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Food microbiology 34건

  1. [해외논문]   IFC: Editorial Board  


    Food microbiology v.70 ,pp. IFC , 2018 , 0740-0020 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  2. [해외논문]   IFC: Editorial Board   SCI SCIE


    Food microbiology v.70 ,pp. IFC - IFC , 2018 , 0740-0020 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  3. [해외논문]   IBC: Editorial Board   SCI SCIE


    Food microbiology v.70 ,pp. IBC - IBC , 2018 , 0740-0020 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  4. [해외논문]   Inactivation of murine norovirus and hepatitis A virus on fresh raspberries by gaseous ozone treatment   SCI SCIE

    Brié (ACTALIA, Food Safety Department, Saint Lô, F-50000, France ) , , Adrien (ACTALIA, Food Safety Department, Saint Lô, F-50000, France ) , Boudaud, Nicolas (ACTALIA, Food Safety Department, Saint Lô, F-50000, France ) , Mssihid, Annabelle (ACTALIA, Food Safety Department, Saint Lô, F-50000, France ) , Loutreul, Julie (Université) , Bertrand, Isabelle (de Lorraine, LCPME (Laboratoire de Chimie Physique et Microbiologie pour l'Environnement), UMR 7564, Faculté) , Gantzer, Christophe (de Pharmacie, Nancy, France )
    Food microbiology v.70 ,pp. 1 - 6 , 2018 , 0740-0020 ,

    초록

    Abstract Raspberries are vulnerable products for which industrial treatment solutions ensuring both food safety and sensory quality are not easily applicable. Raspberries have been associated with numerous foodborne outbreaks in recent decades. Ozone has been proven effective as a drinking water treatment against pathogenic microorganisms. Nevertheless, to date, little information is available regarding the effect of gaseous ozone on viruses in food matrices. A comparison of the effect of gaseous ozone on murine norovirus (MNV-1) and hepatitis A virus (HAV) adsorbed on fresh raspberries was performed. Infectious MNV-1 was highly inactivated (>3.3 log 10 ) by ozone (3 ppm, 1 min). The raspberry matrix seems to enhance inactivation by ozone compared to water. The same treatment was observed to have little effect on HAV even for the highest dose under the tested conditions (5 ppm, 3 min). Ozone treatment (5 ppm, 3 min) did not affect the appearance of raspberries even after three days post-treatment. No ozone effect was observed on the genomes detected by RT-PCR on both tested viruses, irrespective of the matrix or tested doses used. Gaseous ozone could therefore be a good candidate for human norovirus inactivation on raspberries but new conditions are needed for it to have significant effects on HAV inactivation. Highlights High inactivation of murine norovirus on raspberries by 3 ppm gaseous ozone after 1 min. Low inactivation of hepatitis A virus on raspberries by 5 ppm gaseous ozone after 3 min. Synergistic effect of the raspberry matrix and ozone on murine norovirus inactivation. Ozone does not affect raspberry quality after storage for three days. No decrease in RT-qPCR signal for both viruses after ozone treatment.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  5. [해외논문]   Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging   SCI SCIE

    Rouger, Amé (Corresponding author. ONIRIS - INRA, UMR 1014 SECALIM, Route de Gachet, CS40706, 44307 Nantes cedex 3, France.) , lie , Moriceau, Nicolas , Pré , vost, Hervé , , Remenant, Benoî , t , Zagorec, Monique
    Food microbiology v.70 ,pp. 7 - 16 , 2018 , 0740-0020 ,

    초록

    Abstract Poultry meat, the second most consumed meat in France, is commercialized mainly as portions of chicken cuts with various quality labels, stored under various modified atmosphere packaging (MAP), with shelf-life ranging from 9 to 17 days. We used 16S rDNA pyrosequencing to describe microbiota of chicken legs. Ten samples representing a wide diversity of labels and MAP available on the market were collected from local supermarkets and stored at 4 °C. Microbiota were collected, total DNA was extracted, and V1-V3 fragment of 16S rRNA genes were amplified and sequenced. For data analysis several pipelines were compared. The Qiime pipeline was chosen to cluster reads and we used a database previously developed for a meat and fish microbial ecology study. Variability between samples was observed and a listing of bacteria present on chicken meat was established. The structure of the bacterial communities were compared with traditional cultural methods and validated with quantitative real time PCR. Brochothrix thermosphacta , Pseudomonas sp., and Carnobacterium sp. were dominant and the nature of the gas used for packaging influenced the relative abundance of each suggesting a MAP gas composition dependent competition between these species. We also noticed that slaughterhouse environment may influence the nature of the contaminants. Highlights Microbiota of chicken cuts is variable. Pyrosequencing approaches have to be combined to other methods to validate results. Slaughterhouse environment might influence the nature of the meat contaminants.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  6. [해외논문]   Causal agents of Fusarium head blight of durum wheat (Triticum durum Desf.) in central Italy and their in vitro biosynthesis of secondary metabolites   SCI SCIE

    Beccari, G. (Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy ) , Colasante, V. (Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy ) , Tini, F. (Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy ) , Senatore, M.T. (Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy ) , Prodi, A. (Department of Agricultural Sciences, Alma Mater Studiorum University of Bologna, Viale G. Fanin, 44, 40127, Bologna, Italy ) , Sulyok, M. (Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Applied Life Sciences, Vienna (BOKU), Konrad Lorenz Strasse, 20, A-3430, Tulln, Austria ) , Covarelli, L. (Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy)
    Food microbiology v.70 ,pp. 17 - 27 , 2018 , 0740-0020 ,

    초록

    Abstract Durum wheat samples harvested in central Italy (Umbria) were analyzed to: evaluate the occurrence of the fungal community in the grains, molecularly identify the Fusarium spp. which are part of the Fusarium head blight (FHB) complex and characterize the in vitro secondary metabolite profiles of a subset of Fusarium strains. The Fusarium genus was one of the main components of the durum wheat fungal community. The FHB complex was composed of eight species: Fusarium avenaceum (61%), F. graminearum (22%), F. poae (9%), F. culmorum (4%), F. proliferatum (2%), F. sporotrichioides (1%), F. sambucinum (0.5%) and F. langsethiae (0.5%). F. graminearum population was mainly composed of the 15-acetyldeoxynivalenol chemotype, while, F. culmorum population was composed of the 3-acetyldeoxynivalenol chemotype. In vitro characterization of secondary metabolite biosynthesis was conducted for a wide spectrum of substances, showing the mycotoxigenic potential of the species complex. F. avenaceum strains were characterized by high enniantin and moniliformin production. F. graminearum strains were in prevalence deoxynivalenol producers. F. poae strains were characterized by a high biosynthesis of beauvericin like the F. sporotrichioides strain which was also found to be a high T-2/HT-2 toxins producer. Production of aurofusarin, butenolide, gibepyrone D, fusarin C, apicidin was also reported for the analyzed strains. Highlights The Fusarium genus was one of the main components of the durum wheat community. The FHB complex was composed by eight species and F. avenaceum was the predominant one. An association at the field level of the different species of the complex was detected. The analyzed species were able to biosynthesize a wide range of compounds in vitro . This work will lead to further research on the role of many detected metabolites.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  7. [해외논문]   Development of a PCR-RFLP method based on the transcription elongation factor 1-α gene to differentiate Fusarium graminearum from other species within the Fusarium graminearum species complex   SCI SCIE

    Garmendia, Gabriela (Cátedra de Microbiología, Departamento de Biociencias, Facultad de Química, UDELAR, 11800, Montevideo, Uruguay ) , Umpierrez-Failache, Mariana (Universidad ORT Uruguay, Montevideo, Uruguay ) , Ward, Todd J. (U.S. Department of Agriculture, Agricultural Research Service, 1815 N, University St., Peoria, IL 61604, USA ) , Vero, Silvana (Cátedra de Microbiología, Departamento de Biociencias, Facultad de Química, UDELAR, 11800, Montevideo, Uruguay)
    Food microbiology v.70 ,pp. 28 - 32 , 2018 , 0740-0020 ,

    초록

    Abstract Fusarium head blight (FHB) is a destructive disease of cereals crops worldwide and a major food safety concern due to grain contamination with trichothecenes and other mycotoxins. Fusarium graminearum , a member of the Fusarium graminearum species complex (FGSC) is the dominant FHB pathogen in many parts of the world. However, a number of other Fusarium species, including other members of the FGSC, may also be present for example in Argentina, New Zealand, Ethiopia, Nepal, Unites States in cereals such as wheat and barley. Proper species identification is critical to research aimed at improving disease and mycotoxin control programs. Identification of Fusarium species is are often unreliable by traditional, as many species are morphologically cryptic. DNA sequence-based methods offer a reliable means of species identification, but can be expensive when applied to the analyses of population samples. To facilitate identification of the major causative agent of FHB, this work describes an easy and inexpensive method to differentiate F. graminearum from the remaining species within the FGSC and from the other common Fusarium species causing FHB in cereals. The developed method is based on a PCR-RFLP of the transcription elongation factor ( TEF 1-α ) gene using the restriction enzyme BsaH I. Highlights PCR-RFLP of the TEF 1-α gene was developed for differentiation of F. graminearum from the remaining species within the FGSC. The PCR with Fg16F/R primers could be avoided. The developed method differentiate Fusarium graminearum from the other common Fusarium species causing FHB in cereals.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  8. [해외논문]   Screening of adjunct cultures and their application in ester formation in Camembert-type cheese   SCI SCIE

    Hong, Q. (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China ) , Liu, X.M. (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China ) , Hang, F. (State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, PR China ) , Zhao, J.X. (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China ) , Zhang, H. (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China ) , Chen, W. (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
    Food microbiology v.70 ,pp. 33 - 41 , 2018 , 0740-0020 ,

    초록

    Abstract The ethanol content and esterase and alcohol acyltransferase activities are the limiting factors in the synthesis of ethyl esters in Camembert-type cheeses. This study aimed to investigate the effects of alcohol, esterase and alcohol acyltransferase activities on ethyl ester formation in Camembert-type cheeses. Five experimental cheeses were prepared with three adjunct cultures with different enzyme activities and two levels of ethanol content (400 or 800 μg/g). The cheeses were aged for 4 weeks and analysed weekly for basic physicochemical, textural, volatile and sensory properties. The results showed that both the enzyme activity and ethanol content were limiting factors in the synthesis of ethyl esters in the Camembert-type cheeses. Variation in the esterase synthesis activity was observed among lactic acid bacteria, and the starter culture Lactococcus lactis MA 14 LYO distinguished itself through its high acidifying and esterase hydrolysis abilities. The addition of CCFM 12, a lactic acid bacteria strain with high esterase and alcohol acyltransferase activity, along with 400 or 800 μg/g of ethanol, notably enhanced the generation of ethyl esters and the corresponding fruity flavour, without causing dramatic changes in the basic physicochemical indices and microbial profile. In addition, cohesiveness was influenced by the addition of 400 and 800 μg/g of ethanol, and more resilience with 800 μg/g of ethanol had been found. The results showed that the addition of CCFM12 with 400 and 800 μg/g of ethanol may be applied in the production of Camembert cheese to enhance its fruity flavour. Highlights Lb. plantarum CCFM 12 showed the highest esterase and AAT activity. CCFM12 with ethanol enhanced the ethyl esters and fruity flavor in Camembert cheese. No marked changes were found in the composition and microbe of the CCFM12 cheese.

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  9. [해외논문]   Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility   SCI SCIE

    Wigmann, É (Corresponding author.) , velin Francine , Jahn, Raquel Carine , Scherer, Catia Daiane , Saccomori, Fernanda , Alcano-Gonzá , lez, Marí , a de Jesú , s , Copetti, Marina Venturini
    Food microbiology v.70 ,pp. 42 - 48 , 2018 , 0740-0020 ,

    초록

    Abstract Frozen chicken nuggets can be stored over a long period, during which time they may be exposed to temperature abuse conditions leading to spoilage by psychrophilic filamentous fungi. The purpose of this study was to investigate the main sources of chicken nugget spoilage. Mycological analyses were performed using raw materials and products from each stage of processing, as well as from the industry’s indoor air environment. The species were identified through observation of macroscopic and microscopic characteristics of isolates. The powder coating of samples showed counts between 10 1 and 10 4 CFU/g, predominantly of the species Penicillium polonicum , Aspergillus flavus , Aspergillus candidus , Aspergillus (Eurotium) amstelodami and Penicillium citrinum . During chicken nugget processing, a reduction in fungal counts to 10 1 CFU/g was observed, with P. polonicum as the most dominant species present. Penicillium glabrum was the only species isolated from the final product analyzed (10%). Additionally, it was also the predominant species in the factory’s air environment. According to the results, two possible sources of contamination of frozen chicken nuggets were detected, one from the lack of quality of the powder coatings used and another from the lack of clean air from the factory environment between the stages of baking and packaging. Highlights Sources of Penicillium spp. potential spoilers of frozen chicken nuggets assessed. Penicillium polonicum was the most frequent species in pre-dust powder. Penicillium glabrum was present in 10% of nuggets after packaging. Penicillium glabrum was present in ambient air samples.

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  10. [해외논문]   Escherichia coli and Cronobacter sakazakii in 'Tommy Atkins' minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water   SCI SCIE

    Santo, David (Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Centre for Mediterranean Bioresources and Food Campus de Gambelas, 8005-139, Faro, Portugal ) , Graç (Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Centre for Mediterranean Bioresources and Food Campus de Gambelas, 8005-139, Faro, Portugal ) , a, Ana (Agro-On, Centro Empresarial Gambelas, Pav. F-16, Universidade do Algarve, Campus de Gambelas, 8005-139, Faro, Portugal ) , Nunes, Carla (Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Centre for Mediterranean Bioresources and Food Campus de Gambelas, 8005-139, Faro, Portugal) , Quintas, Cé , lia
    Food microbiology v.70 ,pp. 49 - 54 , 2018 , 0740-0020 ,

    초록

    Abstract These studies were aimed at assessing the growing capacity of Escherichia coli and Cronobacter sakazakii and the effectiveness of Ultraviolet-C (UV-C) radiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the inhibition of these bacteria on minimally processed ‘Tommy Atkins’ mangoes (MPM). The fruits were contaminated by dip inoculation and kept 10 days at 4, 8, 12 and 20 °C while enumerating bacteria. Contaminated mangoes were disinfected using UV-C (2.5, 5, 7.5 and 10 kJ/m 2 ), AEW, NEW and sodium hypochlorite (SH) and the microorganisms were monitored. None of the enterobacteria grew at 4, 8 and 12 °C regardless of having persisted during the 10-day period. At 20 °C, E. coli and C. sakazakii grew, after adaption phases of 48 h and 24 h, to values of 8.7 and 8.5 log cfu/g at day eight, respectively. E. coli showed the highest reduction counts on the MPM washed with NEW and SH (2.2 log cfu/g). UV-C was more effective in reducing C. sakazakii (2.4–2.6 log cfu/g), when compared to AEW, NEW and SH (1.2–1.8 log cfu/g). The efficacy of decontamination technologies depends on microorganisms, highlighting the importance of preventing contamination at the primary production and of combining different methods to increase the safety of fresh-cut fruits. Highlights Fresh-cut mango is good substrate for the growth of E. coli and C. sakazakii at 20 °C. At 4, 8 and 10 °C, none of the bacteria grew in the cut mango. UV-C was more effective than electrolyzed water in the reduction of C. sakazakii . Electrolyzed water was more efficient than UV-C in reducing E. coli on fresh-cut mango. The combination of different disinfection methods in fresh-cut mango is highlighted.

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    Fig. 1 이미지

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