Article
Ecology
Loreley Castelli, Belen Branchiccela, Hector Romero, Pablo Zunino, Karina Antunez
Summary: Honey bees play a crucial role in food production and biodiversity maintenance through pollination. They have different survival strategies in cold temperate regions and experience lifecycle alterations in tropical or subtropical climates. The gut microbiota of honey bees in subtropical colonies changes seasonally, with environmental variables impacting its composition.
Article
Microbiology
Leticia Rocha Ferreira, Thaiza Teixeira de Almeida, Milimani Andretta, Luana Martins Perin, Anderson Carlos Camargo, Antonio Fernandes de Carvalho, Luis Augusto Nero
Summary: This study aimed to further characterize the lactic microbiota in Minas artisanal cheese (MAC) from the Serro region. The results showed that the core microbiota of Serro MAC was closely related regardless of production town, farm size, or time of production. The PCR-DGGE results matched the main findings of high-throughput sequencing, confirming its reliability in detecting the main microbial groups in raw milk cheeses.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2022)
Article
Food Science & Technology
Arianna Grassi, Caterina Cristani, Michela Palla, Rosita Di Giorgi, Manuela Giovannetti, Monica Agnolucci
Summary: This study monitored the diversity and dynamics of microbial communities in kombucha beverages fermented with different herbs during storage at different temperatures. The composition of the yeast community changed over time and temperature, with Saccharomyces species decreasing and eventually disappearing after 90 days at room temperature. However, Dekkera anomala remained viable up to 90 days at both temperatures and produced high levels of organic acids and exopolysaccharides. The acetic acid bacteria Gluconobacter oxydans, Novacetimonas hansenii, and Komagataeibacter saccharivorans remained unchanged during storage at 4 ℃ and up to 20 days at room temperature.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Fisheries
Arianna Marchi, Alessio Bonaldo, Andrea Di Biase, Roberto Cerri, Daniel Scicchitano, Enrico Nanetti, Marco Candela, Gianfranco Picone, Francesco Capozzi, Francesco Dondi, Pier Paolo Gatta, Luca Parma
Summary: One of the main strategies for sustainable aquaculture is to reduce dependence on feed raw materials from wild marine resources and unsustainable land and freshwater use. This study demonstrated the possibility of completely replacing wild-caught fishmeal and fish oil with by-products from fisheries and aquaculture, with only a marginal reduction in overall performance.
Article
Environmental Sciences
Meenakshi Srivastava, Arun Kumar Mishra
Summary: The study investigated the metabolic versatility of denitrifying bacterial communities in paddy soil through PLFA analysis, nosZ gene-based PCR-DGGE, and real-time Q-PCR analysis, revealing a correlation between denitrifiers and soil PLFA profile. Ochrobactrum sp., Cupriavidus, and uncultured bacteria were major denitrifying bacteria identified. The increase in lipid content in soil samples was found to be associated with higher abundance and diversity of denitrifying bacteria, suggesting a potential role in managing nutrient and microbial dynamics in paddy soil ecosystems.
GEOMICROBIOLOGY JOURNAL
(2021)
Article
Food Science & Technology
Xiaoying He, Hairong Liu, Chong Lv, Feng Wang, Chaoqun Zhao, Rui Tao, Jianpeng Li, Zhu Liu, Lihui Du
Summary: This study aimed to investigate the impact of moisture content and temperature on fungal growth in rice under different storage conditions. The results showed that high temperature and moisture were favorable for the growth of dominant strains, and PCR-DGGE could identify some uncultured strains. This study provides a foundation for understanding the evolution of fungal flora in rice during storage in China and may contribute to the development of biological control methods for preventing mold contamination in rice.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2022)
Article
Genetics & Heredity
Rosa Escudero-Sanchez, Manuel Ponce-Alonso, Hugo Barragan-Prada, Maria Isabel Morosini, Rafael Canton, Javier Cobo, Rosa del Campo
Summary: The study aimed to evaluate the safety of suppressive antibiotic therapy (SAT) and its effect on gut microbiota. Although high variability in bacterial distribution was observed among patients, there was a clustering of microbiota composition in patients treated with beta-lactams and sulfonamides. Detection of antibiotic resistant bacteria was minimal, with only two subjects showing CTX-M-15-producing E. coli. Overall, SAT was considered safe and had a low impact on selection of multidrug-resistant bacteria.
Article
Biology
Xue Li, Yuanji Li, Wenfei Song, Daohao Xie, Fangfang Zhu, Minghua Yang, Yahui Li
Summary: Tree shrews are more closely related to primate animals and Tssk genes are specifically expressed in the testis and/or sperm of tree shrews, suggesting potential biological functions in spermatogenesis. The Tssk recombinant proteins were successfully obtained in tree shrews using prokaryotic protein expression system, providing fundamental data on reproductive biology of this novel model animal.
COMPUTATIONAL BIOLOGY AND CHEMISTRY
(2021)
Article
Agricultural Engineering
Yanjie Wei, Yuanyao Ye, Min Ji, Shitao Peng, Feifei Qin, Wenshan Guo, Huu Hao Ngo
Summary: This study utilized aerobic granular sludge technology to remove ammonium from landfill leachate, analyzing the stability of microbial community structures using PCR-DGGE technology. It was found that high nitrogen loading rates hindered ammonium removal, while low loading rates achieved satisfactory results, indicating the importance of stable wastewater treatment bioreactors in maintaining microbial community stability.
BIORESOURCE TECHNOLOGY
(2021)
Article
Food Science & Technology
Maria-Eleni Dimitrakopoulou, Efstratia Panteleli, Apostolos Vantarakis
Summary: The study examined the correlation between bacteria population in fish eggs and geographical origin using PCR-DGGE technique, demonstrating its suitability for fish eggs traceability. Emulsion-PCR in DGGE analysis provided better results, offering a potential alternative molecular technique for food traceability and authentication in complex matrices.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Psychology, Biological
A. Merchan, C. Perez-Fernandez, M. J. Lopez, J. Moreno, M. Moreno, F. Sanchez-Santed, P. Flores
Summary: Highly compulsive drinking rats showed lower bacterial diversity compared to low compulsive drinking rats, regardless of diet. Chronic TRP depletion by diet led to reduced bacterial evenness and a highly functionally organized community in highly compulsive drinking rats, suggesting a fragile bacterial community. Peripheral plasma 5-HT levels were effectively reduced in both highly and low compulsive drinking rats with chronic TRP depletion, while plasma BDNF levels remained unaltered.
PHYSIOLOGY & BEHAVIOR
(2021)
Article
Immunology
Luma Al-Bayati, Bahar Nayeri Fasaei, Shahin Merat, Alireza Bahonar, Arefeh Ghoddusi
Summary: This study quantified the abundance of F. prausnitzii, Provetella, and Peptostreptococcus in UC and non-UC patients using Real-Time PCR. The results showed decreased abundance of these bacterial populations in the intestine of UC patients compared to non-UC patients.
MICROBIAL PATHOGENESIS
(2023)
Article
Oceanography
Fan Liu, Yan Huang, Ling Zhang, Gen Li
Summary: Based on data from China's coastal areas, this paper constructs a model to study the relationship among marine environmental pollution, aquatic products trade, and marine fishery economy. The results show that marine environmental pollution and aquatic products trade have a certain inhibitory effect on the marine fishery economy, while the development of fishery economy and increase in aquatic products trade contribute to the improvement of marine environmental pollution.
OCEAN & COASTAL MANAGEMENT
(2022)
Article
Pharmacology & Pharmacy
Haitao Chen, Rongrong Li, Fan Zhang, Qinghua Yao, Yong Guo
Summary: This study explored the current status and developing trends of natural products in cancer research through bibliometric analysis. The United States was a leading force in this field, while the Chinese Academy of Sciences was the top-contributing institution. Flavonoid, curcumin, and polyphenol were the most widely studied natural products, with oleanolic acid and rosmarinic acid emerging as research hotspots. Breast cancer, prostate cancer, and colorectal cancer were the most common types of cancer studied, and natural killer cell remained a top research hotspot. Recent research frontiers included leaf extract, molecular docking, and gold nanoparticle. These findings provide valuable insights for future studies in the field.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Miriam Zago, Tommaso Bardelli, Lia Rossetti, Nelson Nazzicari, Domenico Carminati, Andrea Galli, Giorgio Giraffa
Summary: The bacterial community composition of Grana Padano cheese was evaluated using DNA metabarcoding and RAPD-PCR, revealing a core microbiota and showing that sample origin significantly impacted bacterial species richness and distribution, with distinct patterns observed among different production regions.
Article
Food Science & Technology
Johannes B. Brandsma, Natassa Rustandi, Judith Brinkman, Judith C. M. Wolkers-Rooijackers, Marcel H. Zwietering, Eddy J. Smid
Summary: 3-methylbutanal is a key aroma compound in cheeses, mainly produced by intracellular enzymes of cheese starter cultures and influenced by environmental conditions during cheese manufacturing. Salting has a detrimental effect on the production of 3-methylbutanal, therefore using a cheese starter culture that produces the desired level of 3-methylbutanal before salting begins is a promising approach.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Food Science & Technology
M. Lanzl, O. van Mastrigt, M. H. Zwietering, T. Abee, H. M. W. den Besten
Summary: This study investigated the possible competition between ESBL-E. coli and Campylobacter during co-culture enrichment, showing that they indeed compete for the same growth substrates. However, the growth suppression observed was not due to a lack of substrates or production of inhibitory compounds, but rather likely resulted from limited oxygen availability.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Letter
Food Science & Technology
Alberto Garre, Heidy M. W. S. den Besten, Pablo H. Fernandez, Marcel H. Zwietering
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Wieke P. Van der Vossen-Wijmenga, Marcel H. Zwietering, Eric P. J. Boer, Elizabeth Velema, Heidy M. W. den Besten
Summary: Understanding consumers' perception of food-related risks is crucial for health and risk communication. Surveys conducted in the Netherlands revealed that consumers' risk scoring changed over time and aligned more with experts' scoring. Unbalanced diet was identified as the highest food risk by both experts and consumers in 2018, while in 2009 consumers prioritized environmental contaminants. Consumers perceived chemical risks and risks associated with new technologies higher than experts in both years. Socio-demographic characteristics such as age and gender influenced risk perception, with older consumers perceiving higher risks and women perceiving higher risks than men.
Article
Food Science & Technology
Tom van den Brule, Maarten Punt, Sjoerd J. Seekles, Frank J. J. Segers, Jos Houbraken, Wilma C. Hazeleger, Arthur F. J. Ram, Han A. B. Wosten, Marcel H. Zwietering, Jan Dijksterhuis, Heidy M. W. den Besten
Summary: Microbial species exhibit genotypic and phenotypic variations. This study quantifies the heat resistance variability of fungal species and compares it with bacterial variability. The results suggest a microbial signature of variation that transcends kingdom boundaries.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Nathalia Buss da Silva, Mariem Ellouze, Katia Rouzeau-Szynalski, Nicholas H. Johnson, Marcel H. Zwietering, Heidy M. W. den Besten
Summary: This study quantified the growth and cereulide production of Bacillus cereus and investigated their correlation. The results showed that higher temperatures resulted in earlier and higher rates of growth and cereulide production. However, the models for predicting cereulide production over time had limitations.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Food Science & Technology
Mathias Hounsou, D. Sylvain Dabade, Barbara Goetz, Menouwesso Harold Hounhouigan, Fernande Gbenato Honfo, Antonia Albrecht, Lucas Correa Dresch, Judith Kreyenschmidt, Djidjoho Joseph Hounhouigan
Summary: Plastic materials, while reliable and cost-effective for food packaging, harm the environment and may have adverse health effects. It is important to develop environmentally friendly alternatives, such as bio-based or biodegradable materials. In developing countries, there is a tradition of using plant leaves for food packaging, but further promotion and utilization is needed.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2022)
Article
Biotechnology & Applied Microbiology
M. I. Lanzl, M. H. Zwietering, T. Abee, H. M. W. den Besten
Summary: This study presents a new method (EMRT-PCR) for the rapid detection of Campylobacter in food. The method combines enrichment and multiplex real-time PCR assay, providing high sensitivity and fast detection.
Article
Food Science & Technology
Alberto Garre, Annemarie Pielaat, Marcel H. Zwietering, Heidy M. W. den Besten, Joost H. Smid
Summary: This study compares three statistical methods for estimating the variability in kinetic parameters of microbial populations. The algebraic method overestimates the contribution of between-strain and within-strain variability, while the mixed-effects model and multilevel Bayesian models provide unbiased estimates for all levels of variability.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Alberto Garre, Marcel H. Zwietering, Heidy M. W. den Besten
Summary: Meta-regression models have gained popularity but can be inaccurate due to systematic biases in the data. This study identifies experimental bias in microbial inactivation experiments and demonstrates its impact on meta-regression models. Methods to detect and mitigate experimental bias are proposed and validated using simulated and actual data.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Hiroki Abe, Alberto Garre, Shige Koseki, Heidy M. W. den Besten, Marcel H. Zwietering
Summary: This study proposes a novel methodology for risk assessment of products with extremely low risk. It is demonstrated using a hypothetical scenario on listeriosis from pasteurized milk and analyzed which combinations of factors resulted in illness. The results suggest that extremely high doses resulting from three rare situations occurring concurrently are the main causes of illness, and infectivity has the strongest relevance to illness occurrence.
Article
Food Science & Technology
Marcel H. Zwietering, Wayne Anderson, Jeffrey M. Farber, Leon G. M. Gorris, Heidy M. W. den Besten
Summary: Increasing the stringency of microbiological criteria is a risk management measure for improving food safety and hygiene, but its adoption is limited globally. This study estimates the effects of the European Commission's hygiene criterion for Campylobacter on compliance levels based on 2008 baseline data. The analysis highlights the need for countries to improve hygiene standards to achieve compliance with the increasingly stringent EU criterion.
Article
Food Science & Technology
Magdevis Y. Rodriguez-Caturla, Alberto Garre, Carmen Josefina Contreras Castillo, Marcel H. Zwietering, Heidy M. W. den Besten, Anderson S. St Ana
Summary: This study estimates the shelf life of vacuum packed beef meat at refrigeration temperatures based on modeling the growth of two relevant groups of spoilage microorganisms. The models show that both lactic acid bacteria and Enterobacteriaceae reach the critical concentration practically at the same time, highlighting the potential importance of non-dominant microorganisms for product spoilage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Computer Science, Interdisciplinary Applications
Alberto Garre, Jeroen Koomen, Heidy M. W. den Besten, Marcel H. Zwietering
Summary: This article presents the biogrowth package for R, which allows for modeling population growth and predicting growth under static or dynamic environments. It also includes functions for fitting data and model comparison.
JOURNAL OF STATISTICAL SOFTWARE
(2023)
Article
Food Science & Technology
Rene A. M. Dirks, Katharina Verhaelen, Marcel H. Zwietering, Coen P. A. van Wagenberg, Wilma C. Hazeleger, Ingeborg L. A. Boxman, Jennifer L. Banach
Summary: This paper analyzes the potential introduction and transmission of pandemic viruses via the food chain, discusses the possible new food safety issues that could arise, and explores the risks and economic costs, regulatory and analytical needs, and control strategies associated with such scenarios.
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)
