Wei, Jianping Zhang, Yuxiang Wang, Yuwei Ju, Hongmei Niu, Chen Song, Zihan Yuan, Yahong Yue, Tianli
Published in
International journal of food microbiology
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice f...
Ricciardi, Annamaria Storti, Livia V Zotta, Teresa Felis, Giovanna E Parente, Eugenio
Published in
International journal of food microbiology
Leuconostoc mesenteroides includes the subsp. cremoris, subsp. dextranicum, subsp. mesenteroides and subsp. jonggajibkimchii, but the identification at the subspecies level using current phenotypic and/or genotypic methods is still difficult. In this study, a polyphasic approach based on the analysis of rpoB gene polymorphism, Multiplex-PCR and phe...
Binati, Renato L Lemos Junior, Wilson J F Luzzini, Giovanni Slaghenaufi, Davide Ugliano, Maurizio Torriani, Sandra
Published in
International journal of food microbiology
Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding, alternative microbial resources received increasing attention for their potential to produce wines with more distinctive and typical features. Our previous survey revealed a ...
Ramos, Simone Salazar, Marcela Nascimento, Leandro Carazzolle, Marcelo Pereira, Gonçalo Delforno, Tiago Nascimento, Maristela de Aleluia, Tiago Celeghini, Renata Efraim, Priscilla
...
Published in
International journal of food microbiology
Cupuassu (Theobroma grandiflorum Schum) is a fruit belonging to the same genus as cocoa and, through seed fermentation, a chocolate-like product called "the cupulate" is obtained. The pulp is removed from the seeds before fermentation because its abundance hinders the process. Unlike cocoa, little is known about the microbial diversity involved in ...
Montiel, Raquel Peirotén, Ángela Ortiz, Sagrario Bravo, Daniel Gaya, Pilar Martínez-Suárez, Joaquín V Tapiador, Julio Nuñez, Manuel Medina, Margarita
Published in
International journal of food microbiology
The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6.5 log CFU) with a cocktail of 4 L. monocytogenes strains isolated from environment and products of a meat industry. Serrano and Iberian hams were ripened...
Lambrecht, Ellen Van Coillie, Els Van Meervenne, Eva Boon, Nico Heyndrickx, Marc Van de Wiele, Tom
Published in
International journal of food microbiology
Food-producing animals are indicated as a reservoir of antibiotic resistance genes and a potential vector for transmission of plasmid-encoded antibiotic resistance genes by conjugation to the human intestinal microbiota. In this study, transfer of an antibiotic resistance plasmid from a commensal E. coli originating from a broiler chicken towards t...
Tan, Yuwei Zhong, Heping Zhao, Dong Du, Hai Xu, Yan
Published in
International journal of food microbiology
Solid-state fermentation is a dynamic process involved with complex microbiome. Microbial structure and succession significantly affect the yield and quality of fermentation productions. Although the importance of microbial structure was extensively studied, the significance of microbial succession rate remains unclear in solid-state fermentation. ...
Wang, Dongdong Chen, Gong Tang, Yao Li, Heng Shen, Wenxi Wang, Meng Liu, Shuliang Qin, Wen Zhang, Qisheng
Published in
International journal of food microbiology
Paocai is a widely consumed Chinese traditional fermented vegetable product. To understand the effect of temperature on paocai fermentation flora, the bacterial community structure of paocai fermented at 10 °C, 15 °C, 25 °C and 35 °C was analyzed by culture-dependent and culture-independent methods. The results showed that increasing the fermentati...
Rasheed, Usman Wu, Hao Wei, Jinfan Ou, Xiaoyun Qin, Peisheng Yao, Xiaohua Chen, Han Chen, Amanda Juan Liu, Bin
Published in
International journal of food microbiology
Aspergillus section Flavi is widely known as a potential threat to contaminate agricultural products and food commodities. In this study, a polyphasic approach consisting of micro- and macro-morphological, chemical and molecular features, was applied to survey the Aspergillus section Flavi population in corn collected from Guangxi, China. Based on ...
Viana, Cibeli Sereno, Mallu Jagnow Pegoraro, Kadigia Yamatogi, Ricardo Seiti Call, Douglas Ruben Dos Santos Bersot, Luciano Nero, Luís Augusto
Published in
International journal of food microbiology
Pigs infected with Salmonella are an important source of contamination at slaughterhouses. We characterized the distribution, virulence genotypes and antimicrobial-resistance phenotypes for Salmonella isolates that were collected from different stages of a pork production chain. Each of ten pig lots were sampled for feed (n = 10), water (n = 10), b...
