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- Author:
- Silveira, Débora Rodrigues; da Rosa, Janaina Viana; Kaefer, Kauana; Bach, Luiz Gustavo; Barbosa, Amanda de Oliveira; Timm, Cláudio Dias
- Source:
- International journal of food microbiology 2019 v.303 pp. 19-25
- ISSN:
- 0168-1605
- Subject:
- Lagoa; Micropogonias furnieri; Paralichthys orbignyanus; Vibrio vulnificus; anti-infective agents; antibiotic resistance; biofilm; chlorine dioxide; estuaries; fish; fish industry; sanitizers; sodium hypochlorite; Brazil
- Abstract:
- ... The present study aimed to investigate the presence of Vibrio vulnificus in fish captured at the Lagoa dos Patos estuary (RS, Brazil), to establish a correlation between bacterial biofilm formation and sublethal stress, and to assess the resistance of the isolates to antimicrobials and sanitizers. A total of 217 isolates characteristic of Vibrio sp. were analyzed. Isolates were identified and subs ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.05.007
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.05.007
- Author:
- Liu, Shuangping; Chen, Qingliu; Zou, Huijun; Yu, Yongjian; Zhou, Zhilei; Mao, Jian; Zhang, Si
- Source:
- International journal of food microbiology 2019 v.303 pp. 9-18
- ISSN:
- 0168-1605
- Subject:
- Aspergillus; Lactobacillus; Lactococcus; Saccharomyces; Saccharopolyspora; Staphylococcus; acids; amino acids; esters; fermentation; flavor; flavor compounds; gas chromatography-mass spectrometry; high performance liquid chromatography; mash; mechanization; metagenomics; microorganisms; phenols
- Abstract:
- ... Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, the relationship between the microorganisms present during fermentation and the formation of specific flavor components is difficult to understand. In this study, gas chromatography–mass spectrometry and high-performance liquid chromatography were used to identify flavor components, and a me ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.05.001
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.05.001
- Author:
- Li, Zhijian; Song, Kedan; Li, Haifeng; Ma, Rongcan; Cui, Mingyu
- Source:
- International journal of food microbiology 2019 v.303 pp. 58-64
- ISSN:
- 0168-1605
- Subject:
- Saccharomyces cerevisiae; Torulaspora delbrueckii; acetic acid; breadmaking; carbon dioxide production; coculture; dough; essential amino acids; fermentation; flavor; inoculum; maltose; succinic acid; texture; yeasts
- Abstract:
- ... The use of non-Saccharomyces yeasts in dough fermentation has become increasingly popular because of their effects on product composition, texture and flavour. These yeasts are co-cultured with Saccharomyces cerevisiae. In this study, the characteristics of dough fermentation with combined Torulaspora delbrueckii Y22 and S. cerevisiae Y10 were investigated. In the dough containing co-cultures, S. ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.05.009
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.05.009
- Author:
- Iñiguez-Moreno, Maricarmen; Gutiérrez-Lomelí, Melesio; Avila-Novoa, María Guadalupe
- Source:
- International journal of food microbiology 2019 v.303 pp. 32-41
- ISSN:
- 0168-1605
- Subject:
- Bacillus cereus; Escherichia coli; Listeria monocytogenes; Pseudomonas aeruginosa; Salmonella Enteritidis; bacteria; bacterial adhesion; biofilm; chickens; egg yolk; eggs; environmental factors; fluorescence microscopy; food contact surfaces; meat; meat extracts; pathogens; polypropylenes; scanning electron microscopy; serotypes; spoilage; spoilage microorganisms; stainless steel; whole milk
- Abstract:
- ... Pathogens and spoilage microorganisms can develop multispecies biofilms on food contact surfaces; however, few studies have been focused on evaluated mixed biofilms of these microorganisms. Therefore this study investigated the biofilm development by pathogenic (Bacillus cereus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica Enteritidis and Typhimurium serotypes) and spoilage (B ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.04.012
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.012
- Author:
- Lemos Junior, Wilson José Fernandes; Nadai, Chiara; Crepalde, Ludmyla Tamara; de Oliveira, Vanessa Sales; de Matos, Amanda Dupas; Giacomini, Alessio; Corich, Viviana
- Source:
- International journal of food microbiology 2019 v.303 pp. 1-8
- ISSN:
- 0168-1605
- Subject:
- Candida zemplinina; Saccharomyces cerevisiae; acidity; beverages; ethanol; fermentation; glycerol; grape must; grapes; malic acid; palate; sensory properties; yeasts
- Abstract:
- ... To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting important sensory aspects such as the palate fullness of these beverages. The high acidity influences their organoleptic quality, as well.So far, only S. ce ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.05.006
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.05.006
- Author:
- Kuuliala, L.; Sader, M.; Solimeo, A.; Pérez-Fernández, R.; Vanderroost, M.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F.
- Source:
- International journal of food microbiology 2019 v.303 pp. 46-57
- ISSN:
- 0168-1605
- Subject:
- Salmo salar; air; anaerobic conditions; data collection; dimethyl sulfide; ethanol; food quality; hydrogen sulfide; ketones; mass spectrometry; modified atmosphere packaging; monitoring; multivariate analysis; perishable foods; seafoods; sensory evaluation; spoilage; storage conditions; volatile organic compounds
- Abstract:
- ... The development of quality monitoring systems for perishable food products like seafood requires extensive data collection under specified packaging and storage conditions, followed by advanced data analysis and interpretation. Even though the benefits of using volatile organic compounds as food quality indices have been recognized, few studies have focused on real-time quantification of the seafo ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.04.011
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.011
- Author:
- Barandika, Jesús F.; Alvarez-Alonso, Raquel; Jado, Isabel; Hurtado, Ana; García-Pérez, Ana L.
- Source:
- International journal of food microbiology 2019 v.303 pp. 42-45
- ISSN:
- 0168-1605
- Subject:
- Coxiella burnetii; DNA; Q fever; aerosols; bacteria; breathing; cattle; cheese ripening; farms; feces; foodborne illness; goats; handicrafts; hard cheeses; mice; milk; pH; provenance; sheep; urine; viability; water activity; zoonoses
- Abstract:
- ... Q fever is a bacterial zoonosis caused by Coxiella burnetii whose main reservoir are small ruminants. Infected animals shed the bacteria into the environment through the products of abortion as well as through feces, urine, and milk. Susceptible people are mainly infected by the inhalation of contaminated aerosols, while food-borne infection is unclear. High prevalence of C. burnetii DNA in cheese ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.05.010
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.05.010
- Author:
- Briggiler Marcó, Mariángeles Briggiler; Quiberoni, Andrea; Suárez, Viviana
- Source:
- International journal of food microbiology 2019 v.303 pp. 26-31
- ISSN:
- 0168-1605
- Subject:
- Leuconostoc mesenteroides; Leuconostoc pseudomesenteroides; adsorption; bacteriophages; cold; cold stress; glucose; host strains; latent period; osmotic stress; pH; potassium chloride; sodium chloride; virulence
- Abstract:
- ... In this work, we assessed the impact of technological cell stress conditions, commonly present in industrial dairy processes, on the host strain-phage interactions in Leuconostoc. Adsorption and burst size of LDG (Leuconostoc pseudomesenteroides) and Ln-9 (Leuconostoc mesenteroides) phages were evaluated under the following conditions: i) MRS broth, 30 °C; ii) MRS broth at pH 5.5, 30 °C (acidic st ...
- DOI:
- 10.1016/j.ijfoodmicro.2019.05.008
-
https://dx.doi.org/10.1016/j.ijfoodmicro.2019.05.008