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You searched for: Journal International journal of food microbiology Remove constraint Journal: International journal of food microbiology Publication Year 2019 Remove constraint Publication Year: 2019 Source 2019 v.303 Remove constraint Source: 2019 v.303
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1. Ability of Vibrio vulnificus isolated from fish of the Lagoa dos Patos estuary in south Brazil to form biofilms after sublethal stress and bacterial resistance to antibiotics and sanitizers

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

2. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

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

3. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making

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

4. Kinetics of biofilm formation by pathogenic and spoilage microorganisms under conditions that mimic the poultry, meat, and egg processing industries

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

5. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes

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

6. Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

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

7. Viable Coxiella burnetii in hard cheeses made with unpasteurized milk

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

8. Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions

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