Published in Food Microbiology
• We present new text-mining tools to extract information in food microbiology. • The results of the extraction are available in an on-line semantic search engine. • Taxa, habitats, phenotypes and links between them can be queried in PubMed abstracts. • Text-mining tools could assist to browse past and recent scientific literature. • Two use-cases ...
Published in Food microbiology
Plant polyphenols have shown antiviral activity against several human pathogens, but their physicochemical interactions are not well-understood. The objectives of this study were to compare the antiviral activity between monomeric catechin and dimeric procyanidin B2 (PB2) using cultivable human norovirus surrogates (feline calicivirus (FCV-F9) and ...
Published in Food Microbiology
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Published in Food Microbiology
•Comparing Bovismorbificans outbreak versus non outbreak isolates.•Identification of a plasmid in the outbreak isolates.•Using multiple molecular approaches for characterization of plasmids
Published in Food Microbiology
•Effect of weak organic acids depends on undissociated acid and membrane solubility.•Intracellular acidification was demonstrated using a pH-sensitive GFP (pHluorin).•Weak organic acids induce responses normally seen upon nutrient limitation.•Weak acids induce (distinct) responses indicative of cell envelope adaptations.
Published in Food Microbiology
•The main food bacterial spoilers associated to the type of spoilage was reviewed.•Some metabolic activities of spoilers regarding the type of spoilage were addressed.•Available genomes of bacterial species encompassing spoiler strains were listed.
Published in Food Microbiology
•Germination and outgrowth of Bacillussubtilis spores were affected by tea compounds.•The ability of spores to germinate was not affected by the tested compounds.•Gallic acid most strongly reduced the ability of spores to grow out.•Growth rate of emerging cells was significantly reduced by the tested compounds.•Theaflavin 3,3′-digallate showed the ...
Published in Food microbiology
The paper presents a new approach, covering wood with silica-based material in order to protect it from spoilage due to microbial colonisation and avoiding the loss of the natural features of the wood. Wood specimens derived from wine barrels were treated with methyltriethoxysilane in gas phase, leading to the deposition of a silica nanofilm on the...
Published in Food microbiology
Bacterial spores are resistant to severe conditions and form a challenge to eradicate from food or food packaging material. Cold atmospheric plasma (CAP) treatment is receiving more attention as potential sterilization method at relatively mild conditions but the exact mechanism of inactivation is still not fully understood. In this study, the bioc...
Published in Food microbiology
Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic makeup. Traditionally in food ...
