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Fermentation
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Food Microbiology: Microbial Spoilers in Food
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Food Microbiology: Microbial Spoilers in Food

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 10889

Special Issue Editor

Dr. Marcelo Valle Garcia

E-Mail Website
Guest Editor
Latis Scientific, Dartford DA1 4AL, UK
Interests: mycotoxins; food mycology; food microbiology and safety; food safety management; fungi; food science

Special Issue Information

Dear Colleagues,

As we all know, microorganisms in food matrices constitute a fascinating topic that is worthwhile of exploration, either when it comes with positive or negatives side effects. Microbial spoilers in food are perhaps one of the most important topics in food microbiology. This issue of Food Microbiology will present studies focused on the problems faced by different segments of the food industry related to the unwanted growth of spoilage microorganisms (bacteria, yeasts, and moulds), as well as the available knowledge on prevention and control strategies to tackle these problems. With the help of top microbiologists around the world, this Special Issue will discuss this important and challenging area of research, which constantly needs to be updated and potentially new finds need to be brought to the public eyes, so we can improve our management system and consequently produce safe food products for consumers.

Dr. Marcelo Valle Garcia
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food processing
  • microorganisms
  • mycotoxins
  • preservatives
  • spores

Published Papers (4 papers)

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Research

13 pages, 2005 KiB  
Article
Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products
by Sarah Silva, Andrieli Stefanello, Bibiana Santos, Juliana Fracari, Graziela Leães and Marina Copetti
Fermentation 2023, 9(2), 83; https://doi.org/10.3390/fermentation9020083 - 18 Jan 2023
Cited by 2 | Viewed by 1512
Abstract
This study verified the factors affecting the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. The fungi Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae were exposed to three sanitizers at three concentrations: peracetic acid (0.3, 0.6, 1%), benzalkonium chloride (0.3, 1.2, [...] Read more.
This study verified the factors affecting the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. The fungi Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae were exposed to three sanitizers at three concentrations: peracetic acid (0.3, 0.6, 1%), benzalkonium chloride (0.3, 1.2, 2%), and sodium hypochlorite (0.5, 0.75, 1%) at three exposure times (10, 15, and 20 min), three temperatures (10, 25, and 40 °C), and with the presence of organic matter simulating clean (0.3%) and dirty (3%) environments. All the tested conditions influenced the antifungal action of the tested sanitizers. Peracetic acid and benzalkonium chloride were the most effective sanitizers, and sodium hypochlorite was ineffective according to the parameters evaluated. The amount of organic matter reduced the antifungal ability of all sanitizers. The longer exposure time was more effective for inactivating fungi. The temperature acted differently for benzalkonium chloride, which tended to be favored at low temperatures, than for sodium hypochlorite and peracetic acid, which were more effective at higher temperatures. The knowledge of the parameters that influence the action of sanitizers on spoilage fungi is vital in decision-making related to sanitizing processes in the food industry. Full article
(This article belongs to the Special Issue Food Microbiology: Microbial Spoilers in Food)
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15 pages, 2603 KiB  
Article
Growth Kinetic Parameters and Prediction of Growth and Zearalenone and Deoxynivalenol Production Boundaries by Three Fusarium asiaticum Strains Isolated from Wheat
by Esther Garcia-Cela, Carol Verheecke-Vaessen, Inga Ósk-Jónsdóttir, Rita Lawson and Naresh Magan
Fermentation 2022, 8(11), 577; https://doi.org/10.3390/fermentation8110577 - 25 Oct 2022
Cited by 4 | Viewed by 1710
Abstract
Fusarium species can cause head blight of cereals worldwide. This is accompanied by impacts on yield and contamination of grains with mycotoxins. Regulations, with maximum limits, exist for the relevant Fusarium mycotoxins (e.g., type A and B trichothecenes, zearalenone and fumonisins). There is [...] Read more.
Fusarium species can cause head blight of cereals worldwide. This is accompanied by impacts on yield and contamination of grains with mycotoxins. Regulations, with maximum limits, exist for the relevant Fusarium mycotoxins (e.g., type A and B trichothecenes, zearalenone and fumonisins). There is interest in a better understanding of the effect of key interacting abiotic factors which determine colonization and mycotoxin production in small grain cereals. Thus, this study examined the ecophysiological relationship between temperature and water availability (10–35 °C; water activity, aw, 0.87–0.98) on growth and production of Fusarium mycotoxins (zearelenone, ZEA; deoxynivalenol, DON; 3-acetyl deoxynivalenol, 3-Ac-DON and nivalenol, NIV) by three strains of F. asiaticum, a head blight pathogen isolated from China and becoming important in other global regions. These were carried out on simulated wheat-based matrices that identified the optimum (25 °C/0.98 aw) and marginal boundary conditions for growth (35 °C/0.90 aw) for all three strains. Contrarily, different mycotoxigenic profiles were observed between strains (p < 0.05). Four mycotoxins assessed were produced at 30 °C while cold temperature inhibited the production of NIV and ZEA, which were never detected at <20 and <15 °C, respectively. Optimal mycotoxin production conditions varied for each toxin with ZEA production which was best at 30 °C/0.93–0.95 aw, DON, 3-Ac-DON and NIV which was 0.98 aw/20–30 °C. Probabilistic models were used to predict growth and regulated mycotoxin production by the strains of F. asiaticum. This study will be beneficial in the development mitigation strategies for control of pre- and post-harvest colonization of cereals and mycotoxin contamination by this Fusarium species in cereals. Full article
(This article belongs to the Special Issue Food Microbiology: Microbial Spoilers in Food)
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16 pages, 347 KiB  
Article
Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives
by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, Hanan A. Radwan, Nahed S. Mohammed, Maha A. Aloraini, Nisreen Khalid Aref Albezrah, Maha A. Alharbi, Haitham Helmy Sayed, Mamdouh Abdelmegid Daoud and Ehab Kotb Elmahallawy
Fermentation 2022, 8(9), 428; https://doi.org/10.3390/fermentation8090428 - 29 Aug 2022
Cited by 17 | Viewed by 5245
Abstract
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of [...] Read more.
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth. Full article
(This article belongs to the Special Issue Food Microbiology: Microbial Spoilers in Food)
9 pages, 1409 KiB  
Article
The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions
by Patra Sourri, Anthoula A. Argyri, George-John E. Nychas, Chrysoula C. Tassou and Efstathios Z. Panagou
Fermentation 2022, 8(7), 308; https://doi.org/10.3390/fermentation8070308 - 29 Jun 2022
Cited by 6 | Viewed by 1577
Abstract
The purpose of this work was to investigate the population dynamics of the spores and vegetative cells of A. acidoterrestris in orange juice treated with temperature-assisted HHP and stored in different isothermal conditions. For this reason, the spores of two A. acidoterrestris strains [...] Read more.
The purpose of this work was to investigate the population dynamics of the spores and vegetative cells of A. acidoterrestris in orange juice treated with temperature-assisted HHP and stored in different isothermal conditions. For this reason, the spores of two A. acidoterrestris strains were inoculated in commercial orange juice and subjected to HHP treatment at 600 MPa/60 °C for 5 and 10 min. Inoculated samples were subsequently stored at 4, 12 and 25 °C for 60 days. During storage, the population of A. acidoterrestris was determined before and after heat shock at 80 °C for 10 min in order to estimate the quantity of spores and any remaining vegetative cells on the Bacillus acidoterrestris medium agar. Results showed that spore populations decreased by 3.0–3.5 log cycles directly after HHP treatment. Subsequently, no significant changes were observed throughout storage regardless of temperature and bacterial strain. However, at 25 °C, an increase of 0.5–1.0 log cycles was noticed. For the remaining vegetative cells, the results illustrated that HHP treatment could eliminate them during storage at 4 and 12 °C, whereas at 25 °C inactivation was strain-dependent. Therefore, temperature-assisted HHP treatment could effectively inactivate A. acidoterrestris spores in orange juice and ensure that the inhibitory effect could be maintained throughout storage at low temperatures. Full article
(This article belongs to the Special Issue Food Microbiology: Microbial Spoilers in Food)
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