Search Results - "Food microbiology"

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review by Alegbeleye, Oluwadara Oluwaseun, Singleton, Ian, Sant’Ana, Anderson S.

“…Foodborne illness resulting from the consumption of contaminated fresh produce is a common phenomenon and has severe effects on human health together with…”
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The use of next generation sequencing for improving food safety: Translation into practice by Jagadeesan, Balamurugan, Gerner-Smidt, Peter, Allard, Marc W., Leuillet, Sébastien, Winkler, Anett, Xiao, Yinghua, Chaffron, Samuel, Van Der Vossen, Jos, Tang, Silin, Katase, Mitsuru, McClure, Peter, Kimura, Bon, Ching Chai, Lay, Chapman, John, Grant, Kathie

“…Next Generation Sequencing (NGS) combined with powerful bioinformatic approaches are revolutionising food microbiology. Whole genome sequencing (WGS) of single…”
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Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds by Jia, Shiliang, Li, Yan, Zhuang, Shuai, Sun, Xiaohui, Zhang, Longteng, Shi, Jing, Hong, Hui, Luo, Yongkang

“…To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from…”
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Antibiotic resistance of Vibrio parahaemolyticus and Vibrio vulnificus in various countries: A review by Elmahdi, Sara, DaSilva, Ligia V., Parveen, Salina

“…Vibrio parahaemolyticus and Vibrio vulnificus are the leading causes of seafood associated infections and mortality in the United States. The main syndromes…”
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The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China by Hu, Yingying, Zhang, Lang, Liu, Qian, Wang, Yan, Chen, Qian, Kong, Baohua

“…The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different…”
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Bacterial populations and the volatilome associated to meat spoilage by Casaburi, Annalisa, Piombino, Paola, Nychas, George-John, Villani, Francesco, Ercolini, Danilo

“…Microbial spoilage of meat is a complex event to which many different bacterial populations can contribute depending on the temperature of storage and…”
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Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus by Ashrafudoulla, Md, Mizan, Md Furkanur Rahaman, Ha, Angela Jie-won, Park, Si Hong, Ha, Sang-Do

“…The objective of this study was to investigate the antibacterial and antibiofilm activity of eugenol against V. parahaemolyticus planktonic and biofilm cells…”
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Biofilm-associated persistence of food-borne pathogens by Bridier, A., Sanchez-Vizuete, P., Guilbaud, M., Piard, J.-C., Naïtali, M., Briandet, R.

“…Microbial life abounds on surfaces in both natural and industrial environments, one of which is the food industry. A solid substrate, water and some nutrients…”
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Human milk oligosaccharides and infant gut bifidobacteria: Molecular strategies for their utilization by Thomson, Pamela, Medina, Daniel A., Garrido, Daniel

“…Breast milk is the gold standard in infant nutrition. In addition to provide essential nutrients for the newborn, it contains multiple bioactive molecules that…”
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Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures by Zang, Jinhong, Xu, Yanshun, Xia, Wenshui, Regenstein, Joe M., Yu, Dawei, Yang, Fang, Jiang, Qixing

“…The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was…”
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Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine by Huang, Zi-Rui, Hong, Jia-Li, Xu, Jia-Xin, Li, Lu, Guo, Wei-Ling, Pan, Yu-Yang, Chen, Shao-Jun, Bai, Wei-Dong, Rao, Ping-Fan, Ni, Li, Zhao, Li-Na, Liu, Bin, Lv, Xu-Cong

“…The objective of this study was to explore the core functional microbiota for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu…”
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Bioflavoring by non-conventional yeasts in sequential beer fermentations by Holt, Sylvester, Mukherjee, Vaskar, Lievens, Bart, Verstrepen, Kevin J., Thevelein, Johan M.

“…Non-conventional yeast species have great capacity for producing diverse flavor profiles in production of alcoholic beverages, but their potential for beer…”
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Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce by Ziuzina, D., Patil, S., Cullen, P.J., Keener, K.M., Bourke, P.

“…Atmospheric cold plasma (ACP) represents a potential alternative to traditional methods for non-thermal decontamination of foods. In this study, the…”
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Nanotechnology: Review of concepts and potential application of sensing platforms in food safety by Krishna, Venkatramana D., Wu, Kai, Su, Diqing, Cheeran, Maxim C.J., Wang, Jian-Ping, Perez, Andres

“…In recent years a number of new nanotechnology based platforms have been developed for detection of wide variety of targets including infectious agents,…”
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Factors influencing the microbial safety of fresh produce: A review by Olaimat, Amin N., Holley, Richard A.

“…Increased consumption, larger scale production and more efficient distribution of fresh produce over the past two decades have contributed to an increase in…”
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Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape by Parafati, Lucia, Vitale, Alessandro, Restuccia, Cristina, Cirvilleri, Gabriella

“…Strains belonging to the species Saccharomyces cerevisiae, Wickerhamomyces anomalus, Metschnikowia pulcherrima and Aureobasidium pullulans, isolated from…”
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Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests by Argyri, Anthoula A., Zoumpopoulou, Georgia, Karatzas, Kimon-Andreas G., Tsakalidou, Effie, Nychas, George-John E., Panagou, Efstathios Z., Tassou, Chrysoula C.

“…The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be…”
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Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid by Liu, Fang, Sun, Zhilan, Wang, Fengting, Liu, Yawen, Zhu, Yongzhi, Du, Lihui, Wang, Daoying, Xu, Weimin

“…This study aimed to evaluate the inhibitory activity of phenyllactic acid (PLA) against the biofilm formation of Enterococcus faecalis and to explore its…”
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Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples by Marsh, Alan J., O'Sullivan, Orla, Hill, Colin, Ross, R. Paul, Cotter, Paul D.

“…Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic…”
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High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage by Li, Ning, Zhang, Youxiong, Wu, Qingping, Gu, Qihui, Chen, Moutong, Zhang, Yinzhi, Sun, Xiulan, Zhang, Jumei

“…Spoilage bacteria seriously influence meat quality. In this study, the bacterial community, sensory scores, pH, and total volatile basic nitrogen (TVB-N) in…”
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