International journal of food microbiology最新文献

{"title":"BCP4: A novel antimicrobial peptide with potent efficacy against Bacillus cereus in rice porridge","authors":"Weihong Tao ,&nbsp;Wenjie Li ,&nbsp;Ritian Jin ,&nbsp;Duo Liang ,&nbsp;Wuyin Weng ,&nbsp;Rong Lin ,&nbsp;Shen Yang","doi":"10.1016/j.ijfoodmicro.2024.111001","DOIUrl":"10.1016/j.ijfoodmicro.2024.111001","url":null,"abstract":"<div><div><em>Bacillus cereus</em> is a common foodborne pathogen that frequently contaminates rice products and produces cereulide toxins, presenting a significant risk to food safety and human health. In contrast, <em>Bacillus subtilis</em> is a promising source of antimicrobial peptides (AMPs). In this research, a novel AMP named BCP4 (KGKTLLQ) was discovered through the fermentation of shrimp waste with <em>B. subtilis</em>, which speculated that BCP4 might be generated through enzymatic hydrolysis catalyzed by endogenous enzymes naturally present in shrimp waste. BCP4 demonstrated potent antibacterial activity against <em>B. cereus</em> with a minimum bactericidal concentration (MBC) of 62.5 μg/mL and bacterial time-kill of 3 h. BCP4 surpassed the bactericidal efficiency of nisin (500 μg/mL), a commonly used AMP of microbial origin. BCP4 operates by causing damage to the bacterial cell wall and membrane, which allows the contents of the cell to flow out. BCP4 also penetrates the cell membrane and binds with DNA, effectively sterilizing the bacteria. Meanwhile, treatment of BCP4 with mammalian red blood cells revealed that it was nonhemolytic. Furthermore, the growth of <em>B. cereus</em> in rice porridge was significantly inhibited by BCP4 at a concentration of 62.5 μg/mL. This study provides a theoretical basis for using BCP4 to control <em>B. cereus</em> contamination.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111001"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142780172","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}

{"title":"The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce","authors":"Lingyun Li ,&nbsp;Kapil K. Chousalkar ,&nbsp;Cheryl Jenkins ,&nbsp;Amy Jennison ,&nbsp;Andrea R. McWhorter","doi":"10.1016/j.ijfoodmicro.2024.111000","DOIUrl":"10.1016/j.ijfoodmicro.2024.111000","url":null,"abstract":"<div><div><em>Salmonella</em> is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of <em>Salmonella</em> persistence in raw egg-based foods. <em>Salmonella</em>, however, can become tolerant to acidic environments and it is not known how this can affect bacterial persistence in food. This study investigated whether acid-tolerant strains of <em>Salmonella</em> persisted longer in mayonnaise compared with sensitive strains. Isolates of <em>S. typhimurium</em>, <em>S. infantis</em>, <em>S. enteritidis</em>, and <em>S.</em> <em>h</em><em>essarek</em> were used in this project. Acid-tolerant <em>Salmonella</em> strains were generated using a three-day step-down method where pH was decreased every 24 h from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant <em>Salmonella</em> serotypes in mayonnaise stored at either 5 °C or 25 °C for 72 h. <em>Salmonella</em> exhibited an extended lag phase with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. Elevated biofilm formation was found in acid-habituated strains compared to sensitive strains, and this varied between serotypes. The culturability of <em>Salmonella</em> in mayonnaise stored at 5 °C declined slower than when stored at 25 °C. Acid-tolerant strains persisted longer in mayonnaise and there was a statistically significant difference in culturability (<em>P</em> &lt; 0.05). In conclusion, the current safe food recommendations to control <em>Salmonella</em> in raw egg-based foods are not effective in eliminating it.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111000"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142780120","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}

{"title":"The impact of temperature on the growth of Pseudomonas aeruginosa in mineral waters originated from different wells: A predictive approach","authors":"Danilo Moreira Vilas Boas ,&nbsp;Larissa Pereira Margalho ,&nbsp;Héctor Daniel Sierra Canales ,&nbsp;Juliana Silva da Graça ,&nbsp;Ana Carolina H. Ramos ,&nbsp;Giancarlo P. Saraiva ,&nbsp;Wilson J.F. Lemos Junior ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2024.110969","DOIUrl":"10.1016/j.ijfoodmicro.2024.110969","url":null,"abstract":"<div><div>This study aimed to evaluate the behavior of <em>Pseudomonas aeruginosa</em> (PSA) in natural mineral water sourced from three different extraction wells and stored at various temperatures (10, 12, 20, 23, and 30 °C) to calculate the kinetic growth parameters of this microorganism through predictive modeling. The physicochemical characterization of waters was also evaluated at the time of collection, and included the analysis of 40 different minerals, and quality parameters such as pH, conductivity, oxidation-reduction potential (ORP), total dissolved solids (TDS), salinity (PSU), and temperature (T). PSA survived in raw mineral water incubated at 12, 20, 23, and 30 °C; however, no growth was observed at 10 °C. Growth curves started with an initial population of ∼ 2.5–3 log CFU/mL, and final PSA populations ranged from 3.5 to 4.9 log CFU/mL. The maximum specific growth rate (μ_max) at 30 °C varied among the wells, with Well P-07 showing the highest growth rate (0.2 h⁻¹), followed by Well P-08 (0.195 h⁻¹) and well P-01 (0.133 h⁻¹). At 12 °C, well P-01 exhibited the highest growth rate (μ_max = 0.22 h⁻¹), indicating a influence of mineral composition in the growth of PSA. The lag time (λ) also varied, with minimum values of 2.4 ± 0.1 h at 30 °C and maximum values of 41.6 ± 0.2 h at 12 °C. From these primary estimated parameters, it was possible to obtain five robust secondary models to describe the influence of temperature on the maximum growth rates and lag phase of PSA in the well. The estimated PSA growth parameters at 20 and 23 °C were subjected to a hierarchical cluster analysis and correlation plots to verify the influence of the physicochemical composition of the waters on the PSA behavior at each well's specific annual average temperature. This analysis confirmed a positive relationship (<em>p</em> &lt; 0.05) between the presence of minerals (Ca, Fe, Sr, Mn, Na) and ions (SO₄⁻³, Cl⁻) and the PSA lag phase time. These results underscore the need for tailored water quality management strategies that consider chemical composition and temperature to address specific microbial contamination risks.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 110969"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142818112","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}

{"title":"Scholarly discussion on the classification and electron microscopy analysis of lytic phage EC BD","authors":"Mikael Skurnik","doi":"10.1016/j.ijfoodmicro.2024.111012","DOIUrl":"10.1016/j.ijfoodmicro.2024.111012","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111012"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142828489","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}

{"title":"Thermal survival patterns of Staphylococcus aureus in sous vide seabream treated with quince leaf extract","authors":"Hande Dogruyol","doi":"10.1016/j.ijfoodmicro.2024.111024","DOIUrl":"10.1016/j.ijfoodmicro.2024.111024","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a major cause of gastroenteritis, commonly associated with the consumption of food contaminated at any stage of the food supply chain. Sous vide seafood has the potential to be a vehicle for the spread of <em>S. aureus</em> and enterotoxins due to low temperature cooking. This study aimed to investigate the antimicrobial activity of quince leaf extracts and the impact on the survival of <em>S. aureus</em> during sous vide process at frequently utilized temperatures. The results of the disk diffusion assay demonstrated the antibacterial efficiencies of extracts obtained using ethanol and methanol, with inhibition zone diameters of 9.8 and 11.2 mm, respectively. In contrast, aqueous extract had no effect on the bacteria. Since methanolic extract was the most effective one, phenolic profile was analyzed. Quercetin-3-O-rutinoside was the major compound (43.0 %) followed by 3-O-caffeoylquinic acid (21.8 %). Quince leaf methanolic extract (QM) was added to seabream to examine the thermal inactivation kinetics of <em>S. aureus.</em> The D values of QM-treated group ranged from 9.80 and 0.39 min, while those of the untreated samples varied between 11.36 and 0.51 min at 56–62 °C. The addition of QM to sous vide seabream significantly reduced the time needed to inactivate <em>S. aureus</em>. The z values of <em>S. aureus</em> in QM and untreated groups were 4.19 and 4.32 °C, respectively. Beneficial results could be achieved by adding quince extracts thereby; reducing <em>S. aureus</em> in sous vide fish and enhancing food safety. Developing efficient thermal processing techniques and combining additional hurdles are promising strategies for accomplishing pathogen inhibition.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111024"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846347","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}

{"title":"Antimicrobial activity of octyl gallate nanoemulsion combined with photodynamic technology and its effect on food preservation","authors":"Ming Yang,&nbsp;Huijing Chao,&nbsp;Zihan Hou,&nbsp;Lingling Wang,&nbsp;Weizhuo Xu,&nbsp;Xu Zhao","doi":"10.1016/j.ijfoodmicro.2024.111023","DOIUrl":"10.1016/j.ijfoodmicro.2024.111023","url":null,"abstract":"<div><div>Photodynamic inactivation, as a safe and effective antimicrobial technology that does not damage the organoleptic properties of the food itself, decreases the use of preservatives and is gradually gaining attention in the food industry. This study selected octyl gallate (OG) as an antimicrobial photosensitizer with eucalyptus oil as the oil phase and prepared it as an octyl gallate nanoemulsion (OG-NE) to ensure the delivery of the photosensitizer. <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> inactivation with the OG-NE combined with photodynamic technology, as well as the effect on the quality of food products, was investigated. The results showed the successful preparation and homogeneous distribution of the OG-NE with an encapsulation rate of 85.18 %. The OG-NE's ability to produce single oxygen (¹O₂) was significantly higher, as shown by ¹O₂ production. The OG-NE combined photodynamic technique confirmed the effectiveness of microbial removal, demonstrating a significant increase in reactive oxygen species (ROS) and the permeability of the cell membrane. The effect of the OG-NE combined photodynamic technology on perch (microbiology, pH, whiteness, water holding capacity, TVB-N and TBA) and litchi (weight loss, titratable acid and sugar content) preservation was assessed. Food preservation experiments revealed that the OG-NE combined photodynamic technology exhibited a positive effect on food quality. The results indicated that the combination of the OG-NE and photodynamic technology provided a new alternative strategy for the food industry in antimicrobial and preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111023"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853851","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}

{"title":"Attachment and removal of porcine rotavirus (PRV) and Tulane virus (TV) on fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach as affected by ultrasonication in combination with oxidant- or surfactant-based sanitizer(s)","authors":"Sindy Palma-Salgado ,&nbsp;Kang-Mo Ku ,&nbsp;John A. Juvik ,&nbsp;Elbashir Araud ,&nbsp;Thanh H. Nguyen ,&nbsp;Hao Feng","doi":"10.1016/j.ijfoodmicro.2024.111020","DOIUrl":"10.1016/j.ijfoodmicro.2024.111020","url":null,"abstract":"<div><div>This work examined the attachment of porcine rotavirus (PRV) and Tulane virus (TV), a surrogate for human norovirus, to fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach. The effect of produce type, sanitizer, and ultrasound treatment on removal of PRV and TV from produce and artificial surfaces was also investigated. Sanitization was performed with two oxidant-based sanitizers (chlorine and peroxyacetic acid) and one surfactant-based sanitizer (0.5 % malic acid +0.05 % thiamine lauryl sulfate) in combination with ultrasound. PRV and TV were spot inoculated to fresh and artificial produce surfaces and treated for 1 min with a sanitizing solution with and without ultrasound. No significant differences were observed in the attachment of PRV and TV to fresh and artificial leaf surfaces. The removal of PRV from produce leaves treated by different sanitizers was significantly higher than that of TV. No difference in viral removal between the fresh and artificial produce surfaces was found. The addition of ultrasound significantly increased viral removal from both type of produce surfaces. The removal of virus attached to fresh and artificial phylloplanes was virus-type, sanitizer-type, and produce cultivar dependent. Artificial phylloplanes may provide a novel platform for screening of sanitizers in food safety applications.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111020"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846042","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}

{"title":"Advances and perspectives in biological control of postharvest fungal decay in citrus fruit utilizing yeast antagonists","authors":"Xiaojiao Li ,&nbsp;Ou Chen ,&nbsp;Wenjun Wang ,&nbsp;Lili Deng ,&nbsp;Shixiang Yao ,&nbsp;Jian Ming ,&nbsp;Hongyin Zhang ,&nbsp;Kaifang Zeng","doi":"10.1016/j.ijfoodmicro.2025.111093","DOIUrl":"10.1016/j.ijfoodmicro.2025.111093","url":null,"abstract":"<div><div>Citrus fruits are one of the most highly grown fruit crops worldwide. A significant production problem, however, is their susceptibility to postharvest decay, caused by fungi such as <em>Penicillium</em> spp., resulting in significant losses in marketable yield. Some fungal species also produce mycotoxins that are potentially harmful to humans. Biological control of postharvest decay in citrus utilizing yeast antagonists has been shown to be a promising alternative to the use of synthetic fungicides to address increasingly stringent government regulatory policies and consumer demands. In this current review, we provide an overview of the research conducted on major postharvest decay fungi and their impact on the citrus industry. Then, the isolation and application of yeast antagonists used to manage postharvest decay in citrus is discussed, as well as their mechanisms of action, such as an oxidative burst of reactive oxygen species (ROS), iron depletion, and secondary metabolites. Lastly, the application of recent approaches (e.g., CRISPR/Cas9, RNAi, −omics technologies) in the study of citrus postharvest diseases is reviewed. For biological control to reach its full potential as a key component of an integrated disease management strategy for citrus, additional research will be required to explore the potential use of beneficial microbial consortia. The consortia will need to be comprised of individual core microbial species present in and on citrus fruit throughout its development and that metabolically complement each other in an interacting network.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111093"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349233","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}

{"title":"Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia","authors":"Anwar Hassen ,&nbsp;Abdi Keba ,&nbsp;Mekya Seid Ebrai ,&nbsp;Hassen Mamo ,&nbsp;Tekalign Kejela Geleta ,&nbsp;Tesfaye Sisay Tessema ,&nbsp;Jessie Vipham ,&nbsp;Jasna Kovac ,&nbsp;Ashagrie Zewdu","doi":"10.1016/j.ijfoodmicro.2024.111021","DOIUrl":"10.1016/j.ijfoodmicro.2024.111021","url":null,"abstract":"<div><div>This study aimed to comprehensively examine the prevalence of <em>L. monocytogenes</em> and <em>Listeria</em> spp. in dairy products including raw milk, pasteurized milk, and cottage cheese, and identify potential risk factors for contamination throughout the dairy value chain in major milk sheds in Ethiopia. We collected 912 samples, comprising 736 milk samples (368 raw and 368 pasteurized) and 176 cottage cheese samples, from the Oromia, SNNP, and Amhara regions. The isolation of <em>L. monocytogenes</em> and <em>Listeria</em> spp. followed the EN ISO 11290-1: 2017 standards, with confirmation via PCR targeting the <em>lmo2234</em> and <em>iap</em> genes. The overall prevalence rates were 12.2 % for <em>Listeria</em> spp. and 4.7 % for <em>L. monocytogenes</em>. Notably, the prevalence of <em>Listeria</em> spp. (<em>P</em> = 0.024) and <em>L. monocytogenes</em> (<em>P</em> &lt; 0.001) varied significantly across regions. Raw milk showed the highest prevalence of <em>Listeria</em> spp. at 15.2 %, followed by pasteurized milk at 12.2 %, and cottage cheese at 5.7 %, with these differences being statistically significant (<em>P</em> = 0.006). The prevalence of <em>Listeria</em> spp. differed significantly (<em>P</em> = 0.001) among the value chain stages (producers, collectors, processors, and retailers) and was 12.5 %, 17.9 %, 17.4 %, and 7.1 %, respectively. Furthermore, the prevalence rates in cottage cheese from producers and retailers were significantly different at 6.8 % and 4.5 % (P = 0.001). The prevalence of <em>L. monocytogenes</em> among milk producers, collectors, and processors was also significantly different, at 4.4 %, 5.4 %, and 12.0 % respectively (<em>P</em> &lt; 0.001). Filtration of milk and cooling for preservation of milk were significantly associated with <em>Listeria</em> spp. or <em>L. monocytogenes</em> contamination at milk collectors' level (<em>P</em> &lt; 0.05). These findings underscore the need for targeted interventions focused on the risk factors identified here to mitigate <em>Listeria</em> contamination in the dairy sector.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111021"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846249","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}

{"title":"Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process","authors":"Jacopo Sica ,&nbsp;Giulia Crosato ,&nbsp;Zeno Molinelli ,&nbsp;Chiara Nadai ,&nbsp;Alessio Giacomini ,&nbsp;Viviana Corich","doi":"10.1016/j.ijfoodmicro.2024.111011","DOIUrl":"10.1016/j.ijfoodmicro.2024.111011","url":null,"abstract":"<div><div>The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate.</div><div>It is known that some cellular components (mannoproteins, lipids, glutathione, etc.) released into the wine influence oxygen protection; however, still active cells could contribute to maintaining protection against oxidation. To date, in the literature there is a lack of data that evaluates cell viability, especially in the post-fermentation phase, particularly using methods different by plate count that identifies only a small part of the viable population.</div><div>The aim of the work was to investigate the yeast viability of 12 wine <em>Saccharomyces cerevisiae</em> strains during 45 days after the fermentation in natural grape juice. The major fermentation parameters were measured at early phase (40 h) and at the end of the process, and were correlated with total and viable cells in the post-fermentation phase.</div><div>Contrary to what has been observed in the literature, this work demonstrates that cell viability in the post-fermentation phase is very high and dependent on the yeast strain. A predictive model that can estimate viability in the post-fermentation phase, based on parameters measured at the early fermentation phase, was successfully set up. This approach can be adopted by wineries or winemakers as it uses fermentation data (sugar and nitrogen residues, ethanol and glycerol production, total cell count) obtained through simple chemical and microbiological analyses.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111011"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142818198","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}