Article
Food Science & Technology
Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang
Summary: Yeasts are crucial for the flavor formation of dry-cured ham. This study evaluated 41 yeast isolates from different processing stages and found that Debaryomyces hansenii and Candida zeylanoides were the dominant yeast species. The yeast strains showed enzymatic activities and the inoculated strains promoted the production of volatiles. D. hansenii S25 showed the highest production of volatile compounds and was strongly correlated with the overall flavor of dry-cured ham.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Microbiology
Samira Reinoso, Maria Soledad Gutierrez, Cristobal Dominguez-Borbor, Wilfrido Arguello-Guevara, Milton Bohorquez-Cruz, Stanislaus Sonnenholzner, Daniela Nova-Baza, Claudia Mardones, Paola Navarrete
Summary: This study evaluated the potential probiotic strains from the intestines of cobia, a tropical fish species. Three yeast strains were selected as potential probiotics based on their protective ability and bioactivity towards cobia larvae.
Article
Food Science & Technology
Hela Gargouri, Nizar Moalla, Hassen Hadj Kacem
Summary: The study recommends using PCR-RFLP and PCR techniques for meat species detection, detecting multiple animal species and identifying 10 animal species in daily meat analysis.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Entomology
Maple N. Chen, Ricardo D. Santander, Elijah J. Talamas, Peter J. Jentsch, Marie-Claude Bon, Srdan G. Acimovic
Summary: A DNA-based method was developed to identify the samurai wasp Trissolcus japonicus, which showed high accuracy in distinguishing T. japonicus specimens from other similar wasp species. The method has potential applications in North America, Europe, and parts of Asia to assess the distribution and survival of T. japonicus for biocontrol purposes.
Article
Food Science & Technology
Qian Li, Longteng Zhang, Nils Arneborg, Rene Lametsch
Summary: This study illustrates the influence of growth medium and the crucial choice of yeast species for obtaining target gamma-glutamyl peptides for kokumi sensation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xinran Xiang, Jiaran Lu, Xiaowei Xu, Xiaogai Hou, Enjie Diao, Shiquan Qian, Huwei Song, Liqin Liang, Yinglong He, Yuting Shang
Summary: In this study, molecular targets specific to four Enterococcus species were screened and a PCR method was established for their rapid detection. The PCR method not only verified the specificity of the molecular targets, but also served as an effective tool for molecular diagnosis. The exploitation of these specific molecular targets and the unambiguous identification of Enterococcus species through PCR are important for determining food contamination and clinical diseases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Daniel Loeto, Mosimanegape Jongman, Lerato Lekote, Mbaki Muzila, Margaret Mokomane, Koketso Motlhanka, Thando Ndlovu, Nerve Zhou
Summary: Nine halophilic yeasts were isolated from Makgadikgadi and Sua pans in Botswana, two extreme environments. Two strains, Rhodotorula mucilaginosa SP6 and Debaryomyces hansenii MK9, exhibited the highest biosurfactant activity using Xanthocercis zambesiaca seed powder as a carbon substrate. The biosurfactants showed antimicrobial activity against pathogenic bacteria and fungi, with the sophorolipid-type biosurfactant being the most potent. These findings suggest potential for developing environmentally friendly antimicrobial drugs using inexpensive carbon sources.
FEMS MICROBIOLOGY LETTERS
(2021)
Article
Microbiology
Carlos Lucena, Maria T. Alcala-Jimenez, Francisco J. Romera, Jose Ramos
Summary: Iron deficiency is a common issue in crop production, despite the abundance of iron in soil with low plant availability. Plants develop various responses, mainly in roots, to facilitate iron absorption. Research has shown that certain yeast species can induce plant responses to iron deficiency, potentially serving as more environmentally friendly iron biofertilizers.
Article
Entomology
Xianmei Song, Jirui Wang, Xinpu Wang
Summary: The study utilized a specific PCR method based on the mtDNA COI gene to evaluate rapid molecular detection technological applications for the Bemisia tabaci (Gennadius) species complex. Results showed that the designed primers demonstrated high specificity and accuracy in identifying the MED species, while also capable of detecting various life stages of the insect. This technique provides an efficient and accurate method for the identification and prevention of the MED species.
JOURNAL OF APPLIED ENTOMOLOGY
(2021)
Article
Food Science & Technology
Iara Ferreira, Dirceu de Sousa Melo, Aline Galvao Tavares Menezes, Hugo Calixto Fonseca, Bianca Beatriz Torres de Assis, Cintia Lacerda Ramos, Marciane Magnani, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study evaluated the performance of co-cultivation of potential probiotic yeast and lactic acid bacteria (LAB) in producing plant-based fermented beverages. The results showed that the co-culture combination had an impact on the sensory profile and antioxidant activity of the beverages, with the co-culture of Debaromyces hansenii and Lactiplantibacillus plantarum showing higher potential.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Urszula Wachowska, Wioletta Pluskota, Katarzyna G. Lowacka, Kinga Szablewska-Stuper, Margaret Balcerzak
Summary: The aim of this study was to analyze the concentrations of trichothecenes in durum wheat grain and changes in the F. graminearum transcriptome under the influence of the Debaryomyces hansenii antagonistic yeast strain. The results showed that Debaryomyces hansenii suppressed the spread of F. graminearum and decreased the content of trichothecenes. However, Debaryomyces hansenii had no effect on the biosynthesis pathway of trichothecenes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Plant Sciences
Gi Yoon Shin, Amy Smith, Teresa A. Coutinho, Bhabesh Dutta, Brian H. Kvitko
Summary: Species of Pantoea are plant pathogenic bacteria that infect economically important plant species. This study evaluated the specificity of different primers for rapid identification of Pantoea species and found that some primers showed high specificity and accuracy.
Article
Medical Laboratory Technology
Shima Aboutalebian, Shahram Mahmoudi, Arezoo Charsizadeh, Bahram Nikmanesh, Mahnaz Hosseini, Hossein Mirhendi
Summary: A new multiplex assay called YEAST PLEX is described in this study, which can rapidly and inexpensively identify pathogenic yeasts. The method shows high specificity, 100% agreement with PCR-sequencing/MALDI-TOF, and the ability to identify mixed yeast colonies.
JOURNAL OF CLINICAL LABORATORY ANALYSIS
(2022)
Article
Microbiology
Rania Hammami, Maroua Oueslati, Marwa Smiri, Souhaila Nefzi, Mustapha Ruissi, Francesca Comitini, Gianfranco Romanazzi, Santa Olga Cacciola, Najla Sadfi Zouaoui
Summary: In this study, yeast and bacterial isolates with antagonistic activity against Penicillium digitatum and P. italicum on citrus fruits were screened and identified. These isolates significantly reduced the incidence of green and blue mold caused by these pathogens on citrus fruits, and effectively prevented fungal infection during low-temperature storage. Moreover, they did not have any negative effect on fruit quality and shelf life. These selected isolates have multiple modes of action and show promise as biocontrol agents for postharvest green and blue molds of citrus fruits.
Article
Multidisciplinary Sciences
Jinju Zhang, Menghua Wu, Zhiguo Ma, Ying Zhang, Hui Cao
Summary: This study aimed to identify marker peptides of donkey-hide gelatin and its adulterants and develop a method using liquid chromatography-tandem mass spectrometry to detect these materials. By conducting proteomic experiments, 12 species-specific marker peptides from donkey-hide gelatin and its adulterants were identified and used to develop the method. The applicability of the method was demonstrated by detecting the addition of cattle-hide gelatin, pig-hide gelatin, and horse-hide gelatin to donkey-hide gelatin at different levels. The results provide a practical approach to control the quality of donkey-hide gelatin and can serve as a reference for evaluating the quality of other medicinal materials and protein-containing foods.
Article
Food Science & Technology
Eva-Maria Rivas, Maria Maldonado, Belen Diezma, Petra Wrent, Jose M. Peinado, Maria-Isabel de Siloniz, German Vergara, Javier Garcia-Hierro, Jose Ignacio Robla, Pilar Barreiro
FOOD ANALYTICAL METHODS
(2016)
Article
Biotechnology & Applied Microbiology
B. Rodrigues, M. E. Lima-Costa, A. Constantino, S. Raposo, C. Felizardo, D. Goncalves, T. Fernandes, L. Dionisio, J. M. Peinado
ENZYME AND MICROBIAL TECHNOLOGY
(2016)
Article
Food Science & Technology
Petra Wrent, Eva-Maria Rivas, Jose M. Peinado, Maria-Isabel de Siloniz
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2016)
Article
Food Science & Technology
Petra Wrent, Eva-Maria Rivas, Jose M. Peinado, Maria-Isabel de Siloniz
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2017)
Article
Multidisciplinary Sciences
F. J. Arranz, J. M. Peinado
Article
Food Science & Technology
Eva-Maria Rivas, Petra Wrent, Maria-Isabel de Siloniz
Article
Medicine, General & Internal
Jesus Adrian Maldonado, Jose Maria Peinado
GACETA MEDICA DE MEXICO
(2017)
Article
Psychology, Multidisciplinary
J. Gonzalez-Cabrera, E. Calvete, A. Leon-Mejia, C. Perez-Sancho, J. M. Peinado
COMPUTERS IN HUMAN BEHAVIOR
(2017)
Article
Microbiology
Petra Wrent, Eva-Maria Rivas, Elena Gil de Prado, Jose M. Peinado, Maria-Isabel de Siloniz
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)