journal
https://read.qxmd.com/read/38839238/several-secondary-metabolite-gene-clusters-in-the-genomes-of-ten-penicillium-spp-raise-the-risk-of-multiple-mycotoxin-occurrence-in-chestnuts
#1
JOURNAL ARTICLE
Marco Garello, Edoardo Piombo, Fabio Buonsenso, Simona Prencipe, Silvia Valente, Giovanna Roberta Meloni, Marina Marcet-Houben, Toni Gabaldón, Davide Spadaro
Penicillium spp. produce a great variety of secondary metabolites, including several mycotoxins, on food substrates. Chestnuts represent a favorable substrate for Penicillium spp. development. In this study, the genomes of ten Penicillium species, virulent on chestnuts, were sequenced and annotated: P. bialowiezense. P. pancosmium, P. manginii, P. discolor, P. crustosum, P. palitans, P. viridicatum, P. glandicola, P. taurinense and P. terrarumae. Assembly size ranges from 27.5 to 36.8 Mb and the number of encoded genes ranges from 9,867 to 12,520...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839237/comparative-physiological-and-transcriptomic-analysis-of-sono-biochemical-control-over-post-acidification-of-lactobacillus-delbrueckii-subsp-bulgaricus
#2
COMPARATIVE STUDY
Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, Jinxuan Cao, Daodong Pan, Zhendong Cai, Zhen Wu, Qiang Xia
Thermosonication (UT) prestress treatments combining with varied fermentation patterns has been revealed as an effective method to regulate post-acidification as exerted by Lactobacillus delbrueckii subsp. bulgaricus (L. delbrueckii), but sono-biochemical controlling mechanisms remain elusive. This study employed physiological and transcriptomic analysis to explore the response mechanism of L. delbrueckii to UT-induced microstress (600 W, 33 kHz, 10 min). UT stress-induced inhibition of acidification of L...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839236/characterisation-of-a-sapyzu11-znfe-2-o-4-biosensor-reveals-its-mechanism-for-the-rapid-and-sensitive-colourimetric-detection-of-viable-staphylococcus-aureus-in-food-matrices
#3
JOURNAL ARTICLE
Wenyuan Zhou, Aiping Deng, Xiaoxing Fan, Yeling Han, Yajun Gao, Lei Yuan, Xiangfeng Zheng, Dan Xiong, Xuechao Xu, Guoqiang Zhu, Zhenquan Yang
Although bacteriophage-based biosensors hold promise for detecting Staphylococcus aureus in food products in a timely, simple, and sensitive manner, the associated targeting mechanism of the biosensors remains unclear. Herein, a colourimetric biosensor SapYZU11@ZnFe2 O4 , based on a broad-spectrum S. aureus lytic phage SapYZU11 and a ZnFe2 O4 nanozyme, was constructed, and its capacity to detect viable S. aureus in food was evaluated. Characterisation of SapYZU11@ZnFe2 O4 revealed its effective immobilisation, outstanding biological activity, and peroxidase-like capability...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839235/transcriptomics-to-evaluate-the-influence-mechanisms-of-ethanol-on-the-ester-production-of-wickerhamomyces-anomalus-with-the-induction-of-lactic-acid
#4
JOURNAL ARTICLE
Wenqin Cai, Yin Wan, Yanru Chen, Haowei Fan, Mengxiang Li, Shengwen Wu, Pei Lin, Tingting Zeng, Huibo Luo, Dan Huang, Guiming Fu
Wickerhamomyces anomalus is one of the most important ester-producing strains in Chinese baijiu brewing. Ethanol and lactic acid are the main metabolites produced during baijiu brewing, but their synergistic influence on the growth and ester production of W. anomalus is unclear. Therefore, in this paper, based on the contents of ethanol and lactic acid during Te-flavor baijiu brewing, the effects of different ethanol concentrations (3, 6, and 9% (v/v)) combined with 1% lactic acid on the growth and ester production of W...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839234/selection-of-adjunct-cultures-for-the-ripening-of-plant-cheese-analogues
#5
JOURNAL ARTICLE
Jin Xie, Michael G Gänzle
Fermentation contributes to the taste and odor of plant cheeses. The selection of functional cultures for the fermentation of plant cheeses, however, is in its infancy. This study aimed to select lactic acid bacteria for ripening of soy and lupin cheese analogues. Bacillus velezensis and B. amyloliquefaciens were used for germination of seeds to produce proteolytic enzymes; Lactococcus lactis and Lactiplantibacillus plantarum served as primary acidifying cultures. Levilactobacillus hammesii, Furfurilactobacillus milii, or Lentilactobacillus buchneri were assessed as adjunct cultures for the ripening of plant cheese...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839233/identification-of-microbial-communities-and-multi-species-biofilms-contamination-in-seafood-processing-environments-with-different-hygiene-conditions
#6
JOURNAL ARTICLE
Jun Zhang, Zhong Lu, Lifang Feng, Daofeng Qu, Junli Zhu
Biofilms formed by spoilage and pathogenic bacteria increase microbial persistence, causing an adverse influence on the quality of seafood. The mono-species biofilms are widely reported, however, the contamination of multi-species biofilms and their matrix in food environments are still not fully understood. Here, we assessed the contamination of multi-species biofilms in three seafood processing environments with different hygiene levels by detecting bacterial number and three biofilm matrix components (carbohydrates, extracellular DNA (eDNA), and proteins)...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839232/the-synergistic-bactericidal-effect-of-simultaneous-222%C3%A2-nm-krypton-chlorine-excilamp-and-307%C3%A2-nm-uvb-light-treatment-on-sliced-cheese-and-its-mechanisms
#7
JOURNAL ARTICLE
Yu-Hyun Im, Jae-Won Ha
In this study, we investigated the combined effect of 222 nm krypton-chlorine excilamp (EX) and 307 nm ultraviolet-B (UVB) light on the inactivation of Salmonella Typhimurium and Listeria monocytogenes on sliced cheese. The data confirmed that simultaneous exposure to EX and UVB irradiation for 80 s reduced S. Typhimurium and L. monocytogenes population by 3.50 and 3.20 log CFU/g, respectively, on sliced cheese. The synergistic cell count reductions in S. Typhimurium and L. monocytogenes in the combined treatment group were 0...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839231/heat-resistance-of-five-spoilage-microorganisms-in-a-carbonated-broth
#8
JOURNAL ARTICLE
Fabien Saubade, Noëmie Cossec, Luc Giguelay Gesret, Christelle Kouamé, Mariem Ellouze, Cédric Gérard, Olivier Couvert, Noémie Desriac
Despite their acidic pH, carbonated beverages can be contaminated by spoilage microorganisms. Thermal treatments, before and/or after carbonation, are usually applied to prevent the growth of these microorganisms. However, the impact of CO2 on the heat resistance of spoilage microorganisms has never been studied. A better understanding of the combined impact of CO2 and pH on the heat resistance of spoilage microorganisms commonly found in carbonated beverages might allow to optimize thermal treatment. Five microorganisms were selected for this study: Alicyclobacillus acidoterrestris (spores), Aspergillus niger (spores), Byssochlamys fulva (spores), Saccharomyces cerevisiae (vegetative cells), and Zygosaccharomyces parabailii (vegetative cells)...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839230/identification-and-evaluation-of-escherichia-coli-strain-atcc-8739-as-a-surrogate-for-thermal-inactivation-of-enterohemorrhagic-escherichia-coli-in-fruit-nectars-impact-of-applied-techniques-on-the-decimal-reduction-time
#9
JOURNAL ARTICLE
Astrid Gędas, Herbert Schmidt, Agnes Weiss
The objective of this study was to identify a suitable surrogate for E. coli O157:H7 strain 19685/91 and O113:H21 strain TS18/08, by assessing their thermal resistance at temperatures of 60 °C, 65 °C, and 72 °C in strawberry nectar. The influence of the matrix and the research methodology on the decimal reduction time (D-value) was investigated. Thermal kinetics and safety assessment demonstrated that E. coli ATCC 8739 is a suitable surrogate. The study demonstrated that the presence of fruit particles in the nectar increased thermal resistance of the tested strains...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839229/occurrence-genetic-characterization-and-antibiotic-susceptibility-of-cronobacter-spp-isolated-from-low-water-activity-functional-foods-in-brazil
#10
JOURNAL ARTICLE
Carine da Fonseca Cechin, Gabriela Guimarães Carvalho, Dirce Yorika Kabuki
Cronobacter spp. are bacterial pathogens isolated from a wide variety of foods. This study aims at evaluating the occurrence of Cronobacter spp. in low water activity functional food samples, detect the presence of virulence genes, and determine the antibiotic susceptibility of strains. From 105 samples, 38 (36.2%) were contaminated with Cronobacter spp. The species identified by polymerase chain reaction (PCR) and sequencing analyses (rpoB and fusA genes, respectively) were C. sakazakii (60.3%), C. dublinensis (25...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839228/integrative-metagenomics-volatilomics-and-chemometrics-for-deciphering-the-microbial-structure-and-core-metabolic-network-during-chinese-rice-wine-huangjiu-fermentation-in-different-regions
#11
JOURNAL ARTICLE
Yi Luo, Chenhao Zhang, Hui Liao, Yunchuan Luo, Xinlei Huang, Zhenyu Wang, Xia Xiaole
Huangjiu is a spontaneously fermented alcoholic beverage, that undergoes intricate microbial compositional changes. This study aimed to unravel the flavor and quality formation mechanisms based on the microbial metabolism of Huangjiu. Here, metagenome techniques, chemometrics analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) metabolomics combined with microbial metabolic network were employed to investigate the distinctions and relationship between the microbial profiles and the quality characteristics, flavor metabolites, functional metabolic patterns of Huangjiu across three regions...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839227/emergence-of-salmonella-infantis-carrying-the-pesi-like-plasmid-from-eggs-in-egg-grading-and-packing-plants-in-korea
#12
JOURNAL ARTICLE
Min Beom Kim, Young Ju Lee
The plasmid of emerging S. Infantis (pESI) or pESI-like plasmid in Salmonella enterica Infantis are consistently reported in poultry and humans worldwide. However, there has been limited research on these plasmids of S. Infantis isolated from eggs. Therefore, this study aimed to analyze the prevalence and characteristics of S. Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants. In this study, the pESI-like plasmid was only detected in 18 (78.3%) of 23 S. Infantis isolates, and it was absent in the other 9 Salmonella serovars...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839226/botrytis-fruit-rot-management-what-have-we-achieved-so-far
#13
REVIEW
Mansi Dwivedi, Pooja Singh, Abhay K Pandey
Botrytis cinerea is a destructive necrotrophic phytopathogen causing overwhelming diseases in more than 1400 plant species, especially fruit crops, resulting in significant economic losses worldwide. The pathogen causes rotting of fruits at both pre-harvest and postharvest stages. Aside from causing gray mold of the mature fruits, the fungus infects leaves, flowers, and seeds, which makes it a notorious phytopathogen. Worldwide, in the majority of fruit crops, B. cinerea causes gray mold. In order to effectively control this pathogen, extensive research has been conducted due to its wide host range and the huge economic losses it causes...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839225/reliable-and-specific-detection-of-acanthamoeba-spp-in-dishcloths-using-quantitative-real-time-pcr-assay
#14
JOURNAL ARTICLE
M Reyes-Batlle, E Córdoba-Lanús, A Domínguez-de-Barros, I Sifaoui, R L Rodríguez-Expósito, S Mantesa-Rodríguez, J E Piñero, J Lorenzo-Morales
Acanthamoeba spp., are ubiquitous protist which belongs to Free-Living Amoeba (FLA) group, is considered as causal agent of side-threatening keratitis or fatal encephalitis among other human infections. Besides, this parasite has been reported as host for other microorganisms important to human health such as Campylobacter spp. or Vibrio spp. among others. This role of Acanthamoeba as pathogen and environmental phagocyte has increased the reports confirming its presence in human related environments, acting as a water quality indicator...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839224/the-effect-of-3d-printing-speed-and-temperature-on-transferability-of-staphylococcus-aureus-and-escherichia-coli-during-3d-food-printing
#15
JOURNAL ARTICLE
Sotiriοs Ι Ekonomou, Sue Kageler, Alexandros Ch Stratakos
The current study aimed to determine if the 3D-printing speed and temperature would impact the transferability of foodborne pathogens from the stainless-steel (SS) food cartridge to the 3D-printed food ink. Staphylococcus aureus and Escherichia coli were inoculated onto the interior surface of the SS food cartridges. Subsequently, a model food ink was extruded with a recommended macronutrient contribution of 55.8, 23.7, and 20.5% of carbohydrates, proteins, and fat, respectively. The impact of 3D-printing temperatures and speeds on transfer rates was analysed using a Two-Way ANOVA...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839223/application-of-gelatin-based-zinc-oxide-nanoparticles-bionanocomposite-coatings-to-control-listeria-monocytogenes-in-talaga-cheese-and-camel-meat-during-refrigerated-storage
#16
JOURNAL ARTICLE
Ahmed M Korany, Nasser S Abdel-Atty, Mohamed M A Zeinhom, Amal H A Hassan
Listeria monocytogenes is a concerning foodborne pathogen incriminated in soft cheese and meat-related outbreaks, highlighting the significance of applying alternative techniques to control its growth in food. In the current study, eco-friendly zinc oxide nanoparticles (ZnO-NPs) were synthesized using Rosmarinus officinalis, Punica granatum, and Origanum marjoram extracts individually. The antimicrobial efficacy of the prepared ZnO-NPs against L. monocytogenes was assessed using the agar well diffusion technique...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839222/characterization-of-dry-cured-ham-microbiota-at-12-months-of-seasoning-obtained-from-different-rearing-strategies-using-16s-rrna-profiling
#17
JOURNAL ARTICLE
Alessandro Toscano, Diana Giannuzzi, Isaac Hyeladi Malgwi, Saptharati Deb, Chiara Broccanello, Andrea Squartini, Piergiorgio Stevanato, Alessio Cecchinato, Luigi Gallo, Stefano Schiavon
In this study, we investigated the microbiota of 72 Italian ham samples collected after 12 months of seasoning. The hams were elaborated from pigs fed different rearing methods, including the traditional restricted medium protein diet chosen as control (C group); restrictive low protein diet (LP group); two ad libitum high-protein diet groups (HP9M group: slaughter at 9 months of age; HP170 group: slaughter at 170 kg). A multi-amplicon 16S metabarcoding approach was used, and a total of 2845 Amplicon Sequence Variants were obtained from the 72 ham samples...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839221/multi-omics-analysis-of-streptomyces-djakartensis-strain-meps155-reveal-a-molecular-response-strategy-combating-ceratocystis-fimbriata-causing-sweet-potato-black-rot
#18
JOURNAL ARTICLE
Yongjing Zhang, Xiaoying Cao, Qiao Liu, Yujie Chen, Yiming Wang, Hao Cong, Changgen Li, Yanting Li, Yixuan Wang, Jihong Jiang, Ludan Li
To investigate the potential antifungal mechanisms of rhizosphere Actinobacteria against Ceratocystis fimbriata in sweet potato, a comprehensive approach combining biochemical analyses and multi-omics techniques was employed in this study. A total of 163 bacterial strains were isolated from the rhizosphere soil of sweet potato. Among them, strain MEPS155, identified as Streptomyces djakartensis, exhibited robust and consistent inhibition of C. fimbriata mycelial growth in in vitro dual culture assays, attributed to both cell-free supernatant and volatile organic compounds...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839220/the-gamma-concept-approach-as-a-tool-to-predict-fresh-produce-supporting-or-not-the-growth-of-l-monocytogenes
#19
JOURNAL ARTICLE
Marisa Gomez-Galindo, Cristina Serra-Castelló, Sara Bover-Cid, Pilar Truchado, Maria I Gil, Ana Allende
Challenge tests are commonly employed to evaluate the growth behavior of L. monocytogenes in food matrices; they are known for being expensive and time-consuming. An alternative could be the use of predictive models to forecast microbial behavior under different conditions. In this study, the growth behavior of L. monocytogenes in different fresh produce was evaluated using a predictive model based on the Gamma concept considering pH, water activity (aw ), and temperature as input factors. An extensive literature search resulted in a total of 105 research articles selected to collect growth/no growth behavior data of L...
September 2024: Food Microbiology
https://read.qxmd.com/read/38839219/pseudomonas-protegens-volatile-organic-compounds-inhibited-brown-rot-of-postharvest-peach-fruit-by-repressing-the-pathogenesis-related-genes-in-monilinia-fructicola
#20
JOURNAL ARTICLE
Yonghong Huang, Xiaoying Shan, Cuifang Zhang, Yanxin Duan
Brown rot, caused by Monilinia fructicola, is considered one of the devasting diseases of pre-harvest and post-harvest peach fruits, restricting the yield and quality of peach fruits and causing great economic losses to the peach industry every year. Presently, the management of the disease relies heavily on chemical control. In the study, we demonstrated that the volatile organic compounds (VOCs) of endophyte bacterial Pseudomonas protegens QNF1 inhibited the mycelial growth of M. fructicola by 95.35% compared to the control, thereby reducing the brown rot on postharvest fruits by 98...
September 2024: Food Microbiology
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