yang,&nbsp;Yang Lei,&nbsp;Yangyong Lv,&nbsp;Yuansen Hu","doi":"10.1016/j.fm.2024.104550","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104550","url":null,"abstract":"<div><p><em>Listeria monocytogenes</em> presents significant risk to human health due to its high resistance and capacity to form toxin-producing biofilms that contaminate food. The objective of this study was to assess the inhibitory effect of citronella aldehyde (CIT) on <em>L. monocytogenes</em> and investigate the underlying mechanism of inhibition. The results indicated that the minimum inhibitory concentration (MIC) and Minimum sterilisation concentration (MBC) of CIT against <em>L. monocytogenes</em> was 2 μL/mL. At this concentration, CIT was able to effectively suppress biofilm formation and reduce metabolic activity. Crystalline violet staining and MTT reaction demonstrated that CIT was able to inhibit biofilm formation and reduce bacterial cell activity. Furthermore, the motility assessment assay revealed that CIT inhibited bacterial swarming and swimming. Scanning electron microscopy (SEM) and laser confocal microscopy (LSCM) observations revealed that CIT had a significant detrimental effect on <em>L. monocytogenes</em> cell structure and biofilm integrity. LSCM also observed that nucleic acids of <em>L. monocytogenes</em> were damaged in the CIT-treated group, along with an increase in bacterial extracellular nucleic acid leakage. The proteomic results also confirmed the ability of CIT to affect the expression of proteins related to processes including metabolism, DNA replication and repair, transcription and biofilm formation in <em>L. monocytogenes.</em> Consistent with the proteomics results are ATPase activity and ATP content of <em>L. monocytogenes</em> were significantly reduced following treatment with various concentrations of CIT. Notably, CIT showed good inhibitory activity against <em>L. monocytogenes</em> on cheese via fumigation at 4 °C.This study establishes a foundation for the potential application of CIT in food safety control.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Falcaria vulgaris extract: A mixture of quorum sensing inhibitors for controlling Pectobacterium carotovorum subsp. carotovorum Falcaria vulgaris 提取物:用于控制果胶杆菌胡萝卜素亚种的法定量传感抑制剂混合物
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-17 DOI: 10.1016/j.fm.2024.104535
Mohammad Reza Alymanesh , Aida Solhjoo , Elham Pishgar , Mahdi Akhlaghi
{"title":"Falcaria vulgaris extract: A mixture of quorum sensing inhibitors for controlling Pectobacterium carotovorum subsp. carotovorum","authors":"Mohammad Reza Alymanesh ,&nbsp;Aida Solhjoo ,&nbsp;Elham Pishgar ,&nbsp;Mahdi Akhlaghi","doi":"10.1016/j.fm.2024.104535","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104535","url":null,"abstract":"<div><p>A promising strategy to control bacterial diseases involves using Quorum Sensing Inhibitor (QSI) compounds. This study aimed to evaluate the potential of <em>Falcaria vulgaris</em> plant extract to combat the phytopathogenic <em>Pectobacterium carotovorum</em> subsp. <em>carotovorum</em> (Pcc) via its QSI activity. Using biosensors and Minimum Inhibitory Concentration (MIC) assays, the QSI and antimicrobial aspects of the extract were assessed. Furthermore, the effect of the extract on the reduction of tuber maceration in potatoes was examined. Subsequently, homology modeling based on LasR was conducted to analyze interactions between ligand 3-oxo-C8-AHL, and ExpR2 protein. Docking studies were performed on all extract compounds identified via Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The extract effectively reduced maceration at sub-MIC concentrations across various pathogenic strains. Furthermore, Cyclopentadecanone, 2-hydroxy, showed more negative docking energy than the native ligand. Z,E−2,13-Octadecadien-1-ol showed energy equivalence to the native ligand. Additionally, this plant included certain compounds or their analogs that had previously been discovered as QSI compounds. These compounds included oleic acid, n-Hexadecanoic acid, cytidine, and linoleic acid, and they had energies that were comparable to that of the native ligand. In conclusion, the remarkable QSI property showed by this plant is likely attributed to a combination of compounds possessing this characteristic.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140632478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification and evaluation of Escherichia coli strain ATCC 8739 as a surrogate for thermal inactivation of enterohemorrhagic Escherichia coli in fruit nectars: Impact of applied techniques on the decimal reduction time 鉴定和评估大肠埃希氏菌株 ATCC 8739 作为热灭活果汁中肠出血性大肠埃希氏菌的替代物:应用技术对十进制还原时间的影响
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-15 DOI: 10.1016/j.fm.2024.104544
Astrid Gędas , Herbert Schmidt , Agnes Weiss
{"title":"Identification and evaluation of Escherichia coli strain ATCC 8739 as a surrogate for thermal inactivation of enterohemorrhagic Escherichia coli in fruit nectars: Impact of applied techniques on the decimal reduction time","authors":"Astrid Gędas ,&nbsp;Herbert Schmidt ,&nbsp;Agnes Weiss","doi":"10.1016/j.fm.2024.104544","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104544","url":null,"abstract":"<div><p>The objective of this study was to identify a suitable surrogate for <em>E. coli</em> O157:H7 strain 19685/91 and O113:H21 strain TS18/08, by assessing their thermal resistance at temperatures of 60 °C, 65 °C, and 72 °C in strawberry nectar. The influence of the matrix and the research methodology on the decimal reduction time (D-value) was investigated. Thermal kinetics and safety assessment demonstrated that <em>E. coli</em> ATCC 8739 is a suitable surrogate. The study demonstrated that the presence of fruit particles in the nectar increased thermal resistance of the tested strains. Variations in D-values were observed depending on the research method employed, with D-values in glass capillaries were up to 6.6 times lower compared to larger sample volumes. Encapsulation of <em>E. coli</em> ATCC 8739 exhibited high efficiency of 90.25 ± 0.26% and maintained stable viable counts after 26 days of storage in strawberry nectar at 4 °C. There were no significant differences in thermal resistance between surrogates directly inoculated into strawberry nectar and those encapsulated in alginate beads. Additionally, the encapsulated strains did not migrate outside the beads. Therefore, encapsulated <em>E. coli</em> ATCC 8739 in alginate beads can be effectively utilized in industrial settings to validate thermal treatments as a reliable and safe method.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000820/pdfft?md5=bf404a10c7b1567e949463d4663ce7f2&pid=1-s2.0-S0740002024000820-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Heat resistance of five spoilage microorganisms in a carbonated broth 碳酸肉汤中五种腐败微生物的耐热性
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-15 DOI: 10.1016/j.fm.2024.104545
Fabien Saubade , Noëmie Cossec , Luc Giguelay Gesret , Christelle Kouamé , Mariem Ellouze , Cédric Gérard , Olivier Couvert , Noémie Desriac
{"title":"Heat resistance of five spoilage microorganisms in a carbonated broth","authors":"Fabien Saubade ,&nbsp;Noëmie Cossec ,&nbsp;Luc Giguelay Gesret ,&nbsp;Christelle Kouamé ,&nbsp;Mariem Ellouze ,&nbsp;Cédric Gérard ,&nbsp;Olivier Couvert ,&nbsp;Noémie Desriac","doi":"10.1016/j.fm.2024.104545","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104545","url":null,"abstract":"<div><p>Despite their acidic pH, carbonated beverages can be contaminated by spoilage microorganisms. Thermal treatments, before and/or after carbonation, are usually applied to prevent the growth of these microorganisms. However, the impact of CO<sub>2</sub> on the heat resistance of spoilage microorganisms has never been studied. A better understanding of the combined impact of CO<sub>2</sub> and pH on the heat resistance of spoilage microorganisms commonly found in carbonated beverages might allow to optimize thermal treatment.</p><p>Five microorganisms were selected for this study: <em>Alicyclobacillus acidoterrestris</em> (spores), <em>Aspergillus niger</em> (spores), <em>Byssochlamys fulva</em> (spores), <em>Saccharomyces cerevisiae</em> (vegetative cells), and <em>Zygosaccharomyces parabailii</em> (vegetative cells). A method was developed to assess the impact of heat treatments in carbonated media on microbial resistance.</p><p>The heat resistances of the five studied species are coherent with the literature, when data were available. However, neither the dissolved CO<sub>2</sub> concentration (from 0 to 7 g/L), nor the pH (from 2.8 to 4.1) have an impact on the heat resistance of the selected microorganisms, except for <em>As. niger</em>, for which the presence of dissolved CO<sub>2</sub> reduced the heat resistance. This study improved our knowledge about the heat resistance of some spoilage microorganisms in presence of CO<sub>2</sub>.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000832/pdfft?md5=707829645645c4bc42ee8290e782e3e5&pid=1-s2.0-S0740002024000832-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140632476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp 用牛油果肉替代猪肉脂肪生产的自发发酵萨拉米鱼的微生物动态和质量特征
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-14 DOI: 10.1016/j.fm.2024.104536
Giuliana Garofalo , Marialetizia Ponte , Gabriele Busetta , Marcella Barbera , Ilenia Tinebra , Daniela Piazzese , Elena Franciosi , Antonino Di Grigoli , Vittorio Farina , Adriana Bonanno , Raimondo Gaglio , Luca Settanni
{"title":"Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp","authors":"Giuliana Garofalo ,&nbsp;Marialetizia Ponte ,&nbsp;Gabriele Busetta ,&nbsp;Marcella Barbera ,&nbsp;Ilenia Tinebra ,&nbsp;Daniela Piazzese ,&nbsp;Elena Franciosi ,&nbsp;Antonino Di Grigoli ,&nbsp;Vittorio Farina ,&nbsp;Adriana Bonanno ,&nbsp;Raimondo Gaglio ,&nbsp;Luca Settanni","doi":"10.1016/j.fm.2024.104536","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104536","url":null,"abstract":"<div><p>The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions by substituting pork fat with AVP partially (10-AVP) and totally (20-AVP), while control salamis (CTR) remained AVP-free. The microbial composition of control and experimental salamis was assessed using a combined culture-dependent and -independent approach. Over a 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci, and yeasts dominated the microbial community, with approximate levels of 9.0, 7.0 and 6.0 log CFU/g, respectively. Illumina technology identified 26 taxonomic groups, with leuconostocs being the predominant group across all trials [constituting 31.26–59.12 % of relative abundance (RA)]. Gas Chromatography–Mass Spectrometry (GC-MS) analysis revealed changes in fatty acid composition and volatile organic compounds due to the substitution of pork fat with AVP. Specifically, monounsaturated fatty acids and terpene compounds increased, while saturated fatty acids and lipid oxidation products decreased. Although AVP influenced the sensory characteristics of the salamis, the highest overall satisfaction ratings were observed for the 10-AVP salamis. Consequently, substituting pork fat with AVP emerges as a viable strategy for producing healthier salamis and diversifying the meat product portfolio.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000741/pdfft?md5=599257610ad1cf192a3098e0ff6b4615&pid=1-s2.0-S0740002024000741-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140558386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives 研究巴氏杀菌和特定微生物发酵剂对发酵食用橄榄功能特性的影响
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-11 DOI: 10.1016/j.fm.2024.104537
Annamaria Tarantini , Pasquale Crupi , Francesca Anna Ramires , Leone D'Amico , Giuseppe Romano , Federica Blando , Pierpaolo Branco , Maria Lisa Clodoveo , Filomena Corbo , Angela Cardinali , Gianluca Bleve
{"title":"Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives","authors":"Annamaria Tarantini ,&nbsp;Pasquale Crupi ,&nbsp;Francesca Anna Ramires ,&nbsp;Leone D'Amico ,&nbsp;Giuseppe Romano ,&nbsp;Federica Blando ,&nbsp;Pierpaolo Branco ,&nbsp;Maria Lisa Clodoveo ,&nbsp;Filomena Corbo ,&nbsp;Angela Cardinali ,&nbsp;Gianluca Bleve","doi":"10.1016/j.fm.2024.104537","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104537","url":null,"abstract":"<div><p>Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health.</p><p>In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives.</p><p>For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (<em>Leuconostoc mesenteroides</em> KT 5-1 and <em>Lactiplantibacillus plantarum</em> BC T3-35), and two yeast strains (<em>Saccharomyces cerevisiae</em> 10A and <em>Debaryomyces hansenii</em> A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microbiological status of donor human milk – A single center study from Poland 母乳捐赠者的微生物状况--波兰的一项单一中心研究
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-09 DOI: 10.1016/j.fm.2024.104528
Iwona Adamczyk , Katarzyna Kaliszczak , Krzysztof Skowron , Katarzyna Grudlewska-Buda , Magdalena Twarużek , Elena Sinkiewicz-Darol
{"title":"Microbiological status of donor human milk – A single center study from Poland","authors":"Iwona Adamczyk ,&nbsp;Katarzyna Kaliszczak ,&nbsp;Krzysztof Skowron ,&nbsp;Katarzyna Grudlewska-Buda ,&nbsp;Magdalena Twarużek ,&nbsp;Elena Sinkiewicz-Darol","doi":"10.1016/j.fm.2024.104528","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104528","url":null,"abstract":"<div><p>Human milk is considered the most suitable source of nutrition for infants. Donor human milk from human milk banks (HMB) is recommended as the best alternative for infants whose mothers' own milk is unavailable. Microbiological screening of milk donated to HMB is important to ensure the quality and safety of the pasteurised human milk. This article describes the microbiological status of human milk donated to the Regional Human Milk Bank in Toruń, Poland. Statistical data regarding the microbiological analysis of milk from 292 donors were collected in the years 2013–2021. Total of 538 milk samples were tested. Only in 6% of human milk samples the bacteria level was above the required standard and/or the milk had potentially pathogenic bacteria. The main core of donors’ breastmilk bacteria represents the skin microbiota, and the composition of the microbiota is strictly related to the surrounding environment. The most abundant genera detected in milk samples were the Staphylococcus group. Prolonged hospitalisation of infants' mothers and/or offsprings is associated with potentially pathogenic bacteria colonization in milk. The use of the modern identification method MALDI-TOF resulted in more accurate results compared to the biochemical methods. Our analysis indicates that most of the tested milk samples (94%), both expressing at home and in hospital environments, meet the criteria for admission to the human milk bank.</p><p>Effective techniques for identifying microorganisms ensure that donor milk from human milk banks meets the guidelines set for these units.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140548440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes 群落生态网络构建对接种东北酸菜的理化、微生物和质量特性的影响:对食品发酵过程的新认识
IF 5.3 1区 农林科学
Food microbiology Pub Date : 2024-04-06 DOI: 10.1016/j.fm.2024.104534
Jiawang Wang, Xin Liu, Xiang-ao Li, Baohua Kong, Ligang Qin, Qian Chen
{"title":"Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes","authors":"Jiawang Wang,&nbsp;Xin Liu,&nbsp;Xiang-ao Li,&nbsp;Baohua Kong,&nbsp;Ligang Qin,&nbsp;Qian Chen","doi":"10.1016/j.fm.2024.104534","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104534","url":null,"abstract":"<div><p>The enhancement of the quality of northeast sauerkraut can be achieved by inoculation with lactic acid bacteria. However, a comprehensive ecological understanding of the intricate dynamic processes involved is currently lacking, which could yield valuable insights for regulating sauerkraut fermentation. This study compares spontaneously sauerkrauts with the sauerkrauts inoculated with autochthonous <em>Lactiplantibacillus plantarum</em> SC-MDJ and commercial <em>L. plantarum</em>, respectively. We examine their physicochemical properties, quality characteristics, bacterial community dynamics, and ecological network interactions. Inoculation with L. <em>plantarum</em> leads to reduced bacterial community richness and niche breadth, but an increase in robustness, interactions, and assembly processes. Notably, there appears to be a potential correlation between bacterial community structure and quality characteristics. Particularly, sauerkraut inoculated with <em>L. plantarum</em> SC-MDJ may produce a sourness more quickly, possibly attributed to the enhanced ecological role of <em>L. plantarum</em> SC-MDJ. This study establishes a foundation for the targeted regulation of sauerkraut fermentation.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140551107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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