MedWorm.com provides a medical RSS filtering service. Over 6000 RSS medical sources are combined and output via different filters. This feed contains the latest items from the 'Food Microbiology' source. Sat, 20 Mar 2010 16:24:23 +0100 http://www.medworm.com/index.php?rid=3374439&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227595%26dopt%3DAbstract In this study, two clinical E. faecalis isolates, TMW 2.63 and OG1RF, as well as one food isolate, TMW 2.629, were subjected to six sub-lethal food- and host-related stresses including 6.8% NaCl, 200 ppm nitrite, 51 degrees C, 80 MPa, pH 4.1 and 0.08% bile salts (cholic acid:chenodeoxycholic acid 1:1), respectively, reducing their growth rate to 10%. Relative gene expression of 15 stress and virulence-associated genes including dnaK, groEL, ctsR, clpPBCEX, gls24, efaAfs, ace, fsrB, gelE, sprE and cylB, was quantified by using real time PCR and Lightcycler((R)) technology (reference conditions: BHI broth, 37 degrees C, pH = 7.4). Apart from strain-dependent differences, sub-lethal environmental stress was capable of provoking significant alterations in the expression of virulence-associated... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374439 Wed, 17 Mar 2010 17:45:00 +0100 3374439 http://www.medworm.com/index.php?rid=3374438&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227596%26dopt%3DAbstract Authors: Nawaz M, Khan SA, Khan AA, Sung K, Tran Q, Kerdahi K, Steele R The presence of virulence genes and integrons was determined in 81 strains of Aeromonas veronii isolated from farm-raised catfish. Polymerase chain reaction (PCR) protocols were used to determine the presence of genes for cytotoxic enterotoxin (act), aerolysin (aerA), two cytotonic enterotoxins (ast, alt), lipase (lip), glycerophospholipid:cholesterol acyltransferase (gcaT), serine protease (ser), DNases (exu), elastase (ahyB) and the structural gene flagellin (fla) in the template DNA. Oligonucleotide primers amplified a 231-bp region of the act gene from the template DNA of 97.0% of the isolates. Primers specific for the amplification of the aerA gene amplified a 431-bp region of the aerA gene from the template D... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374438 Wed, 17 Mar 2010 17:44:57 +0100 3374438 http://www.medworm.com/index.php?rid=3374437&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227597%26dopt%3DAbstract Authors: Neetoo H, Chen H Alfalfa sprouts contaminated with Salmonella and Escherichia coli O157:H7 have been implicated in several outbreaks of foodborne illnesses in recent years. The seed used for sprouting appears to be the primary source of pathogens. Seed decontamination prior to sprouting presents a unique challenge for the sprouting industry since cells of the pathogenic survivors although undetectable after sanitizing treatments, can potentially multiply back to hazardous levels. The focus of this study was to therefore test the efficacy of high hydrostatic pressure to eliminate a approximately 5 log CFU/g load of Salmonella and E. coli O157:H7 on alfalfa seeds. Pressure treatment of 600 MPa for up to 25 min at 20 degrees C could not result in complete inactivation of Salmonel... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374437 Wed, 17 Mar 2010 17:44:55 +0100 3374437 http://www.medworm.com/index.php?rid=3374436&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227598%26dopt%3DAbstract Authors: Pereira CI, Graça JA, Ogando NS, Gomes AM, Xavier Malcata F The microbiological profile in raw milk cheeses is typically characterized by a multitude of microbial groups, with interactions among them throughout ripening that are not fully understood to date. Incidence of undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or even pathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likely contribute to the physicochemical changes occurring therein and, consequently, to the characteristics of the final product. In order to gain insight into their role, model cheese systems, manufactured as far as possible according to artisanal practices (except that the initial microbial load and biodiversity were controll... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374436 Wed, 17 Mar 2010 17:44:52 +0100 3374436 http://www.medworm.com/index.php?rid=3374435&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227599%26dopt%3DAbstract Authors: Shaheen R, Svensson B, Andersson MA, Christiansson A, Salkinoja-Salonen M Survival of Bacillus cereus spores of dairy silo tank origin was investigated under conditions simulating those in operational dairy silos. Twenty-three strains were selected to represent all B. cereus isolates (n = 457) with genotypes (RAPD-PCR) that frequently colonised the silo tanks of at least two of the sampled eight dairies. The spores were studied for survival when immersed in liquids used for cleaning-in-place (1.0% sodium hydroxide at pH 13.1, 75 degrees C; 0.9% nitric acid at pH 0.8, 65 degrees C), for adhesion onto nonliving surfaces at 4 degrees C and for germination and biofilm formation in milk. Four groups with different strategies for survival were identified. First, high survival (log 1... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374435 Wed, 17 Mar 2010 17:44:49 +0100 3374435 http://www.medworm.com/index.php?rid=3374434&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227600%26dopt%3DAbstract Authors: Rossi F, Gaio E, Torriani S This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas formation. Colonies of distinct morphology were recovered on bacteria- and yeast-specific media, and tested for their ability to grow in the product. Genetic differentiation and identification of the microbial contaminants were achieved by RAPD-PCR and rDNA sequence analysis. The bacteria Bacillus megaterium, Bacillus subtilis, Paenibacillus humicus, Paenibacillus glycanilyticus, Staphylococcus aureus, Staphylococcus epidermidis and the y... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374434 Wed, 17 Mar 2010 17:44:46 +0100 3374434 http://www.medworm.com/index.php?rid=3374433&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227601%26dopt%3DAbstract Authors: Randazzo CL, Pitino I, Ribbera A, Caggia C The diversity and dynamics of the dominant bacterial population during the manufacture and the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were investigated by the combination of culture-dependent and -independent approaches. Three hundred and thirty-three strains were isolated from selective culture media, clustered using Restriction Fragment Length Polymorphism and were identified by 16S rRNA gene sequencing. The results indicate a decrease in biodiversity during ripening, revealing the presence of Lactococcus lactis and Streptococcus thermophilus species in the curd and in aged cheese samples and the occurrence of several lactobacilli throughout cheese ripening, with the dominance of Lactobaci... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374433 Wed, 17 Mar 2010 17:44:42 +0100 3374433 http://www.medworm.com/index.php?rid=3374432&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227602%26dopt%3DAbstract Authors: Oliveira M, Usall J, Solsona C, Alegre I, Viñas I, Abadias M Fresh produce can be a vehicle for the transmission of pathogens capable of causing human illnesses and some of them can grow on fresh-cut vegetables. The survival and growth of Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes inoculated onto shredded lettuce was determined under modified atmosphere packaging conditions, at various storage temperatures. We also monitored changes in pH and gas atmospheres within the packages and the growth of psychrotrophic and mesophilic microorganisms. After pathogen inoculation, shredded lettuce was packaged in films of different permeability and stored at 5 and 25 degrees C. After 10 days at 5 degrees C populations of E. coli O157:H7 and Salmonella decreas... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374432 Wed, 17 Mar 2010 17:44:39 +0100 3374432 http://www.medworm.com/index.php?rid=3374431&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227603%26dopt%3DAbstract Authors: Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M Pichia guilliermondii was the only identified yeast in pineapple fruits. Lactobacillus plantarum and Lactobacillus rossiae were the main identified species of lactic acid bacteria. Typing of lactic acid bacteria differentiated isolates depending on the layers. L. plantarum 1OR12 and L. rossiae 2MR10 were selected within the lactic acid bacteria isolates based on the kinetics of growth and acidification. Five technological options, including minimal processing, were considered for pineapple: heating at 72 degrees C for 15 s (HP); spontaneous fermentation without (FP) or followed by heating (FHP), and fermentation by selected autochthonous L. plantarum 1OR12 and L. rossiae 2MR10 without (SP) ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374431 Wed, 17 Mar 2010 17:44:36 +0100 3374431 http://www.medworm.com/index.php?rid=3374430&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227604%26dopt%3DAbstract In conclusion, cofermentation with L. buchneri and L. diolivorans represents a process to increase antifungal capacities of bread. PMID: 20227604 [PubMed - as supplied by publisher] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374430 Wed, 17 Mar 2010 17:44:32 +0100 3374430 http://www.medworm.com/index.php?rid=3374429&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227605%26dopt%3DAbstract Authors: McQuestin OJ, Musgrove MT, Tamplin ML The potential impact of post-pasteurisation contamination of liquid egg products with the multi-antibiotic resistant pathogen Salmonella enterica serotype Typhimurium definitive type 104 (DT104) was assessed by determining the viability of this bacterium in whole egg, albumen and 10% w/w sugared and salted yolk incubated at 4-42 degrees C. Results indicated that populations of S. Typhimurium DT104 were slowly inactivated in all four products when stored at 4 degrees C. However, based on the typical shelf-lives of cold-stored liquid egg, less than 0.6 log-kill would be achieved in those products prior to their use. Incubation at temperatures pertaining to abuse situations (10, 15, 20 and 25 degrees C) revealed an increasing potential for gr... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374429 Wed, 17 Mar 2010 17:44:27 +0100 3374429 http://www.medworm.com/index.php?rid=3374428&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227606%26dopt%3DAbstract Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiol. 2010 May;27(3):403-412 Authors: Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl(2) and KCl on the fermentation profiles of cracked directly brined Manzanilla-Aloreña olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combination... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374428 Wed, 17 Mar 2010 17:44:22 +0100 3374428 http://www.medworm.com/index.php?rid=3374427&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227607%26dopt%3DAbstract Authors: Ruiz-Barba JL, Caballero-Guerrero B, Maldonado-Barragán A, Jiménez-Díaz R Bacteriocin production in Lactobacillus plantarum NC8 is activated by coculture with specific bacteriocin production-inducing bacterial strains. The system is further regulated by a three-component regulatory system involving a specific autoinducer peptide (PLNC8IF). We have used L. plantarum NC8 as a starter culture in Spanish-style green olive fermentations and examined the influence of coculturing in its survival. We found that L. plantarum NC8 greatly enhanced its growth and survival in the olive fermentations when coinoculated with two specific bacteriocin-production inducing strains, i.e. Enterococcus faecium 6T1a-20 and Pediococcus pentosaceus FBB63, when compared to singly-inoculat... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374427 Wed, 17 Mar 2010 17:44:17 +0100 3374427 http://www.medworm.com/index.php?rid=3374426&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227608%26dopt%3DAbstract Authors: Satora P, Tuszyński T The aim of this study was to determine the influence of different yeasts isolated from fresh blue plum fruits (Aureobasidium sp.) and spontaneously fermenting plum musts (Kloeckera apiculata and Saccharomyces cerevisiae), as well as commercial wine and distillery strains, on the fermentation and chemical composition of plum brandies. Gas chromatography methods were used to detect major volatile components. The most rapid fermentation occurred in musts inoculated with S. cerevisiae. However, the highest concentration of ethanol was detected in samples after spontaneous fermentation (8.40% v/v). Plum brandies obtained after distillation contained from 66.3 (K. apiculata) up to 74.3% v/v ethanol (spontaneous fermentation). The samples after spontaneous... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374426 Wed, 17 Mar 2010 17:44:14 +0100 3374426 http://www.medworm.com/index.php?rid=3374425&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227609%26dopt%3DAbstract In conclusion, the combined PCR-DGGE approach relying on both total DNA extracts and culturable fractions proved its value for analyzing the effect of technological and environmental parameters on the diversity and dynamics of the microbiota in Gouda-type cheeses. PMID: 20227609 [PubMed - as supplied by publisher] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374425 Wed, 17 Mar 2010 17:44:11 +0100 3374425 http://www.medworm.com/index.php?rid=3374424&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20227610%26dopt%3DAbstract Authors: Mato Rodriguez L, Alatossava T The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The first studied the effects of supplemented (0-30 ppm) copper in RCM medium during spore germination and vegetative growth of C. tyrobutyricum measured by plating. The second set-up studied the effects of copper (0-30 ppm) in RCM medium during growth and sporulation of C. tyrobutyricum as measured by optical density at 550 nm and by platings after heat treatment of the samples respectively. Inhibition of germination, vegetative growth an... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3374424 Wed, 17 Mar 2010 17:44:06 +0100 3374424 http://www.medworm.com/index.php?rid=3263287&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141935%26dopt%3DAbstract Authors: Duarte SC, Pena A, Lino CM Ochratoxin A (OTA) continues to grab global attention and concern for the hazard and impact that embody for both human and animals, based on its toxicity and occurrence. Despite OTA has been described in a myriad of foodstuffs, cereal and its derivatives remain the major contributors to OTA exposure. For that reason, a critical review on OTA occurrence reported by recent studies worldwide focusing on unprocessed and processed cereal foodstuffs is made in this work. Special attention is drawn to the major cereal derived products, namely flour, bread, breakfast cereals, baby/infant foods and the inherently involved technological food processing methods and its influence on the redistribution and chemical modification of OTA. The paper further examines ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263287 Fri, 12 Feb 2010 01:08:51 +0100 3263287 http://www.medworm.com/index.php?rid=3263286&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141936%26dopt%3DAbstract Authors: López-Gálvez F, Gil MI, Truchado P, Selma MV, Allende A Chlorine dioxide (ClO(2)) has been postulated as an alternative to sodium hypochlorite (NaClO) for fresh-cut produce sanitization to avoid risks associated with chlorination by-products. Experiments were performed to determine the prevention of cross-contamination of fresh-cut lettuce by Escherichia coli using chlorine dioxide (3 mg/L) or sodium hypochlorite (100 mg/L) as sanitation agents. The efficacy of these sanitation solutions was evaluated simulating as much as possible the conditions of a fresh-cut processing line. Thus, to evaluate the potential risk of cross-contamination during pre-washing, inoculated fresh-cut lettuce was pre-washed and after that non-inoculated lettuce was then pre-washed in the sam... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263286 Fri, 12 Feb 2010 01:08:47 +0100 3263286 http://www.medworm.com/index.php?rid=3263285&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141937%26dopt%3DAbstract Authors: Maqueda M, Zamora E, Rodríguez-Cousiño N, Ramírez M Quick and accurate methods are required for the identification of industrial, environmental, and clinical yeast strains. We propose a rapid method for the simultaneous extraction of yeast mtDNA, nuclear DNA, and virus dsRNA. It is simpler, cheaper, and faster than the previously reported methods. It allows one to choose among a broad range of molecular analysis approaches for yeast typing, avoiding the need to use of several different methods for the separate extraction of each nucleic acid type. The application of this method followed by the combined analysis of mtDNA and dsRNA (ScV-M and W) is a highly attractive option for fast and efficient wine yeast typing. PMID: 20141937 [PubMed - as supplied by publ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263285 Fri, 12 Feb 2010 01:08:44 +0100 3263285 http://www.medworm.com/index.php?rid=3263284&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141938%26dopt%3DAbstract This study examined the use of silver and hydrogen peroxide as possible alternative to chlorination. The results revealed an obvious bactericidal effect of hydrogen peroxide, silver and their combination on spoilage organisms. Combination of electrochemically generated silver (5 ppm) and hydrogen peroxide (0.4 ppm) caused significant (P < 0.05) reduction in the total plate count (0.87 log), Pseudomonas (2.66 logs), Enterobactericeae (1.61 logs) and yeast and mould (1.60 logs) immediately after washing in comparison to water washed shredded lettuce. However, washing with chlorinated water (5 ppm) under same conditions revealed insignificant reduction in TPC (0.17 log), Pseudomonas (0.60 log), Enterobactericeae (0.15 log) or yeast and mould (0.81 log) counts. Results revealed also that bo... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263284 Fri, 12 Feb 2010 01:08:41 +0100 3263284 http://www.medworm.com/index.php?rid=3263283&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141939%26dopt%3DAbstract In this study, the growth rate of Salmonella typhimurium was studied in the growth region and the growth/no growth response was tested in Tryptic Soy Broth at 20 degrees C at varying gelatin concentration (0, 10, 50 g L(-1) gelatin), pH (3.25-5.5) and water activity (a(w)) (0.929-0.996). From the viewpoint of water activity, the results suggest that NaCl is the main a(w) affecting compound. However, gelatin seemed to have an effect on medium a(w) too. Moreover, there is also an interaction effect between NaCl and gelatin. From the microbial viewpoint, the results confirmed that the a(w) decreasing effect of gelatin is less harmful to cells than the effect of Na(+) ions. The unexpected shift of the growth/no growth interface to more severe conditions when going from a liquid medium to a med... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263283 Fri, 12 Feb 2010 01:08:39 +0100 3263283 http://www.medworm.com/index.php?rid=3263282&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141940%26dopt%3DAbstract Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives. Food Microbiol. 2010 Apr;27(2):229-235 Authors: Lorenzo JM, García Fontán MC, Cachaldora A, Franco I, Carballo J Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Three of the batches were made without additives and three with additives (glucose (2 g/kg), sodium nitrite (E(250)) (125 mg/kg), sodium nitrate (E(251)) (175 mg/kg), sodium ascorbate (E(301)) (500 mg/kg), and sodium citrate (E(331)) (100 mg/kg)). The counts decre... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263282 Fri, 12 Feb 2010 01:08:36 +0100 3263282 http://www.medworm.com/index.php?rid=3263281&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141941%26dopt%3DAbstract We describe a quantitative PCR (qPCR)-based method for an accurate enumeration of viable cells of Bifidobacterium longum NCC2705 exhibiting different morphologies by measuring the mRNA levels of cysB and purB, two constitutively expressed housekeeping genes. Three primer-sets targeting short fragments of 57-bp of cysS and purB and one 400-bp fragment of purB were used. Cell quantification of serially diluted samples showed a good correlation coefficient of R(2) 0.984 +/- 0.003 between plate counts and qRT-PCR for all tested primer sets. Loss of viable cells exposed to a lethal heat stress (56 degrees C, 10, 20 and 30 min) was estimated by qRT-PCR and plate counts. No significant difference was observed using qRT-PCR targeting the 400-bp fragment of purB compared to plate counts indicating ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263281 Fri, 12 Feb 2010 01:08:33 +0100 3263281 http://www.medworm.com/index.php?rid=3263280&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141942%26dopt%3DAbstract This study highlights the importance of ensuring that products do not become contaminated before final packaging, that storage conditions are controlled, and that durability dates are an accurate indication of the shelf life of the product so as to minimise the potential for L. monocytogenes to be present at levels hazardous to health at the point of sale. PMID: 20141942 [PubMed - as supplied by publisher] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263280 Fri, 12 Feb 2010 01:08:30 +0100 3263280 http://www.medworm.com/index.php?rid=3263279&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141943%26dopt%3DAbstract Authors: Wan Norhana MN, Poole SE, Deeth HC, Dykes GA The purpose of this study was to assess the influence of the association of Listeria and Salmonella with shrimp surfaces on the effects of temperature, chlorine and acids on their survival. Planktonic, attached and colonized cells of Listeria monocytogenes Scott A, L. monocytogenes V7, Salmonella Senftenberg 1734b and S. Typhimurium ATCC 14028 were challenged with high (50 degrees , 60 degrees and 70 degrees C) and low (4 degrees C) temperature, 100 ppm sodium hypochlorite solution, and acetic, hydrochloric and lactic acids (pH 4.0). Attached and colonized Listeria and Salmonella showed significantly greater (p < 0.05) resistance to heat ( approximately 1.3-2.6 fold increase in D-values), hypochlorite ( approximately 6.6 >/= 4... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263279 Fri, 12 Feb 2010 01:08:27 +0100 3263279 http://www.medworm.com/index.php?rid=3263278&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141944%26dopt%3DAbstract Authors: Torija MJ, Mateo E, Guillamón JM, Mas A A Real-Time PCR (RT-PCR) assay was developed using TaqMan minor groove binder (MGB) probes for the specific detection and quantification of five acetic acid bacteria (AAB) species (Acetobacter pasteurianus, Acetobacter aceti, Gluconacetobacter hansenii, Gluconacetobacter europaeus and Gluconobacter oxydans) in wine and vinegar. The primers and probes, designed from the 16S rRNA gene, showed good specificity with the target AAB species. The technique was tested on AAB grown in glucose medium (GY) and inoculated samples of red wine and wine vinegar. Standard curves were constructed with the five target species in all these matrices. Quantification was linear over at least 5 log units using both serial dilution of purified DNA and cell... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263278 Fri, 12 Feb 2010 01:08:25 +0100 3263278 http://www.medworm.com/index.php?rid=3263277&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141945%26dopt%3DAbstract Authors: Patterson MF, McKay AM, Connolly M, Linton M Vacuum-packaged cooked poultry meat was treated at a range of pressures (400-600 MPa) and hold times (1, 2 and 10 min), followed by storage at 4 degrees , 8 degrees or 12 degrees C for up to 35 days. Weissella viridescens was found to be the dominant microorganism in the pressure-treated meat, constituting 100% of the microflora identified at 500 and 600 MPa. None of the pressure-treated samples had obvious signs of spoilage during the 35 day storage period, even when the Weissella count was >7 log(10) cfu/g. Studies on a typical W. viridescens isolate showed it to be relatively pressure-resistant in poultry meat, with <1 log reduction in numbers after a treatment of 2 min at 600 MPa. Agar diffusion assays showed that the isol... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263277 Fri, 12 Feb 2010 01:08:22 +0100 3263277 http://www.medworm.com/index.php?rid=3263276&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141946%26dopt%3DAbstract Authors: Ortega Morente E, Abriouel H, López RL, Ben Omar N, Gálvez A Cereal doughs are an important part of human diet, but at the same time can act as vehicles for the transmission of human pathogenic bacteria. In the present study, four pathogenic or toxinogenic bacteria (Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, Bacillus cereus and Staphylococcus aureus) were inoculated in a dough made from corn flour in combination with the single antimicrobial compounds carvacrol and 2-Nitro-1-propanol (2NPOH). Survival of single and mixed populations in the treated doughs incubated at 37 degrees C was followed by culture-dependent and independent methods (TTGE). All strains were completely inactivated within 24 h by the tested compounds at 5% final concentratio... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263276 Fri, 12 Feb 2010 01:08:19 +0100 3263276 http://www.medworm.com/index.php?rid=3263275&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141947%26dopt%3DAbstract Authors: Wan-Ling H, Chang CH, Chou CC In the present study, the viability of heat-shocked and non-shocked Cronobacter sakazakii, a foodborne pathogen, after drying and during the fermentation as well as storage of lactic cultured milk was evaluated. It was found that heat shock increased the viability of C. sakazakii. The pure culture of C. sakazakii, regardless of heat shock, grew rapidly in skim milk with a viable population of ca. 8.59-8.70 log cfu/ml after ca. 48 h of cultivation. Thereafter, the viable population of C. sakazakii remained stable. While in the mix culture with Streptococcus thermophilus or Lactobacillus bulgaricus, a marked reduction in the viable population of C. sakazakii was noted after 24 h of cultivation in skim milk. Nevertheless, at the end of fermentation, ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263275 Fri, 12 Feb 2010 01:08:16 +0100 3263275 http://www.medworm.com/index.php?rid=3263274&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141948%26dopt%3DAbstract Authors: Rivera CS, Blanco D, Oria R, Venturini ME The aim of this study was to investigate the total mesophilic microorganisms, Pseudomonas genus, Enterobacteriaceae family, mold and yeast counts and the presence of Listeria monocytogenes and Salmonella spp on Tuber aestivum and Tuber melanosporum ascocarps. The results confirmed that the major percentage of the microorganisms, approximately 9.0 log ufc/g, were present in the peridium, the glebas of healthy truffles being practically free of microorganisms. The predominant microbial group was the Pseudomonas averaging 8.3 and 8.4 log cfu/g on T. aestivum and T. melanosporum whole ascocarps, respectively. The Enterobacteriaceae also achieved high populations, especially in T. aestivum truffles, with 6.3 log cfu/g. Molds and yeasts neve... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263274 Fri, 12 Feb 2010 01:08:13 +0100 3263274 http://www.medworm.com/index.php?rid=3263273&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141949%26dopt%3DAbstract Authors: Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R The staphylococcal community of the environments of nine French small-scale processing units and their naturally fermented meat products was identified by analyzing 676 isolates. Fifteen species were accurately identified using validated molecular methods. The three prevalent species were Staphylococcus equorum (58.4%), Staphylococcus saprophyticus (15.7%) and Staphylococcus xylosus (9.3%). S. equorum was isolated in all the processing units in similar proportion in meat and environmental samples. S. saprophyticus was also isolated in all the processing units with a higher percentage in environmental samples. S. xylosus was present sporadically in the processing units and its prevalence was higher in meat samples. The ge... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263273 Fri, 12 Feb 2010 01:08:10 +0100 3263273 http://www.medworm.com/index.php?rid=3263272&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141950%26dopt%3DAbstract Authors: Monnet C, Bleicher A, Neuhaus K, Sarthou AS, Leclercq-Perlat MN, Irlinger F The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflora and Listeria innocua test strains. Method C was based on successive propagations of the microfloras on this model cheese, and Method D on successive propagations of the microfloras together with Listeria test strains. Anti-listerial activity considerably depended on the microflora used. Significant correlations were obtained between Methods A and B and Methods C and D. With Methods C and... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263272 Fri, 12 Feb 2010 01:08:08 +0100 3263272 http://www.medworm.com/index.php?rid=3263271&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20141951%26dopt%3DAbstract This study suggests that poultry products play only a minor role in human campylobacteriosis in the study area and that the resistance found in domestic human isolates is not likely related to retail poultry meat products. PMID: 20141951 [PubMed - as supplied by publisher] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3263271 Fri, 12 Feb 2010 01:08:05 +0100 3263271 http://www.medworm.com/index.php?rid=3001461&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913684%26dopt%3DAbstract Authors: Rivera-Espinoza Y, Gallardo-Navarro Y There is evidence documenting the beneficial health effects of probiotic microorganisms. Also, many studies have reported that the best matrices to deliver probiotic are dairy fermented products. However, recently several raw materials have been extensively investigated to determine if they are suitable substrates to produce novel non-dairy probiotic microorganisms, and it has been found that traditional fermented foods may contain viable probiotic microorganisms. Numerous such examples can be found in the text. Therefore, the aim of this review was to investigate the utilization of probiotics in new and traditional non-dairy products with probiotic potential. It was found that while cereals have been extensively investigated to develop ne... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001461 Wed, 18 Nov 2009 14:11:18 +0100 3001461 http://www.medworm.com/index.php?rid=3001460&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913685%26dopt%3DAbstract In conclusion, the PCR-DGGE approach described in this study allows to discriminate, identify and monitor core and occasional LAB microbiota of MAP sliced cooked meat products and provides valuable complementary information to the current plating procedures routinely used in industrial plants. PMID: 19913685 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001460 Wed, 18 Nov 2009 14:11:15 +0100 3001460 http://www.medworm.com/index.php?rid=3001459&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913686%26dopt%3DAbstract Authors: Aparecida de Oliveira M, Abeid Ribeiro EG, Morato Bergamini AM, Pereira De Martinis EC Modern lifestyle markedly changed eating habits worldwide, with an increasing demand for ready-to-eat foods, such as minimally processed fruits and leafy greens. Packaging and storage conditions of those products may favor the growth of psychrotrophic bacteria, including the pathogen Listeria monocytogenes. In this work, minimally processed leafy vegetables samples (n = 162) from retail market from Ribeirão Preto, São Paulo, Brazil, were tested for the presence or absence of Listeria spp. by the immunoassay Listeria Rapid Test, Oxoid. Two L. monocytogenes positive and six artificially contaminated samples of minimally processed leafy vegetables were evaluated by the Most Probable N... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001459 Wed, 18 Nov 2009 14:11:13 +0100 3001459 http://www.medworm.com/index.php?rid=3001458&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913687%26dopt%3DAbstract Authors: Mahmoud BS, Bachman G, Linton RH Several recent foodborne disease outbreaks associated with leafy green vegetables, including spinach, have been reported. X-ray is a non-thermal technology that has shown promise for reducing pathogenic and spoilage bacteria on spinach leaves. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves using X-ray at different doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) was studied. The effect of X-ray on color quality and microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated spinach was also determined. A mixture of three strains of each tested organism was spot inoculated (100 microl) onto the surfa... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001458 Wed, 18 Nov 2009 14:11:10 +0100 3001458 http://www.medworm.com/index.php?rid=3001457&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913688%26dopt%3DAbstract Authors: Terio V, Martella V, Moschidou P, Di Pinto P, Tantillo G, Buonavoglia C Norovirus is a common cause of gastroenteritis outbreaks associated with consumption of raw shellfish. The majority of norovirus infections worldwide are due to genogroup II noroviruses. Bivalve molluscs (mussels, clams and oysters) at the end of the commercial chain, the points of purchase, were sampled between 2005 and 2008 in several retail points in Apulia, Italy, and screened by a semi-nested RT-PCR specific for genogroup II noroviruses. Noroviral RNA was detected in 12.1% of the samples, with lower frequency being observed in samples obtained from hypermarkets (8.1%) rather than in samples from open-air markets and fish shops (17.6% and 16.2%, respectively). By sequence analysis, the strains were cha... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001457 Wed, 18 Nov 2009 14:11:07 +0100 3001457 http://www.medworm.com/index.php?rid=3001456&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913689%26dopt%3DAbstract Authors: Huang Y, Wilson M, Chapman B, Hocking AD The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a(w) values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 than pH 6.0 at equivalent a(w) values, and lower at 0.85 a(w) than 0.90 a(w) at equivalent pH values. By comparison with t... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001456 Wed, 18 Nov 2009 14:11:04 +0100 3001456 http://www.medworm.com/index.php?rid=3001455&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913690%26dopt%3DAbstract The objectives of this study were to investigate and to model the surface cross-contamination of E. coli O157:H7 during slicing operation. A five-strain cocktail of E. coli O157:H7 was inoculated directly onto a slicer's round blade rim area at an initial level of ca. 4, 5, 6, 7 or 8 log CFU/blade (ca. 3, 4, 5, 6 or 7 log CFU/cm(2) of the blade edge area), and then the RTE deli meat (ham) was sliced to a thickness of 1-2 mm. For another cross-contamination scenario, a clean blade was initially used to slice ham which was pre-surface-inoculated with E. coli O157:H7 (ca. 4, 5, 6, 7 or 8 log CFU/100 cm(2) area), then, followed by slicing un-inoculated ham. Results showed that the developed empirical models were reasonably accurate in describing the transfer trend/pattern of E. coli O157:H7 be... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001455 Wed, 18 Nov 2009 14:11:01 +0100 3001455 http://www.medworm.com/index.php?rid=3001454&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913691%26dopt%3DAbstract Authors: Alvarez-Ordóñez A, Fernández A, Bernardo A, López M The influence of growth temperature and acidification of the culture medium up to pH 4.25 with acetic, citric, lactic and hydrochloric acids on the growth and subsequent acid resistance at pH 3.0 of Salmonella typhimurium CECT 443 was studied. The minimum pH value which allowed for S. typhimurium growth within the temperature range of 25-37 degrees C was 4.5 when the pH was reduced using citric and hydrochloric acids, and 5.4 and 6.4 when lactic acid and acetic acid were used, respectively. At high (45 degrees C) or low (10 degrees C) temperatures, the growth pH boundary was increased about 1 pH unit. The growth temperature markedly modified the acid resistance of the resulting cells. In all cases, D-value... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001454 Wed, 18 Nov 2009 14:10:59 +0100 3001454 http://www.medworm.com/index.php?rid=3001453&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913692%26dopt%3DAbstract Authors: Jurado M, Marín P, Callejas C, Moretti A, Vázquez C, González-Jaén MT Fusarium proliferatum is together with Fusarium verticillioides the main source of fumonisins, a health risk mycotoxin, contaminating agro-products. Contrary to F. verticillioides, it colonizes a wide range of host plants besides maize, such as wheat or barley among others, in particular in certain regions (Southern Europe). The phylogenetic study performed in this work using a wide sample of isolates from diverse hosts and origins revealed a high variability, while no host preferences could be sustained. A real time RT-PCR assay was also developed specific for F. proliferatum on the basis on fumonisin biosynthetic gene, FUM1, which allowed discrimination from F. verticillioides. FUM1 gen... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001453 Wed, 18 Nov 2009 14:10:56 +0100 3001453 http://www.medworm.com/index.php?rid=3001452&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913693%26dopt%3DAbstract Authors: Ananou S, Muñoz A, Martínez-Bueno M, González-Tello P, Gálvez A, Maqueda M, Valdivia E Enterocin AS-48 is a cationic cyclic bacteriocin produced by Enterococcus faecalis with broad bactericidal activity. Currently we are assaying the efficacy of AS-48 as biopreservative in foods. In this work we have applied the spray drying process to different AS-48 liquid samples to obtain active dried preparations. We have also assayed different methods, heat, UV irradiation and filtration, to inactivate/remove the AS-48 producer cells from the samples. Best results were obtained for the sample from CM-25 cation exchange, for which it was also possible to completely eliminate/inactivate the producer cells by heat or UV irradiation without loss of activity. When added at... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001452 Wed, 18 Nov 2009 14:10:53 +0100 3001452 http://www.medworm.com/index.php?rid=3001451&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913694%26dopt%3DAbstract Authors: Maks N, Zhu L, Juneja VK, Ravishankar S The effects and interactions of temperature (56.3-60 degrees C), sodium lactate (SL; 0-4.8%), sodium diacetate (SD; 0-0.25%) and pediocin (0-10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001451 Wed, 18 Nov 2009 14:10:51 +0100 3001451 http://www.medworm.com/index.php?rid=3001450&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913695%26dopt%3DAbstract Authors: Alegre I, Abadias M, Anguera M, Oliveira M, Viñas I Escherichia coli O157:H7, Salmonella and Listeria innocua increased by more than 2 log(10) units over a 24 h period on fresh-cut 'Golden Delicious' apple plugs stored at 25 and 20 degrees C. L. innocua reached the same final population level at 10 degrees C meanwhile E. coli and Salmonella only increased 1.3 log(10) units after 6 days. Only L. innocua was able to grow at 5 degrees C. No significant differences were observed between the growth of foodborne pathogens on fresh-cut 'Golden Delicious', 'Granny Smith' and 'Shampion' apples stored at 25 and 5 degrees C. The treatment of 'Golden Delicious' and 'Granny Smith' apple plugs with the antioxidants, ascorbic acid (2%) and NatureSeal (6%), did not affect pathogen growth... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001450 Wed, 18 Nov 2009 14:10:46 +0100 3001450 http://www.medworm.com/index.php?rid=3001449&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913696%26dopt%3DAbstract Authors: Vasilopoulos C, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)(5)-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g(-1)) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found at this stage. During storage in an intermediate high-care area for 2 days, a selection towa... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001449 Wed, 18 Nov 2009 14:10:44 +0100 3001449 http://www.medworm.com/index.php?rid=3001448&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913697%26dopt%3DAbstract This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry. PMID: 19913697 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001448 Wed, 18 Nov 2009 14:10:41 +0100 3001448 http://www.medworm.com/index.php?rid=3001447&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913698%26dopt%3DAbstract Authors: Liao H, Kong X, Zhang Z, Liao X, Hu X The inactivation of Salmonella typhimurium inoculated into acidified carrot juice subjected to dense phase carbon dioxide (DPCD) was investigated. The pressures in the study were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C, and the treatment time was 5-90 min. The inactivation effect of DPCD was enhanced by increasing pressure and temperature. The sigmoid inactivation curves were characterized with the lag phase, exponential inactivation phase, and resistant phase. The inactivation curves were fitted to the modified Gompertz equation and the modified Logistic equation, the modified Gompertz equation was superior since its lowest residual sum of squares (RSS) was lower although there was no significant difference of goo... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001447 Wed, 18 Nov 2009 14:10:39 +0100 3001447 http://www.medworm.com/index.php?rid=3001446&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913699%26dopt%3DAbstract In conclusion the two methods can be perfectly integrated for high-resolution genotyping of L. monocytogenes. PMID: 19913699 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001446 Wed, 18 Nov 2009 14:10:36 +0100 3001446 http://www.medworm.com/index.php?rid=3001445&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913700%26dopt%3DAbstract Authors: Mahmoud BS The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4-log CFU 5 cm(-2), respectively. Furthermore, more than a 5 log CFU reduction of E. coli O157: H7, L. monocytogenes, S. enterica and S. flexneri was a... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001445 Wed, 18 Nov 2009 14:10:34 +0100 3001445 http://www.medworm.com/index.php?rid=3001444&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913701%26dopt%3DAbstract Authors: Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN The present study evaluated the effect of salt, oregano essential oil (EO) and packaging on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A1 (control samples, unsalted: air packaged), A2 (salted: air packaged), VP1 (salted, vacuum packaged), VP2 (salted, vacuum packaged with added oregano EO 0.2% v/wt), and VP3 salted, vacuum packaged with added oregano EO 0.4% v/wt). Lactic acid bacteria (LAB) (to a greater extent), followed by H(2)S-producing bacteria (including Shewanella putrefaciens), Pseudomonas spp. and Enterobacteriaceae reached higher populations in A1, A2 (as compared to VP1, VP2 and VP3) trout samples. Treatments VP1, VP2 and VP3 produced significantly lower ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001444 Wed, 18 Nov 2009 14:10:31 +0100 3001444 http://www.medworm.com/index.php?rid=3001443&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913702%26dopt%3DAbstract Authors: Espiñeira M, Atanassova M, Vieites JM, Santaclara FJ In this work a sequential multiplex PCR system was designed and validated for the detection of most frequent foodborne pathogen Vibrio species in fish and seafood (Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio alginoliticus and Vibrio mimicus). The method proposed functions in a hierarchical way, being composed of an end-point multiplex PCR to detect the presence of DNA belonging to the studied species, followed by multiplex PCR and fragment analysis allowing the viability assessment of the detected strains. The final multiplex PCR step of the method may be applied if identification of the serogroup, biotype and/or virulence factor level is necessary. Forty samples of commercial fish and seafood pr... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001443 Wed, 18 Nov 2009 14:10:29 +0100 3001443 http://www.medworm.com/index.php?rid=3001442&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913703%26dopt%3DAbstract Authors: Giatrakou V, Ntzimani A, Savvaidis IN The present study examined the effect of natural antimicrobials: chitosan, thyme and their combination, on the shelf-life of a Ready to Cook (RTC) chicken-pepper kebab (skewer) stored under aerobic conditions at 4 +/- 0.5 degrees C for a period of 12 days. Treatments examined in the present study were the following: A (control samples, untreated), A-CH (chitosan; 1.5% v/w), A-T (thyme essential oil; 0.2% v/w) and A-CH-T (chitosan; 1.5% v/w and thyme essential oil; 0.2% v/w). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the microorganisms examined, pseudomonads were the most resistant group towards the combined application of chitosan and thyme oil (ca. 1.5 log cycle reduction) while La... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001442 Wed, 18 Nov 2009 14:10:26 +0100 3001442 http://www.medworm.com/index.php?rid=3001441&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913704%26dopt%3DAbstract In conclusion, the use of the nisin activated packaging reduced the number of spoilage populations but did not affect the species diversity. Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage. PMID: 19913704 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001441 Wed, 18 Nov 2009 14:10:24 +0100 3001441 http://www.medworm.com/index.php?rid=3001440&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913705%26dopt%3DAbstract This study examined the effects of antimicrobials, refrigerated storage, freezing, thawing method, and post-thawing storage (7 degrees C) on L. monocytogenes on frankfurters. Inoculated (2.1 log CFU/cm(2)) frankfurters formulated without (control) or with antimicrobials (1.5% potassium lactate plus 0.1% sodium diacetate) were vacuum-packaged, stored at 4 degrees C for 6 or 30 d and then frozen (-15 degrees C) for 10, 30, or 50 d. Packages were thawed under refrigeration (7 degrees C, 24 h), on a countertop (23 +/- 2 degrees C, 8 h), or in a microwave oven (2450 MHz, 1100 watts, 220 s followed by 120 s holding), and then stored aerobically (7 degrees C) for 14 d. Bacterial populations were enumerated on PALCAM agar and tryptic soy agar plus 0.6% yeast extract. Antimicrobials completely inhi... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001440 Wed, 18 Nov 2009 14:10:21 +0100 3001440 http://www.medworm.com/index.php?rid=3001439&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913706%26dopt%3DAbstract Authors: Nehme N, Mathieu F, Taillandier P The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001439 Wed, 18 Nov 2009 14:10:19 +0100 3001439 http://www.medworm.com/index.php?rid=3001438&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913707%26dopt%3DAbstract Authors: Van Damme I, Habib I, De Zutter L Tonsil samples from 139 slaughter pigs were examined for the presence of pathogenic Yersinia enterocolitica by enrichment procedures based on the standard method ISO 10273:2003. In addition, samples were tested by direct plating method to evaluate its efficiency compared to the enrichment culture methods and to quantify the level of contamination in porcine tonsils. In total, 52 samples (37.4%) were positive for pathogenic Y. enterocolitica, all belonging to bioserotype 4/O:3. Fifty out of the 52 positive samples (96.2%) were detected by direct plating. Enumeration showed an average concentration of 4.5 log(10) CFU g(-1) and 4.4 log(10) CFU g(-1) tonsil on Salmonella-Shigella-desoxycholate-calcium chloride (SSDC) and cefsulodin-irgasan-novobio... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001438 Wed, 18 Nov 2009 14:10:16 +0100 3001438 http://www.medworm.com/index.php?rid=3001437&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913708%26dopt%3DAbstract Authors: Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001437 Wed, 18 Nov 2009 14:10:13 +0100 3001437 http://www.medworm.com/index.php?rid=3001436&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913709%26dopt%3DAbstract Authors: Little CL, Rawal N, de Pinna E, McLauchlin J Consumption of nut kernels has shown an upward trend due to people's increasing tendency to eat healthy snacks. The purpose of this survey was to establish the microbiological safety of retail edible nut kernel samples of different varieties. Overall Salmonella spp. and Escherichia coli were detected from 0.1% and 0.8% of 2886 edible nut kernels, respectively. S. Senftenberg and S. Tennessee were detected from two pre-packed samples of Brazil nuts (0.4%) and S. Anatum from a pre-packed mixed nuts sample (0.9%; mix: almonds, Brazils, cashews, peanuts, walnuts) indicating a risk to health. The levels of Salmonella ranged from <0.01 to 0.23/g. E. coli at unsatisfactory levels (150/g) was present in another pre-packed Brazils nuts sa... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001436 Wed, 18 Nov 2009 14:10:11 +0100 3001436 http://www.medworm.com/index.php?rid=3001434&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913710%26dopt%3DAbstract Authors: da Silva Malheiros P, Daroit DJ, da Silveira NP, Brandelli A Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse temperature conditions, free nisin showed better inhibitory than the liposomal counterparts. Subsequently, the effect of encapsulated or free nisin was evaluated in combination with refrigeration (7 +/- 1 degrees C) in both whole (3.25% fat) and skim (0% fat) milk for up to 14 day. A decrease of 3-4 log cycles in L. monocytogenes counts was observed for free and encapsulated nisin at 0.5 mg/ml concentrati... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001434 Wed, 18 Nov 2009 14:10:08 +0100 3001434 http://www.medworm.com/index.php?rid=3001433&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19913711%26dopt%3DAbstract Authors: Wu VC, Rioux A An instrument-free gaseous chlorine dioxide (ClO(2)) method to control microorganisms on potatoes during storage was developed. Gaseous ClO(2) was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After activation by mixing, the sachet was placed in the application area. The decontamination efficiency of ClO(2) on natural microbiota including total microorganisms, yeasts and molds, and inoculated Pseudomonas aeruginosa on potatoes was investigated. Different treatments using 2, 3, and 4 g of materials and various time intervals (2.5 and 5 h) to generate 16, 20, 24, 30, 32, and 40 mg/L of ClO(2) were evaluated. The results were effective for natural microbiota, showing o... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=3001433 Wed, 18 Nov 2009 14:10:06 +0100 3001433 http://www.medworm.com/index.php?rid=2912806&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835759%26dopt%3DAbstract Authors: Garcia D, Ramos AJ, Sanchis V, Marín S The need to ensure the microbiological quality and safety of food products has stimulated interest in the use of mathematical models for quantifying and predicting microbial behaviour. For 20 years, predictive microbiology has been developed for predicting the occurrence of food-borne pathogens, although these tools are dedicated to bacteria. Recently, the situation has changed and a growing number of studies are available in the literature dealing with the predictive modelling approach of fungi. To our knowledge the present one is the first review focussed on predictive mycology and food safety, including mycotoxins; existing kinetic and probability models applied to mycotoxigenic fungi germination and growth, and mycotoxin producti... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912806 Wed, 21 Oct 2009 19:49:12 +0100 2912806 http://www.medworm.com/index.php?rid=2912805&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835760%26dopt%3DAbstract Authors: Zhou J, Liu X, Jiang H, Dong M The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactobacillus kefiri, Lactobacillus casei, Kazachstania unispora, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 78-84% similarity, and yeasts 80-92%. The microflora is held together in the matrix of fibrillar material composed ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912805 Wed, 21 Oct 2009 19:49:09 +0100 2912805 http://www.medworm.com/index.php?rid=2912804&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835761%26dopt%3DAbstract This study was confirmed with a 5.8S-ITS region sequence analysis. A total of 31 isolates were identified by RFLP and MECC analysis. These showed stable RFLP profiles that were clearly different for the different genera and species, and were grouped into clusters together with the profiles of the 16 reference strains. MECC analysis provided additional characteristic peak patterns for the characterization of the mold species present. The characterized isolates were species of the genera Fusarium spp., Aspergillus spp., Penicillium spp., Cladosporium spp., Mucor spp. and Phlebia spp. The identifications were confirmed by the 5.8S-ITS region sequence analysis and by a BLAST search of the GenBank database. RFLP patterns with TaqI restriction enzyme and MECC profiles, either singly or combined,... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912804 Wed, 21 Oct 2009 19:49:07 +0100 2912804 http://www.medworm.com/index.php?rid=2912803&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835762%26dopt%3DAbstract Authors: Tahiri I, Desbiens M, Kheadr E, Lacroix C, Fliss I Cold-smoked salmon treated with divergicin M35-producing Carnobacterium divergens M35, C. divergens ATCC 35677 (a non-producer of bacteriocin), purified divergicin M35 or supernatants of C. divergens M35 culture in snow crab hepatopancreas (SCH) medium or MRS broth was challenged with Listeria monocytogenes (up to 10(3) CFU/g). Samples were stored at 4 degrees C for up to four weeks. L. monocytogenes, total bacterial and lactic acid bacterial counts were determined along with changes in total volatile base nitrogen (TVBN) and biogenic amine production as well as texture, color and odor. A 2.6 log CFU/g reduction in L. monocytogenes was obtained for up to 10 days of storage in samples treated with C. divergens M35. Purified div... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912803 Wed, 21 Oct 2009 19:49:04 +0100 2912803 http://www.medworm.com/index.php?rid=2912802&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835763%26dopt%3DAbstract Authors: Smith K, Mendonca A, Jung S The effects of pressure (400, 500 and 600 MPa), dwell time (1 and 5 min) and temperature (25 and 75 degrees C) on microbial quality and protein stability of soymilk during 28 days of storage (4 degrees C) were evaluated under aerobic and anaerobic conditions. After processing and during storage, there were significant differences in total bacterial count (TBC), numbers of psychrotrophs (PSY) and Enterobacteriaceae (ENT), and protein stability between untreated (control) and pressurized samples (P < 0.05). Pressure applied at an initial temperature of 75 degrees C resulted in a greater suppression in growth of PSY compared to TBC. No ENT was detected in pressurized samples throughout the storage period tested. Dwell time had no significant effect ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912802 Wed, 21 Oct 2009 19:49:02 +0100 2912802 http://www.medworm.com/index.php?rid=2912801&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835764%26dopt%3DAbstract Authors: Chavan P, Mane S, Kulkarni G, Shaikh S, Ghormade V, Nerkar DP, Shouche Y, Deshpande MV The natural Saccharomyces and non-Saccharomyces yeast flora present on the grape berries significantly affect wine production. Six grape varieties, Bangalore blue, Zinfandel, Cabernet, Chenin Blanc, Sauvignon Blanc and Shiraz are being used in India for wine making. The yeast diversity was studied on the basis of morphological, colony, physiological characteristics and 5.8S-ITS sequencing of rDNA of the isolates. Eleven different species belonging to seven genera were identified as: Candida azyma, Candida quercitrusa, Debaryomyces hansenii, Hanseniaspora guilliermondii, Hanseniaspora viniae, Hanseniaspora uvarum, Issatchenkia orientalis, Issatchenkia terricola, Pichia membranifaciens, Saccha... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912801 Wed, 21 Oct 2009 19:48:59 +0100 2912801 http://www.medworm.com/index.php?rid=2912800&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835765%26dopt%3DAbstract Authors: Dimitrellou D, Kourkoutas Y, Koutinas AA, Kanellaki M The aim of the present study was to evaluate the use of thermally-dried immobilized kefir on casein as a starter culture for protein-enriched dried whey cheese. For comparison reasons, dried whey cheese with thermally-dried free kefir culture and with no starter culture were also produced. The effect of the nature of the culture, the ripening temperature and the ripening process on quality characteristics of the whey cheese was studied. The association of microbial groups during cheese maturation suggested repression of spoilage and protection from pathogens due to the thermally-dried kefir, as counts of coliforms, enterobacteria and staphylococci were significantly reduced in cheeses produced using thermally-dried kefir st... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912800 Wed, 21 Oct 2009 19:48:57 +0100 2912800 http://www.medworm.com/index.php?rid=2912799&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835766%26dopt%3DAbstract Authors: Mbarki R, Ben Miloud N, Selmi S, Dhib S, Sadok S The effects of vacuum packaging followed by gamma irradiation treatment (1.5 kGy) on the shelf-life of fillets of chub mackerel (Scomber japonicus) were examined, during chill storage. The control and the treated packs were analyzed periodically for chemical (TMA, TBARS, biogenic amines) and microbial characteristics. Based on chemical and microbial data, vacuum packaging - by itself - was improper in extending the shelf-life of chub mackerel, estimated to 7 days. On the 7th day, TMA and Histamine contents reached the defect action levels, associated with the presence of mesophiles (3.7 log UFC/g); total coliforms (3.5 log UFC/g); staphylococci (1.9 log UFC/g) and the emergence of Pseudomonas (1.7 log UFC/g), in both the control... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912799 Wed, 21 Oct 2009 19:48:54 +0100 2912799 http://www.medworm.com/index.php?rid=2912798&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835767%26dopt%3DAbstract Authors: Hurtado A, Reguant C, Bordons A, Rozès N Arbequina table olives are processed as "naturally green olives", they are directly placed in brine and fermentation starts spontaneously. Olives are harvested just before they change to 'turning colour'. Different salt concentrations are used depending on the producer. The aim of the study was to evaluate how (i) the ripeness of the olive when it is harvested and (ii) the salt concentration of the brine influence the different microorganism populations in brine during the fermentation of Arbequina table olives. The results showed that the Enterobacteriaceae population lasted longer in black and turning colour olives than in green olives, whereas the growth of lactic acid bacteria was delayed in green olives. A higher salt concentr... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912798 Wed, 21 Oct 2009 19:48:52 +0100 2912798 http://www.medworm.com/index.php?rid=2912797&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835768%26dopt%3DAbstract Authors: Escriu R, Mor-Mur M Several variables can influence the effects of high hydrostatic pressure processing (HPP), but the role of fat in the treated sample is still uncertain. We designed a model by which controlling the known variables we could elucidate that role. We applied 400 MPa for 2 min to minced chicken samples inoculated with Listeria innocua and Salmonella Typhimurium mixed with 10% and 20% of three fat types with different fatty acid composition. Microbial counts were performed during 60 days of refrigerated storage either at 2 degrees C or 8 degrees C. Immediately after HPP bacterial growth was independent of the type and percentage of fat content, but a possible effect of type of fat could be observed after 60 days of cold storage. PMID: 19835768 [PubMed - in pr... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912797 Wed, 21 Oct 2009 19:48:49 +0100 2912797 http://www.medworm.com/index.php?rid=2912796&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835769%26dopt%3DAbstract This study describes the application of a multilocus sequence typing (MLST) analysis for molecular discrimination at the strain level of Spanish wine yeast strains. The discrimination power of MLST is compared to mitochondrial RFLP analysis. Fragments of the ADP1, ACC1, RPN2, GLN4, and ALA1 genes were amplified by PCR from chromosomal DNA of 18 wine Saccharomyces cerevisiae strains. Ten polymorphic sites were found in the five loci analyzed showing 13 different genotypes, with 11 of them represented by only one strain. RFLP analysis of the same 18 wine yeast strains showed seventeen different mitochondrial patterns. Phylogenetic relationships among the strains analyzed, inferred by MLST data, showed wine isolates of S. cerevisiae as a rather homogeneous group. The discrimination potential ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912796 Wed, 21 Oct 2009 19:48:47 +0100 2912796 http://www.medworm.com/index.php?rid=2912795&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835770%26dopt%3DAbstract This study highlights the importance of good hygiene practices and effective decontamination procedures during the production of these products. PMID: 19835770 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912795 Wed, 21 Oct 2009 19:48:44 +0100 2912795 http://www.medworm.com/index.php?rid=2912794&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835771%26dopt%3DAbstract Authors: Chia TW, Goulter RM, McMeekin T, Dykes GA, Fegan N Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia (n = 14), S. Typhimurium (n = 6), S. Infantis (n = 3) and S. Virchow (n = 2) to Teflon, stainless steel, glass, rubber and polyurethane were assayed using epifluorescence microscopy. Surface free energies of bacteria and materials were calculated using contact angle values and interfacial free energy between isolates and materials determined. Surface roughness of the materials was analysed using atomic force microscopy. S. Sofia isolates adhered in higher numbers (P < 0.05) to all materials compared to other serovars. The mean number of cells of S. Sofia isolates attaching to Teflon were significantly highe... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912794 Wed, 21 Oct 2009 19:48:42 +0100 2912794 http://www.medworm.com/index.php?rid=2912793&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835772%26dopt%3DAbstract This study was conducted to evaluate the inactivation effect of X-ray treatments on Escherichia coli O157: H7, Salmonella enteric (S. enterica), Shigella flexneri (S. flexneri) and Vibrio parahaemolyticus (V. parahaemolyticus) artificially inoculated in ready-to-eat (RTE) shrimp. A mixed culture of three strains of each tested pathogen was used to inoculate RTE shrimp. The shrimp samples were inoculated individually with selected pathogenic bacteria then aseptically placed in sterile plastic cups and air-dried at 22 degrees C for 30 min (to allow bacterial attachment) in the biosafety cabinet prior to X-ray treatments. The inoculated shrimp samples were then placed in sterilized bags and treated with 0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 2.0, 3.0 and 4.0 kGy X-ray at ambient temperature (22 degre... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912793 Wed, 21 Oct 2009 19:48:39 +0100 2912793 http://www.medworm.com/index.php?rid=2912792&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835773%26dopt%3DAbstract Authors: Solomakos N, Govaris A, Angelidis AS, Pournaras S, Burriel AR, Kritas SK, Papageorgiou DK The examination of 2005 raw bovine (n = 950), caprine (n = 460) and ovine (n = 595) bulk milk samples collected throughout several regions in Greece for the presence of Escherichia coli serogroup O157 resulted in the isolation of 29 strains (1.4%) of which 21 were isolated from bovine (2.2%), 3 from caprine (0.7%) and 5 from ovine (0.8%) milk. Out of the 29 E. coli O157 isolates, only 12 (41.4%) could be classified as Shiga-toxigenic based on immunoassay and PCR results. All 12 Shiga-toxigenic E. coli serogroup O157 isolates belonged to the E. coli O157:H7 serotype. All except one of the 12 Shiga-toxin positive isolates were stx(2)-positive, five of which were also stx(1)-positive. The re... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912792 Wed, 21 Oct 2009 19:48:36 +0100 2912792 http://www.medworm.com/index.php?rid=2912791&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835774%26dopt%3DAbstract Authors: Okwori AE, Martínez PO, Fredriksson-Ahomaa M, Agina SE, Korkeala H Foodborne yersiniosis, caused by enteropathogenic Yersinia, especially Yersinia enterocolitica, is an important cause of diarrhea in developed countries, especially in temperate zones. Since studies concerning the presence of enteropathogenic Yersinia in humans and foods are rare in developing countries and tropical areas, human and non-human samples were studied in Plateau state of Nigeria to obtain information on the epidemiology of Y. enterocolitica and Yersinia pseudotuberculosis. Surprisingly, ail-positive Y. enterocolitica and inv-positive Y. pseudotuberculosis were isolated in Plateau state of Nigeria from several samples of human and non-human origin. Bioserotype 1/O:1 was the only Y. pseudotubercu... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912791 Wed, 21 Oct 2009 19:48:34 +0100 2912791 http://www.medworm.com/index.php?rid=2912790&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835775%26dopt%3DAbstract Authors: Jones RJ, Zagorec M, Brightwell G, Tagg JR The abilities of five Lactobacillus sakei strains and one Lactococcus lactis strain to retain inhibitory activity against several target organisms in the flora of product during 12 weeks storage of vacuum-packaged lamb and beef was investigated. L. sakei strains were generally found capable of developing dominant populations on both beef and lamb. L. lactis 75 grew poorly on lamb did not inhibit co-inoculated Brochothrix thermosphacta. Lamb inoculated with the Sakacin-A producer L. sakei Lb706 had lower Listeria monocytogenes populations than lamb inoculated with a bacteriocin-negative variant. In beef packs inoculated with Clostridium estertheticum spores and L. sakei strain 27, 44 or 63, the development of blown-pack spoilage was de... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912790 Wed, 21 Oct 2009 19:48:31 +0100 2912790 http://www.medworm.com/index.php?rid=2912789&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835776%26dopt%3DAbstract In this study the effectiveness of PAA to remove the native microflora was tested in four types of fresh-cut vegetables: grated carrots, fresh-cut white cabbage, iceberg lettuce and leek. Furthermore, the influence of varying PAA concentrations (0, 25, 80, 150 and 250 ppm) and varying contact times (1, 5 and 10 min) was described by means of a linear model. The efficiency of PAA to remove the native flora was highly dependent on the type of fresh-cut produce: the highest microbial reductions were obtained for carrots (0.5-3.5 log cfu/g) and white cabbage (0.5-3.5 log cfu/g) followed by iceberg lettuce (0.4-2.4 log cfu/g). The obtained efficiency was the lowest for fresh-cut leek (0.4-1.4 log cfu/g). Furthermore, all the treated samples, regardless of the type of vegetable and the contact t... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912789 Wed, 21 Oct 2009 19:48:29 +0100 2912789 http://www.medworm.com/index.php?rid=2912788&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835777%26dopt%3DAbstract Authors: Rajkovic A, Smigic N, Uyttendaele M, Medic H, de Zutter L, Devlieghere F While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO(2)) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dep... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912788 Wed, 21 Oct 2009 19:48:26 +0100 2912788 http://www.medworm.com/index.php?rid=2912787&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835778%26dopt%3DAbstract Authors: Derzelle S, Dilasser F, Duquenne M, Deperrois V Staphylococcal enterotoxins (SEs) are a large family of structurally related superantigens produced by Staphylococcus aureus and responsible for staphylococcal food-poisoning (SFP). To better understand how the se genes are expressed, and especially the newly described ones (seg to ser, seu), a quantitative reverse transcription-polymerase chain reaction was developed and used to monitor their expression in a panel of 28 enterotoxigenic staphylococci including seven reference strains and 21 isolates collected from foods and SFP outbreaks in France. Kinetic mRNA studies revealed four distinct patterns of expression according to the enterotoxins genes analysed corresponding either to: (i) unchanged mRNAs abundance during bacterial ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912787 Wed, 21 Oct 2009 19:48:24 +0100 2912787 http://www.medworm.com/index.php?rid=2912786&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835779%26dopt%3DAbstract This study was undertaken in order to compare the survival rates in acid broths of Listeria monocytogenes and Salmonella enterica strains, both exposed to and not exposed to decontaminants. The contribution of the glutamate decarboxylase (GAD) acid resistance system to the survival of bacteria in acid media was also examined. Four strains (L. monocytogenes serovar 1/2, L. monocytogenes serovar 4b, S. enterica serotype Typhymurium and S. enterica serotype Enteritidis) were tested before (control) and after exposure to trisodium phosphate, acidified sodium chlorite, citric acid, chlorine dioxide and peroxyacids (strains were repeatedly passed through media containing increasing concentrations of a compound). Stationary-phase cells (10(8) cfu/ml) were inoculated into tryptic soy broth (TSB) a... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912786 Wed, 21 Oct 2009 19:48:21 +0100 2912786 http://www.medworm.com/index.php?rid=2912785&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835780%26dopt%3DAbstract Authors: O'Brien M, Hunt K, McSweeney S, Jordan K Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteurised milk and soft ripened cheese such as mould or smear-ripened cheeses which have high pH and relatively short ripening times. The aim of this study was to determine the microbiological quality of farmhouse cheeses in Ireland. Three hundred and fifty one cheese samples, from 15 cheese producers, were analysed for microbiological quality on a monthly basis throughout the year. The analyses included enumeration of Escherichia... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912785 Wed, 21 Oct 2009 19:48:19 +0100 2912785 http://www.medworm.com/index.php?rid=2912784&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835781%26dopt%3DAbstract Authors: Jensen SL, Umiker NL, Arneborg N, Edwards CG Yeast isolates from commercial red wines were characterized with regards to tolerances to molecular SO(2), ethanol, and temperature as well as synthesis of 4-ethyl-phenol/4-ethyl-guaiacol in grape juice or wine. Based on rDNA sequencing, nine of the 11 isolates belonged to Dekkera bruxellensis (B1a, B1b, B2a, E1, F1a, F3, I1a, N2, and P2) while the other two were Candida pararugosa (Q2) and Pichia guilliermondii (Q3). Strains B1b, Q2, and Q3 were much more resistant to molecular SO(2) in comparison to the other strains of Dekkera. These strains were inoculated (10(3)-10(4)cfu/ml) along with lower populations of Saccharomyces (<500 cfu/ml) into red grape juice and red wine incubated at two temperatures, 15 degrees C and 21 degrees... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912784 Wed, 21 Oct 2009 19:48:15 +0100 2912784 http://www.medworm.com/index.php?rid=2912783&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835782%26dopt%3DAbstract Authors: Cobo Molinos A, Abriouel H, Ben Omar N, López RL, Gálvez A Seed sprouts may act as vehicles for foodborne pathogenic bacteria. In the present study, the effect of washing treatment with the enterococcal bacteriocin enterocin AS-48 on the microbiota of two batches of soybean sprouts was studied by culture-dependent and independent methods throughout storage at 10 degrees C. Viable cell counts of bacteriocin-treated samples revealed some modifications only for lactic acid bacteria and enterococci during storage. In the control samples from batch 1, the culture-independent DGGE analysis revealed species from genera Rahnella and Serratia as the predominant bacteria at early stages. Several bands corresponding to other genera (two Pantoea bands, one Escherichia band, and ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912783 Wed, 21 Oct 2009 19:48:12 +0100 2912783 http://www.medworm.com/index.php?rid=2912782&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835783%26dopt%3DAbstract The objective of the present study was to evaluate the effects of different gamma radiation doses on the growth of Alternaria alternata and on the production of toxins alternariol (AOH), and alternariol monomethyl ether (AME) in sunflower seed samples. After irradiation with 2, 5 and 7 kGy, the spore mass was resuspended in sterile distilled water and the suspension was inoculated into sunflower seeds. The number of colony-forming units per gram (CFU/g) was determined after culture on Dichloran Rose Bengal Chloramphenicol and Dichloran Chloramphenicol Malt Extract Agar. The presence of AOH and AME was investigated by liquid chromatography coupled to mass spectrometry. The radiation doses used resulted in a reduction of the number of A. alternata CFU/g and of AOH and AME levels when compare... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912782 Wed, 21 Oct 2009 19:48:10 +0100 2912782 http://www.medworm.com/index.php?rid=2912781&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835784%26dopt%3DAbstract In this study, we investigated the survival of F. tularensis in dehydrated infant formula under various storage conditions. F. tularensis was stored for up to 12 weeks in dehydrated infant formula in an ambient air, dry or nitrogen atmosphere. Viable counts of fresh F. tularensis at 12 weeks in infant formula revealed a 4.15, 3.37 and 3.72-log decrease in ambient air, dry and nitrogen atmosphere, respectively. D-values were calculated (in weeks) as 3.99, 4.68 and 4.47 in air, dry and nitrogen atmosphere, respectively. PMID: 19835784 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912781 Wed, 21 Oct 2009 19:48:07 +0100 2912781 http://www.medworm.com/index.php?rid=2912780&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19835785%26dopt%3DAbstract The objectives of this study were to determine the efficacy of chlorine dioxide and sodium hypochlorite in killing Alicyclobacillus spores in situ and to evaluate the efficacy of various chlorine dioxide and hypochlorite sanitizing regimes on Alicyclobacillus spp. spores on stainless steel, wood, and rubber conveyor material. Five or two log CFU/ml spore concentrations were left in aqueous solution or inoculated onto stainless steel, rubber, or wood coupons and challenged with sanitizer for varied time intervals. After treatment, the coupons were placed in sterile sample bags, massaged with neutralizing buffer, and enumerated on Ali agar. Surfaces were also examined before and after treatment by scanning electron microscopy to confirm destruction or removal of the spores. For both five and... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2912780 Wed, 21 Oct 2009 19:48:05 +0100 2912780 http://www.medworm.com/index.php?rid=2797763&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747598%26dopt%3DAbstract Authors: Vogel RF, Gänzle MG PMID: 19747598 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797763 Wed, 16 Sep 2009 15:30:28 +0100 2797763 http://www.medworm.com/index.php?rid=2797762&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747599%26dopt%3DAbstract Authors: De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of mainly cereal flour and water. Culture-dependent and culture-independent microbiological analysis together with metabolite target analyses of different sourdoughs enabled to understand this complex fermentation process. It is difficult to link the species diversity of the sourdough microbiota with the (geographical) type of sourdough and the flour used, although the type and quality of the latter is the main source of autochthonous LAB in spontaneous sourdough fermentations and plays a key role in establishing stable microbial consortia within a short time. Carbohydrate fermentation targeted towards maltose catabolism, the use of extern... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797762 Wed, 16 Sep 2009 15:30:26 +0100 2797762 http://www.medworm.com/index.php?rid=2797761&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747600%26dopt%3DAbstract Authors: Moroni AV, Dal Bello F, Arendt EK The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances. These effects have been extensively studied and well described for traditional baking, whereas little is known ab... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797761 Wed, 16 Sep 2009 15:30:24 +0100 2797761 http://www.medworm.com/index.php?rid=2797760&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747601%26dopt%3DAbstract Authors: Nout MJ Cereal fermentations in Africa and Asia involve mainly the processing of maize, rice, sorghum and the millets. Lactic acid bacteria (Lactobacillus, Pediococcus), Enterobacter spp., yeasts (Candida, Debaryomyces, Endomycopsis, Hansenula, Pichia, Saccharomyces and Trichosporon spp.) and filamentous fungi (Amylomyces, Aspergillus, Mucor, and Rhizopus spp.) contribute to desirable modifications of taste, flavour, acidity, digestibility, and texture in non-alcoholic beverages (e.g., uji, and ben-saalga), porridges (e.g., mawè) and cooked gels (e.g., kenkey, idli, and mifen). In addition, alcoholic beverages (beers such as tchoukoutou and jnard; and spirits e.g. jiu) are obtained using malt, or using amylolytic mixed microbial starter cultures as generators of fermentab... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797760 Wed, 16 Sep 2009 15:30:21 +0100 2797760 http://www.medworm.com/index.php?rid=2797759&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747602%26dopt%3DAbstract Authors: Poutanen K, Flander L, Katina K Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard starch digestibility leading to low glycemic responses, modulate levels and bioaccessibility of bioactive compounds, and improve mineral bioavailability. Cereal fermentation may produce non-digestible polysaccharides, or modify accessibility of the grain fibre complex to gut microbiota. It has also been suggested that degradation of gluten may render bread bet... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797759 Wed, 16 Sep 2009 15:30:19 +0100 2797759 http://www.medworm.com/index.php?rid=2797758&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747603%26dopt%3DAbstract Authors: Serrazanetti DI, Guerzoni ME, Corsetti A, Vogel R Lactic acid bacteria (LAB) are a functionally related group of organisms known primarily for their bioprocessing roles in food and beverages. The largest variety of metabolic properties is found in the group of lactobacilli the vast majority of which has been isolated in cereal environments, namely sourdoughs, in which their role ranges from sporadic contaminants to major fermentative flora. Growth or survival in each of these environmental niches depends on the ability of the organism to sense and respond to varying conditions such as temperature, pH, nutrients availability and cell population density. Fermentation process conditions, including temperature range, dough yield, oxygen, pH as well as the amount and composition of... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797758 Wed, 16 Sep 2009 15:30:17 +0100 2797758 http://www.medworm.com/index.php?rid=2797757&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747604%26dopt%3DAbstract Authors: Gänzle MG, Zhang C, Monang BS, Lee V, Schwab C Predictions from genome sequence data of sourdough lactobacilli, novel applications of known metabolic traits such as glycansucrases, as well as the exploitation of biodiversity of lactobacilli from traditional fermentations remain an important resource for identification of novel metabolic traits of lactobacilli for use in bread production and the production of value-added food ingredients. Cornerstones of heterofermentative lactic metabolism in cereal fermentations are the rapid utilization of maltose as preferred carbon source, and the production of lactate, CO(2), and the alternative products ethanol and acetate. This review will highlight selected novel aspects of carbohydrate metabolism that are related to the productio... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797757 Wed, 16 Sep 2009 15:30:15 +0100 2797757 http://www.medworm.com/index.php?rid=2797756&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747605%26dopt%3DAbstract Authors: Vrancken G, Rimaux T, Wouters D, Leroy F, De Vuyst L The arginine deiminase (ADI) pathway is a means by which certain sourdough lactic acid bacteria (LAB) convert arginine into ornithine via citrulline while producing ammonia and ATP, thereby coping with acid stress and gaining an energetic advantage. Lactobacillus fermentum IMDO 130101, an isolate from a spontaneous laboratory rye sourdough, possesses an ADI pathway which is modulated by environmental pH. In the present study, a broader view of the activity of the ADI pathway in response to growth under two other commonly encountered stress factors, temperature and added salt, was obtained. In both cases, an increase in ornithine production was observed as a response to growth under both temperature and salt stress conditions... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797756 Wed, 16 Sep 2009 15:30:12 +0100 2797756 http://www.medworm.com/index.php?rid=2797755&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747606%26dopt%3DAbstract Authors: Vera A, Rigobello V, Demarigny Y Eleven culture media were analysed to compare their exhaustiveness for the quantification of lactobacilli type I sourdoughs. The media tested were MRS, maltose modified MRS, MRS5, SDB, SFM, MRS "Vogel", Rogosa as elective media, and FH, OH, LAMVAB, KCA as selective media. Six broth media were also tested for colony subculture. Quantitatively, maltose MRS and MRS media showed the highest counts - respectively 9.47 and 9.43 mean log(cfu)/g. SFM and Rogosa media presented slighlty lower levels - 9.1 and 9.24 log(cfu)/g respectively. Levels on the remaining media were significantly lower - lesser than 0.5 log(cfu)/g compared to maltose MRS and MRS media. From a qualitative standpoint, the bacterial diversity, based on the comparison of the whole-ce... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797755 Wed, 16 Sep 2009 15:30:10 +0100 2797755 http://www.medworm.com/index.php?rid=2797754&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747607%26dopt%3DAbstract In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43%, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11-16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797754 Wed, 16 Sep 2009 15:30:08 +0100 2797754 http://www.medworm.com/index.php?rid=2797753&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19747608%26dopt%3DAbstract Authors: Zannini E, Garofalo C, Aquilanti L, Santarelli S, Silvestri G, Clementi F The aim of the present study was the microbiological and technological characterization of laboratory- made sourdoughs for use in barley-flour-based bread-making. A defined multi-strain starter culture consisting of selected lactic acid bacteria (LAB) and yeasts from wheat sourdoughs was inoculated into three flour-water mixtures, composed of: (i) 100% wheat flour (ii) 50% wheat flour and 50% hull-less barley flour (composite flour); (iii) 100% hull-less barley flour. After two months of continuous propagation, the chemical characteristics of the three sourdoughs were investigated by measuring: pH, total titratable acidity and concentrations of various microbial metabolites by HPLC (i.e. lactic, acetic, ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2797753 Wed, 16 Sep 2009 15:30:05 +0100 2797753 http://www.medworm.com/index.php?rid=2549405&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527829%26dopt%3DAbstract Authors: Minervini F, Bilancia MT, Siragusa S, Gobbetti M, Caponio F A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter (Streptococcus thermophilus CR12, Lactobacillus casei LC01, Lactobacillus helveticus PR4, Lactobacillus plantarum 1288) capable to produce a fermented goats' milk containing gamma-aminobutyric acid (GABA) and angiotensin-I converting enzyme (ACE)-inhibitory peptides. The fermented milk was characterized by cell counts of lactic acid bacteria not lower than 7.0 log cfu g(-1), even after 45 days of storage at 4 degrees C. Fermentation of goats' milk resulted in the production of ca. 28 mg kg(-1) of GABA. Furthermore the fermented goats' milk had an in vitro ACE-inhibitory activity of ca. 73%. Prolonged cold storage d... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549405 Sun, 28 Jun 2009 08:04:34 +0100 2549405 http://www.medworm.com/index.php?rid=2549404&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527830%26dopt%3DAbstract In this study we investigated novel cost effective modifications, designed to improve ISO 21528-1:2004 for the detection of Enterobacteriaceae. Initial experiments used a worse-case scenario involving stressed Enterobacteriaceae strains known to grow poorly in laboratory media as well as representative background competitors from powdered milk. The interaction between the Enterobacteriaceae and their competitors was characterised and additives to enhance the growth of target strains over non-target strains were investigated. Supplementation of BPW with 40 microM 8-hydroxyquinoline, 0.5 gL(-1) ammonium iron(III) citrate, 0.1 gL(-1) sodium deoxycholate and 0.1 gL(-1) sodium pyruvate (BPW-S) improved the recovery of Enterobacteriaceae from artificially and naturally contaminated samples. This... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549404 Sun, 28 Jun 2009 08:04:32 +0100 2549404 http://www.medworm.com/index.php?rid=2549403&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527831%26dopt%3DAbstract Authors: Meldrum RJ, Little CL, Sagoo S, Mithani V, McLauchlin J, de Pinna E The purpose of this study was to establish the microbiological safety of salad vegetables and sauces served in kebab take-away restaurants. Comparison with published microbiological guidelines revealed that 4.7% of 1213 salad vegetable samples were of unsatisfactory microbiological quality due to Escherichia coli and/or Staphylococcus aureus levels at > or =10(2) cfu g(-1). Another 0.3% of salad samples were of unacceptable quality due to S. aureus at > or =10(4) cfu g(-1) (2 samples) or the presence of Salmonella Kentucky (1 sample). Cucumber was the most contaminated salad vegetable with regards to unsatisfactory levels of E. coli (6.0%) or S. aureus (4.5%). Five percent of 1208 sauce samples were of u... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549403 Sun, 28 Jun 2009 08:04:30 +0100 2549403 http://www.medworm.com/index.php?rid=2549402&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527832%26dopt%3DAbstract Authors: Andrade MJ, Rodríguez M, Casado EM, Bermúdez E, Córdoba JJ The efficiency of mitochondrial DNA (mtDNA) restriction analysis, RAPD-PCR and volatile compounds analysis to differentiate yeast biotypes involved in flavour development of dry-cured Iberian ham throughout the ripening process is evaluated. For this purpose, 86 yeasts isolated from Iberian hams in the main ripening stages at different industries of the four Protected Designations of Origin of this product, were used. The combination of mtDNA restriction analysis and RAPD-PCR using the primer (GACA)4 showed a higher variability in the yeast species detected than obtained using only mtDNA restriction analysis. Only two species, Debaryomyces hansenii and Candida zeylanoides, were identified throughout the ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549402 Sun, 28 Jun 2009 08:04:27 +0100 2549402 http://www.medworm.com/index.php?rid=2549401&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527833%26dopt%3DAbstract Authors: Del Nobile MA, Di Benedetto N, Suriano N, Conte A, Corbo MR, Sinigaglia M In this work a study on the combined effects of chitosan and modified atmosphere packaging (MAP) to improve the microbiological quality of amaranth-based homemade fresh pasta is presented. In particular, two different chitosan concentrations were combined to three different MAP conditions and tested against the following spoilage microorganisms: mesophilic bacteria, Staphylococcus spp., yeasts, moulds and total coliforms. Their viable cell concentrations were monitored for about 2 months at 4 degrees C. Results suggest that there is a combined effect between MAP and chitosan in delaying the microbial quality loss of pasta during storage. Moreover, it was also found that among the tested MAP conditions, t... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549401 Sun, 28 Jun 2009 08:04:25 +0100 2549401 http://www.medworm.com/index.php?rid=2549400&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527834%26dopt%3DAbstract Authors: Kubota H, Senda S, Tokuda H, Uchiyama H, Nomura N The purpose of this study was to investigate the change in resistance of biofilm and planktonic food spoilage lactic acid bacteria (LAB) to environmental stresses, which strongly inhibit bacterial growth and are important in food preservation or in disinfection. The stress responses of biofilm and planktonic cells of Lactobacillus plantarum subsp. plantarum JCM 1149, which was used as a model spoilage bacterium, in various organic acids (namely, acetic acid, citric acid, lactic acid, and malic acid), ethanol, and sodium hypochlorite, were investigated using survival tests. The bacterial cells in biofilms showed greater resistance to all treatments than the planktonic bacterial cells in either the stationary or logarithmic phase... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549400 Sun, 28 Jun 2009 08:04:23 +0100 2549400 http://www.medworm.com/index.php?rid=2549399&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527835%26dopt%3DAbstract Authors: Mexis SF, Chouliara E, Kontominas MG In the present study the combined effect of an O2 absorber and oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under refrigeration (4 degrees C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 degrees C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549399 Sun, 28 Jun 2009 08:04:21 +0100 2549399 http://www.medworm.com/index.php?rid=2549398&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527836%26dopt%3DAbstract Authors: Yang ZQ, Jiao XA, Li P, Pan ZM, Huang JL, Gu RX, Fang WM, Chao GX The growth and survival curves of a strain of pandemic Vibrio parahaemolyticus TGqx01 (serotype O3:K6) on salmon meat at different storage temperatures (range from 0 degrees C to 35 degrees C) were determined. In order to model the growth or inactivation kinetics of this pathogen during storage, the modified Gompertz and Weibull equations were chosen to regress growth and survival curves, respectively, and both equations produced good fit to the observed data (the average R2 value equals to 0.990 for modified Gompertz and 0.920 for Weibull equation). The effect of storage temperature on the specific growth rate (mu) was modeled by square root type equation, and the relationship between mu and lag time (lambda) w... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549398 Sun, 28 Jun 2009 08:04:19 +0100 2549398 http://www.medworm.com/index.php?rid=2549397&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527837%26dopt%3DAbstract Authors: Omiccioli E, Amagliani G, Brandi G, Magnani M Intoxications and infections caused by food-borne pathogens represent an increasing public health problem, and diagnostic tests in multiplex format are needed for the rapid identification of food contaminations caused by more than one microbial species. We have developed a multiple PCR-based platform for the simultaneous detection of the widespread milk-associated pathogens Salmonella spp., Listeria monocytogenes and Escherichia coli O157. The assay combines an enrichment step in a medium properly formulated for the simultaneous growth of target pathogens, a DNA isolation method, and a multiplex Real-Time PCR detection system based either on dual-labelled probes (mRT-PCR), or on melting curve analysis (mHRM). The second, producing ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549397 Sun, 28 Jun 2009 08:04:18 +0100 2549397 http://www.medworm.com/index.php?rid=2549396&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527838%26dopt%3DAbstract Authors: Kouakou P, Ghalfi H, Destain J, Dubois-Dauphin R, Evrard P, Thonart P In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 degrees C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549396 Sun, 28 Jun 2009 08:04:16 +0100 2549396 http://www.medworm.com/index.php?rid=2549395&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527839%26dopt%3DAbstract Authors: Smigic N, Rajkovic A, Antal E, Medic H, Lipnicka B, Uyttendaele M, Devlieghere F The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and quality during their shelf life. To investigate the ability of surviving cells to resuscitate and grow in a food simulating environment, sub-lethal decontamination treatments were coupled with subsequent storage under sub-optimal growth conditions. For this purpose chlorine dioxide (ClO2) and neutralized electrolyzed oxidizing water (NEW)-treated cultures of Escherichia coli O157:H7 were inoculated in TSB-YE ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549395 Sun, 28 Jun 2009 08:04:14 +0100 2549395 http://www.medworm.com/index.php?rid=2549394&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527840%26dopt%3DAbstract In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 degrees C but not at 30 degrees C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one Lactobacillus fuchuensis an... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549394 Sun, 28 Jun 2009 08:04:12 +0100 2549394 http://www.medworm.com/index.php?rid=2549393&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527841%26dopt%3DAbstract Authors: Serhan M, Cailliez-Grimal C, Borges F, Revol-Junelles AM, Hosri C, Fanni J In order to contribute to the preservation of the Lebanese dairy heritage, the aim of this study was to characterize the Darfiyeh cheese, a traditional variety made from raw goat's milk and ripened in goat's skin. Three independent batches of Darfiyeh production were analyzed after 20, 40 and 60 days of ripening. Mesophilic lactobacilli, thermophilic coccal-shaped lactic acid bacteria (LAB) and thermophilic lactobacilli were enumerated. In order to explore the Darfiyeh natural ecosystem, a combination of phenotypical and molecular approaches was applied. The latter included Polymerase Chain Reaction-temporal temperature gel electrophoresis (PCR-TTGE), classical PCR and quantitative PCR. These methods re... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549393 Sun, 28 Jun 2009 08:04:10 +0100 2549393 http://www.medworm.com/index.php?rid=2549392&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527842%26dopt%3DAbstract Authors: Walter EH, Kabuki DY, Esper LM, Sant'Ana AS, Kuaye AY The behaviour of Listeria monocytogenes in the fresh coconut water stored at 4 degrees C, 10 degrees C and 35 degrees C was studied. The coconut water was aseptically extracted from green coconuts (Cocos nucifera L.) and samples were inoculated in triplicate with a mixture of 5 strains of L. monocytogenes with a mean population of approximately 3 log(10) CFU/mL. The kinetic parameters of the bacteria were estimated from the Baranyi model, and compared with predictions of the Pathogen Modelling Program so as to predict its behaviour in the beverage. The results demonstrated that fresh green coconut water was a beverage propitious for the survival and growth of L. monocytogenes and that refrigeration at 10 degrees C or 4 degr... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549392 Sun, 28 Jun 2009 08:04:08 +0100 2549392 http://www.medworm.com/index.php?rid=2549391&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19527843%26dopt%3DAbstract In this study, raw milk samples from dairy water buffaloes (Bubalus bubalis) (N = 23) were decontaminated by Petroff method and inoculated on to Löwenstein-Jensen and Stonebrink medium. After confirming positive colonies for acid fast bacilli (AFB) by Ziehl-Neelsen technique, the isolated mycobacteria were identified by PCR-Restriction Enzyme Analysis (PRA) and mycolic acids analysis by thin-layer chromatography (TLC). Mycobacterium simiae (2 isolates), Mycobacterium kansasii (2 isolates), Mycobacterium flavescens (2 isolates), Mycobacterium gordonae (3 isolates) and Mycobacterium lentiflavum (1 isolate) were identified by these techniques. The isolation of opportunistic pathogens such as M. kansasii, M. simiae and M. lentiflavum from raw milk represent a risk for the consumers of moz... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2549391 Sun, 28 Jun 2009 08:04:05 +0100 2549391 http://www.medworm.com/index.php?rid=2477457&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fsites%2Fentrez%3Fcmd%3DSearch%26db%3Dpubmed%26term%3D%28%2520%28%2522Food%2520Microbiol%2522%255Bta%255D%29%2520AND%2520%25221900%252F01%252F01%252000.00%2522%255BEDAT%255D%253A%25222009%252F06%252F16%252000.15%2522%255BEDAT%255D%29 411 new pubmed citations were retrieved for your search. Click on the search hyperlink below to display the complete search results: "Food Microbiol"[ta] These pubmed results were generated on 2009/06/16PubMed, a service of the National Library of Medicine, includes over 15 million citations for biomedical articles back to the 1950's. These citations are from MEDLINE and additional life science journals. PubMed includes links to many sites providing full text articles and other related resources. (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2477457 Tue, 16 Jun 2009 04:15:08 +0100 2477457 http://www.medworm.com/index.php?rid=2260460&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269562%26dopt%3DAbstract The objectives of this study were to (i) induce and characterize spoilage events in ranch-style dressing as a model food, and (ii) isolate and identify the causative microorganisms using traditional and food-based media, coupled with rDNA sequence analysis. Ranch dressing (pH 4.4) was prepared and stored at 25 degrees C for 14 d and microbial populations were recovered on MRS agar and ranch dressing agar (RDA), a newly formulated food-based medium. When isolates suspected as the spoilage agents were inoculated into ranch dressing and held at 25 degrees C for 9-10 d, three unique spoilage events were characterized. Using rDNA sequence comparisons, spoilage organisms were identified as Lactobacillus brevis, Pediococcus acidilactici, and Torulaspora delbrueckii. P. acidilactici produced flat-... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260460 Sat, 14 Mar 2009 06:58:02 +0100 2260460 http://www.medworm.com/index.php?rid=2260458&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269563%26dopt%3DAbstract Authors: Neviani E, De Dea Lindner J, Bernini V, Gatti M A partial picture of the typical microflora of PDO Parmigiano Reggiano cheese was achieved by studying the cultivability of lactic acid bacteria associated with its manufacturing and ripening. A comprehensive sampling design allowed for the analysis of the cheese microflora during its production over 20 months of ripening. An innovative cheese agar medium (CAM) was prepared after testing 18 formulations all based on grated Parmigiano Reggiano ripened cheese. During cheese manufacturing and ripening, different samples were sampled and their microflora was recovered using CAM in comparison with other traditional media. Colonies which formed units from the different agar media tested were picked and isolated; the phylogenetic positi... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260458 Sat, 14 Mar 2009 06:57:45 +0100 2260458 http://www.medworm.com/index.php?rid=2260456&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269564%26dopt%3DAbstract Authors: Mauriello G, Capece A, D'Auria M, Garde-Cerdán T, Romano P The aim of this work was to study the variability of 36 Saccharomyces cerevisiae wild strains isolated from different grape varieties and from two very distant zones, located in Northern and Southern Italy. The strains were differentiated on the basis of parameters of technological interest, such as resistance to antimicrobial compounds frequently present in wine, and the production of volatile aromatic compounds (VOC), determined by SPME procedure in the experimental wines obtained by inoculated fermentations. The VOC profile allowed to differentiate the yeasts in function of isolation area: S. cerevisiae isolated from Southern Italy grapes were able to produce more volatile compounds than those from Northern Ita... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260456 Sat, 14 Mar 2009 06:57:38 +0100 2260456 http://www.medworm.com/index.php?rid=2260454&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269565%26dopt%3DAbstract The objectives of this study were to examine and model the probability of growth of Listeria monocytogenes in cooked salmon containing salt and smoke (phenol) compound and stored at various temperatures. A growth probability model was developed, and the model was compared to a model developed from tryptic soy broth (TSB) to assess the possibility of using TSB as a substitute for salmon. A 6-strain mixture of L. monocytogenes was inoculated into minced cooked salmon and TSB containing 0-10% NaCl and 0-34 ppm phenol to levels of 10(2-3) cfu/g, and the samples were vacuum-packed and stored at 0--25 degrees C for up to 42 days. A total 32 treatments, each with 16 samples, selected by central composite designs were tested. A logistic regression was used to model the probability of growth of L. ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260454 Sat, 14 Mar 2009 06:57:32 +0100 2260454 http://www.medworm.com/index.php?rid=2260452&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269566%26dopt%3DAbstract Authors: Manzano M, Giusto C, Iacumin L, Cantoni C, Comi G The spore-forming genus Bacillus includes species of industrial, clinical and environmental significance. The possibility of differentiating between Bacillus cereus and Bacillus thuringiensis, toxin producers associated with illness, is a real need in monitoring potentially contaminated foods to understand the real distribution of B. cereus/B. thuringiensis in different outbreak cases. As the use of DNA comparison obtains clearer results than classical microbiological methods in distinguishing B. cereus from B. thuringiensis in this work PCR-TTGE (Temporal Temperature Gradient gel Electrophoresis), rep-PCR and RAPD-PCR methods have been compared to assess the intra- and inter-specific variability of B. cereus and B. thuringiens... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260452 Sat, 14 Mar 2009 06:57:27 +0100 2260452 http://www.medworm.com/index.php?rid=2260451&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269567%26dopt%3DAbstract Authors: Delhalle L, Saegerman C, Farnir F, Korsak N, Maes D, Messens W, De Sadeleer L, De Zutter L, Daube G Salmonella remains the primary cause of reported bacterial food borne disease outbreaks in Belgium. Pork and pork products are recognized as one of the major sources of human salmonellosis. In contrast with the primary production and slaughterhouse phases of the pork meat production chain, only a few studies have focussed on the post-harvest stages. The goal of this study was to evaluate Salmonella and Escherichia coli contamination at the Belgian post-harvest stages. E. coli counts were estimated in order to evaluate the levels of faecal contamination. The results of bacteriological analysis from seven cutting plants, four meat-mincing plants and the four largest Belgian retail... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260451 Sat, 14 Mar 2009 06:57:21 +0100 2260451 http://www.medworm.com/index.php?rid=2260449&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269568%26dopt%3DAbstract Authors: Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR The current study aimed to develop an inactivation strategy for Clostridium perfringens spores in meat through a combination of spore activation at low pressure (100-200 MPa, 7 min) and elevated temperature (80 degrees C, 10 min); spore germination at high temperatures (55, 60 or 65 degrees C); and inactivation of germinated spores with elevated temperatures (80 and 90 degrees C, 10 and 20 min) and high pressure (586 MPa, at 23 and 73 degrees C, 10 min). Low pressures (100-200 MPa) were insufficient to efficiently activate C. perfringens spores for germination. However, C. perfringens spores were efficiently activated with elevated temperature (80 degrees C, 10 min), and germinated at temperatures lethal for vegetative cells (&gt... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260449 Sat, 14 Mar 2009 06:57:16 +0100 2260449 http://www.medworm.com/index.php?rid=2260447&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269569%26dopt%3DAbstract Authors: Pereira V, Lopes C, Castro A, Silva J, Gibbs P, Teixeira P Staphylococcus aureus represents a public health challenge worldwide. The aim of this study was the characterization of different food isolates of S. aureus on the basis of their production of enterotoxins, hemolysins and resistance to antibiotics. A total of 148 coagulase-positive staphylococcal strains isolated from different food origins were identified to the species level. By multiplex PCR, 69% of the isolates were shown to be enterotoxigenic (SEs); the most common were sea seg, sea seg sei and seg sei. According to CLSI [CLSI, Clinical and Laboratory Standards Institute, 2007. Performance Standards for Antimicrobial Susceptibility Testing; Fifteenth Informational Supplement. CLSI document M100-S15. Clinical and L... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260447 Sat, 14 Mar 2009 06:57:07 +0100 2260447 http://www.medworm.com/index.php?rid=2260444&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269570%26dopt%3DAbstract Authors: Brightwell G, Clemens R, Adam K, Urlich S, Boerema J The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each culture independent method showed Carnobacterium spp. to predominate on both POAA treated and untreated meat. However, 16S rDNA gene analysis also detected the presence of psychrotolerant Clostridium spp. in the POAA-treated beef. Culture-dependent analysis did not distinguish Carnobacterium spp. from Lactobacilli. Although culture-dependent analysis showed an increase in the ratio of Enterobacteriaceae to lactic a... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260444 Sat, 14 Mar 2009 06:56:57 +0100 2260444 http://www.medworm.com/index.php?rid=2260439&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269571%26dopt%3DAbstract Authors: Viedma PM, Abriouel H, Ben Omar N, López RL, Valdivia E, Gálvez A The cyclic bacteriocin enterocin AS-48 was tested on a cocktail of two Geobacillus stearothermophilus strains in canned food samples (corn and peas), and in coconut milk. AS-48 (7 microg/g) reduced viable cell counts below detection levels in samples from canned corn and peas stored at 45 degrees C for 30 days. In coconut milk, bacterial inactivation by AS-48 (1.75 microg/ml) was even faster. In all canned food and drink samples inoculated with intact G. stearothermophilus endospores, bacteriocin addition (1.75 microg per g or ml of food sample) rapidly reduced viable cell counts below detection levels and avoided regrowth during storage. After a short-time bacteriocin treatment of endospores, trypsin ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260439 Sat, 14 Mar 2009 06:56:51 +0100 2260439 http://www.medworm.com/index.php?rid=2260437&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269572%26dopt%3DAbstract Authors: Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M The microbial communities present in 2 different types of farmhouse goats' milk cheese from the Aracena mountains (southwest Spain), Quesailla Arochena (hard cheese) and Torta Arochena (soft cheese), have been studied using both culture-dependent and culture-independent techniques. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR and multiplex PCR. Thus a total of 26 different species were identified, the majority belonging to the lactic-acid bacteria (LAB), mainly represented by Lactococcus lactis and Lactobacillus species such as Lactobacillus plantarum and Lactobacillus paracasei, together w... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260437 Sat, 14 Mar 2009 06:56:44 +0100 2260437 http://www.medworm.com/index.php?rid=2260436&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269573%26dopt%3DAbstract Authors: Verdier-Metz I, Michel V, Delbès C, Montel MC The link between milk production practices and bacterial diversity of 67 raw milks from dairy farms in the Savoie and Haute-Savoie regions of France was studied by Single Strand Conformation Polymorphism (SSCP) analysis. The milking practices and the cleanliness of different parts of the cow housing were evaluated. The SSCP bacterial profiles allow to classify the 67 milks into three groups: group A was characterised by a majority of Gram-positive non-lactic acid bacteria (Corynebacterineae and Micrococcaceae) and a high level of hygiene in milking practices. The SSCP profiles of groups B and C were close but different from those of group A: they were both dominated by lactic acid bacteria and by a less intensive hygiene pract... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260436 Sat, 14 Mar 2009 06:56:32 +0100 2260436 http://www.medworm.com/index.php?rid=2260434&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269574%26dopt%3DAbstract Authors: D'Urso OF, Poltronieri P, Marsigliante S, Storelli C, Hernández M, Rodríguez-Lázaro D We developed a novel filtration-based method that can eliminate dead or severely damaged Salmonella enterica and Listeria monocytogenes in food samples. This new method can recover all viable bacteria in less than 30 min, and can be coupled with a subsequent bacterial DNA extraction and real-time PCR. No statically significant differences (p<0.01) were found between real-time PCR results obtained separately from S. enterica and L. monocytogenes when different ratios of living and dead cells were used. The analytical sensitivity in both cases was 1 genome equivalent (GE), and the quantification was linear (R(2)>0.9969) over a 5-log dynamic range with PCR efficiencies >0... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260434 Sat, 14 Mar 2009 06:56:19 +0100 2260434 http://www.medworm.com/index.php?rid=2260432&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269575%26dopt%3DAbstract Authors: Pal A, Marshall DL Frozen fillets of Channel catfish and Vietnamese basa fish were used to compare Salmonella spp. recovery effectiveness of selective enrichment in Rappaport-Vassiliadis (RV) broth and tetrathionate broth (TT) and selective isolation on Hekteon enteric (HE) agar, xylose lysine deoxycholate (XLD) agar, and bismuth sulfite (BS) agar. Isolate confirmation was through fatty acid methyl ester analysis. Of 60 samples analyzed, 25 were found contaminated with Salmonella (42% incidence). Salmonella spp. recovery after enrichment in RV medium was 35% on HE agar, 30% on XLD agar, and 42% on BS agar. Similarly, after enrichment in TT broth, HE and XLD agars recovered 22% each and BS agar recovered 37%. No performance difference (p>0.05) was observed in the recovery of... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260432 Sat, 14 Mar 2009 06:56:14 +0100 2260432 http://www.medworm.com/index.php?rid=2260430&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269576%26dopt%3DAbstract Authors: Dang TD, Vermeulen A, Ragaert P, Devlieghere F Stimulatory or protective effects of organic acids at low concentrations, e.g. acetic and lactic acid, on microorganisms have previously been reported. Especially in case of Zygosaccharomyces bailii, a peculiar growth stimulation by these two acids has recently been noticed. In order to elucidate this interesting phenomenon, growth and fermentative metabolism of Z. bailii was investigated in media with low pH (pH 4.0), high sugar (15% (w/v)) and different acetic and lactic acid concentrations. At both experimental temperatures (7 and 30 degrees C), a growth stimulation in the presence of 2.5% (v/v) lactic acid was observed. Furthermore at 7 degrees C, the yeast exhibited another unusual behaviour as it grew much faster in media co... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260430 Sat, 14 Mar 2009 06:56:10 +0100 2260430 http://www.medworm.com/index.php?rid=2260428&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269577%26dopt%3DAbstract Authors: Salinas F, Garrido D, Ganga A, Veliz G, Martínez C Saccharomyces cerevisiae is the main yeast species responsible for wine fermentation; however, its presence during maturing or barrel-ageing can sometimes result in a reduction in the quality of wine by refermentation. In this work, we developed a quantitative real-time PCR (QPCR) for the rapid detection and quantification of S. cerevisiae in wine. The primers and the hydrolysis probe (TaqMan) were designed from the sequence of a DNA fragment present only in S. cerevisiae and absent in other wine yeasts obtained from an RAPD-PCR analysis. The QPCR developed was highly reproducible, allowing the specific detection and quantification of this yeast in artificially contaminated wines, with a detection limit of 78 CFU/mL. Furt... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260428 Sat, 14 Mar 2009 06:56:05 +0100 2260428 http://www.medworm.com/index.php?rid=2260426&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269578%26dopt%3DAbstract Authors: Marazza JA, Garro MS, de Giori GS Lactobacillus rhamnosus CRL981 showed the highest levels of beta-glucosidase and was selected to characterize this enzyme system, among 63 strains of different Lactobacillus species. The maximum activity was obtained at pH 6.4 and 42 degrees C. The enzyme showed weak resistance to thermal inactivation maintaining only 20% of the initial activity when it was exposed at 50 degrees C for 5 min. It also, showed stability when stored at 4 degrees C for 60 days. Afterwards, L. rhamnosus was evaluated for hydrolysis of isoflavones to aglycones, cell population, residual sugars and organic acid produced during fermentation on soymilk (37 degrees C for 24 h). Higher viable counts were obtained after 12 h of fermentation (8.85 log CFUml(-1)) followed by... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260426 Sat, 14 Mar 2009 06:56:00 +0100 2260426 http://www.medworm.com/index.php?rid=2260424&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269579%26dopt%3DAbstract In this study, the antibacterial activities of a bovine Lactoferrin pepsin hydrolysate (LFH) and a synthetic peptide derived from bovine lactoferricin (LfcinB(17-31)) have been evaluated against Oenococcus oeni and three additional lactic acid bacteria (LAB) known to cause spoilage during winemaking processes. Inhibition of bacterial growth was demonstrated in vitro in synthetic broth media (MRS) for both LFH and LfcinB(17-31). The bactericidal activity of the synthetic peptide was also assayed and found to vary depending on the bacterial species and the matrix in which exposure to peptide occurred (either MRS broth or white must). Specificity of LfcinB(17-31) for Lactobacillus brevis, Pediococcus damnosus, and O. oeni was demonstrated in must fermentation experiments in which these three ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260424 Sat, 14 Mar 2009 06:55:53 +0100 2260424 http://www.medworm.com/index.php?rid=2260422&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19269580%26dopt%3DAbstract This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH 7.0 and acidified up to pH 4.5 (fresh cultures) and kept at refrigeration temperature (4 degrees C) for 7 days (refrigerated cultures). The results indicate that previous adaptation to a low pH increased the bacterial heat resistance, but combinations of sublethal stresses reduced S. senftenberg heat tolerance, specially when the growth medium pH was decreased. Acid-adapted cells showed D(63)-values ranging from 3.10 to 6.27 min, while non-acid-adapted cells showed D(63)-value... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2260422 Sat, 14 Mar 2009 06:55:44 +0100 2260422 http://www.medworm.com/index.php?rid=2141513&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171252%26dopt%3DAbstract In this study, we investigated the survival and inactivation kinetics of a surrogate strain of Bacillus anthracis (Sterne strain) in whole egg (WE), egg white (EW), sugared egg yolk (YSU), and salted egg yolk (YSA) at low (-20, 0, and 5 degrees C), moderate (15, 20, 25, 30, 35, and 40 degrees C), and high storage temperatures (45, 50, 55, and 60 degrees C). Outgrowth of the spores was measured as lag phase duration (LPD). Replication of vegetative cells was measured in terms of growth rate (GR) and maximum population density (MPD). Spore inactivation was recorded as inactivation rate and percent reduction in viable count. In general, spore viability decreased at low and high temperatures and increased at moderate temperatures. At 0 and 5 degrees C, a 60-100% reduction in spore viability wa... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141513 Thu, 29 Jan 2009 11:29:56 +0100 2141513 http://www.medworm.com/index.php?rid=2141512&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171253%26dopt%3DAbstract Authors: Iacumin L, Cecchini F, Manzano M, Osualdini M, Boscolo D, Orlic S, Comi G Four types of sourdoughs (L, C, B, Q) from artisanal bakeries in Northern Italy were studied using culture-dependent and culture-independent methods. In all samples, the yeast numbers ranged from 160 to 10(7)cfu/g, and the numbers of lactic acid bacteria (LAB) ranged from 10(3) to 10(9)cfu/g. The isolated LAB were sequenced, and a similarity was noted between two samples (C, Q), both in terms of the species that were present and in terms of the percentage of isolates. In these two samples, Lactobacillus plantarum accounted for 73% and 89% of the bacteria, and Lactobacillus brevis represented 27% and 11%. In the third sample (B), however, the dominant LAB isolate was Lb. brevis (73%), while Lb. plantarum ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141512 Thu, 29 Jan 2009 11:29:44 +0100 2141512 http://www.medworm.com/index.php?rid=2141511&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171254%26dopt%3DAbstract Authors: Greenhill AR, Shipton WA, Blaney BJ, Brock IJ, Kupz A, Warner JM Sago starch is an important dietary carbohydrate in lowland Papua New Guinea (PNG). An investigation was conducted to determine whether microbes play a role in its preservation using traditional methods. In 12 stored sago samples collected from PNG villages, lactic acid bacteria (LAB) were present (> or = 3.6 x 10(4)cfu/g) and pH ranged from 6.8 to 4.2. Acetic and propionic acids were detected in all samples, while butyric, lactic and valeric acids were present in six or more. In freshly prepared sago, held in sealed containers in the laboratory at 30 degrees C, spontaneous fermentation by endogenous microflora of sago starch was observed. This was evident by increasing concentrations of acetic, butyric and la... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141511 Thu, 29 Jan 2009 11:29:26 +0100 2141511 http://www.medworm.com/index.php?rid=2141510&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171255%26dopt%3DAbstract Authors: Gutierrez J, Barry-Ryan C, Bourke P The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concentrations (MIC) were determined against Enterobacter spp., Listeria spp., Lactobacillus spp., and Pseudomonas spp. using the agar dilution method and/or the absorbance based microplate assay. MICs were significantly lower in lettuce and beef media than in TSB. Listeria strains were more sensitive than spoilage bacteria, and oregano and thyme were the most active EOs. EO combinations were investigated using the checkerboard method and Oregano combin... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141510 Thu, 29 Jan 2009 11:28:49 +0100 2141510 http://www.medworm.com/index.php?rid=2141509&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171256%26dopt%3DAbstract Authors: Del Nobile MA, Di Benedetto N, Suriano N, Conte A, Lamacchia C, Corbo MR, Sinigaglia M A study on the use of natural antimicrobial compounds to improve the microbiological stability of refrigerated amaranth-based homemade fresh pasta is presented in this work. In particular, the antimicrobial activity of thymol, lemon extract, chitosan and grapefruit seed extract (GFSE) has been tested against mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus spp., yeasts and moulds. A sensory analysis on both fresh and cooked pasta was also run. Results suggest that chitosan and GFSE strongly increase the microbial acceptability limit of the investigated spoilage microorganisms, being the former the most effective. Thymol efficiently reduces the growth of mesophilic bact... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141509 Thu, 29 Jan 2009 11:28:17 +0100 2141509 http://www.medworm.com/index.php?rid=2141508&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171257%26dopt%3DAbstract Authors: Konteles S, Sinanoglou VJ, Batrinou A, Sflomos K Feta, a white brine cheese, was produced and contaminated with Listeria monocytogenes. Contamination occurred either at the beginning (pre-process contamination) or at the end of Feta manufacturing (post-process contamination). In the first case the milk was contaminated with 10(3) cfu/ml, and 2 months later, in the final product, the L. monocytogenes population was approximately 10(5) cfu/g. In the second case, the brine (NaCl, 7% w/v), in which the Feta was packaged, was contaminated with 10(3) cfu/ml. Contaminated Feta samples were vacuum-packaged and exposed to irradiation doses of 1.0, 2.5 and 4.7 kGy and stored at 4 degrees C for a month. In the pre-process contaminated samples none of the irradiation doses eliminated L. m... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141508 Thu, 29 Jan 2009 11:27:49 +0100 2141508 http://www.medworm.com/index.php?rid=2141507&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171258%26dopt%3DAbstract Authors: Atrea I, Papavergou A, Amvrosiadis I, Savvaidis IN The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treat... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141507 Thu, 29 Jan 2009 11:27:23 +0100 2141507 http://www.medworm.com/index.php?rid=2141506&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171259%26dopt%3DAbstract Authors: Abong'o BO, Momba MN Meat and meat products have been implicated in outbreaks of Escherichia coli O157:H7 in most parts of the world. In the Amathole District Municipality of the Eastern Cape Province of South Africa, a large number of households consume meat and meat products daily, although the microbiological quality of these types of food is questionable. The present study investigated the prevalence of E. coli O157:H7 isolated from selected meat and meat products (45 samples each of biltong, cold meat, mincemeat, and polony) sold in this area. Strains of E. coli O157:H7 were isolated by enrichment culture and confirmed by polymerase chain reaction (PCR). Also investigated were the antibiogram profiles of the E. coli O157:H7 isolates. Five (2.8%) out of 180 meat and meat p... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141506 Thu, 29 Jan 2009 11:27:01 +0100 2141506 http://www.medworm.com/index.php?rid=2141505&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171260%26dopt%3DAbstract Authors: Wong TL, Macdiarmid S, Cook R A pilot survey for the pathogens Salmonella and Escherichia coli O157:H7, and E. coli biotype 1 was conducted on 100 New Zealand-produced (domestic) pig carcasses and 110 imported pig meat samples over an 8-month period to assess the likelihood of introduction of novel pathogen strains into New Zealand (NZ), and as a guide for development of a domestic pork National Microbiological Database programme. Salmonella was not isolated from domestic pig carcasses or from pig meat imported from Canada and the USA. The prevalence of Salmonella in imported pig meat was 3.6% (95% CI 1.0-9.0) with positive samples detected from Australian pig meat. The prevalence of E. coli O157:H7 on domestic pig carcasses was 1% (95% CI 0.03-5.4) while the overall prevalenc... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141505 Thu, 29 Jan 2009 11:26:38 +0100 2141505 http://www.medworm.com/index.php?rid=2141504&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171261%26dopt%3DAbstract Authors: Bouton Y, Buchin S, Duboz G, Pochet S, Beuvier E The effect of four associations of adjunct cultures composed of mesophilic lactobacilli and enterococci, either solely or combined, on the microbiological, biochemical and sensory characteristics of Swiss-type cheese made using microfiltered cows' milk and supplemented with propionibacteria was studied. The global pattern of growth was similar to that generally observed in raw milk cheese and interactions between microflora were highlighted during ripening. Enterococci, which negatively affected the survival of streptococci starters, seemed to play a limited role in the formation of volatile compounds, probably due to their low levels throughout ripening. On the contrary, mesophilic lactobacilli, which affected the evolution of ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141504 Thu, 29 Jan 2009 11:26:16 +0100 2141504 http://www.medworm.com/index.php?rid=2141503&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171262%26dopt%3DAbstract Authors: van Nierop SN, Axcell BC, Cantrell IC, Rautenbach M Membrane active anti-yeast compounds, such as antimicrobial peptides and proteins, cause yeast membrane damage which is likely to affect yeast vitality and fermentation performance, parameters which are notoriously difficult to analyse. In this work the sensitivity of lager brewery yeast strains towards barley malt extracts with anti-yeast activity was assessed with an optimised assay. It was found that yeast, obtained directly from a brewery, was much more sensitive towards the malt extracts than the same yeast strain propagated in the laboratory. Sensitivity to the malt extracts increased during the course of a laboratory scale fermentation when inoculated with brewery yeast. As the assay was able to differentiate yeast sam... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141503 Thu, 29 Jan 2009 11:26:01 +0100 2141503 http://www.medworm.com/index.php?rid=2141502&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171263%26dopt%3DAbstract In this study, the expression of genes related to citrate utilization in the O. oeni strain PSU-1 was investigated to further understand the role of this metabolic pathway in the adaptation to wine environment and its impact on organoleptic qualities. Different conditions of ethanol content (0% and 10%) and pH (3.5 and 4.0) were assayed to evaluate the transcriptional response to both these stress factors. In the presence of ethanol, metabolic and transcriptional behavior was different than the observed when ethanol was absent. The expression of citrate pathway genes was mainly affected by ethanol, while pH showed a lower effect. Among the studied genes, citE, ackA and alsD were the genes revealing a distinctive transcriptional response. The differences observed in gene expression were in ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141502 Thu, 29 Jan 2009 11:25:49 +0100 2141502 http://www.medworm.com/index.php?rid=2141501&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171264%26dopt%3DAbstract Authors: Swiegers JH, Kievit RL, Siebert T, Lattey KA, Bramley BR, Francis IL, King ES, Pretorius IS The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and fermentation metabolites in Sauvignon Blanc wine. Seven commercial wine yeast strains were selected based on their putative ability to modulate the concentrations of the fruity volatile thiols, 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercapto-hexanol (3MH) and 3-mercapto-hexylacetate (3MHA). Each of these yeasts was used to produce Sauvignon Blanc wines under controlled conditions, in triplicate, in 20-L quantities. The levels of 4MMP, 3MH and 3MHA in these wines were quantified using the p-hydroxymercuriben... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141501 Thu, 29 Jan 2009 11:25:00 +0100 2141501 http://www.medworm.com/index.php?rid=2141500&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171265%26dopt%3DAbstract Authors: Milillo SR, Badamo JM, Wiedmann M We hypothesized that genomic regions specific to Listeria monocytogenes or selected L. monocytogenes strains may contribute to virulence and phenotypic differences among the strains. A whole genome alignment of two completed L. monocytogenes genomes and the one completed Listeria innocua genome initially identified 28 genomic regions of difference (RD) > 4 kb that were found in one or both L. monocytogenes genomes, but absent from the non-pathogenic L. innocua. In silico analyses using an additional 18 draft L. monocytogenes genomes showed that (i) 15 RDs were found in all or most L. monocytogenes genomes; (ii) three RDs were found in all or most lineage I genomes, but absent from lineage II genomes; and (iii) four RDs were found in all lin... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141500 Thu, 29 Jan 2009 11:24:24 +0100 2141500 http://www.medworm.com/index.php?rid=2141499&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171266%26dopt%3DAbstract Authors: Medina M, Cabeza MC, Bravo D, Cambero I, Montiel R, Ordóñez JA, Nuñez M, Hoz L The effectiveness of electron beam irradiation and high pressure treatment for the sanitation of cold-smoked salmon from two points of view, microbial safety and shelf-life extension, was compared. From the response of L. monocytogenes INIA H66a to irradiation, a D value of 0.51 kGy was calculated. For samples stored at 5 degrees C, 1.5 kGy would be sufficient to attain a Food Safety Objective (FSO) of 2 log(10)cfu/g L. monocytogenes for a 35-day shelf-life, whereas 3 kGy would be needed in the case of a temperature abuse (5 degrees C + 8 degrees C). Pressurization at 450 MPa for 5 min was considered to be an insufficient treatment, since the FSO of 2 log(10)cfu/g L. monocytogenes was... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141499 Thu, 29 Jan 2009 11:24:01 +0100 2141499 http://www.medworm.com/index.php?rid=2141498&cid=s_35574_143_f&fid=35574&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19171267%26dopt%3DAbstract Authors: Ercolini D, Russo F, Ferrocino I, Villani F The aim of this study was to use molecular techniques to assess the microbiota of eight raw cow's milk samples at biotype and species level. Sixty-six isolates from raw milk samples were screened by Randomly amplified polymorphic DNA-PCR (RAPD-PCR) biotyping and representative strains of RAPD-PCR profiles were identified by 16S rRNA gene sequencing. Pseudomonas spp. were the most commonly occurring contaminants along with Enterobacteriaceae such as Hafnia alvei, Serratia marcescens and Citrobacter freundii. Moreover, Gram-positive isolates belonging to the genera Staphylococcus and Lactococcus were also found. Experiments of growth at different temperatures showed that more than 50% of the Gram-negative isolates could grow at chill t... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=2141498 Thu, 29 Jan 2009 11:23:34 +0100 2141498