Article
Agriculture, Multidisciplinary
Sophia Jiyuan Zhang, Nicole Page-Zoerkler, Alienor Genevaz, Claudia Roubaty, Philippe Pollien, Melanie Bordeaux, Frederic Mestdagh, Cyril Moccand
Summary: Postharvest processing of coffee can be influenced by yeasts, which can modulate the sensory traits of the final cup of coffee. This study investigated the diversity of native coffee yeasts during dry and semidry postharvest processing of Arabica and Robusta beans in a Nicaraguan farm. Different strains of yeasts from various genera were found to generate varying volatile compounds, providing a potential platform for developing specific sensory attributes in the final cup of coffee.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Debora Mara de Jesus Cassimiro, Nadia Nara Batista, Hugo Calixto Fonseca, Jose Augusto Oliveira Naves, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study evaluated the use of lactic acid bacteria and yeast as starter cultures in wet coffee fermentation, and found that it improved the quality of coffee and resulted in different sensory profiles.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R. R. Dunshea, Hafiz A. R. Suleria
Summary: This study evaluated the quality traits of fermented and unfermented coffee using multiple digital technologies. Near-infrared spectrometry, electronic nose, and gas chromatography-mass spectrometry were used to analyze the differences in volatile compounds and physicochemical properties. The results showed that the proposed method can effectively distinguish coffee processing methods and evaluate their volatile compounds.
FERMENTATION-BASEL
(2023)
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
Biotechnology & Applied Microbiology
Mariana Lino de Souza, Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Luis Roberto Batista, Rosane Freitas Schwan, Flavio Henrique Medeiros, Cristina Ferreira Silva
Summary: The study revealed that using Saccharomyces cerevisiae as a biological control agent shows potential in inhibiting mycotoxin-producing fungi and reducing the population of harmful pathogens in coffee beans, indicating its effectiveness in post-harvest disease management.
BIOLOGICAL CONTROL
(2021)
Article
Agriculture, Multidisciplinary
Xin Hui Chin, Sherilyn Ho, Geraldine Chan, Nurhidayah Basri, Megan Teo, Aaron Thong, Falicia Goh, Nic D. D. Lindley, Eric C. C. Peterson
Summary: Nontraditional yeasts in tropical agricultural fermentations, such as coffee and cocoa, have a significant impact on aroma profiles. However, the functions and interactions of the associated microbial consortia in farm fermentations are not well understood. This study used boiled green bean extract (GBE) from green coffee beans as a rich screening medium to study the microbial consortia and their interactions during the fermentation of dried green coffee beans. Cultivating nontraditional yeasts (e.g., Hanseniaspora spp., Pichia kudriavzevii) in coculture with S. cerevisiae on GBE resulted in strain-specific groupings with distinct volatile organic profiles.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Pamela Mynsen Machado Martins, Nadia Nara Batista, Libia Diniz Santos, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study demonstrates the potential application of microencapsulated epiphytic coffee yeasts in the coffee fermentation process through spray drying. Whey powder was selected as the wall material and successfully maintained the viability of the yeasts. However, M. caribbica showed lower resistance to spray drying and storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Gigi Chin Wen Lim, Chih-Yao Hou, Lu-Sheng Hsieh, Shinn-Dar Wu, Jhih-Ying Ciou
Summary: This study investigated the coffee quality of Saccharomyces boulardii (S. boulardii) inoculated to different post-harvest processed coffee beans. The results showed changes in pH value, moisture content, water activity, color parameters, organic acids, caffeine content, total sugar content, and total phenolic content after roasting. Sensory evaluation revealed different flavors in each sample after roasting.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nadia Nara Batista, Joao Batista Pavesi Simao, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: The study aimed to improve the quality of low-altitude dry-processed coffee through yeast inoculation, finding that co-inoculation with C. parapsilosis CCMA 0544 and T. delbrueckii CCMA 0684 scored the highest in sensory analysis. Different descriptors were observed in each treatment, with C. parapsilosis CCMA 0544 strongly related to the body, flavor, balance, and aftertaste of the coffee.
Article
Food Science & Technology
Hully Alves Rocha, Flavio Meira Borem, Ana Paula de Carvalho Alves, Claudia Mendes dos Santos, Rosane Freitas Schwan, Luana Haeberlin, Makoto Nakajima, Ryosuke Sugino
Summary: This study evaluated the effects of different processing procedures on the chemical and sensory characteristics of coffee, and found that natural fermentation can improve the quality of the coffee.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Sukhumaporn Krajangsang, Phannakan Seephin, Prapakorn Tantayotai, Rattiyakorn Mahingsapun, Yaowapa Meeampun, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Nantana Srisuk
Summary: This research isolated 18 yeast strains from the coffee fermentation process, which produced pectinase to improve the flavor of Arabica coffee, demonstrating success in enhancing the quality of coffee beverages.
Article
Food Science & Technology
Matus Varady, Jan Tauchen, Adela Frankova, Pavel Kloucek, Peter Popelka
Summary: The aim of this study was to investigate the effects of different processing methods on the antioxidant activity, bioactive compounds, and volatile compounds in specialty coffees. Roasting increased the content of polyphenols and flavonoids, and different processing methods influenced the levels of bioactive and volatile compounds as well as the antioxidant activity of the coffee. Anaerobic fermentation maintained a high level of bioactive compounds and contributed to the antioxidant activity of the roasted coffee, depending on the country of origin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Geosciences, Multidisciplinary
Tatiana Reis dos Santos Bastos, Patricia Anjos Bittencourt Barreto-Garcia, Ieda de Carvalho Mendes, Paulo Henrique Marques Monroe, Flavia Ferreira de Carvalho
Summary: This study evaluated the effects of two agroforestry systems (AFS-G: coffee intercropped with Grevillea robusta, AFS-C: coffee intercropped with Toona ciliata) and Coffea arabica monoculture on soil microbial biomass and activity in a tropical high-altitude climate region in Brazil. The AFS-G system maintained similar levels of microbial activity and enzyme activities compared to the native forest, while the AFS-C system had higher microbial biomass carbon. Coffee agroforestry systems in this region are more favorable for maintaining microorganisms and their activity in the soil, supporting their sustainable management for coffee growing.
Article
Biotechnology & Applied Microbiology
Aida Esther Penuela-Martinez, Anyela Vanessa Velasquez-Emiliani, Carlos A. Angel
Summary: Coffee fermentation is a complex process involving bacteria and yeasts, which affects beverage quality. The way this process is conducted influences microbial interactions. A study conducted in Colombia analyzed microbial diversity in fermenting coffee samples using high-throughput sequencing and volatile organic compound identification. The results showed a dominance of certain bacterial and fungal genera at different stages of fermentation, which were related to pH reduction and final coffee quality. This study provides insights for improving coffee quality through fermentation strategies.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Yuanyuan Tan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Fermented coffee beans have different compositions of phenolic and volatile compounds compared to unfermented coffee beans. They contain higher levels of phenolic and volatile compounds, which contribute to greater antioxidant activity and nutritional value.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
M. O. Aragao, S. R. Evangelista, F. R. F. Passamani, J. P. M. Guimaraes, L. R. Abreu, L. R. Batista
Summary: This study investigated the mycobiota and physicochemical characteristics of Canastra's Minas artisanal cheese. The results showed the moisture content, fat content, sodium chloride percentage, and pH of the cheese within certain ranges, and identified common fungal species. These findings provide a better understanding of the product and its characteristics.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Applied
Danielle Goncalves Bravim, Taynara Mota de Oliveira, Denes Kaic Alves do Rosario, Nadia Nara Batista, Rosane Freitas Schwan, Jussara Moreira Coelho, Patricia Campos Bernardes
Summary: This study evaluated the effect of inoculating Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, on wet-processed conilon coffee. The inoculation of these microorganisms stimulated the multiplication of lactic acid bacteria during fermentation. Various acids, sugars, and volatile compounds were identified in all treatments, contributing to the sensory characteristics of the coffee. The treatment with Bacillus licheniformis resulted in the highest score, indicating better fermentation performance and positive sensory notes in the beverage.
Article
Chemistry, Applied
Elvira de Lourdes Chaves Macedo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, Angelica Cristina de Souza, Janne Santos de Morais, Marcos dos Santos Lima, Disney Ribeiro Dias, Rosane Freitas Schwan, Marciane Magnani
Summary: This study explored the yeasts isolated from fermented Caatinga fruits and evaluated their fermentation performance on soursop and umbu-caj 'a pulps. All strains were able to ferment the pulps effectively, increasing acetic acid, phenolics concentration, and bioaccessibility. H. opuntiae 125 showed the highest fermentation performance, while I. ter-ricola 129 and H. opuntiae 148 displayed higher metabolic activity and bioaccessibility of specific phenolics in umbu-caj 'a and soursop pulps, respectively. Volatile compounds varied with different yeast strains.
Article
Microbiology
Luciana Silva Ribeiro, Mariana Lino de Souza, Jean Marcel Sousa Lira, Rosane Freitas Schwan, Luis Roberto Batista, Cristina Ferreira Silva
Summary: This study investigated the volatile compounds produced by yeast and fungal strains during competitive interactions. A total of 56 compounds were identified, with the highest amount being esters and alcohols. Eight compounds were identified only in interactive culture conditions, and five of them were produced by A. carbonarius. These findings have potential applications in the pharmaceutical and biological industry.
JOURNAL OF BASIC MICROBIOLOGY
(2023)
Article
Food Science & Technology
Elvira de Lourdes Chaves Macedo, Tatiana Colombo Pimentel, Janne Santos de Morais, Dirceu de Sousa Melo, Angelica Cristina de Souza, Marcos dos Santos Lima, Karoliny Brito Sampaio, Noadia Priscila Araujo Rodrigues, Disney Ribeiro Dias, Evandro Leite de Souza, Rosane Freitas Schwan, Marciane Magnani
Summary: The effects of fermented umbu-caja and soursop pulps on the colonic microbiota of middle-aged hypertensive adults were evaluated. Fermented soursop pulp with I. terricola 129 showed the most pronounced effects by increasing the relative abundance of beneficial bacteria and reducing the abundance of harmful bacteria, along with the production of beneficial organic acids and phenolic compounds.
Article
Food Science & Technology
Emerson Josue Martinez Jimenez, Pamela Mynsen Machado Martins, Ana Luiza de Oliveira Vilela, Nadia Nara Batista, Sttela Dellyzete Veiga Franco da Rosa, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study evaluated the effects of physiological changes in seed viability on the sensory quality of coffee and found that microbial metabolites produced during fermentation may influence seed viability and coffee quality. Yeast inoculation during the coffee fermentation process affected the viability of coffee beans but did not affect the sensory quality of the beverage.
Article
Microbiology
Ginaini Grazielli Doin de Moura, Aline Vieira de Barros, Franklin Machado, Caroline Marcela da Silva Dambroz, Chirlei Glienke, Desirre Alexia Lourenco Petters-Vandresen, Eduardo Alves, Rosane Freitas Schwan, Moacir Pasqual, Joyce Doria
Summary: This study aimed to evaluate the potential of bacteria isolated from strawberry leaves and roots in promoting plant growth. Results showed that the isolate B. fluminis MET12M2 had significant effects on strawberry growth.
Article
Food Science & Technology
Suelen da Silva Gaspar, Lucas Lenin Resende de Assis, Maria Paula Ramos do Prado, Maria Gabriela Pedroso Miguel, Gustavo Magno dos Reis Ferreira, Rosane Freitas Schwan, Moacir Pasqual, Everlon Cid Rigobelo, Rafael Peron Castro, Victor Hugo Buttros, Joyce Doria
Summary: This study analyzed and identified the biodiversity of yeasts and filamentous fungi throughout a composting process. The results showed that the treatments with commercial and non-commercial inoculum had higher microbial activity, diversity, and efficiency in the transformation of organic matter, leading to better quality of the final product compared to the control treatment.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Biotechnology & Applied Microbiology
Debora Mara de Jesus Cassimiro, Nadia Nara Batista, Hugo Calixto Fonseca, Jose Augusto Oliveira Naves, Jussara Moreira Coelho, Patricia Campos Bernardes, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study aimed to evaluate the impact of single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora. Leuconostoc mesenteroides inoculation showed the best sensory score and improved the beverage quality.
Article
Biotechnology & Applied Microbiology
Gustavo Magno dos Reis Ferreira, Josiane Ferreira Pires, Luciana Silva Ribeiro, Jorge Dias Carlier, Maria Clara Costa, Rosane Freitas Schwan, Cristina Ferreira Silva
Summary: Microorganisms isolated from contaminated areas have the ability to remove heavy metals from the environment through various mechanisms. The present study selected a Pb2+-resistant bacterium and evaluated its growth rate, biological activity, and the presence of genes associated with metal resistance. The selected bacterium showed potential for use in bioremediation processes due to its resistance to high concentrations of Pb2+ and possession of a gene indicating resistance mechanisms.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Silvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhaes-Guedes, Rosane Freitas Schwan
Summary: This study aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis. A non-dairy matrix consisting of oats, sunflower seeds, and almonds was fermented using a starter co-culture. The viability of microorganisms, chemical composition, rheology, antioxidant activity, and sensory profile of the beverage were analyzed. The addition of propolis extract increased antioxidant activity but reduced acceptability. The use of microencapsulated propolis had similar acceptance to the control beverage. Overall, this combination of non-dairy substrate, starter co-culture, and propolis led to the development of a probiotic beverage with potential health benefits.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Yhan S. Mutz, Denes do Rosario, Diego Galvan, Rosane Freitas Schwan, Patricia C. Bernardes, Carlos A. Conte Junior
Summary: Coffee quality recognition is important for producers and consumers, but classification based on processing and farming region can be complex and time-consuming. This study developed a SIMCA model using a portable NIR spectrometer to classify coffee qualities. The model achieved good classification accuracy, ranging from 76 to 90%, for Arabica coffees from geographical indication regions, and 98% and 95% accuracy for specialty Arabica and Conilon coffees respectively. The study showed that NIR can provide a rapid and non-destructive method to ensure the authenticity of specialty coffees.
Review
Biotechnology & Applied Microbiology
Rosane Freitas Schwan, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nadia Nara Batista, Disney Ribeiro Dias
Summary: Yeasts play a crucial role in the fermentation of cocoa and coffee, which greatly contributes to the improvement of quality.
FEMS YEAST RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Luara Aparecida Simoes, Natalia de Andrade Teixeira Fernandes, Angelica Cristina de Souza, Luciana Marques Torres, Luiz Fernando de Oliveira da Silva, Rosane Freitas Schwan, Disney Ribeiro Dias
Summary: This study evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives. The analysis identified 20 species of mesophilic bacteria, 7 lactic acid bacteria, and 14 yeast. Chemical analysis revealed the presence of sugars, acids, and volatile compounds in the fruits and brine olives. The findings provide important insights into the fermentation process of olives.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Julia Vitoria Barbosa Dias, Whyara Karoline Almeida Costa, Dirceu de Sousa Melo, Kataryne Arabe Rima de Oliveira, Andre Ulisses Dantas Batista, Evandro L. de Souza, Rosane Freitas Schwan, Tatiana Colombo Pimentel, Marciane Magnani
Summary: This study assessed the effects of sodium alginate edible coatings added with Lacticaseibacillus casei and/or fructooligosaccharides on the quality of minimally processed mango and melon. The coatings were found to delay the increase in sugar content and pH, decrease in organic acids, and improve firmness, suggesting their potential in extending the shelf life.
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)