Food microbiology

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  Año 2017, Número 63 (May)

  • Nonthermal inactivation of norovirus surrogates on blueberries using atmospheric cold plasma

    Alison Lacombe, Brendan A. Niemira, Joshua B. Gurtler, Joseph Sites, Glenn Boyd, David H. Kingsley, Xinhui Li, Haiqiang Chen

    • Resumen

    págs. 1-5

    

  • Detection of premature stop codons leading to truncated internalin A among food and clinical strains of Listeria monocytogenes

    Margarida Ferreira da Silva, Vânia Ferreira, Rui Magalhães, Gonçalo Almeida, Artur Alves, Paula Teixeira

    • Resumen

    págs. 6-11

    

  • Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

    Amit Kumar, Vinayak Ghate, Min-Jeong Kim, Weibiao Zhou, Gek Hoon Khoo, Hyun-Gyun Yuk

    • Resumen

    págs. 12-21

    

  • Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice

    Sang-Soon Kim, Won Choi, Dong-Hyun Kang

    • Resumen

    págs. 22-27

    

  • The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum

    Claude P. Champagne, Sylvain Moineau, Sonia Lafleur, Tony Savard

    • Resumen

    págs. 28-34

    

  • Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application

    María Carmen Villalobos Rivera, Manuel Joaquín Serradilla Sánchez, Alberto Martín González, Alejandro Hernández León, Santiago Ruiz-Moyano Seco de Herrera, María Guía Córdoba Ramos

    • Resumen

    págs. 35-46

    

  • Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products

    Veronica Vendramin, Laura Treu, Stefano Campanaro, Angiolella Lombardi, Viviana Corich, Alessio Giacomini

    • Resumen

    págs. 47-57

    

  • Effects of exposure to quaternary-ammonium-based biocides on antimicrobial susceptibility and tolerance to physical stresses in bacteria from organic foods

    Rebeca Gadea, Miguel Ángel Fernández González, Rubén Pérez Pulido, Antonio Gálvez, Elena Ortega

    • Resumen

    págs. 58-71

    

  • Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

    Stamatoula Bonatsou, Vasilis Iliopoulos, Athanasios Mallouchos, Eleni Gogou, Vasiliki Oikonomopoulou, Magdalini Krokida, Petros Taoukis, Efstathios Z. Panagou

    • Resumen

    págs. 72-83

    

  • Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy

    Lucilla Iacumin, Marisa Manzano, Simone Stella, Giuseppe Comi

    • Resumen

    págs. 84-91

    

  • Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae

    Diego Romano, Federica Valdetara, Paolo Zambelli, Silvia Galafassi, Valerio De Vitis, Francesco Molinari, Concetta Compagno, Roberto Foschino, Ileana Vigentini

    • Resumen

    págs. 92-100

    

  • Potential of a new strain of Bacillus amyloliquefaciens BUZ-14 as a biocontrol agent of postharvest fruit diseases

    H. Calvo, P. Marco, D. Blanco, Rosa Pilar Oria Almudí, María Eugenia Venturini Crespo

    • Resumen

    págs. 101-110

    

  • Rapid detection of Salmonella in raw chicken breast using real-time PCR combined with immunomagnetic separation and whole genome amplification

    Ji-Yeon Hyeon, Xiangyu Deng

    • Resumen

    págs. 111-116

    

  • Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing

    Francesca De Filippis, Antonietta La Storia, Giuseppe Blaiotta

    • Resumen

    págs. 117-122

    

  • Relative effectiveness of selected preenrichment media for the detection of Salmonella from leafy green produce and herbs

    A. P. Jacobson, Hua Wang, Vikas S. Gill, Robert Duvall, Gabriela Arce, Stuart Chirtel, Thomas S. Hammack

    • Resumen

    págs. 123-128

    

  • Isolation, molecular and phenotypic characterization, and antibiotic susceptibility of Cronobacter spp. from Brazilian retail foods

    Marcelo Luiz Lima Brandão, Natália Scudeller Umeda, Emily Jackson, Stephen James Forsythe, Ivano de Filippis

    • Resumen

    págs. 129-138

    

  • Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

    Guang-yu Wang, Hu-Hu Wang, Yi-wei Han, Tong Xing, Ke-ping Ye, Xing-Lian Xu, Guang-Hong Zhou

    • Resumen

    págs. 139-146

    

  • Occurrence and characterization of food-borne pathogens isolated from fruit, vegetables and sprouts retailed in the Czech Republic

    Hana Vojkovská, Petra Myšková, Tereza Gelbíčová, Alena Skočková, Ivana Koláčková, Renáta Karpíšková

    • Resumen

    págs. 147-152

    

  • Differential gene expression and filamentation of Listeria monocytogenes 08-5923 exposed to sodium lactate and sodium diacetate

    Xiaoji Liu, Urmila Basu, Petr Miller, Lynn M. McMullen

    • Resumen

    págs. 153-158

    

  • Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese

    Juliana de Lima Marques, Graciele Daiana Funck, Guilherme da Silva Dannenberg, Claudio Eduardo dos Santos Cruxen, Shanise Lisie Mello El Halal, Alvaro Renato Guerra Dias, Ângela Maria Fiorentini, Wladimir Padilha da Silva

    • Resumen

    págs. 159-163

    

  • Antimicrobial susceptibility and genetic characterization of Escherichia coli recovered from frozen game meat

    Rafael H. Mateus Vargas, Viktoria Atanassova, Felix Reich, Günter Klein

    • Resumen

    págs. 164-169

    

  • Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

    Marina Giello, Antonietta La Storia, Felicia Masucci, Antonio Di Francia, Danilo Ercolini, Francesco Villani

    • Resumen

    págs. 170-177

    

  • Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

    M.F.P. Domingos Lopes, C. Stanton, P.R. Ross, M.L.E. Dapkevicius, C.C.G. Silva

    • Resumen

    págs. 178-190

    

  • Performance evaluation of volatile organic compounds by antagonistic yeasts immobilized on hydrogel spheres against gray, green and blue postharvest decays

    Lucia Parafati, Alessandro Vitale, Cristina Restuccia, Gabriella Cirvilleri

    • Resumen

    págs. 191-198

    

  • High pressure inactivation of Brettanomyces bruxellensis in red wine

    Sanelle van Wyk, Filipa V.M. Silva

    • Resumen

    págs. 199-204

    

  • Hanseniaspora uvarum prolongs shelf life of strawberry via volatile production

    Xiaojie Qin, Hongmei Xiao, Xu Cheng, Hailian Zhou, Linyuan Si

    • Resumen

    págs. 205-212

    

  • Comparison of PCR assays targeting the multi-copy targets B1 gene and 529 bp repetitive element for detection of Toxoplasma gondii in swine muscle

    Fabrizia Veronesi, Azzurra Santoro, Giovanni Luigi Milardi, Manuela Diaferia, Raffaella Branciari, Dino Miraglia, Attilia Cioffi, Simona Gabrielli, David Ranucci

    • Resumen

    págs. 213-216

    

  • Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

    I.M. Pérez Díaz, J. Hayes, E. Medina, K. Anekella, K. Daughtry, S. Dieck, M. Levi, R. Price, N. Butz, Z. Lu, M.A. Azcarate Peril

    • Resumen

    págs. 217-227

    

  • Evaluating the efficacy of beef slaughter line interventions by quantifying the six major non-O157 Shiga toxin producing Escherichia coli serogroups using real-time multiplex PCR

    Kaushi S.T. Kanankege, Kelly S. Anklam, Catherine M. Fick, Megan J. Kulow, Charles W. Kaspar, Barbara H. Ingham, Andrew Milkowski, Dörte Döpfer

    • Resumen

    págs. 228-238

    

  • Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives

    Paola Zinno, Barbara Guantario, Giuditta Perozzi, Gianni Pastore, Chiara Devirgiliis

    • Resumen

    págs. 239-247