Food microbiology

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  Año 2017, Número 62 (April)

  • Novel PCR-RFLP system based on rpoB gene for differentiation of Cronobacter species

    Jiří Vlach, Barbora Javůrková, Ludmila Karamonová, Martina Blažková, Ladislav Fukal

    • Resumen

    págs. 1-8

    

  • Antifungal activity of β-carbolines on Penicillium digitatum and Botrytis cinerea

    Gabriela M. Olmedo, Luciana Cerioni, M. Micaela González, Franco M. Cabrerizo, Viviana A. Rapisarda, Sabrina I. Volentini

    • Resumen

    págs. 9-14

    

  • The microbiota of marketed processed edible insects as revealed by high-throughput sequencing

    Cristiana Garofalo, Andrea Osimani, Vesna Milanović, Manuela Taccari, Federica Cardinali, Lucia Aquilanti, Paola Riolo, Sara Ruschioni, Nunzio Isidoro, Francesca Clementi

    • Resumen

    págs. 15-22

    

  • Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

    Lin-Huan Wu, Zhen-Ming Lu, Xiao Juan Zhang, Zong-Min Wang, Yong-Jian Yu, Jin-Song Shi, Zheng-Hong Xu

    • Resumen

    págs. 23-31

    

  • Tolerance of Clostridium perfringens biofilms to disinfectants commonly used in the food industry

    Audrey Charlebois, Mario Jacques, Martine Boulianne, Marie Archambault

    • Resumen

    págs. 32-38

    

  • Differential detection of pathogenic Yersinia spp. by fluorescence in situ hybridization

    Alexander Rohde, Jens Andre Hammerl, Bernd Appel, Ralf Dieckmann, Sascha Al Dahouk

    • Resumen

    págs. 39-45

    

  • Multilocus sequence type profiles of Bacillus cereus isolates from infant formula in China

    Yong Yang, Xiaofeng Yu, Li Zhan, Jiancai Chen, Yunyi Zhang, Junyan Zhang, Honghu Chen, Zheng Zhang, Yanjun Zhang, Yiyu Lu, Lingling Mei

    • Resumen

    págs. 46-50

    

  • Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces

    E. Gkana, N. Chorianopoulos, A. Grounta, Konstantinos P. Koutsoumanis, G.-J.E. Nychas

    • Resumen

    págs. 51-57

    

  • Taggiasca extra virgin olive oil colonization by yeasts during the extraction process

    G. Ciafardini, G. Cioccia, B.A. Zullo

    • Resumen

    págs. 58-61

    

  • Sonication reduces the attachment of Salmonella Typhimurium ATCC 14028 cells to bacterial cellulose-based plant cell wall models and cut plant material

    Michelle S.F. Tan, Sadequr Rahman, Gary A. Dykes

    • Resumen

    págs. 62-67

    

  • Biofilm formation enhances Helicobacter pylori survivability in vegetables

    Chow Goon Ng, Mun Fai Loke, Khean Lee Goh, Jamuna Vadivelu, Bow Ho

    • Resumen

    págs. 68-76

    

  • Characterization of biocide-tolerant bacteria isolated from cheese and dairy small-medium enterprises

    Mª Luisa Fernández Márquez, María José Grande Burgos, Mª Carmen López Aguayo, Rubén Pérez Pulido, Antonio Gálvez, Rosario Lucas López

    • Resumen

    págs. 77-81

    

  • Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk

    Emilie Lang, Cyril Iaconelli, Fiona Zoz, Stéphane Guyot, Pablo Alvarez Martin, Laurent Beney, Jean-Marie Perrier-Cornet, Patrick Gervais

    • Resumen

    págs. 82-91

    

  • Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

    Do-Won Jeong, Sojeong Heo, Jong-Hoon Lee

    • Resumen

    págs. 92-98

    

  • Variability in the adaptive acid tolerance response phenotype of Salmonella enterica strains

    Alexandra Lianou, George John E. Nychas, Konstantinos P. Koutsoumanis

    • Resumen

    págs. 99-105

    

  • Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C

    Xiaochang Liu, Yuemei Zhang, Dapeng Li, Yongkang Luo

    • Resumen

    págs. 106-111

    

  • Microbial decontamination of onion powder using microwave-powered cold plasma treatments

    Jung Eun Kim, Yeong Ji Oh, Mee Yeon Won, Kwang-Sik Lee, Sea C. Min

    • Resumen

    págs. 112-123

    

  • 405 ± 5 nm light emitting diode illumination causes photodynamic inactivation of Salmonella spp. on fresh-cut papaya without deterioration

    Min-Jeong Kim, Woo Suk Bang, Hyun-Gyun Yuk

    • Resumen

    págs. 124-132

    

  • Development and application of a quantitative real-time PCR assay for rapid detection of the multifaceted yeast Kazachstania servazzii in food

    Martin Spanoghe, Mario Godoy Jara, John Rivière, Deborah Lanterbecq, Martine Gadenne, Thierry Marique

    • Resumen

    págs. 133-140

    

  • Genotyping of methicillin-resistant Staphylococcus aureus (MRSA) isolated from milk and dairy products in South Italy

    M.G. Basanisi, Gianni La Bella, G. Nobili, I. Franconieri, G. La Salandra

    • Resumen

    págs. 141-146

    

  • Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef

    Elina Säde, Katri Penttinen, Johanna Björkroth, Jenni Hultman

    • Resumen

    págs. 147-152

    

  • Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” – A dough-based wheat product – Shelf life assessment

    Maria I. Tsiraki, Layal Karam, Mohamad G. Abiad, Hany M. Yehia, I.N. Savvaidis

    • Resumen

    págs. 153-159

    

  • Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems

    Raffaele Guzzon, Ilaria Carafa, Kieran Tuohy, Gonzalo Cervantes, Luca Vernetti, Andrea Barmaz, Roberto Larcher, Elena Franciosi

    • Resumen

    págs. 160-168

    

  • Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

    Anna Greppi, Fabien Saubade, Cristian Botta, Christèle Humblot, Jean-Pierre Guyot, Luca Simone Cocolin

    • Resumen

    págs. 169-177

    

  • The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods

    Qinglong Wu, Nagendra P. Shah

    • Resumen

    págs. 178-187

    

  • Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production

    Lucilla Iacumin, Marisa Manzano, Debbie Andyanto, Giuseppe Comi

    • Resumen

    págs. 188-195

    

  • Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

    David Clarke, Andrey A. Tyuftin, Malco C. Cruz Romero, Declan Bolton, Séamus Fanning, Shashi K. Pankaj, Carmen Bueno Ferrer, Patrick J. Cullen, Joe P. Kerry

    • Resumen

    págs. 196-201

    

  • Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat

    Sunhyung Park, Larry R. Beuchat, Hoikyung Kim, Jee-Hoon Ryu

    • Resumen

    págs. 202-206

    

  • Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef

    Silvia del Carmen Beristain Bauza, Emma Mani López, Enrique Palou, Aurelio López-Malo

    • Resumen

    págs. 207-211

    

  • Efficacy of post-harvest rinsing and bleach disinfection of E. coli O157:H7 on spinach leaf surfaces

    Nichola M. Kinsinger, Holly M. Mayton, Madeline R. Luth, Sharon L. Walker

    • Resumen

    págs. 212-220