Article
Chemistry, Applied
Congdi Shang, Tong Zhang, Junnan Xu, Ning Zhao, Wentao Zhang, Mingtao Fan
Summary: Contaminated Alicyclobacillus has caused significant losses in the beverage industry due to fruit juice spoilage. Understanding the growth and metabolism of Alicyclobacillus acidoterrestris (A. acidoterrestris) is crucial in controlling juice spoilage. This study systematically simulated the growth and metabolism of A. acidoterrestris in both medium and fruit juice. The results revealed that low temperature and strong acidic conditions inhibited the growth and reproduction of A. acidoterrestris, leading to improved quality of commercially available juice supplemented with A. acidoterrestris under low temperature. This research provides valuable insights for exploring additive-free methods to control juice spoilage.
Article
Food Science & Technology
Isma Neggazi, Pilar Colas-Meda, Inmaculada Vinas, Salvador Garza, Isabel Alegre
Summary: In recent years, a high incidence of Alicyclobacillus acidoterrestris, a heat-resistant and spore-forming spoilage bacterium, has been observed in pasteurized and high hydrostatic pressure (HPP)-treated fruit juices. The bacteria's spores are capable of surviving conventional pasteurization and HPP treatments and can germinate and multiply in acidic conditions, leading to the production of guaiacol, an undesirable compound with a medicinal, smoked, or antiseptic odor. This study found a high prevalence of A. acidoterrestris in Spanish fruit juices, with a significant occurrence in juice blends containing apple juice. Characterization of isolates revealed differences in growth capacity at different pH and temperatures, as well as guaiacol production capacity. The findings highlight the importance of investigating the origin of A. acidoterrestris and developing strategies to reduce its presence in final fruit juice products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Hao Ding, Tiecheng Wang, Yuhan Sun, Yuxiang Zhang, Jianping Wei, Rui Cai, Chunfeng Guo, Yahong Yuan, Tianli Yue
Summary: This study used cold plasma to inactivate A. acidoterrestris, a bacterium resistant to heat treatment in fruit juice production. The inactivation efficacy was determined using the plate count method and described using a biphasic model. The study also investigated the effects of food matrix, input power, gas flow rate, and treatment time on inactivation efficacy, and analyzed the inactivation mechanism using scavenging experiments, scanning electron microscopy, and Raman spectra.
Article
Engineering, Chemical
Jinye Zhang, Sihang Li, Wenjing Wang, Jianfei Pei, Jiawei Zhang, Tianli Yue, Wirote Youravong, Zhenyu Li
Summary: This study successfully developed a food functional microfiltration membrane by multi-stage modification, with polydopamine and nisin microspheres immobilized onto the membrane surface, resulting in enhanced rejection of Alicyclobacillus acidoterrestris and simultaneous exclusion and inactivation. The modified membrane also showed reliable stability under different membrane cleaning procedures.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Article
Food Science & Technology
Zhouli Wang, Yu Tian, Qi Wang, Tianmin Guo, Yahong Yuan, Tianli Yue, Hang Jia, Qian Ge, Zidan Zhao, Rui Cai
Summary: This study investigated the antibacterial activity and underlying mechanism of five preservatives (epsilon-polylysine, propylparaben, monocaprin, octyl gallate, and heptylparaben) against Alicyclobacillus acidoterrestris in apple juice. Results showed that all five preservatives exerted antibacterial activity through a multiple bactericidal mechanism. Monocaprin and octyl gallate had the highest antibacterial activity, with the minimum inhibitory concentration (MIC) values of 22.5 and 6.25 mg/L, respectively. Additionally, the preservatives altered the permeability of the cell membrane, leading to a leakage of intracellular electrolytes. The treatment with epsilon-polylysine, propylparaben, and monocaprin increased the leakage of intracellular protein, while propylparaben and octyl gallate reduced the levels of cellular adenosine triphosphate. Monocaprin and octyl gallate could effectively inactivate the contamination of A. acidoterrestris in apple juice without significant adverse effects on the juice quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Zhouli Wang, Yunhao Liang, Qi Wang, Hang Jia, Tianli Yue, Yahong Yuan, Zhenpeng Gao, Rui Cai
Summary: This study investigated the mechanism of guaiacol production in A. acidoterrestris through transcriptomic and proteomic approaches, identifying differentially expressed genes and proteins involved in the process. The up-regulation of genes encoding vanillic acid decarboxylase subunits and other transport proteins suggested their roles in guaiacol production. Additionally, changes in gene expression related to metabolic pathways provided new insights into controlling A. acidoterrestris in the fruit juice industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Zhouli Wang, Tianli Yue, Yahong Yuan, Yanchen Zhang, Zhenpeng Gao, Rui Cai
Summary: This study aimed to identify differences in Alicyclobacillus involved in guaiacol production, develop specific detection methods, and provide an alternative for guaiacol quantification in fruit juices.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yiheng Shi, Lei Zhou, Xiaowei Qu, Tianli Yue, Yahong Yuan
Summary: An effective method for identifying A. acidoterrestris using is-ELISA was developed, which is highly sensitive and specific, suitable for preventing juice spoilage.
Article
Food Science & Technology
Hui Li, Hong Chen, Bin Liu, Rui Cai, Nan Jiang, Tianli Yue, Zhouli Wang
Summary: In this study, a quantitative PCR detection method was developed to effectively detect Alicyclobacillus species that can produce guaiacol in fruit juice, and the sensitivity and specificity of the method were evaluated. The results showed that the method had high discriminative ability for the target bacteria and performed well in detecting different initial concentrations under various conditions.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yiheng Shi, Yuhan Sun, Xiaowei Qu, Lei Zhou, Zhouli Wang, Zhenpeng Gao, Zhongqiu Hu, Tianli Yue, Yahong Yuan
Summary: In this study, a highly specific monoclonal antibody was developed to detect A. acidoterrestris with great potential for preventing spoilage in the fruit juice industry. The immunoassay platform demonstrated rapid, sensitive, and selective detection capabilities, making it a robust tool for industry applications.
Article
Biotechnology & Applied Microbiology
Jing Sun, Yuqi Gao, Xiaoyu Zhu, Zhaoxin Lu, Yingjian Lu
Summary: Food safety and quality are compromised by the growth of spoilage bacteria in food. This study demonstrates that genome shuffling can improve the antibacterial activity of Lactobacillus acidophilus NX2-6, making it a promising candidate for bio-based food preservatives. The antibacterial substances produced by this strain have shown significant inhibitory effects on Alicyclobacillus acidoterrestris in apple juice, maintaining its quality during storage.
JOURNAL OF FOOD SAFETY
(2022)
Article
Food Science & Technology
Jun Li, Ning Zhao, Ruoyun Xu, Guomin Li, Huayu Dong, Bingyi Wang, Zhicheng Li, Mingtao Fan, Xinyuan Wei
Summary: This study investigated the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice. The results showed that p-coumaric acid had inhibitory effects on both vegetative cells and spores of A. acidoterrestris, damaging cell integrity and disrupting cellular functions. Furthermore, the addition of p-coumaric acid effectively reduced the growth of A. acidoterrestris in apple juice.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Ning Zhao, Jie Zhang, Yiman Qi, Junnan Xu, Xinyuan Wei, Mingtao Fan
Summary: The study showed that acid adaptation enhances the resistance of A. acidoterrestris to heat and acid stresses by inducing expression of stress-related genes and promoting spore formation. This coordinated response of maintaining intracellular homeostasis, chaperones and proteases expression, and spore formation has implications for fruit juice processing.
Article
Food Science & Technology
Patra Sourri, Chrysoula C. Tassou, George-John E. Nychas, Efstathios Z. Panagou
Summary: Fruit juices are important in a healthy diet, but thermo-acidophilic endospore forming bacteria, such as Alicyclobacillus, can cause spoilage. This review discusses various chemical, physical, and non-thermal treatments to control Alicyclobacillus growth and ensure the quality and shelf life of fruit juices.
Article
Biophysics
Xiaodi Niu, Lifang Wu, Fengling Wu, Jingqi Guan, Hongsu Wang
Summary: An electrochemical sensor utilizing a copper single-atom nanozyme has been developed to detect and degrade guaiacol in fruit juices at the picomolar level. The sensor displays high selectivity and excellent stability, making it suitable for food and environmental monitoring.
BIOSENSORS & BIOELECTRONICS
(2023)
Review
Food Science & Technology
Yu Tian, Rui Cai, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: Foodborne pathogens are a major threat to human health, and nanomaterials as antibacterial agents play an important role in controlling foodborne pathogens, especially photocatalytic and contact bacteriostatic nanomaterials agents showing significant antibacterial effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Hong Chen, Xiaohai Yan, Gengan Du, Qi Guo, Yiheng Shi, Jiale Chang, Xiaoyu Wang, Yahong Yuan, Tianli Yue
Summary: This article provides an overview of the application value of lactic acid bacteria (LAB) in food preservation, including the comparison of screening methods for antifungal LAB, separation and purification techniques for antifungal compounds, and the antifungal mechanism of LAB. The research on the use of antifungal LAB in different food products is also summarized.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Jintao Huang, Yaqin Wang, Yichen Ren, Xingnan Wang, Hongcai Li, Zhande Liu, Tianli Yue, Zhenpeng Gao
Summary: This study analyzed the physicochemical properties, organic acids, monomer phenols, water-soluble vitamins, and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus using different inoculation methods. The results showed that both mixed inoculation and sequential inoculation can produce low-alcohol kiwi wine with variations in organic acid and monomer phenol contents, as well as differences in aroma sources.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiao Zhang, Tingting Shan, Hang Jia, Chunfeng Guo, Zhouli Wang, Tianli Yue, Yahong Yuan
Summary: The study found that there were differences in the levels of free amino acids and flavor compounds between NIS and AIS fermentations, as well as variations in microbial community compositions. Specific microbial taxa were identified to play distinct roles in metabolite transformations, contributing to the understanding of flavor formation mechanisms in soybean paste production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Leran Wang, Xiaoshuang Liu, Rui Cai, Qian Ge, Zidan Zhao, Tianli Yue, Yahong Yuan, Zhenpeng Gao, Zhouli Wang
Summary: Pulsed light (PL) was successfully used to remove Ochratoxin A (OTA) from clear grape juice with a degradation rate of 95.29%. The pH value, soluble solids content, and total organic acid content of the juice did not change significantly. However, treatment with PL resulted in a decrease in monomer phenol content and a slight increase in other harmful substances.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
Xiaoxi Chen, Yaling Jiao, Bin Liu, Wenhui Chao, Xuchang Duan, Tianli Yue
Summary: This study developed a method based on hyperspectral imaging (HSI) to evaluate persimmon features online and non-destructively. The spectral data were analyzed and optimal wavelengths were selected to simplify the models. This method could be used to quantify chemical constituents in dried persimmon fruits.
Article
Chemistry, Analytical
Jia Kong, Jinyao Hu, Jia Li, Jiaxing Zhang, Yuhe Shen, Tianli Yue, Xihui Shen, Yuefei Wang, Zhonghong Li, Yinqiang Xia
Summary: Reconstructing miniaturized peptides to mimic specific protein functions is appealing but challenging. In this study, we propose a practical approach to construct a mimetic peptide of redox-sensitive green fluorescent protein-2 (roGFP2) by rethreading aromatic residues adjacent to the chromophore fragment. By fine-tuning the residues, we designed a mini tetrapeptide (Cys-Phe-Phe-His) that acts as a hydrogen peroxide sensor using ratiometric fluorescence. The roGFP2 mimetic tetrapeptide, with its assembly-induced emissions, is biocompatible, photostable, and exhibits competitive fluorescent properties compared to roGFP2. We demonstrated the ability of the ratiometric tetrapeptide to sense hydrogen peroxide in acidic chambers, providing a promising approach for artificially designing miniaturized peptides with desired functions.
ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Qiannan Zhao, Zewei Wang, Xin Wang, Xiaohai Yan, Qi Guo, Yuan Yue, Tianli Yue, Yahong Yuan
Summary: The release of phenolic compounds and their bioactivity during digestion and fermentation of mulberry leaves were investigated. The bioavailability of total phenolics and flavonoids in fermented mulberry leaves (F-MLs) were 10.14 +/- 1.81% and 6.66 +/- 0.55%, respectively. There was no significant difference in the inhibitory activity of alpha-glucosidase during gastrointestinal digestion. F-MLs exhibited higher phenolic bioaccessibility, antioxidant activities, and short-chain fatty acid production, making them a promising candidate for health food supplements.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Rui Sun, Yefan Niu, Menghui Li, Yuanye Liu, Kai Wang, Zhenpeng Gao, Zhouli Wang, Tianli Yue, Yahong Yuan
Summary: This review discusses the rationalization of steps and sequences of pectin processing, the suitability of emerging technological applications, and the relationship between structure and intended function. The results show that natural deep eutectic pretreatment is beneficial for subsequent water extraction and can improve the extraction efficiency of ohmic heating. The right treatment sequence for emerging technologies enables pectin with unique rheological properties and prebiotic activity. Therefore, developing pectin-based synbiotics is important for protection of probiotic viability and promotion of human health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Gengan Du, Yudie Qing, Huanzi Wang, Na Wang, Tianli Yue, Yahong Yuan
Summary: This study investigated the changes in microbial growth, physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Goji berry juice during fermentation with Tibetan kefir grains (TKG). The results showed that TKG grew well in Goji berry juice, with yeasts dominating in the later stages of fermentation. The fermentation process led to significant changes in the composition of the juice, including the decrease of lactobacillus and increase of acetobacter. The fermentation also resulted in the increase of total soluble flavonoids and the identification of various compounds with potential health benefits.
Article
Nanoscience & Nanotechnology
Jianrui Qi, Zewei Wang, Xin Wen, Weiteng Tan, Yahong Yuan, Tianli Yue
Summary: By utilizing the natural biofilm on magnetosomes and copper ions, organic-inorganic nanoflowers can be synthesized, which exhibit strong antibacterial effects and promote wound healing with biocompatibility.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Agriculture, Multidisciplinary
Qiuxia Fan, Xinru Dong, Zewei Wang, Yuan Yue, Yahong Yuan, Zhouli Wang, Tianli Yue
Summary: Hexanal has antimicrobial activity against Vibrioparahaemolyticus, but its antibacterial effect and mechanism have not been fully studied. This research used proteomics and metabolomics to investigate the mechanism of action of hexanal. The results showed that hexanal treatment reduced ATP concentration, increased membrane permeability, and disrupted cell morphology and ultrastructure of V. parahaemolyticus. Proteomics and metabolomics analysis identified numerous differentially expressed proteins and metabolites involved in various biological pathways. Bioinformatics analysis revealed that hexanal damaged cell membranes, inhibited nucleotide metabolism, and disrupted carbohydrate and TCA cycles, leading to growth inhibition and death of V. parahaemolyticus. This study provides valuable insights into the antibacterial mechanism of hexanal and its potential application in the seafood industry.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Leran Wang, Rui Cai, Jierong Zhang, Xiaoshuang Liu, Saiqun Wang, Qian Ge, Zidan Zhao, Tianli Yue, Yahong Yuan, Zhouli Wang
Summary: Yeast strain 20-G was found to effectively remove OTA through biosorption and biodegradation, with peroxidase playing a key role in reducing OTA toxicity. Degradation products of OTA were identified as less toxic, and animal experiments showed that yeast 20-G intervention could mitigate OTA-induced damage in mice.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Lixia Zan, Wenyi Zhang, Shufeng Shang, Yuanyuan Cui, Jinjin Pei, Yahong Yuan, Tianli Yue
Summary: The aim of this study was to investigate the effects of selenium-enriched Lactobacillus plantarum on colitis and liver inflammation induced by sodium dextran sulfate in mice. The results showed that selenium-enriched Lactobacillus plantarum alleviated inflammation symptoms in the colon and liver, downregulated NF-kappa B-P65 pathway factors, and altered the composition and structure of the gut microbiota.
Article
Biochemistry & Molecular Biology
Gengan Du, Qi Guo, Xiaohai Yan, Hong Chen, Yahong Yuan, Tianli Yue
Summary: Tibetan kefir (TK) protects the liver from ochratoxin A (OTA) induced injury by improving intestinal barriers, modulating gut microbiota and metabolites, and reducing inflammation and oxidative stress.
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)
