Article
Food Science & Technology
Hongyang Guan, Yeting Sun, Wanfu Hou, Wenting Zhao, Pan Wang, Shuang Zhao, Xiaoyan Zhao, Dan Wang
Summary: This study investigated the contamination stage, attachment site, internalization pathway, proliferation process, extracellular substance secretion, and virulence factors expression of L. monocytogenes on iceberg lettuce. The results showed that the contamination stage occurred within 0-20 minutes, followed by proliferation. Attachment was observed in stomata and winkles. L. monocytogenes showed greater internalization distance in the midrib compared to the leaf blade. The up-regulation of flaA and motA genes enhanced cell movement, while the up-regulation of actA and inla genes enhanced adhesion, favoring proliferation. Cells gradually secreted extracellular substances to form biofilms, with a preference for the leaf blade.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Emel Unal Turhan, Suleyman Polat, Zerrin Erginkaya, Gozde Konuray
Summary: This study aimed to investigate the effectiveness of organic acids and ultrasound in inactivating Escherichia coli and Listeria monocytogenes biofilms on lettuce leaves and examine the impact of these treatments on lettuce quality. The combined treatment of ultrasound and organic acid showed synergistic and antagonistic effects on pathogen biofilms, with a higher anti-biofilm activity compared to single treatments. The type of organic acid and treatment time influenced the biofilm detachment rate, with lactic acid and malic acid exhibiting stronger anti-biofilm activities. Furthermore, the 60-minute decontamination treatments did not adversely affect the color, texture, or sensory quality of the lettuce. Overall, the combined treatment of ultrasound and organic acid is recommended as an effective hurdle technology for removing pathogen biofilms from fresh produce.
Article
Food Science & Technology
Anran Dong, Alesana Malo, Mabel Leong, Van T. T. Ho, Mark S. Turner
Summary: Listeria monocytogenes is a potentially deadly pathogen that can be controlled using a fermentate produced by nisin-producing Lactococcus lactis strain. A transposon screen was used to isolate a nisin-negative mutant which demonstrated a complete loss of anti-L. monocytogenes activity, showing the importance of nisin production in controlling this pathogen.
Article
Food Science & Technology
Jialun Wu, Olivia McAuliffe, Conor P. O'Byrne
Summary: This study identified the acid intolerance phenotype in Listeria monocytogenes strain 1381 and attributed it to a truncation in the mntH gene. The mntH truncation alone, however, could not fully explain the strain's sensitivity to lethal pH. Further experiments revealed that Mn2+ supplementation can rescue the growth of strain 1381 under low pH conditions, indicating that Mn2+ limitation is likely the cause of growth arrest. The importance of strain evaluation and validation in food-related stress conditions was emphasized.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Rory Y. Wang, Xiaoye Shen, Yuan Su, Faith Critzer, Mei-Jun Zhu
Summary: This study examined the efficacy of chlorine and peroxyacetic acid (PAA) in controlling Listeria monocytogenes in postharvest processing of apples. The results showed that organic load affected the efficacy of chlorine, while PAA was not affected. Octanoic acid (OA) was found to enhance the efficacy of PAA. The study also highlighted the possibility of cross-contamination in spite of the presence of sanitizers.
Article
Food Science & Technology
Karin Hassenberg, Ulrike Praeger, Werner B. Herppich
Summary: Chlorine dioxide (ClO2) as a disinfectant in vegetable processing effectively reduces bacterial loads and improves product quality and consumer safety. Although the disinfection efficacy is limited for Listeria monocytogenes, it helps to prevent cross-contamination at high organic loads.
Article
Food Science & Technology
Brianmax A. Takundwa, Prashant Bhagwat, Santhosh Pillai, Oluwatosin A. Ijabadeniyi
Summary: The combination of nisin, oregano, and ultrasound was found to be an effective alternative to chemical treatments for reducing E. coli and L. monocytogenes on lettuce, while maintaining its appearance and quality. Furthermore, the treated lettuce samples showed significant reductions in bacterial counts without compromising textural properties. This innovative approach offers a promising solution for enhancing food safety in the fresh produce industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Jialun Wu, Olivia Mcauliffe, Conor P. O'Byrne
Summary: Stomach acid provides a significant barrier to Listeria monocytogenes, a food-borne pathogen. This study identifies a new regulator gene, gadR, that plays a critical role in acid resistance and adaptive acid tolerance response (ATR) in Listeria monocytogenes.
Article
Food Science & Technology
Rebecca Stearns, Kristen Matak, Annette Freshour, Cangliang Shen
Summary: This study compared different methods to reduce and prevent cross-contamination of Listeria monocytogenes and L. innocua on Fuji apples. The results showed that using a dip procedure with 0.25 ml/dL H2O2-PAA was the most effective in reducing the contamination for both L. monocytogenes and L. innocua. Additionally, using a low pressure, conventional, hand-held garden sprayer with 0.25 ml/dL H2O2-PAA minimized the cross-contamination rate. The study also found that L. innocua is a suitable surrogate for L. monocytogenes on apples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yuan Su, Xiaoye Shen, To Chiu, Tonia Green, Mei-Jun Zhu
Summary: This study evaluated the efficacies of chlorine and peroxyacetic acid (PAA) to control Listeria monocytogenes on fresh apples and cross-contamination in simulated dump tank water. The results showed that chlorine and PAA could reduce the number of Listeria monocytogenes, but the efficacy of chlorine was affected by the presence of organic matter, and the antimicrobial efficacy of PAA was concentration dependent. Sanitizers could reduce the transfer of Listeria monocytogenes, but could not eliminate it completely.
Article
Agriculture, Multidisciplinary
Honghui Shi, Chunliu Li, Haixia Lu, Junli Zhu, Shiyi Tian
Summary: Electrolyzed water (EW) generated by adding NaCl has high bactericidal activity and biofilm removal capability, especially against Listeria monocytogenes. 0.3% NaCl EW (SEW) exhibited the highest bactericidal activity and resulted in changes in cell permeability and morphology. The combination of SEW and DMDC can effectively reduce microbial load without negatively impacting the quality of lettuce.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Qingli Dong, Linjun Sun, Taisong Fang, Yuan Wang, Zhuosi Li, Xiang Wang, Mengjie Wu, Hongzhi Zhang
Summary: This study investigated the mono- and dual-species biofilm formation of L. monocytogenes and P. aeruginosa under different culture conditions. Results showed the inhibitory effect of chicken juice on L. monocytogenes biofilm formation, as well as the dominance of P. aeruginosa in dual-species biofilms in certain culture mediums. The correlation between motility and biofilm formation was found to be insignificant.
Article
Biochemistry & Molecular Biology
Zhujun Gao, Rohan V. Tikekar
Summary: Salmonella enterica subsp. enterica serovar Typhimurium is an emerging foodborne pathogen. This study found that the W-O emulsion provided significant protection against simulated gastric digestion, while the O-W emulsion did not. Additionally, more than 16.3% of bacterial cells were present in the oil phase of the W-O emulsion, which is critical to Salmonella survival.
Article
Biotechnology & Applied Microbiology
Samantha Bolten, Anna Sophia Harrand, Jordan Skeens, Martin Wiedmann
Summary: This study evaluated the tolerance of produce-associated L. monocytogenes and other Listeria spp. to benzalkonium chloride (BC) and found that they can acquire heritable adaptations to low concentrations of BC. However, these adapted isolates remain sensitive to the concentrations of BC used for food contact surface sanitation.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Ali Yassoralipour, Jun Xian Wong, Wen Han Chow, Sook Ngoh Chen, Chee Hao Kuan, Eng Tong Phuah, Ji Tan, Tsun-Thai Chai
Summary: This study simulated and evaluated the formation and transmission of Listeria monocytogenes biofilms on plastic cutting boards. The biofilms were found to mature within 24 hours, with the strongest adhesion. The transfer rates of L. monocytogenes from contaminated cutting boards to cabbage, chicken fillet, and bread were determined during the cutting process. Scrubbing with a commercial dish-washing liquid was effective in reducing microbial concentrations, while tap water rinsing was less effective. The findings highlight the importance of proper cleaning and sanitization of cutting boards.
Article
Food Science & Technology
Evanthia Manthou, Apostolos Karnavas, Lemonia-Christina Fengou, Anastasia Bakali, Alexandra Lianou, Panagiotis Tsakanikas, George-John E. Nychas
Summary: This study compared sensors and machine learning approaches for evaluating microbiological spoilage of ready-to-eat leafy vegetables. The results showed that different vegetables require distinct sensor and computational analysis applications.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Physics, Applied
Apostolis Verykios, Anastasia Soultati, Konstantina Tourlouki, Charalampos Katsogridakis, Dimitris Alexandropoulos, Veroniki P. Vidali, Stylianos Panagiotakis, Konstantina Yannakopoulou, Dimitra Dimotikali, Mihalis Fakis, Leonidas C. Palilis, Nikolaos Stathopoulos, George Pistolis, Panagiotis N. Skandamis, Panagiotis Argitis, Maria Vasilopoulou
Summary: This study reports the application of commercially available chromophores as electron injection layers in OLEDs. The use of these chromophores improves the performance of the OLEDs, and DANS chromophore exhibits the best performance. Experimental and simulated results show that the enhancement is attributed to increased electron injection and significant broadening of the emission zone profile.
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2022)
Review
Environmental Sciences
Melissa L. Partyka, Ronald F. Bond
Summary: This article discusses the risks and methods for reducing risks associated with irrigation of ready-to-eat produce using reuse water. Although there is little evidence to suggest that adequately treated reuse water poses more risk than other sources of irrigation water, guidelines should be regionally specific and consider factors such as local growing practices and population health.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Biotechnology & Applied Microbiology
N. C. Grivokostopoulos, I. P. Makariti, S. Tsadaris, P. N. Skandamis
Summary: The study investigated the internalization of Salmonella in four leafy vegetables. It was found that even the lowest bacterial inoculum could lead to internalization, with a higher inoculum resulting in a greater level of internalization. Adaptation to mild stresses enhanced the internalization capacity, with desiccation and acid adaptation showing the highest internalization capability.
Article
Chemistry, Analytical
Anastasia E. Lytou, Panagiotis Tsakanikas, Dimitra Lymperi, George-John E. Nychas
Summary: The expansion of the seaweed aquaculture sector and the rapid deterioration of these products highlights the need for rapid, real-time techniques for quality assessment. Microbiological analysis, FT-IR spectroscopy, multispectral imaging, and electronic nose analyses were used to assess seaweed samples from Scotland and Ireland. Machine learning models were developed to correlate sensor data with microbiological data. The results showed good prediction performance using FT-IR data and relatively good performance using MSI data, while e-nose data had poor prediction performance.
Article
Microbiology
Faidra Syropoulou, Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Evangelia Karamani, Anastasios Stamatiou, Kostas Tzokas, George-John E. Nychas, Ioannis S. Boziaris
Summary: This study examined the bacterial communities of whole and filleted European sea bass under different storage temperatures and atmosphere conditions. The results showed that handling, temperature, and atmosphere conditions strongly influenced the shelf-life of the fish. Pseudomonas was found to be the dominant bacteria throughout most of the storage period, but there were variations in the microbiota profile at different stages of storage. The study provides valuable information for developing strategies to extend the shelf-life of sea bass.
Article
Microbiology
Evgenia D. Spyrelli, George-John E. Nychas, Efstathios Z. Panagou
Summary: FT-IR, MSI, and E-nose were utilized to investigate poultry spoilage complexity. Quantitative and classification models were developed, with FT-IR/MSI combination data showing optimal performance for TVC estimation and CSVM algorithm performing well for classification models.
Article
Biotechnology & Applied Microbiology
Xiaohong Wei, Amlan Aggrawal, Ronald F. Bond, Brooke C. Latack, Edward R. Atwill
Summary: This study evaluated the occurrence of airborne Escherichia coli in proximity to commercial beef cattle feedlots in Imperial Valley, California. The results showed that the detection of E. coli was associated with close proximity to the feedlots and little to no wind. This pilot study found limited dispersal of airborne E. coli in this produce-growing region of California.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Chemistry, Analytical
Dimitrios Kolosov, Lemonia-Christina Fengou, Jens Michael Carstensen, Nette Schultz, George-John Nychas, Iosif Mporas
Summary: This article proposes an architecture for estimating microbial populations in meat samples using multispectral imaging and deep convolutional neural networks. The deep learning models operate on embedded platforms, and the experimental results show the advantages of different platforms in terms of latency, throughput, efficiency, and value.
Article
Microbiology
Xiaohong Wei, Amlan Aggrawal, Ronald F. Bond, Edward R. Atwill
Summary: This study examined the impact of distance from beef cattle feedlots, environmental factors, and climate on the presence of airborne bacterial indicators and pathogens. Air samples were collected from five feedlots over a 6-month period, and tested for the presence of E. coli O157, non-O157-Shiga toxin-producing E. coli (STEC), Salmonella, and E. coli. Although no bacterial pathogens were detected, E. coli was found in 16.7% of the samples, with a mean concentration of 0.17 CFU/6000 L air. Logistic regression analysis revealed a higher likelihood of E. coli presence in samples closer to the feedlots, as well as associations with meteorological factors and dust-generating activities. This study provides valuable data for future revisions of produce-safety guidance.
Article
Microbiology
Agapi I. Doulgeraki, Christina S. Kamarinou, George-John E. Nychas, Anthoula A. Argyri, Chrysoula C. Tassou, Georgios Moulas, Nikos Chorianopoulos
Summary: Microbial interactions have a significant impact on biofilm formation and the efficacy of disinfectants. This study assessed the effect of microbial interactions on biofilm formation and the disinfection activity of a photocatalytic surfactant based on TiO2 nanoparticles. The presence of different species or dual-species biofilms influenced the microbial load and population, while the disinfectant enhanced the antimicrobial activity of UV light. The presence of multiple species also affected the resistance of biofilm cells to UV light and disinfectants. These findings highlight the importance of microbial interactions in biofilm formation and decontamination.
Article
Biochemistry & Molecular Biology
Nikolaos Zacharodimos, Christina Athanasaki, Stamatia Vitsou-Anastasiou, Olga S. S. Papadopoulou, Natalia Moniaki, Agapi I. I. Doulgeraki, George-John E. Nychas, Chrysoula C. C. Tassou, Emilia Papakonstantinou
Summary: The glycemic index (GI) of a commercial mixed fruit juice fortified with vitamin D3, n-3 polyunsaturated fatty acids (PUFA), probiotics, and their combination was determined in this study. The enriched fruit juices produced different postprandial glycemic and insulinemic responses and affected satiety scores compared to the control. All types of fruit juice attenuated postprandial glycemic responses, regardless of the added biofunctional ingredients, offering potential benefits for glycemic control.
Article
Polymer Science
Aris E. Giannakas, Constantinos E. Salmas, Dimitrios Moschovas, Konstantinos Zaharioudakis, Stavros Georgopoulos, Georgios Asimakopoulos, Anastasios Aktypis, Charalampos Proestos, Anastasios Karakassides, Apostolos Avgeropoulos, Nikolaos E. Zafeiropoulos, George-John Nychas
Summary: This study presents a green method to produce natural zeolite nanostructures rich in thymol, and applies them in the development of nanocomposite films for the packaging of soft cheese. The results show that the nanocomposite film exhibits improved mechanical properties, oxygen and water barrier, as well as antioxidant and antimicrobial activity, thereby extending the shelf-life of the food product.
Article
Biotechnology & Applied Microbiology
Patra Sourri, Anthoula A. Argyri, George-John E. Nychas, Chrysoula C. Tassou, Efstathios Z. Panagou
Summary: The population dynamics of A. acidoterrestris spores and vegetative cells in orange juice, treated with temperature-assisted HHP and stored in different isothermal conditions, were investigated in this study. The results showed that HHP treatment effectively reduced the spore population, and there were minimal changes in the quantity of spores and vegetative cells during storage, especially at low temperatures.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Kalliopi Basa, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Stamatina Kallithraka, George-John E. Nychas
Summary: In modern wine-making technology, there is growing interest in preserving biodiversity and using wild-type Saccharomyces cerevisiae strains to produce non-homogeneous wines with unique characteristics. Experimental results showed that the wild yeast strains rapidly assimilated glucose and produced ethanol even in the presence of oxygen, with strain LMBF Y-54 achieving the highest ethanol production. Both the selected wild strain (LMBF Y-54) and the commercial strain (Passion Fruit) with the best technological characteristics were found suitable for wine production, demonstrating high yields under specific fermentation conditions.
FERMENTATION-BASEL
(2022)
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)
