Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Biochemistry & Molecular Biology
Kyuwon Lee, Seo-Hee Kwon, Sumin Song, Do-Yup Lee, Min Kyung Park, Young-Suk Kim
Summary: Biogenic amines (BAs), generated by microbial decarboxylation of amino acids, are important nitrogen compounds with toxicology in fermented foods. Amino acids, as precursors of BAs, also contribute to the formation of volatile and non-volatile metabolites, which are closely linked to food quality indicators. This study compared the profiles of volatile and non-volatile metabolites produced by Bacillus subtilis strains with different BA-producing capacities. The results showed that certain amino acids and related volatile metabolites were produced at higher levels in strains with higher BA production, while strains with lower BA production had significantly higher contents of metabolites associated with fatty acid and nucleotide metabolism.
Article
Biology
Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Vadims Bartkevics, Anastasija Borisova, Romas Gruzauskas, Zilvinas Liatukas, Vytautas Ruzgas
Summary: The aim of this study was to analyze and compare various parameters and compound concentrations between untreated and fermented whole wheat. Fermented whole wheat showed a more diverse compound profile, but further research is needed to determine the optimal technological parameters.
Article
Chemistry, Applied
Laura Alessandroni, Giovanni Caprioli, Federico Faiella, Dennis Fiorini, Renzo Galli, Xiaohui Huang, Giacomo Marinelli, Franks Nzekoue, Massimo Ricciutelli, Serena Scortichini, Stefania Silvi, Jing Tao, Alessandro Tramontano, Daniele Turati, Gianni Sagratini
Summary: The study found that the new biopackaging (BP) has similar effects to polyethylene terephthalate (PET) in preserving the quality and shelf life of organic chicken meat. Additionally, the changes in biogenic amines, volatile organic compounds, and microbiological counts showed similar trends in both types of packaged meats.
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Article
Food Science & Technology
Mazvydas Matukas, Vytaute Starkute, Egle Zokaityte, Gintare Zokaityte, Dovile Klupsaite, Ernestas Mockus, Joao Miguel Rocha, Romas Ruibys, Elena Bartkiene
Summary: This study evaluated the impact of different yeast strains on the quality parameters of beer and analyzed the concentrations of biogenic amines and volatile compounds in relation to beer acceptability and consumer emotions. The results showed that the beer fermented with the C strain had the highest concentration of biogenic amines.
Article
Food Science & Technology
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: This study evaluated the effects of commercial starter cultures on various aspects of fermented fish-chili paste. The results showed that the application of mixed starter cultures promoted the growth of beneficial microorganisms while inhibiting harmful ones. It also resulted in higher levels of desirable amino acids and lower levels of bitter components. In addition, the use of starter cultures reduced the levels of biogenic amines and undesirable odor compounds.
Article
Food Science & Technology
Ziyi Yang, Wenlong Li, Yujie Yuan, Zihua Liang, Yingyin Yan, Ying Chen, Li Ni, Xucong Lv
Summary: This study found that the microbial community has a regulatory effect on the formation of biogenic amines (BAs) and volatile flavor components in Hongqu rice wine. The high BA content in rice wine has been a restriction on its production, and there are significant differences in volatile organic compounds (VOCs) between rice wines with different BA contents. Microbiome analysis revealed that different microbial species dominate the brewing process of rice wines with different BA contents. This research provides important scientific data for enhancing the flavor quality of Hongqu rice wine and promoting the healthy development of the Hongqu rice wine industry.
Article
Biochemical Research Methods
Wengui Nie, Yifei Chen, Hua Zhang, Jinsen Liu, Zhengchun Peng, Yingchun Li
Summary: In this study, a novel colorimetric sensor array was developed to monitor meat freshness by detecting color changes caused by volatile organic compounds. The sensor array demonstrated excellent discrimination ability and was able to quantitatively analyze VOCs related to meat spoilage. The sensor also showed good reproducibility and long-term stability.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Francesca Bennato, Marco Di Domenico, Andrea Ianni, Luigina Di Gialleonardo, Cesare Camma, Giuseppe Martino
Summary: The objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in cheese and their relationship with microbial population composition. The results showed that diet had an impact on the microbial composition and compound levels in the cheese, and there were significant positive correlations between certain bacterial families and compound formation.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Jing Han, Xinping Lin, Huipeng Liang, Sufang Zhang, Beiwei Zhu, Chaofan Ji
Summary: This study aimed to screen amine-degrading starters for Roucha to improve safety and quality. The results showed that the selected starters effectively reduced the accumulation of biogenic amines and contributed to the development of good taste and aroma characteristics in Roucha.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Elena Bartkiene, Arnoldas Rimsa, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Darius Cernauskas, Joao Miguel Rocha, Dovile Klupsaite
Summary: This study investigated the effects of 24-hour solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physicochemical attributes of chia seeds. The study also examined how adding fermented chia seeds at different concentrations affected the properties and sensory profile of wheat bread. The results showed that fermentation with Lp. plantarum improved the nutritional value of chia seeds and incorporating non-fermented or fermented chia seeds at certain levels resulted in an improved fatty acid profile, sensory attributes, and reduced acrylamide content in wheat bread.
Article
Biotechnology & Applied Microbiology
Shuangping Liu, Zhi-Feng Zhang, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco, Jian Mao
Summary: Identification of core functional microorganisms is crucial for understanding the ecological and functional processes in food fermentations. This study explored the role of Saccharopolyspora in huangjiu fermentation and discovered its significant contributions to the metabolites of huangjiu. Co-fermentation of Saccharopolyspora with Saccharomyces cerevisiae resulted in improved fermentation rate and flavor quality compared to other combinations. Moreover, Saccharopolyspora was found to have the ability to degrade biogenic amines, reducing their content in fermented food products.
NPJ BIOFILMS AND MICROBIOMES
(2023)
Article
Food Science & Technology
Wenya Li, Si Mi, Xiaochang Liu, Yaxin Sang, Jilu Sun
Summary: The present study investigated the influence of two fermentation temperatures on the physicochemical properties and bacterial community composition of low-salt shrimp paste. The results showed that shrimp paste fermented at 10 degrees C had lower levels of TVBN and total BA compared to that at 20 degrees C. The appropriate fermentation temperature and period were determined to be 10 degrees C and 12 weeks, respectively. Carnobacteriaceae and Staphylococaceae were the predominant families for the fermented shrimp paste.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Modestas Ruzauskas, Vadims Bartkevics, Anastasija Borisova, Joao Miguel Rocha, Fatih Ozogul, Zilvinas Liatukas, Vytautas Ruzgas
Summary: This study evaluated the changes in a new cultivar of blue wheat during wholemeal fermentation with different lactic acid bacteria strains. The fermentation process affected the acidity, microbiological characteristics, chromaticity parameters, and contents of amino acids and GABA in the wheat. Additionally, fermentation increased the levels of omega-3 and omega-6 fatty acids and resulted in a greater variety of volatile compounds.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
A. Tirelli, I de Noni, M. Stuknyte, V Pica, D. Fracassetti
Summary: The concentration of varietal thiol precursors in grape must is significantly influenced by the extraction steps, highlighting the importance of proper management during pressing to preserve these compounds.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Review
Surgery
Navamayooran Thavanesan, Sophie White, Shiela Lee, Bathiya Ratnayake, Kofi W. Oppong, Manu K. Nayar, Linda Sharp, Asbjorn Mohr Drewes, Gabriele Capurso, Enrique De-Madaria, Ajith K. Siriwardena, John A. Windsor, Sanjay Pandanaboyana
Summary: This article presents a systematic review and meta-analysis comparing the efficacy of different analgesic modalities in acute pancreatitis (AP). The results suggest that epidural analgesia is most effective within the first 24 hours, while NSAIDs can be an effective alternative to opiates during the first day.
WORLD JOURNAL OF SURGERY
(2022)
Article
Medicine, General & Internal
Klementina Ocskay, Mark Felix Juhasz, Nelli Farkas, Noemi Zadori, Lajos Szako, Zsolt Szakacs, Andrea Szentesi, Balint Eross, Emoke Miklos, Antal Zemplenyi, Bela Birkas, Arpad Csatho, Istvan Hartung, Tamas Nagy, Laszlo Czopf, Ferenc Izbeki, Laszlo Gajdan, Maria Papp, Laszlo Czako, Dora Illes, Marco Marino, Antonello Mirabella, Ewa Malecka-Panas, Hubert Zatorski, Yaroslav Susak, Kristina Opalchuk, Gabriele Capurso, Laura Apadula, Cristian Gheorghe, Ionut Adrian Saizu, Ole H. Petersen, Enrique De-Madaria, Jonas Rosendahl, Andrea Parniczky, Peter Hegyi
Summary: The REAPPEAR study aims to investigate whether a combined patient education and cessation programme for smoking and alcohol prevents acute recurrent pancreatitis (ARP) due to alcohol and/or tobacco abuse. The study consists of a randomised controlled trial and a prospective cohort study. Participants will receive standard intervention and laboratory testing, and interventions based on laboratory results. The primary endpoint is the 2-year all-cause recurrence rate of ARP and/or all-cause mortality.
Article
Microbiology
Cecilia Binda, Giulia Gibiino, Chiara Coluccio, Monica Sbrancia, Elton Dajti, Emanuele Sinagra, Gabriele Capurso, Vittorio Sambri, Alessandro Cucchetti, Giorgio Ercolani, Carlo Fabbri
Summary: The relationship between microbiota and biliary diseases is crucial for understanding the pathogenesis and developing effective treatments. However, more research is needed to fill the gaps in the current evidence.
Review
Medicine, General & Internal
Marco Lanzillotta, Matteo Tacelli, Massimo Falconi, Paolo Giorgio Arcidiacono, Gabriele Capurso, Emanuel Della-Torre
Summary: This systematic review and meta-analysis assessed the prevalence of endocrine and exocrine insufficiency in patients with autoimmune pancreatitis (AIP) and the impact of glucocorticoid (GC) therapy on pancreatic function. The study found that a large proportion of AIP patients displayed both endocrine and exocrine insufficiency at diagnosis. Long-term use of GCs was associated with an increased incidence of diabetes.
EUROPEAN JOURNAL OF INTERNAL MEDICINE
(2022)
Article
Endocrinology & Metabolism
Manuel Gentiluomo, Gabriele Capurso, Luca Morelli, Stefano Ermini, Claudio Pasquali, Anna Latiano, Francesca Tavano, William Greenhalf, Anna Caterina Milanetto, Stefano Landi, Susanne Roth, Ewa Malecka-Wojciesko, Eithne Costello, Krzysztof Jamroziak, Francesco Perri, Ugo Boggi, Daniela Basso, Fabio Farinati, Rudolf Kaaks, Giuseppe Vanella, Anna-Lea J. Gais Zurcher, Livia Archibugi, Rita T. Lawlor, Federico Canzian, Daniele Campa
Summary: This study generated a teloscore using 11 SNPs and found an association between genetically determined long telomeres and an increased risk of developing PanNEN. Two novel SNPs associated with PanNEN risk were also identified in this study.
NEUROENDOCRINOLOGY
(2022)
Article
Gastroenterology & Hepatology
Florence E. M. de Rijk, Charlotte L. van Veldhuisen, Marc G. Besselink, Jeanin E. van Hooft, Hjalmar C. van Santvoort, Erwin J. M. van Geenen, Peter Hegyi, J-Matthias Lohr, Juan E. Dominguez-Munoz, Pieter Jan F. de Jonge, Marco J. Bruno, Robert C. Verdonk
Summary: A lack of consensus and substantial practice variation among international pancreatologists regarding the management of exocrine pancreatic insufficiency was identified in this study, emphasizing the need for further adaptation of guidelines based on current expert opinion and scientific evidence.
Article
Biochemistry & Molecular Biology
Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini
Summary: Researchers produced and evaluated three potential killer toxins for their inhibitory effect on Brettanomyces bruxellensis in wine. The toxins were found to have lethal effect on the yeast strain without negative impact on human intestinal cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Entomology
Valeria Zeni, Arianna Grassi, Marco Santin, Renato Ricciardi, Ylenia Pieracci, Guido Flamini, Filippo Di Giovanni, Margherita Marmugi, Monica Agnolucci, Luciano Avio, Alessandra Turrini, Manuela Giovannetti, Monica Ruffini Castiglione, Annamaria Ranieri, Angelo Canale, Andrea Lucchi, Evgenios Agathokleous, Giovanni Benelli
Summary: The study found that AMF and UV-B have interconnected effects on the ecosystem. AMF can alleviate the negative effects of UV-B on plants, but UV-B alters the emission of VOCs in plants. However, these factors do not have a significant impact on the feeding behavior of polyphagous aphids.
Article
Microbiology
Alessandra Di Canito, Alessio Altomare, Daniela Fracassetti, Natalia Messina, Antonio Tirelli, Roberto Foschino, Ileana Vigentini
Summary: Riboflavin is an essential compound for yeast growth and a precursor of flavin coenzymes. It is photosensitive and can cause off-flavors in wine when exposed to light in the presence of methionine. The yeast strain and the initial content of riboflavin in the medium have a significant impact on the production of flavin derivatives and methionine.
Review
Agronomy
Ana Aguilar-Paredes, Gabriela Valdes, Nicole Araneda, Emky Valdebenito, Felipe Hansen, Marco Nuti
Summary: Conventional agriculture faces significant challenges in maintaining soil fertility and ensuring sustainable food production. Many agricultural soils are degraded, and efforts are being made to restore them. The study of beneficial soil microorganisms has gained attention for their role in sustainable agricultural development. Maintaining a balanced and active soil microbial community is crucial for ecosystem services like biomass transformation, nutrient cycling, and plant health. The production and application of compost, an ancient technique promoting soil biodiversity, have been shown to benefit soil microbiota. This review explores the role of microbiota in the composting process and its impact on soil microorganisms in agriculture, highlighting the importance of compost in maintaining beneficial microbial communities and ecosystem functions in agricultural soils for a more sustainable and resilient agriculture.
Article
Food Science & Technology
Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, Ileana Vigentini
Summary: In this study, we investigated the fermentation process of blends made with two food side streams. The results showed that the central points condition (25% of press cake powder and 30% of back-slopping rate) was the most suitable condition, with the highest lactic acid bacteria count and maximum drop in pH value.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Oncology
Sabrina Gloria Giulia Testoni, Claudia Minici, Elisa Benetti, Francesca Clemente, Daniela Boselli, Clara Sciorati, Lucia De Monte, Maria Chiara Petrone, Markus Enderle, Walter Linzenbold, Maria Pia Protti, Angelo Manfredi, Francesco De Cobelli, Michele Reni, Massimo Falconi, Gabriele Capurso, Paolo Giorgio Arcidiacono, Emanuel Della-Torre
Summary: Thermal ablation under endoscopic ultrasound (EUS)-guidance has shown potential to enhance immune response in pancreatic ductal adenocarcinoma (PDAC). In a recent trial, EUS-guided ablation with HybridTherm Probe (HTP) in combination with chemotherapy improved disease progression compared to chemotherapy alone. This study explored the effects of EUS-HTP on systemic immune response in PDAC and found that it selectively affected immunological predictors of poor outcome.
Article
Food Science & Technology
Norbert Raak, Nicola Mangieri, Roberto Foschino, Milena Corredig
Summary: The current food system suffers from inefficient resource use, including the generation of low-value side streams that still contain nutritional components. This research demonstrates the potential of fermentation to stabilize side stream blends while minimally affecting their physical appearance.
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
