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Dušková M, Dorotíková K, Bartáková K, Králová M, Šedo O, Kameník J. The microbial contaminants of plant-based meat analogues from the retail market. Int J Food Microbiol 2024; 425:110869. [PMID: 39151231 DOI: 10.1016/j.ijfoodmicro.2024.110869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 06/28/2024] [Accepted: 08/11/2024] [Indexed: 08/19/2024]
Abstract
The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the "ready-to-cook" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. E. coli, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive Bacillus spp. were isolated from almost half of the analysed samples of the PBMA. B. cereus sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). Clostridium perfringens could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed.
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Affiliation(s)
- Marta Dušková
- Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
| | - Kateřina Dorotíková
- Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
| | - Klára Bartáková
- Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
| | - Michaela Králová
- Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
| | - Ondrej Šedo
- Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic
| | - Josef Kameník
- Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
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Je HJ, Kim UI, Koo OK. A comprehensive systematic review and meta-analysis of Listeria monocytogenes prevalence in food products in South Korea. Int J Food Microbiol 2024; 415:110655. [PMID: 38430686 DOI: 10.1016/j.ijfoodmicro.2024.110655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 02/23/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
Listeria monocytogenes is a foodborne pathogen that can cause deadly severe listeriosis. While systematic review and meta-analysis are powerful tools for comprehensive analysis by pooling every related study, these approaches to L.monocytogenes contamination food have yet to be studied in South Korea. We aimed to identify high-risk L.monocytogenes foods in South Korea through a prevalence survey of retail food products for the first time. A total of 13,684 samples of 59 articles were used for meta-analysis through the systematic review, and the results were synthesized using a random-effects model considering the heterogeneity. The overall pooled prevalence was 2.26 % (95 % CI: 1.44-3.52 %). Among nine food categories, meat exhibited the highest prevalence at 8.32 % (95 % CI: 4.42-12.14 %) after sample size restriction. Specifically, a post-hoc sensitivity analysis was conducted to identify the prevalence difference among subgroups and the source of heterogeneity. Intriguingly, the analysis revealed chicken as the primary contributor to the elevated prevalence of L.monocytogenes, a key factor deriving the observed heterogeneity. This study carries significant implications for public health and food safety in Korea. Furthermore, knowledge of differences in prevalence levels in various foods will be able to be used as a predictive guideline for foodborne outbreaks.
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Affiliation(s)
- Hyeon Ji Je
- Department of Food Science & Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Ui In Kim
- Department of Food Science & Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Ok Kyung Koo
- Department of Food Science & Technology, Chungnam National University, Daejeon, Republic of Korea.
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3
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Wu T, Huang Z, Zhao L, Zhou X, Chen H, Zhou X, Li M, Zhou J, Lin Y. Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu. Foods 2023; 12:foods12040841. [PMID: 36832916 PMCID: PMC9956934 DOI: 10.3390/foods12040841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 02/18/2023] Open
Abstract
Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in LD-tofu were easily dissolved into the marinade during the marinating process, while the protein and moisture content of RHM LD-tofu changed most dramatically. With the increase in marinade recycling times, the springiness, chewiness and hardness of VPM LD-tofu increased significantly. The total viable count (TVC) of the VPM LD-tofu decreased from the initial value of 4.41 lg cfu/g to 2.51-2.67 lg cfu/g as a result of the marinating process, which had a significant inhibitory effect. Additionally, 26, 167 and 356 communities in the LD-tofu and marinade were detected at the phylum, family and genus levels, respectively. Pearson correlation analysis showed that Pseudomonadaceae, Thermaceae and Lactobacillaceae were closely related to the quality characteristics of LD-tofu, whereas Caulobacteriaceae, Bacillaceae and Enterobacteriae were closely related to the marinade. The present work provides a theoretical basis for the screening of functional strains and quality control in LD-tofu and marinade.
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Affiliation(s)
- Tao Wu
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhanrui Huang
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Correspondence: (Z.H.); (L.Z.)
| | - Liangzhong Zhao
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Correspondence: (Z.H.); (L.Z.)
| | - Xiaohu Zhou
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Hao Chen
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Xiaojie Zhou
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Ming Li
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Jinsong Zhou
- Jinzai Food Group Co., Ltd., Yueyang 414022, China
| | - Yingyi Lin
- Beijing Kangdeli Machinery Manufacturing Co., Ltd., Beijing 100074, China
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Cui B, Ye P, Wang K, Sun Y, Mao C, Pang H, Fu H, Wang Y, Chen X, Wang Y. Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation. Curr Res Food Sci 2023; 6:100474. [PMID: 36926418 PMCID: PMC10011744 DOI: 10.1016/j.crfs.2023.100474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/15/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023] Open
Abstract
Packed tofu was produced by reheating the mixture of preheated soymilk and coagulant in a sealed container. This study aimed to replace the conventional heating method with RF heating during the reheating of soymilk for packed tofu production. In this study, dielectric properties (DPs), thermal properties (TPs), and rheological properties of soymilk were determined. A mathematical model was developed to simulate the RF heating process of soymilk to determine the appropriate packaging geometry. Water holding capacity (WHC), texture analysis, color measurement, and microstructure observation were performed to evaluate the quality of RF-heated packed tofu. Results showed that soymilk added with Glucono-Delta-Lactone (GDL) coagulated at the temperature above 60 °C, and the loss factor (ε″) was slightly reduced when soymilk was converted to tofu at coagulation temperature. Based on the simulation results, the cylindrical vessel (φ50 mm × 100 mm) was chosen as the soymilk container for desired heating rate (5.9 °C/min) and uniformity (λ = 0.0065, 0.0069, 0.0016 for top, middle, and bottom layers). The texture analysis revealed that the hardness and chewiness of packed tofu prepared by RF heating were enhanced (maximum 1.36 times and 1.21 times) compared with commercial packed tofu, while the springiness were not significantly changed. Furthermore, the denser network structure was observed inside RF-heated packed tofu by SEM. These results indicated that packed tofu prepared by RF heating was of higher gel strength and sensory quality. RF heating has the potential to be applied in packed tofu production.
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Affiliation(s)
- Baozhong Cui
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Yanan Sun
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Huiyun Pang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Hongfei Fu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, 712100, China
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Huang Z, Huang Y, Dong Z, Guan P, Wang X, Wang S, Lei M, Suo B. Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
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6
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Zhou R, Cui DJ, Zhao Q, Liu KK, Zhao WB, Liu Q, Ma RN, Jiao Z, Dong L, Shan CX. Effective control of microbial spoilage in soybeans by water-soluble ZnO nanoparticles. Food Chem 2022; 388:132994. [PMID: 35460964 DOI: 10.1016/j.foodchem.2022.132994] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 11/17/2022]
Abstract
The microbial spoilage of soybeans during soaking process severely deteriorates the quality of soybean products and threatens human health. Herein, water-soluble aminated zinc oxide nanoparticles (ZnO NPs) were developed to effectively control the microbial spoilage in soybeans during soaking. ZnO NPs achieved significant inactivation of three dominant spoilage bacteria (bacillus cereus, bacillus megaterium and enterococcus faecium) isolated from the deteriorated soybeans, which could adhere to the bacterial surface and damage the cell wall/membrane, but also generate large amounts of reactive oxygen species (ROS). Compared to two commercial ZnO, water-soluble ZnO exhibited superior antibacterial properties due to producing more ROS and bacteria-adhered ability. After ZnO NPs treatment, the content of the residual Zn (51.1 mg/kg) in soybeans was the safety standards of Zn element in soybeans products for human). Therefore, the water-soluble ZnO NPs showed great potentials as efficient and safe antimicrobial agents for soybeans preservation during soaking process.
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Affiliation(s)
- Rui Zhou
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Dong-Jie Cui
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Qi Zhao
- Key Laboratory of Photochemical Conversion and Optoelectronic Materials, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing 100190, People's Republic of China.
| | - Kai-Kai Liu
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Wen-Bo Zhao
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Qian Liu
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Ruo-Nan Ma
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China.
| | - Zhen Jiao
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Lin Dong
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Chong-Xin Shan
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, People's Republic of China.
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Park KM, Kim HJ, Park KJ, Koo M. Toxigenic Potential of Mesophilic and Psychrotolerant Bacillus cereus Isolates from Chilled Tofu. Foods 2022; 11:foods11121674. [PMID: 35741876 PMCID: PMC9222640 DOI: 10.3390/foods11121674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 12/04/2022] Open
Abstract
The prevalence, toxin gene profile, antibiogram, and biofilm formation to determine the virulence potential of mesophilic and psychrotolerant Bacillus cereus (B. cereus) isolated from chilled tofu were investigated. Among 58 isolates, 21 isolates were capable of growth at 7 °C, and these isolates shared a potential hazard for food poisoning with mesophilic isolates. B. cereus harboring enterotoxin genes was more frequently found in psychrotolerant isolates than in mesophilic isolates. Thirty-seven (62.2%) mesophilic isolates and all psychrotolerant isolates carried four or more enterotoxin genes. The hemolysin BL (42.9%) and nonhemolytic enterotoxin complexes (90.5%) were found at a higher frequency in psychrotolerant isolates than in mesophilic isolates. Some B. cereus isolates showed resistance to rifampicin or clindamycin, regardless of mesophilic and psychrotolerant isolates. A total of 56% and 40% mesophilic isolates displayed the strongest biofilm formation at 40 and 42 °C, respectively. However, the biofilm formation of psychrotolerant isolates was not significantly affected by temperature. The results of this study provide new strategies for the development of bacterial control, which allows us to optimize technologies to inhibit B. cereus, including psychrotolerant isolates, in the food industry.
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Affiliation(s)
- Kyung-Min Park
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
| | - Hyun-Jung Kim
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
- Department of Food Biotechnology, Korea University of Science & Technology, Daejeon 34113, Korea
| | - Kee-Jai Park
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
| | - Minseon Koo
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun 55365, Korea; (K.-M.P.); (H.-J.K.); (K.-J.P.)
- Department of Food Biotechnology, Korea University of Science & Technology, Daejeon 34113, Korea
- Correspondence: ; Tel.: +82-63-219-9161
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Cui H, Lu J, Li C, Rashed MMA, Lin L. Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products. Int J Food Microbiol 2022; 364:109530. [PMID: 35026445 DOI: 10.1016/j.ijfoodmicro.2022.109530] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/06/2021] [Accepted: 01/02/2022] [Indexed: 02/05/2023]
Abstract
Bacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food safety. Herein, a novel enzyme-responsive nanomaterial based on cationic starch (CSt) nanofibers loaded with carvacrol@casein nanoparticles (CL@CSNPs) was constructed (CL@CS/CSt nanofiber) to prevent the contamination of B. cereus in soybean products. Considering the excellent antibacterial activity of carvacrol (CL) against B. cereus, CL@CSNPs were prepared by electrostatic adsorption and hydrophobic interaction and characterized by SEM and FTIR.CL@CS/CSt nanofibers with better performance were determined by comparing the physical properties of the electrospinning solution and the prepared nanofiber. Nanofibers were prepared by electrospinning technology and analyzed by SEM and AFM to investigate the size and structural morphology of fibers. FTIR analyses were done to confirm the successful embedding of CL@CSNPs in CSt nanofibers. Subsequently, the controlled release of CL was verified by GC-MS and disc diffusion method. The application experiment results indicated that the treatment based on CL@CS/CSt nanofibers reduced the B. cereus in soy products by 2 log CFU/g, which reflected a significant antibacterial activity. In addition, CL@CS/CSt nanofibers could also prevent texture and chroma changes under refrigeration and maintain the sensory quality of soy products. Thus, CL@CS/CSt nanofibers appear to have great potential in controlling the contamination of soybean products by B. cereus while maintaining the physical quality.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingyu Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Marwan M A Rashed
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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Duthoo E, De Reu K, Leroy F, Weckx S, Heyndrickx M, Rasschaert G. To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period. BMC Microbiol 2022; 22:34. [PMID: 35078415 PMCID: PMC8788083 DOI: 10.1186/s12866-022-02446-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 01/10/2022] [Indexed: 01/04/2023] Open
Abstract
Abstract
Background
As the increased consumption of ready-to-eat meat alternatives is a fairly recent trend, little is known about the composition and dynamics of the microbiota present on such products. Such information is nonetheless valuable in view of spoilage and food safety prevention. Even though refrigeration and modified-atmosphere-packaging (MAP) can extend the shelf-life period, microbial spoilage can still occur in these products. In the present study, the microbiota of a vegetarian alternative to poultry-based charcuterie was investigated during storage, contrasting the use of a culture-dependent method to a culture-independent metagenetic method.
Results
The former revealed that lactic acid bacteria (LAB) were the most abundant microbial group, specifically at the end of the shelf-life period, whereby Latilactobacillus sakei was the most abundant species. Metabarcoding analysis, in contrast, revealed that DNA of Xanthomonas was most prominently present, which likely was an artifact due to the presence of xanthan gum as an ingredient, followed by Streptococcus and Weissella.
Conclusions
Taken together, these results indicated that Lb. sakei was likely the most prominent specific spoilage organisms (SSO) and, additionally, that the use of metagenetic analysis needs to be interpreted with care in this specific type of product. In order to improve the performance of metagenetics in food samples with a high DNA matrix but a low bacterial DNA load, selective depletion techniques for matrix DNA could be explored.
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Park E, Oh H, Kim S, Lee J, Ha J, Choi Y, Yoon Y. Isolation of Bacillus cereus from Soft Soybean Curd and the Kinetic Behavior of B. cereus Isolates at Changing Temperatures. J Food Prot 2021; 84:1555-1559. [PMID: 34380146 DOI: 10.4315/jfp-21-026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 05/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT In this study, Bacillus cereus was isolated from soft soybean curds, and a dynamic model was developed to describe the kinetic behavior of these isolates during transfer and storage. B. cereus isolates recovered from soft soybean curds were inoculated into soft soybean curd, and the levels were determined during storage at 10 to 30°C. The B. cereus counts were fitted to the Baranyi model to calculate maximum growth rate (μmax) and lag-phase duration (LPD). These kinetic parameters were then analyzed with a polynomial equation to evaluate the effects of temperature on the kinetic parameters. The developed model was validated with observed values, and the differences between predicted and observed values were determined by calculating the root mean square error (RMSE). A dynamic model was then developed with a combination of primary and secondary models to describe B. cereus growth under changing temperature conditions. B. cereus was detected in two soft soybean curd samples (5.1%) at 0.7 log CFU/g. The μmax was -0.04 to 0.47 log CFU/g/h, and the ln(LPD) was 3.94 to 0.04 h, depending on the storage temperature. The model performance was appropriate with a 0.216 RMSE and accurately described the kinetic behavior of B. cereus in soft soybean curd samples. These results suggest that B. cereus can contaminate soft soybean curds and that the models developed with the B. cereus isolates are useful for describing the kinetic behavior of B. cereus in soft soybean curd. HIGHLIGHTS
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Affiliation(s)
- Eunyoung Park
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Dong-Eui University, Busan 47340, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yukyung Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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Zhao L, Jia L, Ma B, Zhong W, Huang Y, Duan F. Heat-resistant bacteria contamination investigation in Chinese soybean curd industrial processing using high-throughput gene sequencing and MALDI-TOF-MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Cai JS, Feng JY, Ni ZJ, Ma RH, Thakur K, Wang S, Hu F, Zhang JG, Wei ZJ. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.039] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Di Cerbo A, Miraglia D, Marino L, Stocchi R, Loschi AR, Fisichella S, Cammertoni N, Menchetti L, Farneti S, Ranucci D, Branciari R, Rea S. "Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features. Foods 2020; 9:foods9111694. [PMID: 33228027 PMCID: PMC7699421 DOI: 10.3390/foods9111694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/11/2020] [Accepted: 11/16/2020] [Indexed: 01/24/2023] Open
Abstract
In the last century, the exponential increase of industrial food production led to the disappearance of "Italian traditional niche products". However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of "Burrata di Andria" Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories.
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Affiliation(s)
- Alessandro Di Cerbo
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
- Correspondence: ; Tel.: +390737403443
| | - Dino Miraglia
- Experimental Zooprophylactic Institute of Umbria and Marche ‘T. Rosati’, 06126 Perugia, Italy; (D.M.); (S.F.)
| | - Leonardo Marino
- Experimental Zooprophylactic Institute of Puglia and Basilicata, 71121 Foggia, Italy;
| | - Roberta Stocchi
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
| | - Anna Rita Loschi
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
| | - Stefano Fisichella
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Natalina Cammertoni
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
| | - Laura Menchetti
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Silvana Farneti
- Experimental Zooprophylactic Institute of Umbria and Marche ‘T. Rosati’, 06126 Perugia, Italy; (D.M.); (S.F.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (S.F.); (L.M.); (D.R.); (R.B.)
| | - Stefano Rea
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy; (R.S.); (A.R.L.); (N.C.); (S.R.)
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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15
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Yang X, Wang Y, Hao M, Li L. Synergistic Effect of the Lactic Acid Bacteria and Salt Coagulant in Improvement of Quality Characteristics and Storage Stability of Tofu. J Oleo Sci 2020; 69:1455-1465. [PMID: 33055439 DOI: 10.5650/jos.ess20102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, a new way to produce tofu with lactic acid bacteria (Lactobacillus casei, L. casei) and salt coagulant (magnesium sulfate) has been developed and optimized in order to improve the quality characteristics and the storage stability. Processing parameters (bean-water ratio, inoculation amount, magnesium sulfate concentration and pressing time) of tofu were studied. Yield, water holding capacity (WHC), texture and sensory were measured for evaluating quality characteristics of tofu. Based on the single factor and response surface methodology (RSM), the optimized conditions of tofu were determined as follows: bean-water ratio was 1:4 g/mL, fermentation time was 5 h at 37°C when the inoculation amount was 4.0%, magnesium sulfate concentration was 2.0 mol/L and pressing time was 1 h. Under the optimum conditions, the yield of the tofu was 140.45 g, the WHC was 87.25 %, the hardness was 420.36 g, and the tofu had better sensory characteristics, soft, uniform texture, as well as good flavor. The shelf life and stability of tofu during storage were also evaluated under the optimum conditions. The results showed that fermented tofu had a longer shelf life than unfermented tofu at room temperature. Compared with the "pasteurization + low temperature" group and "low temperature" group, the fermented tofu in the "microwave + low temperature" group had a longer shelf life and better-quality properties during storage. Tofu, prepared by the lactic acid bacteria fermentation and salt coagulant, would be accepted as a new type of tofu according to its quality characteristics and storage stability.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University
| | - Yan Wang
- College of Food Science, Northeast Agricultural University
| | - Ming Hao
- College of Food Science, Northeast Agricultural University
| | - Liang Li
- College of Food Science, Northeast Agricultural University
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16
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Shen G, Zheng L, Li S, Wu H, Li M, Luo Q, Yu G, Chen A, Zhang Z. The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109108] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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17
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Wang F, Meng J, Sun L, Weng Z, Fang Y, Tang X, Zhao T, Shen X. Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108441] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu. Microorganisms 2019; 7:microorganisms7110536. [PMID: 31703304 PMCID: PMC6920766 DOI: 10.3390/microorganisms7110536] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 11/16/2022] Open
Abstract
We investigated the ability of biofilm formation, survival, and behavior of diarrheal and emetic Bacillus cereus vegetative cells and spores in tofu. Both diarrheal and emetic B. cereus did not proliferate at a temperature below 9 °C in tofu. However, the emetic B. cereus grew faster than diarrheal B. cereus at 11 °C and had better survival ability at low temperatures. Both diarrheal and emetic B. cereus were able to form a biofilm on stainless steel. These biofilm cells were transferred to tofu in live state. The transferred biofilm cells could not grow at a temperature below 9 °C but grew over 11 °C, like planktonic cells. B. cereus contamination in tofu at a high concentration (>6 logs CFU/g) was not entirely killed by heating at 80, 85, or 90 °C for 2 h. Spores and emetic B. cereus had higher resistance to heat than vegetative cells and diarrheal B. cereus, respectively.
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19
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Kwon MJ, Rhee MS, Yoon KS. A risk assessment study of Bacillus cereus in packaged tofu at a retail market in Korea. Food Sci Biotechnol 2019; 29:339-350. [PMID: 32257517 DOI: 10.1007/s10068-019-00670-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 07/18/2019] [Accepted: 08/13/2019] [Indexed: 12/29/2022] Open
Abstract
The objective of the study was to conduct a quantitative microbial risk assessment of Bacillus cereus for packaged tofu in Korea. Packaged tofu, including soft and firm tofu from six retail markets in Korea, were monitored to determine the initial contamination level of B. cereus. Predictive growth and survival models were developed to predict the change in B. cereus populations as a function of time and temperature (4-45 °C) from market to home. B. cereus was detected in 11 (12.9%) samples among 85 samples purchased at retail markets, and the average contamination level was 1.84 log CFU/g. Growth of B. cereus in tofu was observed at a temperature above 11 °C. The probability risk of B. cereus diarrheal illness due to packaged tofu consumption at the retail market is 1.0 × 10-4 per person per day. Key risk factors at the retail market and home are storage temperature and time of packaged tofu.
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Affiliation(s)
- Mi Jin Kwon
- 1Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447 Republic of Korea
| | - Min Suk Rhee
- 2Department of Food Bioscience and Technology, Korea University, Seoul, 02841 Republic of Korea
| | - Ki Sun Yoon
- 1Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447 Republic of Korea
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20
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Wang C, Zhou S, Du Q, Qin W, Wu D, Raheem D, Yang W, Zhang Q. Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models. Journal of Food Science and Technology 2019; 56:4233-4241. [PMID: 31477994 DOI: 10.1007/s13197-019-03893-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2019] [Accepted: 06/24/2019] [Indexed: 11/29/2022]
Abstract
The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10 °C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn't significantly increase the risk profile of WSC.
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Affiliation(s)
- Chenzhi Wang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Siyi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Qinling Du
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Wen Qin
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China
| | - Dingtao Wu
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China
| | - Dele Raheem
- 5Northern Institute of Environmental and Minority Law, Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,4College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
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21
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Hwang CA, Huang L. Growth and survival of Bacillus cereus from spores in cooked rice – One-step dynamic analysis and predictive modeling. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Tohyeng N, Dewanti-Hariyadi R, Nuryani Lioe H. APLIKASI EKSTRAK KUNYIT UNTUK PENGENDALIAN PERTUMBUHAN MIKROBA PADA TAHU SELAMA PENYIMPANAN. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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