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. Tue, 07 Feb 2012 01:30:21 +0100 http://www.medworm.com/index.php?rid=5639112&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%3D22265276%26dopt%3DAbstract This study shows the potential of using high hydrostatic pressure to induce the germination of B. sporothermodurans spores in milk before a heat treatment. PMID: 22265276 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639112 Sun, 29 Jan 2012 21:55:43 +0100 5639112 http://www.medworm.com/index.php?rid=5639111&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%3D22265277%26dopt%3DAbstract Authors: Aponte M, Blaiotta G, La Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti G Abstract The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) "Nocellara del Belice", coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate lactic acid bacteria strains with relevant technological properties. Among 88 identified isolates, one Lactobacillus pentosus strain showed remarkable biochemical features and high acidification rate... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639111 Sun, 29 Jan 2012 21:55:32 +0100 5639111 http://www.medworm.com/index.php?rid=5639110&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%3D22265278%26dopt%3DAbstract Authors: Baker-Austin C, Lemm E, Hartnell R, Lowther J, Onley R, Amaro C, Oliver JD, Lees D Abstract The Gram-negative bacterium Vibrio vulnificus is a common inhabitant of estuarine environments. Globally, V. vulnificus is a significant foodborne pathogen capable of causing necrotizing wound infections and primary septicemia, and is a leading cause of seafood-related mortality. Unfortunately, molecular methods for the detection and enumeration of pathogenic V. vulnificus are hampered by the genetically diverse nature of this pathogen, the range of different biotypes capable of infecting humans and aquatic animals, and the fact that V. vulnificus contains pathogenic as well as non-pathogenic variants. Here we report an alternative approach utilizing the development of a real-tim... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639110 Sun, 29 Jan 2012 21:55:21 +0100 5639110 http://www.medworm.com/index.php?rid=5639109&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%3D22265279%26dopt%3DAbstract Authors: Barbosa J, Borges S, Magalhães R, Ferreira V, Santos I, Silva J, Almeida G, Gibbs P, Teixeira P Abstract The effects of previous exposure to sub-lethal acidic and osmotic stresses on the survival of Listeria monocytogenes during exposure to gastro-intestinal (GI) tract simulation, was investigated. Six L. monocytogenes strains isolated from cheeses were selected and exposed to high salt concentrations or acidic conditions and their viability compared in quick and slow digestions. The results demonstrated that (i) all isolates were more sensitive to the exposure to acidic than to osmotic sub-lethal conditions (ii) significant differences (p < 0.05) between the two types of digestion were observed; in slow digestion, the log reduction was higher for all the tested iso... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639109 Sun, 29 Jan 2012 21:55:11 +0100 5639109 http://www.medworm.com/index.php?rid=5639108&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%3D22265280%26dopt%3DAbstract Authors: Baril E, Coroller L, Couvert O, Leguérinel I, Postollec F, Boulais C, Carlin F, Mafart P Abstract Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus weihenstephanensis KBAB4 and Bacillus licheniformis AD978 spores. A decrease in heat resistance (δ) was observed for spores produced either at low temperature, at high temperature or at acidic pH. Sporulation temperature and pH maximizing the spore heat resistance were identified. Heat sensitivity (z) was not modified whatever the sporulation environmental factors ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639108 Sun, 29 Jan 2012 21:55:01 +0100 5639108 http://www.medworm.com/index.php?rid=5639107&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%3D22265281%26dopt%3DAbstract Authors: Baruzzi F, Lagonigro R, Quintieri L, Morea M, Caputo L Abstract The aim of this study was to analyse non-lactic acid bacteria populations (NLABPs) and evaluate their role in proteolysis of cold-stored high moisture (HM) Mozzarella cheese. NLABPs reached values close to 8 log cfu mL(-1) after seven days of cold storage. Sequencing of 16 rDNA and rpoB genes and molecular biotyping allowed to identify 66 bacterial strains belonging to 25 species from 15 genera, mainly represented by Pseudomonas, Acinetobacter, and Rahnella. Fifteen strains showed proteolytic activity values higher than 1000.00 μg Gly mL(-1) after 24 h of growth in skimmed milk. Moreover, as shown by Urea-PAGE, 11 proteolytic strains caused partial or total disappearance of at least one of the caseins. T... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639107 Sun, 29 Jan 2012 21:54:50 +0100 5639107 http://www.medworm.com/index.php?rid=5639106&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%3D22265282%26dopt%3DAbstract Authors: Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E Abstract The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondary proteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determined by a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were also studied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar for control and treated (Lactobacillus-added) cheeses. Peptidolysis increased in cheeses with added l... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639106 Sun, 29 Jan 2012 21:54:40 +0100 5639106 http://www.medworm.com/index.php?rid=5639105&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%3D22265283%26dopt%3DAbstract Authors: Caballero Gómez N, Abriouel H, Grande MA, Pérez Pulido R, Gálvez A Abstract Enterocin AS-48 was tested on a cocktail of Listeria monocytogenes strains in planktonic and sessile states, singly or in combination with biocides benzalkonium chloride, cetrimide, hexadecylpyridinium chloride, didecyldimethylammonium bromide, triclosan, poly-(hexamethylen guanidinium) hydrochloride, chlorhexidine, hexachlorophene, and the commercial sanitizers P3 oxonia and P3 topax 66. Combinations of sub-inhibitory bacteriocin concentrations and biocide concentrations 4 to 10-fold lower than their minimum inhibitory concentrations (MIC) completely inhibited growth of the planktonic listeriae. Inactivation of Listeria in biofilms formed on polystyrene microtiter plates required concentrations... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639105 Sun, 29 Jan 2012 21:54:30 +0100 5639105 http://www.medworm.com/index.php?rid=5639104&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%3D22265284%26dopt%3DAbstract Authors: Cebrián R, Baños A, Valdivia E, Pérez-Pulido R, Martínez-Bueno M, Maqueda M Abstract Enterococcus faecalis UGRA10, a new AS-48-producer strain, has been isolated from a Spanish sheep's cheese. The inhibitory substance produced by E. faecalis UGRA10 was purified and characterized using matrix-assisted laser desorption ionization-time of flight mass spectrometry, confirming its identity with AS-48 enterocin (7.150 Da). Subsequent genetic analysis showed the existence of the as-48 gene cluster on a plasmid of approximately 70-kb. The UGRA10 strain was examined for safety properties such as enterococci virulence genes, biogenic amine production, and antibiotic resistance. As for most E. faecalis strains, PCR amplification revealed the existence of gene encoding for GelE... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639104 Sun, 29 Jan 2012 21:54:19 +0100 5639104 http://www.medworm.com/index.php?rid=5639103&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%3D22265285%26dopt%3DAbstract Authors: Chen M, Mustapha A Abstract Soy oligosaccharides, mainly α-galactosides, are prevalently present in soy protein products, and can result in unfavorable digestive effects when consumed. The aim of this research was to investigate the efficiency of α-galactoside reduction by probiotic bacterial hydrolysis and if such bacteria could be maintained in a high number in a soy protein product in a microencapsulated and freeze-dried form. The probiotic bacterium, Lactobacillus acidophilus LA-2, when induced by raffinose, exhibited a high level of α-galactosidase activity at 5.0 U/mg. To preserve probiotics with high viability, cells were microencapsulated and freeze-dried. Optimization of microencapsulation presented that a combination of κ-carrageenan and inulin at a proportio... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639103 Sun, 29 Jan 2012 21:54:09 +0100 5639103 http://www.medworm.com/index.php?rid=5639102&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%3D22265286%26dopt%3DAbstract Authors: Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC Abstract The impact of Gram-negative bacteria on sensory characteristics and production of volatile compounds as well as biogenic amines (BA) in the core of an uncooked pressed type model cheese was investigated in the presence of a defined complex microbial consortium. Eleven strains of Gram-negative bacteria, selected on the basis of their biodiversity and in vitro BA-production ability, were individually tested in a model cheese. Four out of 6 strains of Enterobacteriaceae (Citrobacter freundii UCMA 4217, Klebsiella oxytoca 927, Hafnia alvei B16 and Proteus vulgaris UCMA 3780) reached counts close to 6log CFU g(-1) in the model cheese. In core of... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639102 Sun, 29 Jan 2012 21:53:58 +0100 5639102 http://www.medworm.com/index.php?rid=5639101&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%3D22265287%26dopt%3DAbstract Authors: Fedio WM, Jinneman KC, Yoshitomi KJ, Zapata R, Weagant SD Abstract The enrichment, detection and isolation procedure in the current US FDA BAM have been shown effective for Escherichia coli O157:H7 in a wide variety of foods. Recently reported modifications to the enrichment protocol, including post-enrichment immunomagnetic separation (IMS) procedures have improved sensitivity of the method for alfalfa sprouts. However, cultural isolation on selective agar plates still presents a challenge in this food matrix. The focus of this study was to reduce levels of competing microflora and enhance isolation of E. coli O157:H7 on selective agars. We optimized the use of a short acid treatment after enrichment and with post-enrichment IMS beads. The optimized acid treatments were ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639101 Sun, 29 Jan 2012 21:53:47 +0100 5639101 http://www.medworm.com/index.php?rid=5639100&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%3D22265288%26dopt%3DAbstract This study represents, to our knowledge, the first report of S. parauberis in seafood in general and in vacuum-packed food products in particular. Moreover, it provides a rapid method based on MALDI-TOF MS for the identification of S. parauberis. PMID: 22265288 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639100 Sun, 29 Jan 2012 21:53:36 +0100 5639100 http://www.medworm.com/index.php?rid=5639099&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%3D22265289%26dopt%3DAbstract In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end of these processes. During spontaneous fermentation, S. cerevisiae Sc1 was the predominant strain isolated throughout, while the commercial strain of S. cerevisiae was... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639099 Sun, 29 Jan 2012 21:53:25 +0100 5639099 http://www.medworm.com/index.php?rid=5639098&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%3D22265290%26dopt%3DAbstract This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. This study employed the DuPont Qualicon BAX(®) System Real-Time PCR assay for detection of V. parahaemolyticus and V. vulnificus. Multiplex real-time PCR detection of total (tlh+), tdh+, and trh+V. parahaemolyticus was conducted on the Cepheid SmartCycler II. Total (rpoD) and tdh+V. parahaemolyticus were also detected using LAMP. V. vulnificus detection was performed using real-time PCR methods developed for the SmartCycler and the AB 7500 Fast. Recommended template preparations were compared to BAX(®) lysis samples for suitability. There was no significant difference in detection of V. parahaem... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639098 Sun, 29 Jan 2012 21:53:14 +0100 5639098 http://www.medworm.com/index.php?rid=5639097&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%3D22265291%26dopt%3DAbstract Authors: Jung MJ, Nam YD, Roh SW, Bae JW Abstract Makgeolli is a traditional Korean alcoholic beverage manufactured with a natural starter, called nuruk, and grains. Nuruk is a starchy disk or tablet formed from wheat or grist containing various fungal and bacterial strains from the surrounding environment that are allowed to incorporate naturally into the starter, each of which simultaneously participates in the makgeolli fermentation process. In the current study, changes in microbial dynamics during laboratory-scale fermentation of makgeolli inoculated with six different kinds of nuruk were evaluated by barcoded pyrosequencing using fungal- and bacterial-specific primers targeting the internal transcribed spacer 2 region and hypervariable regions V1 to V3 of the 16S rRNA gene, r... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639097 Sun, 29 Jan 2012 21:53:04 +0100 5639097 http://www.medworm.com/index.php?rid=5639096&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%3D22265292%26dopt%3DAbstract Authors: Lacombe A, Wu VC, White J, Tadepalli S, Andre EE Abstract The antimicrobial properties of lowbush blueberry (Vaccinium angustifolium) were studied against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Lactobacillus rhamnosus to determine which fractional components have antimicrobial effects and which microorganisms are most susceptible to these antimicrobial properties. Lowbush blueberry extract (F1) was separated using a C-18 Sep-Pak cartridge into monomeric phenolics (F2) and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using a LH-20 Sephadex column. Each fraction was initially screened for antimicrobial properties using agar diffusion assay. Treatments that d... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639096 Sun, 29 Jan 2012 21:52:53 +0100 5639096 http://www.medworm.com/index.php?rid=5639095&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%3D22265293%26dopt%3DAbstract Authors: Ladero V, Fernández M, Calles-Enríquez M, Sánchez-Llana E, Cañedo E, Martín MC, Alvarez MA Abstract Biogenic amines (BA) are toxic nitrogenous compounds that can be accumulated in foods via the microbial decarboxylation of certain amino acids. Lactic acid bacteria (LAB) strains belonging to different species and genera have been described as BA producers and are mainly responsible for their synthesis in fermented foods. It is generally accepted that the capacity to produced BAs is strain-dependent. However, the large number of enterococci identified as BA producers suggests that the aminogenic trait may be a species-level characteristic. Enterococcus faecalis, Enterococcus faecium and Enterococcus durans strains of different origin were analysed to determine their cap... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639095 Sun, 29 Jan 2012 21:52:41 +0100 5639095 http://www.medworm.com/index.php?rid=5639094&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%3D22265294%26dopt%3DAbstract Authors: Li H, Zhao L, Wu J, Zhang Y, Liao X Abstract The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min. Temperature played a prominent role in the inactivation of both AB and Y&M when combined with HPCD, particularly for AB at 52 °C and Y&M at temperatures ≥42 °C. Nisin increased the susceptibility of AB to the combined treatment of HPCD and MH (HPCD + MH). A reduction of 4.19 log cycles was achieved by HPCD + MH at 52 °C for 15 min, and compl... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639094 Sun, 29 Jan 2012 21:52:31 +0100 5639094 http://www.medworm.com/index.php?rid=5639093&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%3D22265295%26dopt%3DAbstract Authors: López-Gálvez F, Posada-Izquierdo GD, Selma MV, Pérez-Rodríguez F, Gobet J, Gil MI, Allende A Abstract The efficacy of an electrochemical treatment in water disinfection, using boron-doped diamond electrodes, was studied and its suitability for the fresh-cut produce industry analyzed. Tap water (TW), and tap water supplemented with NaCl (NaClW) containing different levels of organic matter (Chemical Oxygen Demand (COD) around 60, 300, 550 ± 50 and 750 ± 50 mg/L) obtained from lettuce, were inoculated with a cocktail of Escherichia coli O157:H7 at 10(5) cfu/mL. Changes in levels of E. coli O157:H7, free, combined and total chlorine, pH, oxidation-reduction potential, COD and temperature were monitored during the treatments. In NaClW, free chlorine was produced m... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639093 Sun, 29 Jan 2012 21:52:20 +0100 5639093 http://www.medworm.com/index.php?rid=5639092&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%3D22265296%26dopt%3DAbstract Authors: Lucero Estrada CS, Velázquez Ldel C, Favier GI, Di Genaro MS, Escudero ME Abstract The prevalence of Yersinia enterocolitica in meat products was assessed by four methods: cold enrichment in trypticase soy broth (A), enrichment in modified Rappaport broth at 25 °C (B), concentration by immunomagnetic separation (C) and yadA nested PCR (D). Furthermore, the pathogenic potentials of the isolates were established by phenotypic and genotypic tests, and their genomic relationships were determined by pulsed-field gel electrophoresis (PFGE). A total of 238 samples were collected at retail level in the city of San Luis, Argentina, during the period 2007-2008. The highest Yersinia prevalence in meat products was observed by method D (92 positive samples), followed by methods A (... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639092 Sun, 29 Jan 2012 21:52:10 +0100 5639092 http://www.medworm.com/index.php?rid=5639091&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%3D22265297%26dopt%3DAbstract This study enhances the knowledge of MAP and vacuum-packed raw salmon spoilage microbiota. PMID: 22265297 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639091 Sun, 29 Jan 2012 21:51:59 +0100 5639091 http://www.medworm.com/index.php?rid=5639090&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%3D22265298%26dopt%3DAbstract Authors: Mamlouk K, Macé S, Guilbaud M, Jaffrès E, Ferchichi M, Prévost H, Pilet MF, Dousset X Abstract Brochothrix thermosphacta, a Gram-positive bacterium, is considered as the predominant spoilage microbiota of modified atmosphere packing (MAP) shrimp and fish. Traditional methods currently used to detect B. thermosphacta in foods are time-consuming and labour-intensive. The aim of this study was to develop a real-time PCR quantification method combined with a propidium monoazide (PMA) sample treatment step to monitor the population of B. thermosphacta in cooked shrimp and salmon. The specificity of the two primers MO405 and MO404 used to amplify a 70bp fragment of the 16S rRNA gene was demonstrated by using purified DNA from 30 strains, among 21 bacterial species including 2... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639090 Sun, 29 Jan 2012 21:51:49 +0100 5639090 http://www.medworm.com/index.php?rid=5639089&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%3D22265299%26dopt%3DAbstract In this study, we examined coronavirus stability on lettuce surfaces. A cell culture adapted bovine coronavirus, diluted in growth media or in bovine fecal suspensions to simulate fecal contamination was used to spike romaine lettuce. qRT-PCR detected viral RNA copy number ranging from 6.6 × 10(4) to 1.7 × 10(6) throughout the experimental period of 30 days. Whereas infectious viruses were detected for at least 14 days, the amount of infectious virus varied, depending upon the diluent used for spiking the lettuce. UV and confocal microscopic observation indicated attachment of residual labeled virions to the lettuce surface after the elution procedure, suggesting that rates of inactivation or detection of the virus may be underestimated. Thus, it is possible that contaminated vegetab... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639089 Sun, 29 Jan 2012 21:51:38 +0100 5639089 http://www.medworm.com/index.php?rid=5639084&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%3D22265300%26dopt%3DAbstract Authors: Nilsson RE, Latham R, Mellefont L, Ross T, Bowman JP Abstract Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminants. Three unrelated strains were studied including two persistent and a transient food factory contaminant determined using multilocus sequence typing (MLST). The strains were adapted to growth at pH 8.5 and harvested in exponential phase. Protein extracts were analysed using multidimensional protein identification technology (MudPIT) and protein abundance compared by spectra counting. The strains ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639084 Sun, 29 Jan 2012 21:51:28 +0100 5639084 http://www.medworm.com/index.php?rid=5639082&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%3D22265301%26dopt%3DAbstract This study provides the comprehensive understanding of the factors influencing the biodiversity of the kimchi ecosystem. PMID: 22265301 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639082 Sun, 29 Jan 2012 21:51:18 +0100 5639082 http://www.medworm.com/index.php?rid=5639078&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%3D22265302%26dopt%3DAbstract Authors: Patterson MF, McKay AM, Connolly M, Linton M Abstract The microbial quality of untreated and pressure-treated carrot juice was compared during storage at 4, 8 and 12 °C. High pressure treatment at 500 MPa and 600 MPa (1 min/20 °C) reduced the total counts by approximately 4 log CFU ml(-1) and there was very little growth of the survivors during storage at 4 °C for up to 22 days. Total counts increased during storage of pressure-treated juice at 8 °C and 12 °C but took significantly longer to reach maximum levels compared to the untreated juice. The microflora in the untreated juice consisted predominantly of Gram-negative bacteria, identified as mostly Pantoea spp., Erwinia spp. and Pseudomonas spp. Initially the pressure-treated juice contained low numbers ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639078 Sun, 29 Jan 2012 21:51:09 +0100 5639078 http://www.medworm.com/index.php?rid=5639077&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%3D22265303%26dopt%3DAbstract Authors: Piercey MJ, Mazzanti G, Budge SM, Delaquis PJ, Paulson AT, Truelstrup Hansen L Abstract The aim of this work was to determine the antimicrobial effect of allyl isothiocyanate (AIT) entrapped in alpha and beta cyclodextrin inclusion complexes (ICs). In model experiments, AIT formulations were applied to filter paper discs fixed inside the lid of Petri dishes, where the agar surface was inoculated with the target organism (Penicillium expansum, Escherichia coli or Listeria monocytogenes). Solid phase microextraction coupled with gas chromatography was used to determine static headspace concentrations of AIT formulations. The antimicrobial effect of beta IC was determined during aerobic storage of packaged fresh-cut onions at 5 °C for 20 days. AIT entrapped in beta IC exhib... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639077 Sun, 29 Jan 2012 21:50:58 +0100 5639077 http://www.medworm.com/index.php?rid=5639076&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%3D22265304%26dopt%3DAbstract Authors: Platania C, Restuccia C, Muccilli S, Cirvilleri G Abstract Killer Saccharomyces cerevisiae and Wickerhamomyces anomalus yeast strains were tested as biocontrol agents against Penicillium digitatum, one the most important causes of postharvest decay in orange fruits. W. anomalus, grown on acidified medium, demonstrated micocinogenic activity against P. digitatum, as indicated by large inhibition halos and hyphal damage resulting from β-glucanase activity. Oranges that had been deliberately inoculated with pathogens were protected from decay by W. anomalus. Inoculation of oranges with W. anomalus strains BS 91 and BS 92 reduced disease severity to 1 and 4%, respectively, for up to 10 days in storage. PMID: 22265304 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639076 Sun, 29 Jan 2012 21:50:47 +0100 5639076 http://www.medworm.com/index.php?rid=5639075&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%3D22265305%26dopt%3DAbstract Authors: Powell SM, Tamplin ML Abstract The role of specific spoilage organisms (SSO) in products such as Atlantic salmon has been well documented. However, little is known about what other micro-organisms are present and these organisms may indirectly influence spoilage by their interactions with the SS0. We used a combination of culture-based and DNA-based methods to explore the microbial communities found on Atlantic salmon fillets packed in a modified atmosphere of carbon dioxide and nitrogen. After 15 days the communities were dominated by Shewanella spp. or Carnobacterium spp. and a variety of other genera were present in smaller numbers. Variability in the microbial community composition in packages processed on the same day was also observed. This was mostly due to differen... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639075 Sun, 29 Jan 2012 21:50:37 +0100 5639075 http://www.medworm.com/index.php?rid=5639074&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%3D22265306%26dopt%3DAbstract Authors: Rød SK, Hansen F, Leipold F, Knøchel S Abstract The application of cold atmospheric pressure plasma for decontamination of a sliced ready-to-eat (RTE) meat product (bresaola) inoculated with Listeria innocua was investigated. Inoculated samples were treated at 15.5, 31, and 62 W for 2-60 s inside sealed linear-low-density-polyethylene bags containing 30% oxygen and 70% argon. Treatments resulted in a reduction of L. innocua ranging from 0.8 ± 0.4 to 1.6 ± 0.5 log cfu/g with no significant effects of time and intensity while multiple treatments at 15.5 and 62 W of 20 s with a 10 min interval increased reduction of L. innocua with increasing number of treatments. Concentrations of thiobarbituric acid reactive substances (TBARS) increased with power, treatment... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639074 Sun, 29 Jan 2012 21:50:26 +0100 5639074 http://www.medworm.com/index.php?rid=5639073&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%3D22265307%26dopt%3DAbstract Authors: Rathore S, Salmerón I, Pandiella SS Abstract In the present work, single and mixed cereal substrates were fermented with lactic acid bacteria to study and compare the effect of the media formulation on fermentation parameters. Three cereal flours namely malt, barley and barley mixed with malt (barley-malt) were selected and fermented with two probiotic strains: Lactobacillus plantarum (NCIMB 8826) and Lactobacillus acidophilus (NCIMB 8821). The effect of the single and mixed cereal flour suspensions on the fermentation of these two strains of lactic acid bacteria (LAB) was studied at an incubation temperature of 30°C for 28h. It was found that the LAB growth was enhanced in media containing malt and significant amounts of lactic acid were produced (0.5-3.5g/L). A cell co... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639073 Sun, 29 Jan 2012 21:50:16 +0100 5639073 http://www.medworm.com/index.php?rid=5639071&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%3D22265308%26dopt%3DAbstract Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines. Food Microbiol. 2012 May;30(1):245-52 Authors: Roldán A, Lasanta C, Caro I, Palacios V Abstract Biological aging is a key step in the production of Sherry wine classified as "fine". During this stage, a film of yeast referred to as "flor velum" covers the surface of the wine and substantially alters its characteristics. Other microorganisms may coexist with flor yeasts, such as lactic acid bacteria and non-Saccharomyces yeasts, whose growth may be favored under certain conditions, causing organoleptic deviations and deterioration of the wine. To prevent the development of lactic bacteria, lysozyme usage has been introduced. Lysozyme is a hydrolytic enzyme with muramidase activity that can ly... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639071 Sun, 29 Jan 2012 21:50:05 +0100 5639071 http://www.medworm.com/index.php?rid=5639070&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%3D22265309%26dopt%3DAbstract Authors: Ruiz-Barba JL, Jiménez-Díaz R Abstract A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L. pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000 kg glass fiber containers at 10(6) CFU/ml and 10(5) CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15-20 days, reaching about 4.0 at the end o... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639070 Sun, 29 Jan 2012 21:49:55 +0100 5639070 http://www.medworm.com/index.php?rid=5639069&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%3D22265310%26dopt%3DAbstract Authors: Sacristán N, González L, Castro JM, Fresno JM, Tornadijo MA Abstract Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic activity was detected for 8 strains with values ranging between 2.086 and 4.685 mM Gly L(-1) of milk. Extracellular lipolytic activity was high for all but one of the G. candidum strains, with values ranging between 67 and 131 μmol oleic mL(-1). Cell-bound lipase activity showed values which were considerably lower than those for extracellular activity, ranging between 32.50 and 42.50 μmol oleic mL(-1) and falling below 20 μmol oleic mL(-1) in 28... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639069 Sun, 29 Jan 2012 21:49:45 +0100 5639069 http://www.medworm.com/index.php?rid=5639068&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%3D22265311%26dopt%3DAbstract Authors: Sant'ana AS, Franco BD, Schaffner DW Abstract The growth parameters (growth rate, μ and lag time, λ) of three different strains each of Salmonella enterica and Listeria monocytogenes in minimally processed lettuce (MPL) and their changes as a function of temperature were modeled. MPL were packed under modified atmosphere (5% O(2), 15% CO(2) and 80% N(2)), stored at 7-30 °C and samples collected at different time intervals were enumerated for S. enterica and L. monocytogenes. Growth curves and equations describing the relationship between μ and λ as a function of temperature were constructed using the DMFit Excel add-in and through linear regression, respectively. The predicted growth parameters for the pathogens observed in this study were compared to ComBase, Path... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639068 Sun, 29 Jan 2012 21:49:35 +0100 5639068 http://www.medworm.com/index.php?rid=5639067&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%3D22265312%26dopt%3DAbstract Authors: Vinderola G, Zacarías MF, Bockelmann W, Neve H, Reinheimer J, Heller KJ Abstract The aim of this work was to investigate how production and freeze-drying conditions of Bifidobacterium animalis subsp. lactis INL1, a probiotic strain isolated from breast milk, affected its survival and resistance to simulated gastric digestion during storage in food matrices. The determination of the resistance of bifidobacteria to simulated gastric digestion was useful for unveiling differences in cell sensitivity to varying conditions during biomass production, freeze-drying and incorporation of the strain into food products. These findings show that bifidobacteria can become sensitive to technological variables (biomass production, freeze-drying and the food matrix) without this fact bei... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639067 Sun, 29 Jan 2012 21:49:25 +0100 5639067 http://www.medworm.com/index.php?rid=5639066&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%3D22265313%26dopt%3DAbstract Authors: Wilkes JG, Tucker RK, Montgomery JA, Cooper WM, Sutherland JB, Buzatu DA Abstract Escherichia coli serotype O157 strains, which may be found in foods, often produce enterohemorrhagic toxins. The research goal was to facilitate rapid, sensitive detection in foods of E. coli serotype O157 by flow cytometry. Sample preparation methods were developed for potential use in 15 foods. Combined with multi-dimensional gating, these methods decreased time-to-results (TTR) for determination of low-level contamination. They mitigated the effects of interfering food components, concentrated cells for analysis without growth or, when necessary, used short-term incubation. The results showed qualitative analysis that was equivalent to culture plating in accuracy and superior in sensitivi... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639066 Sun, 29 Jan 2012 21:49:15 +0100 5639066 http://www.medworm.com/index.php?rid=5639065&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%3D22265314%26dopt%3DAbstract Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. Food Microbiol. 2012 May;30(1):289-97 Authors: Wu JJ, Ma YK, Zhang FF, Chen FS Abstract Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotypic approaches including inter-delta/PCR, PCR-RFLP... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639065 Sun, 29 Jan 2012 21:49:05 +0100 5639065 http://www.medworm.com/index.php?rid=5639064&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%3D22265315%26dopt%3DAbstract Authors: Zhou K, George SM, Li PL, Baranyi J Abstract The growth of Salmonella from different osmotic histories was studied in low water activity conditions. Cell cultures were successively diluted and grown in batch, in minimal medium, without and then with added NaCl, several times and from different inoculum levels. The viable count curves obtained in low water activity conditions showed an initial decline after which the culture either died out or recovered and entered the exponential phase. After the first batch with NaCl added, the subsequent curves at low water activity showed progressively smaller initial decline and shorter lag time as the number of transfers from high to low water activity conditions increased. The observed curves were analyzed by F-tests applying an exte... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639064 Sun, 29 Jan 2012 21:48:54 +0100 5639064 http://www.medworm.com/index.php?rid=5639063&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%3D22265316%26dopt%3DAbstract The objective of this study was to evaluate the antibacterial activity of copper surfaces on copper resistant and sensitive strains of Salmonella enterica. Six different copper alloy coupons (60-99.9% copper) were tested along with stainless steel as the control. The coupons were surface inoculated with either S. Enteritidis or one of the 3 copper resistant strains, S. Typhimurium S9, S19 and S20; stored under various incubation conditions at room temperature; and sampled at various times up to 2 h. The results showed that under dry incubation conditions, Salmonella only survived 10-15 min on high copper content alloys. Salmonella on low copper content alloys showed 3-4 log reductions. Under moist incubation conditions, no survivors were detected after 30 min-2 h on high copper content... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639063 Sun, 29 Jan 2012 21:48:44 +0100 5639063 http://www.medworm.com/index.php?rid=5639062&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%3D22265317%26dopt%3DAbstract In this study, we used the RNA-seq approach to compare the transcriptomes (27-33 million 36-bp reads per sample) of a Salmonella enterica subsp. enteric serovar Enteritidis strain ATCC BAA-1045 after inoculation in peanut oil (water activity 0.30) for 72 h, 216 h and 528 h to those grown in Luria-Bertani (LB) broth for 12 h and 312 h. Our results showed that desiccated Salmonella cells in peanut oil were in a physiologically dormant state with <5% of its genome being transcribed compared to 78% in LB broth. Among the few detected transcripts in peanut oil, genes involved in heat and cold shock response, DNA protection and regulatory functions likely play roles in cross protecting Salmonella from desiccation and starvation stresses. In addition, non-coding RNAs may also play roles i... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639062 Sun, 29 Jan 2012 21:48:34 +0100 5639062 http://www.medworm.com/index.php?rid=5639061&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%3D22265318%26dopt%3DAbstract Authors: Elizaquível P, Sánchez G, Selma MV, Aznar R Abstract The efficacy of sanitizing technologies in produce or in vegetable wash water is generally evaluated by plate count in selective media. This procedure is time consuming and can lead to misinterpretations because environmental conditions and sanitizing processes may affect bacterial growth or culturable capability. Thus, the aim of this study was to determine the applicability of a propidium monoazide real-time PCR (PMA-qPCR) method to monitor the inactivation by ultrasound treatment of foodborne bacteria in fresh-cut vegetable wash water. To this aim, lettuce wash water was artificially inoculated with Escherichia coli O157:H7 (10(6) CFU/mL) and treated by means of a continuous ultrasonic irradiation with a power dens... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639061 Sun, 29 Jan 2012 21:48:23 +0100 5639061 http://www.medworm.com/index.php?rid=5639060&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%3D22265319%26dopt%3DAbstract This study validated the use of a standard method to detect and recover two strains of E. coli O104 STEC at a level of approximately 1 CFU/g from sprouts. The use of additional serotype-specific real-time PCR assays and supplemental chromogenic media to assist the detection and recovery of these organisms were also evaluated. PMID: 22265319 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5639060 Sun, 29 Jan 2012 21:48:13 +0100 5639060 http://www.medworm.com/index.php?rid=5549502&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%3D22202867%26dopt%3DAbstract Authors: PMID: 22202867 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549502 Thu, 29 Dec 2011 11:08:42 +0100 5549502 http://www.medworm.com/index.php?rid=5549501&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%3D22202868%26dopt%3DAbstract Authors: Hammes WP Abstract Within the universe of food fermentation processes the multi-purpose use of nitrate and/or nitrite is a unique characteristic of meat fermentations. These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The use of nitrate is the traditional method in curing processes and requires its reduction to reactive nitrite. Thus, nitrate reduction is the key event that is exclusively performed by microorganisms. Under controlled fermentation conditions starter cultures are used that contain staphylococci and/or Kocuria varians, which in addition to strongly affecting sensory properties exhibit efficient nitrate r... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549501 Thu, 29 Dec 2011 11:08:32 +0100 5549501 http://www.medworm.com/index.php?rid=5549500&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%3D22202869%26dopt%3DAbstract Authors: Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meile L Abstract Pathogenic, spoilage, and technologically important microorganisms were monitored in 21 spontaneously fermented Swiss meat products manufactured with meat from wildlife or animals grown in natural habitat. Thereby, PCR-restriction fragment length polymorphism (RFLP) on rpoB and 16S rRNA gene sequences provided a powerful tool for fast and accurate identification of the main microbial population. Lactobacillus sakei and Lactobacillus curvatus dominated in fermented meat products followed by Staphylococcus species, which constituted 88.2% of all Gram-positive, catalase-positive cocci (GCC(+)) with cell counts varying from 2.6 to 7.0 log cfu/g during maturation. Staphylococcus equorum was prevalent in frequency ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549500 Thu, 29 Dec 2011 11:08:22 +0100 5549500 http://www.medworm.com/index.php?rid=5549499&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%3D22202870%26dopt%3DAbstract In conclusion, spontaneous acidification of Belgian-type fermented sausages leads to dominance of L. sakei and is no guarantee for bacterial contribution to the aroma profile when S. carnosus is added as a starter culture. PMID: 22202870 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549499 Thu, 29 Dec 2011 11:08:11 +0100 5549499 http://www.medworm.com/index.php?rid=5549498&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%3D22202871%26dopt%3DAbstract Authors: Iacumin L, Manzano M, Comi G Abstract The aim of this study was to compare the ecology of catalase-positive cocci (CPC) present in traditional fermented sausages produced using different breeds of pork, each of which was raised in two different environments and processed using two different technologies. Semi-quantitative molecular methods were used to determine bacterial identities. Almost all fermentations were characterised by a significant increase in CPC during the first few days of fermentation, reaching values of 10(5)-10(6) cfu g(-1) within 3 days. Staphylococcus xylosus and Staphylococcus equorum species, which were detected over the course of fermentation, were found to be the predominant population in all the monitored fermentation. Staphylococcus haemolyticus... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549498 Thu, 29 Dec 2011 11:08:01 +0100 5549498 http://www.medworm.com/index.php?rid=5549497&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%3D22202872%26dopt%3DAbstract In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat. PMID: 22202872 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549497 Thu, 29 Dec 2011 11:07:50 +0100 5549497 http://www.medworm.com/index.php?rid=5549496&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%3D22202873%26dopt%3DAbstract This study confirms that resistance to oxidative stress is extremely variable within the L. sakei species and that this property should be considered when investigating starter performance in the complex meat bacterial ecosystems. PMID: 22202873 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549496 Thu, 29 Dec 2011 11:07:39 +0100 5549496 http://www.medworm.com/index.php?rid=5549495&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%3D22202874%26dopt%3DAbstract Authors: Freiding S, Ehrmann MA, Vogel RF Abstract Branched chain aminotransferases (IlvE/BcaT), specific for leucine, isoleucine, and valine initialize the formation of methyl-branched volatiles, which are strongly linked to the typical aroma of cured meat products. Lactobacillus sakei, one of the dominating lactic acid bacteria species for meat fermentations and commonly used as starter lacks this enzyme, whereas the presence of IlvE has been reported for Lactobacillus paracasei, a non-starter lactic acid bacterium occurring in meat products and with probiotic properties, in Staphylococcus carnosus, a catalase positive cocci also used as starter for meat products, and in Enterococcus faecalis belonging to the natural microbiota of meat and that may impact on the aroma of fermente... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549495 Thu, 29 Dec 2011 11:07:29 +0100 5549495 http://www.medworm.com/index.php?rid=5549494&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%3D22202875%26dopt%3DAbstract Authors: Sinz Q, Schwab W Abstract The microbial degradation of proteins, peptides and amino acids generates volatiles involved in the typical flavor of dry fermented sausage. The ability of three Lactobacillus sakei strains to form aroma compounds was investigated. Whole resting cells were fermented in phosphate buffer with equimolar amounts of substrates consisting of dipeptides, tetrapeptides and free amino acids, respectively. Dipeptides disappeared quickly from the solutions whereas tetrapeptides were only partially degraded. In both approaches the concentration of free amino acids increased in the reaction mixture but did not reach the equimolar amount of the initial substrates. When free amino acids were fed to the bacteria their levels decreased only slightly. Although pept... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549494 Thu, 29 Dec 2011 11:07:19 +0100 5549494 http://www.medworm.com/index.php?rid=5549493&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%3D22202876%26dopt%3DAbstract In this study the formation of aldehydes, alcohols and carboxylic acids from leucine, isoleucine, valine and the corresponding α-keto acids are analysed in model fermentations with two different strains of L sakei. In the absence and upon addition of leucine, isoleucine and valine they produced 1 μg/ml 3-methylbutanoic, 0.2 μg/ml 2-methylbutanoic acid and 3 μg/ml 2-methylpropanoic acid, respectively. Upon addition of α-ketoisocaproic acid, α-keto-3-methyl-pentanoic acid or α-ketoisovaleric acid the amount of the corresponding carboxylic acid was increased to 40 μg/ml 3-methylbutanoic acid, 20 μg/ml 2-methylbutanoic acid and 35 μg/ml 2-methylpropanoic acid. The response patterns of the strains and amounts of carboxylic acids produced were similar. This behaviour was typical ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549493 Thu, 29 Dec 2011 11:07:08 +0100 5549493 http://www.medworm.com/index.php?rid=5549492&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%3D22202877%26dopt%3DAbstract Authors: Iacumin L, Manzano M, Comi G Abstract Mycotoxigenic moulds can grow on the surface of sausages and reduce the safety of these sausages for consumption. The aim of this study was to prevent the growth of Aspergillus ochraceus and the presence of Ochratoxin A (OTA) on the surface of Milano-type sausages using ozonated air. Spores of A. ochraceus were used to inoculate the casings of the sausages after casing. A portion of the lot (35 samples) was ripened in typical rooms, and another portion (35 samples) was dried and ripened in a separate room that was treated with gaseous ozone. The gas was delivered at night (8 h/day) at a concentration of ∼1 ppm. The temperature and relative humidity during the drying and ripening were the same for both rooms. Our results demonstrat... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549492 Thu, 29 Dec 2011 11:06:58 +0100 5549492 http://www.medworm.com/index.php?rid=5549491&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%3D22202878%26dopt%3DAbstract Authors: Schmidt-Heydt M, Graf E, Stoll D, Geisen R Abstract Penicillium.nordicum is an ochratoxin A producing filamentous fungus, which is adapted to sodium chloride and protein rich food environments like certain cheeses or dry cured meats. Penicillium.verrucosum usually occurs on cereals but can also be isolated from brined olives. It could be shown that sodium chloride has a profound influence on the regulation of ochratoxin A biosynthesis in both Penicillium species. High amounts of ochratoxin A are produced by P. nordicum over a wide concentration range of NaCl (5-100 g/l) with a weak optimum at about 20 g/l after growth on YES medium. P. verrucosum shifts secondary metabolite biosynthesis after growth on YES medium from citrinin at low to ochratoxin at elevated NaCl conc... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549491 Thu, 29 Dec 2011 11:06:47 +0100 5549491 http://www.medworm.com/index.php?rid=5549490&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%3D22202879%26dopt%3DAbstract Authors: Lücke FK, Vogeley I Abstract Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from "warm" pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6-8 weeks at temperatures below 15 °C. Second, surface mould growth during ripening is regularly removed or suppressed. The manufacturing methods require a minimum of investments and labour and reflect the socio-economic situation in the manufacturing area. The sausages have a good record of safety, and a preliminary risk assessment indicates that pathogens are kept under sufficient control by the extended... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549490 Thu, 29 Dec 2011 11:06:37 +0100 5549490 http://www.medworm.com/index.php?rid=5549489&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%3D22202880%26dopt%3DAbstract Authors: Flores M, Aristoy MC, Antequera T, Barat JM, Toldrá F Abstract Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipas... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549489 Thu, 29 Dec 2011 11:06:25 +0100 5549489 http://www.medworm.com/index.php?rid=5549488&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%3D22202881%26dopt%3DAbstract Authors: Yalınkılıç B, Kaban G, Kaya M Abstract The effects of orange fiber and fat levels on the physical, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) were investigated. Different levels of orange fiber (0, 2 and 4%) were added to sucuk batters with different levels of fat (10, 15 and 20%). Sucuk samples were analyzed during ripening. Lactic acid bacteria, Micrococcus/Staphylococcus and pH value were effected very significantly by orange fiber. Orange fiber caused a decrease in residual nitrite levels and an increase in the TBARS values. L(∗) and b(∗) values of sucuk samples increased with the use of fiber. Fiber use also decreased the cooking loss. No statistically significant difference was found between control and 2% fiber groups in... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5549488 Thu, 29 Dec 2011 11:06:14 +0100 5549488 http://www.medworm.com/index.php?rid=5361037&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%3D22029912%26dopt%3DAbstract Authors: Karimi R, Mortazavian AM, Amiri-Rigi A Abstract Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 10(6) cfu g(-1)) until the time of consumption. In order to ensure that a minimal number of probiotic bacteria is present in the cheese, reliable methods for enumeration are required. The choice of culture medium for selective enumeration of probiotic strains in combination with starters depends on the product matrix, the target group and the taxonomic diversity of the bacterial background flora in the product. Enumeration protocol should be designed as a function of the target... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361037 Mon, 31 Oct 2011 12:23:17 +0100 5361037 http://www.medworm.com/index.php?rid=5361036&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%3D22029913%26dopt%3DAbstract Authors: Chang Y, Gu W, McLandsborough L Abstract The distribution and survival of the food-borne pathogen Listeria monocytogenes is associated with its biofilm formation ability, which is affected by various environmental factors. Here we present the first evidence that EDTA at low concentration levels inhibits the biofilm formation of L. monocytogenes. This effect of EDTA is not caused by a general growth inhibition, as 0.1 mM EDTA efficiently reduced the biofilm formation of L. monocytogenes without affecting the planktonic growth. Adding 0.1 mM of EDTA at the starting time of biofilm formation had the strongest biofilm inhibitory effect, while the addition of EDTA after 8 h had no biofilm inhibitory effects. EDTA was shown to inhibit cell-to-surface interactions and cell-to... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361036 Mon, 31 Oct 2011 12:23:07 +0100 5361036 http://www.medworm.com/index.php?rid=5361035&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%3D22029914%26dopt%3DAbstract Authors: Tofalo R, Schirone M, Torriani S, Rantsiou K, Cocolin L, Perpetuini G, Suzzi G Abstract The aim of this research was to genetically and technologically characterize Candida zemplinina strains isolated from different sources of enological interest. Phenotypic and genotypic subtyping, as well as enological characterization, were carried out on 36 C. zemplinina isolates collected from grapes, must and wines of different regions of Italy. RAPD-PCR fingerprinting of the isolates revealed a high genetic heterogeneity. At physiological level, yeasts were grouped into different clusters on the basis of sugar and ethanol tolerance. Common enological characteristics were examined and strains resulted to be highly fructophilic while presenting low ethanol and acetic acid production,... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361035 Mon, 31 Oct 2011 12:22:57 +0100 5361035 http://www.medworm.com/index.php?rid=5361034&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%3D22029915%26dopt%3DAbstract In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3-4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulte... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361034 Mon, 31 Oct 2011 12:22:48 +0100 5361034 http://www.medworm.com/index.php?rid=5361033&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%3D22029916%26dopt%3DAbstract Authors: Feutry F, Oneca M, Berthier F, Torre P Abstract The biodiversity and growth dynamics of Lactic Acid Bacteria (LAB) in farm-house Ossau-Iraty cheeses were investigated from vat milk to 180 days of ripening in six independent batches made from six raw ewe's milks using five typical cheese-making methods. Commercial starter S1 was used for three batches, starter S1 combined with S2 for one batch and no starter for two batches. Up to ten LAB species from five genera and up to two strains per species were identified per milk; up to eleven species from five genera and up to three strains per species were identified per cheese. Lactococcus lactis, Lactobacillus paracasei, Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, and Leuconostoc mesenteroides were detected... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361033 Mon, 31 Oct 2011 12:22:38 +0100 5361033 http://www.medworm.com/index.php?rid=5361032&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%3D22029917%26dopt%3DAbstract Authors: Latorre-Moratalla ML, Bover-Cid S, Bosch-Fusté J, Vidal-Carou MC Abstract The influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain Lactobacillus curvatus CTC273 was evaluated. Inoculation of sausages with L. curvatus CTC273 resulted in the accumulation of large amounts of biogenic amines (higher than 1000 mg/kg dry matter in some samples) during the manufacture of fuet and llonganissa sausages. Sausages produced via process 'A' (3 days at 20-23 °C and 90-95% RH followed by 20 days at 12-14 °C and 70% RH) contained significantly higher amounts (p < 0.05) of biogenic amines than those manufactured via process 'B' (23 days at 12-13 °C and 70-90... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361032 Mon, 31 Oct 2011 12:22:28 +0100 5361032 http://www.medworm.com/index.php?rid=5361031&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%3D22029918%26dopt%3DAbstract Authors: Verstraete K, Robyn J, Del-Favero J, De Rijk P, Joris MA, Herman L, Heyndrickx M, De Zutter L, De Reu K Abstract The aim of the current study was to evaluate a multiplex PCR (mPCR) detection test combined with the evaluation of a previously described isolation method. Minced beef, raw-milk cheese and sprouted seed samples were inoculated with low amounts (7-58 cfu 25 g(-1)) of non-stressed, cold-stressed or freeze-stressed clinical STEC strains, including serogroups O26, O103, O111, O145, sorbitol fermenting (SF) O157 and non-sorbitol fermenting (NSF) O157. The inoculated pathogen was detected using a 24 h-enrichment followed by an mPCR protocol, and in parallel isolated using an enrichment step of 6 and 24 h, followed by selective plating of the enriched broth and sel... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361031 Mon, 31 Oct 2011 12:22:17 +0100 5361031 http://www.medworm.com/index.php?rid=5361030&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%3D22029919%26dopt%3DAbstract Authors: Vilanova L, Viñas I, Torres R, Usall J, Jauset AM, Teixidó N Abstract Penicillium digitatum and Penicillium expansum are the most devastating pathogens of citrus and pome fruits, respectively. Whereas P. digitatum is a very specific pathogen that only infects Citrus fruits, P. expansum has a broader host range but has not been reported to be infectious in Citrus. To determine the responses of fruits and the infection capacities of both moulds, two varieties of oranges at different maturity stages, different inoculum concentrations and two different storage temperatures were studied. In compatible interactions, no significant differences in rot dynamics among harvests were found with a 10(7) conidia mL(-1) inoculum concentration at both temperatures tested (20 °C and ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361030 Mon, 31 Oct 2011 12:22:07 +0100 5361030 http://www.medworm.com/index.php?rid=5361029&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%3D22029920%26dopt%3DAbstract Authors: Kabanova N, Stulova I, Vilu R Abstract Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the changes of glucose and lactic acid concentrations and pH of culture media were measured in order to obtain additional information for the interpretation of calorimetric power-time curves. Maximal specific growth rates of heat evolution proportional to growth rates of biomass μ(max) (W/h), heat produced during different growth stages Q(TOT) (J/mL), Q(ExP) (J/mL) and duration of lag-phases λ (h) were obtained by processing c... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361029 Mon, 31 Oct 2011 12:21:56 +0100 5361029 http://www.medworm.com/index.php?rid=5361028&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%3D22029921%26dopt%3DAbstract Authors: Cui Y, Oh YJ, Lim J, Youn M, Lee I, Pak HK, Park W, Jo W, Park S Abstract (-)-Epigallocatechin-3-gallate (EGCG), a main constituent of tea catechins, affects Gram-positive and Gram-negative bacteria differently; however, the underlying mechanisms are not clearly understood. Atomic force microscopy (AFM) was used to compare morphological alterations in Gram-positive and Gram-negative bacteria induced by EGCG and by H(2)O(2) at sub-minimum inhibitory concentrations (MICs). EGCG initially induced aggregates in the cell envelopes of Staphylococcus aureus and eventually caused cell lysis, which was not observed in cells treated with H(2)O(2). It initially induced nanoscale perforations or microscale grooves in the cell envelopes of Escherichia coli O157:H7 which eventually disa... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361028 Mon, 31 Oct 2011 12:21:45 +0100 5361028 http://www.medworm.com/index.php?rid=5361027&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%3D22029922%26dopt%3DAbstract Authors: Coton M, Delbés-Paus C, Irlinger F, Desmasures N, Le Fleche A, Stahl V, Montel MC, Coton E Abstract The goal of this study was to identify at the species level a large collection of Gram-negative dairy bacteria isolated from milks or semi-hard and soft, smear-ripened cheeses (cheese core or surface samples) from different regions of France. The isolates were then assessed for two risk factors, antibiotic resistance and volatile and non-volatile biogenic amine production in vitro. In total, 173 Gram-negative isolates were identified by rrs and/or rpoB gene sequencing. A large biodiversity was observed with nearly half of all Gram-negative isolates belonging to the Enterobacteriaceae family. Overall, 26 different genera represented by 68 species including potential new spe... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361027 Mon, 31 Oct 2011 12:21:35 +0100 5361027 http://www.medworm.com/index.php?rid=5361026&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%3D22029923%26dopt%3DAbstract Authors: Mercanti DJ, Guglielmotti DM, Patrignani F, Reinheimer JA, Quiberoni A Abstract Temperate bacteriophages ф iLp84 and ф iLp1308, previously isolated from mitomycin C-induction of Lactobacillus paracasei strains 84 and CNRZ1308, respectively, were tested for their resistance to several physical and chemical treatments applied in dairy industry. Long-term survival at 4 °C, -20 °C and -80 °C, resistance to either thermal treatments of 63 °C, 72 °C and 90 °C, high pressure homogenization (HPH, 100 MPa) or classic (ethanol, sodium hypochlorite and peracetic acid) and new commercial sanitizers, namely A (quaternary ammonium chloride), B (hydrogen peroxide, peracetic acid and peroctanoic acid), C (alkaline chloride foam), D (p-toluensulfonchloroamide, sodium salt)... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361026 Mon, 31 Oct 2011 12:21:24 +0100 5361026 http://www.medworm.com/index.php?rid=5361016&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%3D22029924%26dopt%3DAbstract This study investigates factors associated with Campylobacter contamination of broiler carcasses, using survey data collected from nine Belgian slaughterhouses in 2008 in accordance with a European Union baseline study. Campylobacter were detected in 51.9% (202/389) (95% confidence interval, 46.8%-56.9%) of broiler carcasses. Campylobacter concentration was <10 CFU/g in 49.6% of carcasses, while 20.6% were contaminated with ≥1000 CFU/g. The mean Campylobacter concentration, as calculated by maximum likelihood estimation for left-censored data, was 1.8 log(10) CFU/g, with a standard deviation of 1.9 log(10) CFU/g. There was statistically significant variation among slaughterhouses in prevalence and concentrations of Campylobacter in their sampled carcasses. Campylobacter prevalence... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361016 Mon, 31 Oct 2011 12:21:14 +0100 5361016 http://www.medworm.com/index.php?rid=5361007&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%3D22029925%26dopt%3DAbstract Authors: Pramateftaki PV, Metafa M, Karapetrou G, Marmaras G Abstract In the warm climate country of Greece malolactic fermentation (MLF) has received limited attention. Molecular techniques and High Performance Liquid Chromatography (HPLC) were used to study the genetic polymorphism of autochthonous lactic acid bacteria developing towards the end of spontaneous MLF of Greek red wines and for the assessment of their potential to produce harmful biogenic amines. This research revealed that native Oenococcus oeni isolates are very much adapted to specific winery conditions since the majority of spontaneous MLF were driven mostly or exclusively by a single strain of O. oeni. Native O. oeni strains showed only limited dispersion since cluster analysis uncovered only few common genoty... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361007 Mon, 31 Oct 2011 12:21:03 +0100 5361007 http://www.medworm.com/index.php?rid=5361006&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%3D22029926%26dopt%3DAbstract Authors: Rossouw D, Du Toit M, Bauer FF Abstract Co-inoculation of commercial yeast strains with a bacterial starter culture at the beginning of fermentation of certain varietal grape juices is rapidly becoming a preferred option in the global wine industry, and frequently replaces the previously dominant sequential inoculation strategy where bacterial strains, responsible for malolactic fermentation, are inoculated after alcoholic fermentation has been completed. However, while several studies have highlighted potential advantages of co-inoculation, such studies have mainly focused on broad fermentation properties of the mixed cultures, and no data exist regarding the impact of this strategy on many oenologically relevant attributes of specific wine yeast strains such as aroma pro... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361006 Mon, 31 Oct 2011 12:20:52 +0100 5361006 http://www.medworm.com/index.php?rid=5361005&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%3D22029927%26dopt%3DAbstract Authors: Falentin H, Henaff N, Le Bivic P, Deutsch SM, Parayre S, Richoux R, Sohier D, Thierry A, Lortal S, Postollec F Abstract For Emmental manufacture two kinds of adjunct culture are added: (i) thermophilic lactic acid bacteria (starters) such as Lactobacillus helveticus (LH), and Streptococcus thermophilus (ST) growing the first day of the manufacture and (ii) ripening culture. ST and LH have a key role in curd acidification and proteolysis at the beginning of the manufacture but are considered to be lyzed for a great part of them at the ripening step. The aim of this work was to assess the metabolic activity of these bacteria throughout manufacture and ripening. During Emmental cheesemaking, LH and ST were subjected to i) population quantification by numerations and by quanti... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361005 Mon, 31 Oct 2011 12:20:41 +0100 5361005 http://www.medworm.com/index.php?rid=5361004&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%3D22029928%26dopt%3DAbstract Authors: Allen KJ, Griffiths MW Abstract Targeted microarray analysis was used to examine growth phase-related transcriptional responses of Escherichia coli O157:H7 stress and virulence genes. Logarithmic and stationary phase cells were exposed to hydrogen peroxide (H(2)O(2); 1 and 2.5 mM) and paraquat (PQ; 350 μM) for 40 min. For both oxidants, more genes were significantly induced in logarithmic cells compared to cells in stationary phase. In total, 14 genes at 1 mM H(2)O(2) and 15 genes at 2.5 mM H(2)O(2) were significantly induced in logarithmic cells, with 11 affected genes common between treatments, including stx2a and stx2b. At 2.5 mM H(2)O(2), additional virulence genes were induced, including stx1a, stx1b, lpfA, a putative enterotoxin, and ler. Stx2 ELISA showed tra... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5361004 Mon, 31 Oct 2011 12:20:29 +0100 5361004 http://www.medworm.com/index.php?rid=5246466&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%3D21925023%26dopt%3DAbstract Authors: Moyne AL, Sudarshana MR, Blessington T, Koike ST, Cahn MD, Harris LJ Abstract Impact of drip and overhead sprinkler irrigation on the persistence of attenuated Escherichia coli O157:H7 in the lettuce phyllosphere was investigated using a split-plot design in four field trials conducted in the Salinas Valley, California, between summer 2007 and fall 2009. Rifampicin-resistant attenuated E. coli O157:H7 ATCC 700728 (BLS1) was inoculated onto the soil beds after seeding with a backpack sprayer or onto 2- or 4-week-old lettuce plant foliage with a spray bottle at a level of 7 log CFU ml(-1). When E. coli O157:H7 was inoculated onto 2-week-old plants, the organism was recovered by enrichment in 1 of 120 or 0 of 240 plants at 21 or 28 days post-inoculation, respectively. For th... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246466 Fri, 23 Sep 2011 11:38:58 +0100 5246466 http://www.medworm.com/index.php?rid=5246465&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%3D21925024%26dopt%3DAbstract The objective of this study was to assess the effect of High Pressure Homogenisation (HPH) compared with High Hydrostatic Pressure (HHP) on the microbiological quality of raw apple juice during storage at ideal (4 °C) and abuse (12 °C) temperatures. In the case of HPH, only low numbers of micro-organisms were detected after treatment at 300 MPa (typically between 2 and 3 log.ml(-1)). These were identified as Streptomyces spp., and numbers did not increase during storage of the juice for 35 days, irrespective of storage temperature. In the case of HHP, the total aerobic counts were also reduced significantly (p < 0.05) after treatment for 1 min at 500 and 600 MPa and the numbers did not increase significantly during storage at 4 °C. However, during storage at 12 °C the count... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246465 Fri, 23 Sep 2011 11:38:47 +0100 5246465 http://www.medworm.com/index.php?rid=5246464&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%3D21925025%26dopt%3DAbstract Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón". Food Microbiol. 2011 Dec;28(8):1432-40 Authors: Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Córdoba JJ, Córdoba MG Abstract The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ''salchichon" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed h... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246464 Fri, 23 Sep 2011 11:38:36 +0100 5246464 http://www.medworm.com/index.php?rid=5246463&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%3D21925026%26dopt%3DAbstract Authors: Thorsen L, Azokpota P, Munk Hansen B, Rønsbo MH, Nielsen KF, Hounhouigan DJ, Jakobsen M Abstract Afitin, iru and sonru are three spontaneously fermented African locust bean Benin condiments. The fermentation processes are exothermic, with temperatures mostly being above 40 °C. A total of 19 predominant Bacillus cereus isolates from afitin, iru and sonru, were investigated. The enterotoxin genes nhe (A, B, C) were present in all 19 isolates, the hbl (A, C, D) in one (afitin), and the cytK gene in three isolates (afitin). Levels of cytotoxicity to Vero cells and NheA production in BHI-broth was within the range of known diarrheal outbreak strains. Autoclaved cooked African locust beans inoculated with emetic (cereulide producing) B. cereus Ba18H2/RIF supported growth at ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246463 Fri, 23 Sep 2011 11:38:25 +0100 5246463 http://www.medworm.com/index.php?rid=5246462&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%3D21925027%26dopt%3DAbstract Authors: Bigot B, Lee WJ, McIntyre L, Wilson T, Hudson JA, Billington C, Heinemann JA Abstract A bacteriophage (phage) that infected strains of the species Listeria monocytogenes as well as Listeria ivanovii and Listeria welshimeri, but not Listeria grayi or Listeria innocua, was isolated from sheep faeces. The phage had a contractile tail and an icosohedral head indicating that it was a myovirus, and was morphologically similar to phage A511. At 30 °C, phages added at 5.2 × 10(7) PFU ml(-1) prevented the growth in broth of L. monocytogenes present at approximately twice this concentration for 7 h, but re-growth occurred such that the concentration after 24 h incubation was similar in both control and phage-treated cultures. At the same temperature, but on the surface of ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246462 Fri, 23 Sep 2011 11:38:14 +0100 5246462 http://www.medworm.com/index.php?rid=5246461&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%3D21925028%26dopt%3DAbstract Authors: Gougouli M, Kalantzi K, Beletsiotis E, Koutsoumanis KP Abstract The effect of storage temperature (0-40 °C) and inoculum size (10(1)-10(5) spores) on the mycelium growth kinetics of 12 fungal species on yogurt were monitored. A cardinal model with inflection (CMI) was used to describe the effect of temperature on the growth rate (μ) and the lag time (λ) of each isolate. Significant differences on the temperature dependence of the mycelium growth between the tested species were observed. Depending on the strain, the estimated minimum, optimum and maximum temperature parameters for μ (T(min), T(opt), T(max)) ranged from -7.6 to 9.6, 19.5 to 37.8 and 29.8 to 46.9 °C, respectively. Only λ was found to be affected by the inoculum size and a linear relation between Ln (�... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246461 Fri, 23 Sep 2011 11:38:04 +0100 5246461 http://www.medworm.com/index.php?rid=5246460&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%3D21925029%26dopt%3DAbstract Authors: Patriarca A, Larumbe G, Buera MP, Vaamonde G Abstract Sorbitol and xylitol are polyols often used in foods as naturally occurring sugar substitutes. They provide sweet taste and reduced calories in products of intermediate moisture. This type of food is susceptible to spoilage by xerophilic molds which affect shelf life of foods and produce significant losses. The aim of the present work was to study the effect of glycerol, sorbitol and xylitol on the germination and growth of four xerophilic fungi at different temperatures and water activity levels. Penicillium chrysogenum, Wallemia sebi, Eurotium chevalieri and Eurotium repens were cultivated on malt extract agar with the addition of the respective polyols and a(w) adjusted to 0.85, 0.88, 0.90 and 0.93. Incubation was ma... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246460 Fri, 23 Sep 2011 11:37:53 +0100 5246460 http://www.medworm.com/index.php?rid=5246459&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%3D21925030%26dopt%3DAbstract Authors: Lee HJ, Jung H, Choe W, Ham JS, Lee JH, Jo C Abstract An apparatus for generating atmospheric pressure plasma (APP) jet was used to investigate the inactivation of Listeria monocytogenes on the surface of agar plates and slices of cooked chicken breast and ham. He, N(2) (both 7 L/min), and mixtures of each with O(2) (0.07 L/min) were used to produce the plasma jets. After treatment for 2 min with APP jets of He, He + O(2), N(2), or N(2) + O(2), the numbers of L. monocytogenes on agar plates were reduced by 0.87, 4.19, 4.26, and 7.59 log units, respectively. Similar treatments reduced the L. monocytogenes inoculated onto sliced chicken breast and ham by 1.37 to 4.73 and 1.94 to 6.52 log units, respectively, according to the input gas used with the N(2) + O(2) mix... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246459 Fri, 23 Sep 2011 11:37:42 +0100 5246459 http://www.medworm.com/index.php?rid=5246458&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%3D21925031%26dopt%3DAbstract This study describes the successful differentiation of the five Cronobacter species based on the amplification of the rpoB gene followed by the combined digestion with restriction endonucleases Csp6I and HinP1I. This PCR-RFLP assay is an accurate identification method that ensures rapid differentiation between the five species of Cronobacter. PMID: 21925031 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246458 Fri, 23 Sep 2011 11:37:31 +0100 5246458 http://www.medworm.com/index.php?rid=5246457&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%3D21925032%26dopt%3DAbstract Authors: Yang X, Badoni M, Gill CO Abstract Suspensions of Escherichia coli in peptone water were heated at temperatures between 52 and 90 °C, inclusive. Samples withdrawn at suitable times were not or were treated with propidium monoazide (PMA) or deoxycholate then PMA before extraction of DNA. DNA was quantified by real-time PCR for estimation of the numbers of E. coli from which template DNA for the PCR was obtained. Numbers of viable E. coli in suspensions at the times of sampling were determined from plate counts. For samples from suspensions heated at temperatures ≥52 ≤ 72 °C, PCR cycle threshold (Ct) values were little or no different for DNA from corresponding samples that were or were not treated with PMA. PMA treatment of samples heated to ≥80 °C largely i... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246457 Fri, 23 Sep 2011 11:37:20 +0100 5246457 http://www.medworm.com/index.php?rid=5246456&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%3D21925033%26dopt%3DAbstract Authors: Andorra I, Monteiro M, Esteve-Zarzoso B, Albergaria H, Mas A Abstract Traditionally, it was assumed that non-Saccharomyces (NS) yeasts could only survive in the early stages of alcoholic fermentations. However, recent studies applying culture-independent methods have shown that NS populations persist throughout the fermentation process. The aim of the present work was to analyze and quantify Saccharomyces cerevisiae (Sc) and Hanseniaspora guilliermondii (Hg) populations during alcoholic fermentations by plating and culture-independent methods, such as fluorescence in situ hybridization (FISH) and quantitative PCR (QPCR). Species-specific FISH probes labeled with fluorescein (FITC) were used to directly hybridize Sc and Hg cells from single and mixed cultures that were enum... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246456 Fri, 23 Sep 2011 11:37:09 +0100 5246456 http://www.medworm.com/index.php?rid=5246455&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%3D21925034%26dopt%3DAbstract Authors: Venturini ME, Reyes JE, Rivera CS, Oria R, Blanco D Abstract 402 samples of 22 species of cultivated and wild fresh mushrooms sold in retail markets and supermarkets in Zaragoza (Spain) were studied to quantify their microbial load (mesophilic aerobic microorganisms, Pseudomonas genus, Enterobacteriaceae, lactic acid bacteria, total and thermotolerant coliform bacteria, Escherichia coli, yeasts and moulds) and to investigate the presence of E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Yersinia enterocolitica. The total microbial counts ranged from 4.4 to 9.4 log cfu/g, the genus Pseudomonas being the most prevalent with counts from 3.7 to 9.3 log cfu/g and Auricularia auricula-judae the species with the highest microbial load (9.4 ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246455 Fri, 23 Sep 2011 11:36:58 +0100 5246455 http://www.medworm.com/index.php?rid=5246454&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%3D21925035%26dopt%3DAbstract Authors: Copetti MV, Iamanaka BT, Frisvad JC, Pereira JL, Taniwaki MH Abstract The present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, nibs, liquor, butter, cake and powder) and (iii) the final chocolate product (dark, milk, white and powdered) collected from retail outlets. Direct plating or dilution plating on Dichloran 18% Glycerol agar were used for cocoa beans and processed product analyses, respectively. Fungi were isolated and identified using different keys of identification. The largest numbers and diversity of fungi were observed in the ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246454 Fri, 23 Sep 2011 11:36:47 +0100 5246454 http://www.medworm.com/index.php?rid=5246453&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%3D21925036%26dopt%3DAbstract Authors: Patterson MF, Mackle A, Linton M Abstract A cocktail of Listeria monocytogenes strains was inoculated into cooked chicken (∼2.2 × 10(3) CFU g(-1)) which was then pressure-treated (600 MPa/2 min/20 °C) and stored for up to 105 days at 8 °C. In addition, sodium lactate (2% w/w) or a pressure-resistant Weissella viridescens strain, known to have antilisterial activity, were added to the meat prior to inoculation with the pathogen and pressure treatment, to investigate the effect on Listeria survival. Pressure treatment alone was not sufficient to eliminate all of the Listeria. Numbers of survivors were initially below the level of detection (50 CFU g(-1)) but increased during storage to reach >10(8) CFU g(-1) by day 21. The presence of W. viridescens signi... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246453 Fri, 23 Sep 2011 11:36:36 +0100 5246453 http://www.medworm.com/index.php?rid=5246452&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%3D21925037%26dopt%3DAbstract Authors: Miranda RO, Neto GG, de Freitas R, Fernandes de Carvalho A, Nero LA Abstract Bifidobacteria are probiotic microorganisms that are widely used in the food industry. With the aim of using of Petrifilm™ Aerobic Count (AC) plates associated with selective culture media, aliquots of sterile skim milk were inoculated separately with four commercial cultures of bifidobacteria. These cultures were plated by both the conventional method and Petrifilm™AC, using the culture media NNLP and ABC. The cultures were incubated under anaerobiosis at 37 °C for 24, 48 and 72 h. No significant differences (p > 0.05) were observed between the obtained counts at 48 and 72 h. Bifidobacteria counts in ABC were usually higher than in NNLP, independent of the plating method. Subsequentl... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246452 Fri, 23 Sep 2011 11:36:25 +0100 5246452 http://www.medworm.com/index.php?rid=5246441&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%3D21925038%26dopt%3DAbstract Authors: Hurtado A, Ben Othman N, Chammem N, Hamdi M, Ferrer S, Reguant C, Bordons A, Rozès N Abstract Near one hundred isolates of Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus plantarum from table olives were studied. Strains were genotyped by rep-PCR. Although the technique failed to differentiate some isolates at the species level, it proved a robust and easy procedure that could be useful for distinguishing between related strains of L. paraplantarum, L. pentosus and L. plantarum from a large pool of unrelated strains of these species. A PCR-based screening revealed the presence of the plantaricin encoding genes plnA, plnB, plnC, plnD, plnE/F, plnF, plnI, plnJ, plnK, plnG and plnN in most isolates of the three species. Sequences of bacteriocin genes... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=5246441 Fri, 23 Sep 2011 11:36:13 +0100 5246441 http://www.medworm.com/index.php?rid=4911889&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%3D21645808%26dopt%3DAbstract Authors: Sonjak S, Ličen M, Frisvad JC, Gunde-Cimerman N Penicillium nordicum is a known contaminant of protein-rich foods and is primarily found on dry-cured meat products. It is an important producer of the mycotoxin ochratoxin A, which has nephrotoxic and cancerogenic activities. Recently a high number of P. nordicum strains was isolated from different dry-cured meat products from one of the Slovenian meat-processing plants. Since we have isolated P. nordicum in high counts also from Artic habitats, such as sea water and sea ice and due to its ability to grow well at low temperatures and at increased salinity, sea salt was suspected as the possible source of P. nordicum. In the present study contamination of meat products, air in the meat-processing plant and sea salt used for s... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911889 Thu, 09 Jun 2011 03:47:51 +0100 4911889 http://www.medworm.com/index.php?rid=4911888&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%3D21645809%26dopt%3DAbstract Authors: Habib I, Uyttendaele M, De Zutter L In the present study, we evaluate the recommended ISO 10272:2006 versus alternative procedures for Campylobacter enumeration and enrichment in naturally contaminated chicken meat samples (n = 49). Three enrichment media were evaluated; Bolton broth, Preston broth and CampyFood broth(®) (bioMérieux SA, Marcy l'Etoile, France). In addition, three selective plating agars were compared; modified charcoal cefoperazone deoxycholate agar (mCCDA), CampyFood agar(®) (CFA; bioMérieux SA) and Brilliance CampyCount agar(®) (BCC; Oxoid, Basingstoke, England). Direct plating on CFA provided the highest number of Campylobacter positive samples (17/49); however this was not statistically different (P > 0.05) from numbers of positive samples reco... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911888 Thu, 09 Jun 2011 03:47:46 +0100 4911888 http://www.medworm.com/index.php?rid=4911887&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%3D21645810%26dopt%3DAbstract Authors: Akiyama T, Khan AA, Cheng CM, Stefanova R A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restriction enzyme and plasmid profiling were performed to assess genetic diversity. None of the isolates showed resistance to ampicillin, chloramphenicol, gentamicin, kanamycin, streptomycin, sulfisoxazole, and tetracycline. Seventeen virulence genes were screened for by PCR. All strains were positive for 14 genes (spiA, sifA, invA, spaN, sopE, sipB, iroN, msgA, pagC, orgA, prgH, lpfC, sitC, and tolC) and negative for three ge... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911887 Thu, 09 Jun 2011 03:47:42 +0100 4911887 http://www.medworm.com/index.php?rid=4911886&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%3D21645811%26dopt%3DAbstract Authors: Ravyts F, De Vuyst L Flavour of type II sourdoughs is influenced by the ingredients, processing conditions, and starter culture composition. It is, however, not fully clear to what extent different sourdough lactic acid bacteria (LAB) contribute to flavour. Therefore, two types of flour (rye and wheat) and different LAB starter culture strains were used to prepare sourdoughs, thereby leaving the yeast microbiota uncontrolled. All LAB starter culture strains tested were shown to be prevalent and to acidify the flour/water mixture to pH values between 3.1 and 3.9 after 24h of fermentation. Multiple aldehydes, alcohols, ketones, and carboxylic acids were produced by the sourdough-associated microbiota throughout the fermentation period. Based on the organoleptic evaluation of bre... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911886 Thu, 09 Jun 2011 03:47:39 +0100 4911886 http://www.medworm.com/index.php?rid=4911885&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%3D21645812%26dopt%3DAbstract In this study published data are reformulated to the number of laboratories observing a given number of positive results per replicate set in order to reflect the inhomogeneity of the spike distribution in the replicate portions. A mean spiking level that is less uncertain than the reported 3-tube reference method MPN value is estimated from the pooled proportions of positives that the laboratories obtained with the reference method. The expected distribution of the spike was calculated from its mean value using the binomial equation. The numerical distributions of the laboratories among the 7 possible positive categories (0-6 positives per replicate set) were statistically indistinguishable from the expected binomial distribution thus corroborating this approach. Probable instances of in... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911885 Thu, 09 Jun 2011 03:47:35 +0100 4911885 http://www.medworm.com/index.php?rid=4911884&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%3D21645813%26dopt%3DAbstract Authors: Diguta CF, Vincent B, Guilloux-Benatier M, Alexandre H, Rousseaux S Restriction digestion analysis of the ITS products was tested as an easy method to identify isolates of filamentous fungi on grapes. Endonucleases SduI, HinfI, MseI, HaeIII were used. Endonucleases BfmI, Cfr9I, Hpy188I, MaeII or PspGI were used as necessary to complete discrimination. The 43 species studied generated 42 different composite profiles. Only the species P. thomii and P. glabrum gave the same composite profile. 96.3% strains tested could be differentiated to the species level with only four enzymes. Hundred ninety nine strains of filamentous fungi were isolated from various vineyards in Burgundy and identified by this method. Penicillium (58.5%) was the genus the most frequently isolated and no s... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911884 Thu, 09 Jun 2011 03:47:31 +0100 4911884 http://www.medworm.com/index.php?rid=4911883&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%3D21645814%26dopt%3DAbstract In this study, we use the concept of fitness advantage to measure how increasing ethanol concentrations (0-25%) and temperature values (4-46 °C) in wine fermentations affects competition between S. cerevisiae and several non-Saccharomyces yeasts (Hanseniaspora uvarum, Torulaspora delbrueckii, Candida zemplinina, Pichia fermentans and Kluyveromyces marxianus). We used a mathematical approach to model the hypothetical time needed for S. cerevisiae to impose itself on a mixed population of the non-Saccharomyces species described above. This approach also took into consideration the influence of environmental factors and the initial population levels of S. cerevisiae (0.1, 1.0 and 10.0%). Our results suggest that Saccharomyces niche construction via ethanol production does not provide a c... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911883 Thu, 09 Jun 2011 03:47:27 +0100 4911883 http://www.medworm.com/index.php?rid=4911882&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%3D21645815%26dopt%3DAbstract This study points out the limitations of several general growth media frequently used in seafood research by a systematic identification of the microorganisms on fish samples during ice storage unable to grow on those media. Aerobic psychrotrophic count (APC), replication on various general media and total cultivable microbial community denaturing gradient gel electrophoresis (DGGE) analysis revealed that many potential spoilage microorganisms were overlooked. Those microorganisms overlooked by using only one single growth medium were identified by partial 16S rRNA gene and gyrB gene sequencing. Members of the genera Shewanella, Vibrio, Aliivibrio, Photobacterium, Pseudoalteromonas and Psychrobacter, including Photobacterium phosphoreum, Shewanella baltica and Pseudomonas fluorescens are u... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911882 Thu, 09 Jun 2011 03:47:23 +0100 4911882 http://www.medworm.com/index.php?rid=4911881&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%3D21645816%26dopt%3DAbstract Authors: Izquier A, Gómez-López VM Pulsed light (PL) is a fast non-thermal method for microbial inactivation. This research studied the kinetics of PL inactivation of microorganisms naturally occurring in some vegetables. Iceberg lettuce, white cabbage and Julienne-style cut carrots were subjected to increasing PL fluences up to 12J/cm(2) in order to study its effect on aerobic mesophilic bacteria determined by plate count. Also, sample temperature increase was determined by infrared thermometry. Survivors' curves were adjusted to several models. No shoulder but tail was observed. The Weibull model showed good fitting performance of data. Results for lettuce were: goodness-of-fit parameter RMSE=0.2289, fluence for the first decimal reduction δ=0.98±0.80J/cm(2) and concavity paramet... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911881 Thu, 09 Jun 2011 03:47:19 +0100 4911881 http://www.medworm.com/index.php?rid=4911880&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%3D21645817%26dopt%3DAbstract In this study, change of the microbial community during its fermentation process was investigated. DGGE results showed that microbial community was comparatively stable, and the diversity has a disciplinary series of changes during the fermentation process. It was suggested that domestication of microbes and unique cycle-inoculation style used in the fermentation of Zhenjiang aromatic vinegar were responsible for comparatively stable of the microbial community. Furthermore, two clone libraries were constructed. The results showed that bacteria presented in the fermentation belonged to genus Lactobacillus, Acetobacter, Gluconacetobacter, Staphylococcus, Enterobacter, Pseudomonas, Flavobacterium and Sinorhizobium, while the fungi were genus Saccharomyces. DGGE combined with clone library ana... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911880 Thu, 09 Jun 2011 03:47:14 +0100 4911880 http://www.medworm.com/index.php?rid=4911879&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%3D21645818%26dopt%3DAbstract In this study, their subtypes were evaluated by serotyping and multilocus sequence typing (MLST), and their genetic profiles were also characterized. It was demonstrated by serotyping on these isolates that 36 various serovars were obtained in this study, of which three serotypes S. Babelsberg, S. Fresno, and S. II were first found in mainland China. Based on Simpson's index of diversity, the serotyping method had a 0.943 discriminatory power. Meanwhile, there were a total of 42 unique sequence types (STs) characterized by MLST, and the discriminatory power of MLST (D = 0.947) was close to that of the serotyping method. In MLST, hisD revealed the highest levels of nucleotide diversity. In addition, ST-92 was the most common ST represented by 16 Salmonella isolates, followed by ST-367 whi... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911879 Thu, 09 Jun 2011 03:47:05 +0100 4911879 http://www.medworm.com/index.php?rid=4911878&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%3D21645819%26dopt%3DAbstract Authors: Rodríguez A, Isabel Luque M, Andrade MJ, Rodríguez M, Asensio MA, Córdoba JJ Patulin is a mycotoxin produced by different Penicillium and Aspergillus strains isolated from food products. To improve food safety, the presence of patulin-producing molds in foods should be quantified. In the present work, two real-time (RTi) PCR protocols based on SYBR Green and TaqMan were developed. Thirty four patulin producers and 28 non-producers strains belonging to different species usually reported in food products were used. The patulin production was tested by mycellar electrokinetic capillary electrophoresis (MECE) and high-pressure liquid chromatography-mass spectrometry (HPLC-MS). A primer pair F-idhtrb/R-idhtrb and the probe IDHprobe were designed from the isoepoxydon dehydrogenas... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911878 Thu, 09 Jun 2011 03:46:57 +0100 4911878 http://www.medworm.com/index.php?rid=4911877&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%3D21645820%26dopt%3DAbstract Authors: Muñoz A, Palgan I, Noci F, Morgan DJ, Cronin DA, Whyte P, Lyng JG The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm(2)), HILP(H) (5.1 J/cm(2)), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911877 Thu, 09 Jun 2011 03:46:52 +0100 4911877 http://www.medworm.com/index.php?rid=4911876&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%3D21645821%26dopt%3DAbstract In this study, we examined the accuracy of biochemical tests and 16S rDNA sequencing in the identification of 56 staphylococcal strains isolated during industrial Spanish dry-cured ham processes. Important differences were observed comparing genotypic and phenotypic data. Staphylococcus xylosus was the prevalent species identified by biochemical methods (87.5%), however, sequencing of the 16S rDNA resulted in an unambiguous identification of Staphylococcus equorum (73.2%) and Staphylococcus vitulinus (8.9%) strains. Reliable identification of meat staphylococci, mainly among S. xylosus and S. equorum strains could be also achieved by means of recA gene sequence comparison. Two degenerate primers previously described for lactic acid bacteria were used to amplify an internal fragment of th... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911876 Thu, 09 Jun 2011 03:46:40 +0100 4911876 http://www.medworm.com/index.php?rid=4911875&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%3D21645822%26dopt%3DAbstract We examined the effect of sample size on the analytical precision of microbiological data by iteratively 're-sampling without replacement' (SNR). Using both theoretical data sets and colony counts from foods we demonstrate that SNR provides an effective and efficient guide to (a) choosing the number of samples to be examined in order to optimise precision and (b) deciding whether logarithmic transformation of the raw data is appropriate. We also discuss theoretical aspects of the procedure and their impact on the results obtained. PMID: 21645822 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911875 Thu, 09 Jun 2011 03:45:52 +0100 4911875 http://www.medworm.com/index.php?rid=4911874&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%3D21645823%26dopt%3DAbstract Authors: Braconi D, Amato L, Bernardini G, Arena S, Orlandini M, Scaloni A, Santucci A The yeast Saccharomyces cerevisiae, besides being an eukaryotic cell model, plays a fundamental role in the production of fermented foods. In the winemaking industry, yeast cell walls may be involved in numerous processes and contribute substantially to the final chemical and sensorial profiles of wines. Nonetheless, apart from mannoproteins, little is known on the protein components of the yeast cell wall and their changes during the fermentation of must into wine. In this work, we performed a dynamic analysis of the cell surface proteome (surfome) of an autochthonous wine yeast strain (previously selected as a wine fermentation starter) by shaving intact cells with trypsin and identifying tryptic p... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911874 Thu, 09 Jun 2011 03:45:39 +0100 4911874 http://www.medworm.com/index.php?rid=4911873&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%3D21645824%26dopt%3DAbstract In this study, we investigated the role of lysozyme on the viability of Bacillus cereus, Bacillus subtilis, Bacillus pumilus and Bacillus anthracis (Sterne) in egg white (EW), ground beef and milk. At 35 °C in EW, growth rates (GR) for B. cereus, B. subtilis, B. pumilus and B. anthracis were 0.005, -0.018, -0.028 and -0.029 OD(600)/h, respectively. Heat-treating EW at 55 and 60 °C reduced the inactivating effect of EW by 3.1 and 10.5-fold, respectively. Addition of lysozyme (2 mg/ml) to 60 °C-treated EW increased the inactivation rate 5.76-fold, indicating involvement of lysozyme in B. anthracis inactivation. B. anthracis inactivation was influenced by pH, as shown by a progressive increase in inactivation rate from 0.25 to -4.42 logs CFU/h over a pH range of 6.0-8.5. Ad... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911873 Thu, 09 Jun 2011 03:45:29 +0100 4911873 http://www.medworm.com/index.php?rid=4911872&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%3D21645825%26dopt%3DAbstract This study aimed at detecting and enumerating Salmonella spp. in MPV marketed in the city of São Paulo, Brazil. A total of 512 samples of MPV packages collected in retail stores were tested for Salmonella spp. and total coliforms and Escherichia coli as indication of the hygienic status. Salmonella spp. was detected in four samples, two using the detection method and two using the counting method, where the results were 8.8 × 10(2) CFU/g and 2.4 × 10(2) CFU/g. The serovars were Salmonella Typhimurium (three samples) and Salmonella enterica subsp. enterica O:47:z4,z23:- (one sample). Fourteen samples (2.7%) presented counts of E. coli above the maximum limit established by the Brazilian regulation for MPV (10(2) CFU/g). Therefore, tightened surveillance and effective interventio... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911872 Thu, 09 Jun 2011 03:45:21 +0100 4911872 http://www.medworm.com/index.php?rid=4911871&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%3D21645826%26dopt%3DAbstract Authors: Yamazaki W, Kumeda Y, Uemura R, Misawa N We investigated the efficacy of a loop-mediated isothermal amplification (LAMP) assay for rapid screening of seafood samples naturally contaminated with Vibrio parahaemolyticus. A total of 171 seafood samples enriched in alkaline peptone water (APW) were assessed by LAMP assay and conventional culture methods, which consist of a combination of APW enrichment culture and plating onto CHROMagar Vibrio and TCBS agars. Compared with V. parahaemolyticus isolation using the conventional culture test, LAMP results showed 100% (30/30) and 90.8% (128/141) sensitivity and specificity, respectively. The conventional culture test required more than 3 days to isolate and identify V. parahaemolyticus in the APW enrichment culture. In contrast, the ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4911871 Thu, 09 Jun 2011 03:45:13 +0100 4911871 http://www.medworm.com/index.php?rid=4861669&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%3D21569925%26dopt%3DAbstract Authors: Ruiz-Moyano S, Martín A, Benito MJ, Hernández A, Casquete R, de Guia Córdoba M The purpose of this study was to investigate the potential of implanting the probiotics Lactobacillus fermentum HL57 and P. acidilactici SP979 during manufacture of Iberian dry-fermented sausages, and their effect on the sensory properties of these meat products. Microbial counts were studied in sausages inoculated with these strains and compared with a control batch. To detect the presence of probiotic strains at high counts (>7 log CFU/g) in the inoculated sausages, specific PCR and (RAPD)-PCR techniques were carried out. Changes due to probiotic inoculations on parameters and compounds related to fermentation, and nitrogen and lipid fractions were determined, and the impact on sensory quali... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861669 Wed, 25 May 2011 23:48:18 +0100 4861669 http://www.medworm.com/index.php?rid=4861668&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%3D21569926%26dopt%3DAbstract Authors: Postollec F, Falentin H, Pavan S, Combrisson J, Sohier D Molecular methods are being increasingly applied to detect, quantify and study microbial populations in food or during food processes. Among these methods, PCR-based techniques have been the subject of considerable focus and ISO guidelines have been established for the detection of food-borne pathogens. More particularly, real-time quantitative PCR (qPCR) is considered as a method of choice for the detection and quantification of microorganisms. One of its major advantages is to be faster than conventional culture-based methods. It is also highly sensitive, specific and enables simultaneous detection of different microorganisms. Application of reverse-transcription-qPCR (RT-qPCR) to study population dynamics and activiti... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861668 Wed, 25 May 2011 23:48:14 +0100 4861668 http://www.medworm.com/index.php?rid=4861667&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%3D21569927%26dopt%3DAbstract This study underlines that target a reduction of Campylobacter on final products requires a decrease of contamination in caeca. PMID: 21569927 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861667 Wed, 25 May 2011 23:48:10 +0100 4861667 http://www.medworm.com/index.php?rid=4861666&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%3D21569928%26dopt%3DAbstract Authors: Rajkovic A, Smigic N, Devlieghere F Previous study showed that repetitive mild decontamination treatments with intense light pulses (ILP) and lactic acid (LA) can induce increased resistance in surviving pathogenic cells. Research has evaluated the potential of increased resistance to enhance the persistence of resistant variants of Listeria monocytogenes and Escherichia coli O157:H7 under suboptimal growth conditions. Growth of resistant variants and parental strains was determined by optical density (OD) measurements in nutrient broths with different pH values and NaCl concentration, at low temperature. The real lag phase was calculated, and results indicated that intense light pulses (ILP) resistant variants needed longer time to initiate growth compared to their parental s... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861666 Wed, 25 May 2011 23:48:06 +0100 4861666 http://www.medworm.com/index.php?rid=4861665&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%3D21569929%26dopt%3DAbstract Authors: Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma. Thus, use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures for inoculation of wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. We initially characterized 34 non-Saccharomyces yeasts of the genera Candida, Lachancea (Kluyveromyces), Metschnikowia and Torulaspora, and evaluated their enological potential. This confirmed that non-Saccharomyces yeasts from wine-related environments represent a rich sink of unexplored biodiversity f... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861665 Wed, 25 May 2011 23:48:02 +0100 4861665 http://www.medworm.com/index.php?rid=4861664&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%3D21569930%26dopt%3DAbstract Authors: Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Lister... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861664 Wed, 25 May 2011 23:47:58 +0100 4861664 http://www.medworm.com/index.php?rid=4861663&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%3D21569931%26dopt%3DAbstract In this study, a total of 132 enterococci isolated from good quality Manchego cheeses from two dairies at different ripening times were genotypically characterized and identified using molecular techniques. Representative isolates from the clusters obtained after genotyping were assayed for some enzymatic activities considered to have a potential role in cheese ripening, and for 2,3-butanedione and acetoin production, evaluation of odor intensity and appearance in milk and safety evaluation. Enterococcus faecalis was the predominant specie, accounting for 81.8% of the total isolates, while Enterococcus faecium, Enterococcus hirae and Enterococcus avium were present in low proportions. The number of genotypes involved at each ripening time varied both between dairies and with the ripening t... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861663 Wed, 25 May 2011 23:47:54 +0100 4861663 http://www.medworm.com/index.php?rid=4861662&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%3D21569932%26dopt%3DAbstract Authors: Di Cagno R, Surico RF, Minervini G, Rizzello CG, Lovino R, Servili M, Taticchi A, Urbani S, Gobbetti M Strains of Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides subsp. mesenteroides were identified from 8 cultivars of sweet cherry by partial 16S rRNA gene sequence and subjected to typing by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) analysis. Representative isolates from each species and each cultivar were screened based on the kinetics of growth on cherry puree added of (10%, v/v) stem infusion (CP-SI). A protocol for processing and storage of CP-SI, which included fermentation by selected autochthonous P. pentosaceus SWE5 and L. plantarum FP3 (started CP-SI) or spontaneous fermentation (unst... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861662 Wed, 25 May 2011 23:47:49 +0100 4861662 http://www.medworm.com/index.php?rid=4861661&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%3D21569933%26dopt%3DAbstract Authors: Randazzo CL, Fava G, Tomaselli F, Romeo FV, Pennino G, Vitello E, Caggia C In the present study table olives treated in field with kaolin and copper based products against "olive-fruit fly" were fermented using two selected strains of lactic acid bacteria (LAB). The fermentation process was monitored up to 260 days from brining through physico-chemical, microbiological and sensorial analyses. Results showed a dominance of LAB and yeasts and low level of Enterobacteriaceae counts throughout the whole process both in un-treated and treated samples. When investigating the effect of the single treatments on microbial dynamics, ANOVA results highlighted that copper based products affected significantly the control sample, while the sample inoculated with LAB starters maintained hig... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861661 Wed, 25 May 2011 23:47:44 +0100 4861661 http://www.medworm.com/index.php?rid=4861660&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%3D21569934%26dopt%3DAbstract Authors: Kuda T, Iwase T, Yuphakhun C, Takahashi H, Koyanagi T, Kimura B To confirm the importance of eliminating food sediments from the surfaces of food-related environments, we examined the resistance of pathogenic bacteria (Salmonella Typhimurium and Staphylococcus aureus) cells, dried and adhered on glass with 25% w/v egg albumen, 25% yolk or 50% whole egg solutions, against benzalkonium chloride and alkyldiaminoethylglycine hydrochloride. Bacterial suspensions (0.1 ml of 8 log cfu/ml) were put on 47 mmφ glass dishes and dried at room temperature (20-24 °C) for 180 min in a bio safety cabinet with ventilation. Although the viable cells in distilled water decreased 2.0 (S. aureus)-3.5 (S. Typhimurium) log fold during the drying period, the egg compounds protected the bacter... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861660 Wed, 25 May 2011 23:47:39 +0100 4861660 http://www.medworm.com/index.php?rid=4861659&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%3D21569935%26dopt%3DAbstract Authors: Roncoroni M, Santiago M, Hooks DO, Moroney S, Harsch MJ, Lee SA, Richards KD, Nicolau L, Gardner RC Three varietal thiols are key aroma compounds in Sauvignon Blanc wines: 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA). Screening of Saccharomyces cerevisiae strains identified a clinical isolate with elevated 4MMP production after fermentation. Bulked Segregant Analysis of a cross between this isolate and the laboratory strain revealed a single major locus for 4MMP production near the telomere of chromosome 6. Deletion of the IRC7 gene from this region in YJM450 reduced 4MMP production below detectable levels, but did not affect yields of 3MH, in Sauvignon Blanc wine. Sequencing revealed that the IRC7... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861659 Wed, 25 May 2011 23:47:33 +0100 4861659 http://www.medworm.com/index.php?rid=4861658&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%3D21569936%26dopt%3DAbstract Authors: Mesquita JR, Vaz L, Cerqueira S, Castilho F, Santos R, Monteiro S, Manso CF, Romalde JL, Nascimento MS This is the first report on the screening of shellfish from Portugal for the presence of human enteropathogenic viruses. Approximately 2000 shellfish (Curbicula fluminea, Ruditapes decussatus, Tellina crassa, Spisula solida, Dosinia exoleta, Ensis spp., Mytilus spp., Ostrea edulis and Cerastoderma edule), organized in 49 batches, were collected between March 2008 and February 2009. They were tested for norovirus (NoV), hepatitis A virus (HAV) and enterovirus (EV) by RT-PCR followed by nucleotide sequencing. Bacterial contamination was also evaluated by Escherichia coli counts. Viral contamination was detected throughout the year in all shellfish species and in all collection ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861658 Wed, 25 May 2011 23:47:27 +0100 4861658 http://www.medworm.com/index.php?rid=4861657&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%3D21569937%26dopt%3DAbstract Authors: Nguyen VT, Turner MS, Dykes GA This work aimed to investigate the influence of physicochemical properties and prior mode of growth (planktonic or sessile culture) on attachment of 13 Campylobacter jejuni strains and 5 Campylobacter coli strains isolated from chicken samples to three abiotic surfaces: stainless steel, glass and polyurethane. Water contact angle and zeta potential measurements indicated that the strains varied with respect to surface hydrophobicity (17.6 ± 1.5 to 53.0 ± 2.3°) and surface charge (-3.3 ± 0.4 to -15.1 ± 0.5 mV). Individual strains had different attachment abilities to stainless steel and glass (3.79 ± 0.16 to 5.45 ± 0.08 log cell cm(-2)) but did not attach to polyurethane, with one exception. Attachment of Campylobacter to abiot... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861657 Wed, 25 May 2011 23:47:16 +0100 4861657 http://www.medworm.com/index.php?rid=4861656&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%3D21569938%26dopt%3DAbstract Authors: Lopez-Joven C, Ruiz-Zarzuela I, de Blas I, Furones MD, Roque A Effective post-harvest treatment to eliminate toxigenic vibrios is an important measure to reduce risk associated with seafood consumption. In the present study, we examined whether natural populations of sucrose nonfermenting (SNFV) and sucrose fermenting vibrios (SFV) persisted in Ruditapes philippinarum, after depuration at two different temperatures. Two experiments (one in Spring and one in Summer) were performed. Clams were depurated in duplicate tanks in an open-circuit seawater system using filtration and ultraviolet treatment. Clams were sampled daily (9 days), individually processed and inoculated on thiosulphate-citrate-bile salts-sucrose (TCBS) agar plates to estimate the density of SNFV and SFV. Result... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861656 Wed, 25 May 2011 23:47:08 +0100 4861656 http://www.medworm.com/index.php?rid=4861655&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%3D21569939%26dopt%3DAbstract Authors: Cavill L, Renteria-Monterrubio AL, Helps CR, Corry JE Samples from raw chill-stored vacuum-packed beef, lamb and venison or the meat processing environment, associated with a spoilage problem, but negative for Clostridium estertheticum using a specific real-time PCR test, were examined for other Clostridium spp. using direct 16S rDNA PCR-RFLP and sequencing. Of 291 samples tested by PCR, presence of clostridia was indicated in 123 and there was sufficient PCR product in 35 to be further investigated. Presence of Clostridium spp. was confirmed by RFLP and sequencing in 25/35 samples (11 of 14 incidents). Species detected in spoiled meat were (incidents): Clostridium tagluense-like (4), Clostridium putrefaciens (2), Clostridium algidicarnis (3), Clostridium frigoris/estertheticu... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861655 Wed, 25 May 2011 23:47:02 +0100 4861655 http://www.medworm.com/index.php?rid=4861652&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%3D21569940%26dopt%3DAbstract Authors: Papalexandratou Z, Camu N, Falony G, De Vuyst L To compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one Ivorian farm) and box (two Brazilian farms) fermentations were carried out. All fermentations were studied through a multiphasic approach. In general, the temperature inside the fermenting mass increased throughout all fermentations and reached end-values of 42-48°C. The main end-products of pulp carbohydrate catabolism were ethanol, lactic acid, acetic acid, and/or mannitol. In the case of the fermentations on the selected Ivorian farm, the species diversity of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) was restricted. Lactobacillus fermentum and Leuconostoc pseudomesenteroides were the p... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861652 Wed, 25 May 2011 23:46:58 +0100 4861652 http://www.medworm.com/index.php?rid=4861651&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%3D21569941%26dopt%3DAbstract Authors: Wijnker JJ, Weerts EA, Breukink EJ, Houben JH, Lipman LJ Preservation of natural sausage casings using dry salt or saturated brine is regarded as sufficient to inactivate vegetative pathogenic non-spore-forming bacteria present on the casings. Although the outgrowth of bacterial spores is prevented by salt or saturated brine preservation, these spores will remain present and develop into vegetative cells when conditions are more favourable. To prevent subsequent outgrowth additional preservation measures should be implemented. In the experiments described the use of nisin was evaluated to reduce outgrowth of spores in desalinated casings. The bacteriocin nisin was chosen because of its known efficacy against spore-forming bacteria and their spores in various foodstuffs. Clostr... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861651 Wed, 25 May 2011 23:46:52 +0100 4861651 http://www.medworm.com/index.php?rid=4861650&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%3D21569942%26dopt%3DAbstract This study focused on identifying bacterial and fungal members of maple sap and correlating microbiota composition with maple sap properties. A multiplex automated ribosomal intergenic spacer analysis (MARISA) method was developed to presumptively identify bacterial and fungal members of maple sap samples collected from 19 production sites during the tapping period. Results indicate that the fungal community of maple sap is mainly composed of yeast related to Mrakia sp., Mrakiella sp., Guehomyces pullulans, Cryptococcus victoriae and Williopsis saturnus. Mrakia, Mrakiella and Guehomyces peaks were identified in samples of all production sites and can be considered dominant and stable members of the fungal microbiota of maple sap. A multivariate analysis based on MARISA profiles and maple... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861650 Wed, 25 May 2011 23:46:45 +0100 4861650 http://www.medworm.com/index.php?rid=4861649&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%3D21569943%26dopt%3DAbstract Authors: Kroupitski Y, Pinto R, Belausov E, Sela S Leafy greens are occasionally involved in outbreaks of enteric pathogens. In order to control the plant contamination it is necessary to understand the factors that influence enteric pathogen-plant interactions. Attachment of Salmonella enterica serovar typhimurium to lettuce leaves has been demonstrated before; however, only limited information is available regarding the localization and distribution of immigrant Salmonella on the leaf surface. To extend our knowledge regarding initial pathogen-leaf interactions, the distribution of green-fluorescent protein-labeled Salmonella typhimurium on artificially contaminated romaine lettuce leaves was analyzed. We demonstrate that attachment of Salmonella to different leaf regions is highly v... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861649 Wed, 25 May 2011 23:46:36 +0100 4861649 http://www.medworm.com/index.php?rid=4861648&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%3D21569944%26dopt%3DAbstract Authors: Laird DT, Sun Y, Reineke KF, Carol Shieh Y Preserving fruits and vegetables by dehydration is common; however, information is limited concerning viral survival on the produce during the process. This work demonstrated the effects of low heat dehydration on inactivating hepatitis A virus (HAV) on contaminated green onions. Inoculated and uninoculated onion samples were dehydrated at target temperatures of 45-65 °C for 20 h. HAV from artificially contaminated onions (fresh or dehydrated) was eluted by shaking at 145 rpm at 20 °C for 20 min with 3% beef extract, pH 8, and followed by 0.2 μM-membrane filtration before plaque assay and quantitative reverse transcription-polymerase chain reaction (qRT-PCR) analysis. Dilutions of the filtrates were made for obtaining countab... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861648 Wed, 25 May 2011 23:46:28 +0100 4861648 http://www.medworm.com/index.php?rid=4861647&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%3D21569945%26dopt%3DAbstract Authors: Balamurugan S, Nattress FM, Baker LP, Dilts BD The ability of Campylobacter jejuni ATCC 11168 to survive on beef and pork stored under chilled, vacuum packaged and retail display conditions were examined. In addition, the effect of natural microflora on commercial beef and pork on the survival of C. jejuni under these storage conditions was examined. When sterile cores of beef and pork were inoculated with ∼10(5) to 10(6) cfu cm(-2)C. jejuni, and were stored under aerobic or vacuum packaged conditions at -1.5 or 4 °C, its numbers dropped significantly and C. jejuni could not be enumerated by direct plating after 21 d of the 6 wks study. In contrast, survival of C. jejuni on commercial vacuum packaged beef and pork was significantly enhanced, resulting in only 1 log ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861647 Wed, 25 May 2011 23:46:23 +0100 4861647 http://www.medworm.com/index.php?rid=4861646&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%3D21569946%26dopt%3DAbstract Authors: Dourou D, Ammor MS, Skandamis PN, Nychas GJ The effect of acylated homoserine lactones (AHLs) and autoinducer-2 (AI-2) signalling compounds present in the cell-free culture supernatants (CFS), of Pseudomonas aeruginosa, Yersinia enterocolitica-like GTE 112, Serratia proteamaculans 00612, Y. enterocolitica CITY650 and Y. enterocolitica CITY844, on the growth of two Salmonella Enteritidis and two S. Typhimurium strains was assessed though monitoring of changes in conductance of the medium. Detection times (T(det)), area and slope of conductance curves were recorded. Except for P. aeruginosa 108928, which was not found to produce AI-2, all other strains produced both AHLs and AI-2. Thereafter, aliquots (20% in the final volume) of these CFS were transferred into NZ Amine broth in... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861646 Wed, 25 May 2011 23:46:18 +0100 4861646 http://www.medworm.com/index.php?rid=4861645&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%3D21569947%26dopt%3DAbstract Authors: Deschuyffeleer N, Audenaert K, Samapundo S, Ameye S, Eeckhout M, Devlieghere F Pichia anomala, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mould defects on par-baked breads packaged under modified atmosphere. The first objective of this study was to identify yeasts isolated from spoiled par-baked breads by means of a RAPD protocol and to determine the dominant spoilers amongst identified strains. The second objective was to determine the effects of water activity (a(w)) and pH value on the growth rates and lag phase durations of P. anomala, H. burtonii and S. fibuligera. 95% of the yeasts tested were identified as P. anomala and 5% as S. fibuligera, H. burtonii was not detected. In order to investigate the effect of a(w) and pH ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861645 Wed, 25 May 2011 23:46:12 +0100 4861645 http://www.medworm.com/index.php?rid=4861644&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%3D21569948%26dopt%3DAbstract Authors: Boysen L, Vigre H, Rosenquist H In Denmark, the incidence of human campylobacteriosis cases, as well as the Campylobacter prevalence in broiler flocks, is strongly influenced by season with a summer peak in July-August. Therefore, it was considered that the prevalence of Campylobacter in broiler meat sold at retail in Denmark might also be influenced by season. A retrospective survey analysis was performed on 2001-2007 national surveillance data of the prevalence of thermotolerant Campylobacter in all conventional broiler flocks at slaughter, and in randomly sampled broiler meat at retail. There was a significant effect of season on the occurrence of Campylobacter in meat at retail; the largest effect was found for domestic chilled meat. Thus, the Campylobacter prevalence in D... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861644 Wed, 25 May 2011 23:46:06 +0100 4861644 http://www.medworm.com/index.php?rid=4861643&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%3D21569949%26dopt%3DAbstract Authors: Zago M, Fornasari ME, Carminati D, Burns P, Suàrez V, Vinderola G, Reinheimer J, Giraffa G Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential. After a preliminary subtractive screening based on the presence of msa and bsh genes, 27 strains were characterized. In general, the selected strains showed high resistance to lysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacity to agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity was found to be variable among strains. Very high β-galactosidase activity was shown by a considerable number of the tested strains, whereas variable prebiotic utilization ability wa... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861643 Wed, 25 May 2011 23:46:02 +0100 4861643 http://www.medworm.com/index.php?rid=4861642&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%3D21569950%26dopt%3DAbstract This study underlines the that Colombian kumis is a good source of not virulent enterococci able to produce fermented milks with ACE-inhibitory activity. PMID: 21569950 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861642 Wed, 25 May 2011 23:45:58 +0100 4861642 http://www.medworm.com/index.php?rid=4861641&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%3D21569951%26dopt%3DAbstract Authors: Morales-Valle H, Silva LC, Paterson RR, Venâncio A, Lima N Earthy "off" aromas from wine and grape juice are highly detrimental to the production of quality grape products. These volatile compounds are produced on grapes by Botrytis cinerea, Penicillium expansum and/or a combination of P. expansum and B. cinerea strains. B. cinerea strains were isolated from different (a) vineyards in Spain and Portugal, (b) grape varieties (c) bunches (i.e., sound and botrytized) and (d) positions in the botrytized bunch (i.e., interior or exterior). A novel Headspace-Phase Microextraction (SPME) followed by Gas Chromatrography/Mass Spectrometry (GC-MS) dedicated to analyze geosmin, methylisoborneol (MIB), 1-octen-3-ol, fenchone and fenchol in grape broth medium was used. Approximately 5... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861641 Wed, 25 May 2011 23:45:54 +0100 4861641 http://www.medworm.com/index.php?rid=4861640&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%3D21569952%26dopt%3DAbstract Authors: Horm KM, D'Souza DH Fresh fruits, juices, and beverages have been implicated in human noroviral and hepatitis A virus outbreaks. The purpose of this study was to determine the survival of human norovirus surrogates (murine norovirus, MNV-1; feline calicivirus, FCV-F9; and bacteriophage MS2) in juices (orange and pomegranate juices), juice blends (pomegranate and orange juice) and milk over 0, 1, 2, 7, 14, and 21 days at refrigeration (4 °C). Juices, juice blends, and milk were inoculated with each virus over 21 days, serially diluted in cell culture media, and plaque assayed. MNV-1 showed no reduction in titer after 21 days in orange juice and milk, but moderate reduction (1.4 log) in pomegranate juice from a titer of 5 log(10) PFU/ml. However, MNV-1 was completely reduce... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861640 Wed, 25 May 2011 23:45:49 +0100 4861640 http://www.medworm.com/index.php?rid=4861639&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%3D21569953%26dopt%3DAbstract Authors: Di Cagno R, Minervini G, Rizzello CG, De Angelis M, Gobbetti M Weissella cibaria, Lactobacillus plantarum, Lactobacillus sp. and Lactobacillus pentosus were variously identified from blackberries, prunes, kiwifruits, papaya and fennels by partial 16S rRNA gene sequence. Representative isolates from each plant species were screened based on the kinetics of growth on fruit juices. A protocol for processing and storage of red and green smoothies (RS and GS) was set up, which included fermentation by selected lactic acid bacteria starters and exo-polysaccharide producing strains. Starters grew and remained viable at ca. 9.0 log cfu g(-1) during 30 days of storage at 4 °C. No contaminating Enterobacteriaceae and yeast were found throughout storage. Values of soluble solids, tot... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861639 Wed, 25 May 2011 23:45:45 +0100 4861639 http://www.medworm.com/index.php?rid=4861638&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%3D21569954%26dopt%3DAbstract Authors: Membré JM, Laroche M, Magras C The variations in prevalence and levels of pathogens and fecal contamination indicators in large wild game meat were studied to assess their potential impact on consumers. This analysis was based on hazard analysis, data generation and statistical analysis. A total of 2919 meat samples from three species (red deer, roe deer, wild boar) were collected at French game meat traders' facilities using two sampling protocols. Information was gathered on the types of meat cuts (forequarter or haunch; first sampling protocol) or type of retail-ready meat (stewing meat or roasting meat; second protocol), and also on the meat storage conditions (frozen or chilled), country of origin (eight countries) and shooting season (autumn, winter, spring). The sample... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861638 Wed, 25 May 2011 23:45:41 +0100 4861638 http://www.medworm.com/index.php?rid=4861637&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%3D21569955%26dopt%3DAbstract This study demonstrates that the final wine composition may be modulated and enhanced by using suitable combinations of yeast strains. PMID: 21569955 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861637 Wed, 25 May 2011 23:45:36 +0100 4861637 http://www.medworm.com/index.php?rid=4861636&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%3D21569956%26dopt%3DAbstract Authors: Prendergast DM, O'Grady D, Fanning S, Cormican M, Delappe N, Egan J, Mannion C, Fanning J, Gutierrez M Salmonella enterica subsp. enterica serovar Typhimurium is a common zoonotic pathogen encountered in Irish pigs and the pork industry and its characterisation using highly discriminatory typing methods is necessary for epidemiological studies, outbreak investigation and control. Multiple locus variable number of tandem repeat analysis (MLVA), phage typing and antimicrobial susceptibility testing were applied to characterise 301 S. typhimurium isolates of porcine origin isolated from farms, slaughterhouses and pork meat producing plants in Ireland over a four-year period. 154 MLVA patterns were obtained compared to 19 phage types and 38 AMR patterns, and MLVA was particularly... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861636 Wed, 25 May 2011 23:45:29 +0100 4861636 http://www.medworm.com/index.php?rid=4861635&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%3D21569957%26dopt%3DAbstract The objective of this study was to characterize the behavior of chlorine-exposed Lm on RTE ham during refrigerated storage. A two strain cocktail of Lm serotype 4b was pre-treated with chlorine (0, 25, and 50 ppm) for one hour, and then inoculated onto the surface of RTE ham to obtain an inoculum of about 3.0 log CFU/g. The inoculated ham samples were stored at 4, 8, and 16 °C, and Lm was enumerated periodically during the storage. The growth characteristics (lag time and growth rate) of Lm were estimated using the DMFit software. The results indicated that Lm growth was suppressed by the chlorine treatment. At 4 °C, the lag time of Lm with no (0 ppm) chlorine exposure (4.2 days) was shorter than those exposed to 25 ppm (5.4 days) and 50 ppm (6.8 days). The lag time decreased with... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861635 Wed, 25 May 2011 23:45:21 +0100 4861635 http://www.medworm.com/index.php?rid=4861634&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%3D21569958%26dopt%3DAbstract Authors: Mellor GE, Bentley JA, Dykes GA Fresh chicken meat is a fat-rich environment and we therefore hypothesised that production of biosurfactants to increase bioavailability of fats may represent one way in which spoilage bacteria might enhance the availability of nutrients. Numbers of Pseudomonas were determined on a total of 20 fresh and 20 spoiled chicken thighs with skin. A total of 400 randomly isolated Pseudomonas colonies from fresh (200) and spoiled (200) chicken were screened for the presence of biosurfactant production. Biosurfactant producing strains represented 5% and 72% of the Pseudomonas spp. isolates from fresh (mean count 2.3 log(10) cfu g(-1)) and spoiled (mean count 7.4 log(10) cfu g(-1)) chicken skin, respectively. Partially-purified biosurfactants derived f... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861634 Wed, 25 May 2011 23:45:15 +0100 4861634 http://www.medworm.com/index.php?rid=4861633&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%3D21569959%26dopt%3DAbstract Authors: Delbrassinne L, Andjelkovic M, Rajkovic A, Bottledoorn N, Mahillon J, Van Loco J Two outbreak-related Bacillus cereus emetic strains were investigated for their growth and cereulide production potential in penne pasta at 4, 8 and 25 °C during 7-day storage. Cereulide production was detected and quantified by LC-MS method (LOD of 1 ng/ml, LOQ of 5 ng/ml) and growth was determined by culture-based enumeration. Inoculated B. cereus strains (10(5) CFU/g) were able to reach counts of more than 10(8) CFU/g and cereulide production of about 500 ng/g already after 3 days of storage at 25 °C. Interestingly, a constant increase of the toxin was noticed during incubation at ambient temperature storage: the cereulide was continuously produced during the bacterial stationary gro... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861633 Wed, 25 May 2011 23:45:11 +0100 4861633 http://www.medworm.com/index.php?rid=4861632&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%3D21569960%26dopt%3DAbstract Re: Pitino et al. (2010) Food Microbiology27:1121-1127 "Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract". Food Microbiol. 2011 Aug;28(5):1110 Authors: Zhu Y, Havenaar R, Venema K PMID: 21569960 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4861632 Wed, 25 May 2011 23:45:07 +0100 4861632 http://www.medworm.com/index.php?rid=4754283&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%3D21511121%26dopt%3DAbstract Authors: Juneja VK, Schaffner DW PMID: 21511121 [PubMed - in process] (Source: Food Microbiology) Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4754283 Wed, 27 Apr 2011 10:46:58 +0100 4754283 http://www.medworm.com/index.php?rid=4754282&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%3D21511122%26dopt%3DAbstract In this study, an Indian style meal was selected, Chicken Tandoori, from two different producers. These meals were first evaluated with the Risk Ranger(®) to identify the main foodborne pathogens risks, which were Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus. Thereafter, quantitative microbiology was applied using different models and verified with growth and inactivation challenge tests. It was observed that the gamma model and the ComBase program(®) showed very similar results. However, in some cases the results obtained with the challenge tests showed different results. The information gathered was used to create different scenarios which indicate how to manage the risks by setting Performance Objectives during the different stages of the food chain of this produ... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4754282 Wed, 27 Apr 2011 10:46:54 +0100 4754282 http://www.medworm.com/index.php?rid=4754281&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%3D21511123%26dopt%3DAbstract Authors: Cornu M, Billoir E, Bergis H, Beaufort A, Zuliani V Competition between background microflora and microbial pathogens raises questions about the application of predictive microbiology in situ, i.e., in non-sterile naturally contaminated foods. In this article, we present a review of the models developed in predictive microbiology to describe interactions between microflora in foods, with a special focus on two approaches: one based on the Jameson effect (simultaneous deceleration of all microbial populations) and one based on the Lotka-Volterra competition model. As an illustration of the potential of these models, we propose various modeling examples in estimation and in prediction of microbial growth curves, all related to the behavior of Listeria monocytogenes with lactic a... Food Microbiology journals http://www.medworm.com/rss/comments.php?id=4754281 Wed, 27 Apr 2011 10:46:50 +0100 4754281