1
|
Snyder AB, Martin N, Wiedmann M. Microbial food spoilage: impact, causative agents and control strategies. Nat Rev Microbiol 2024; 22:528-542. [PMID: 38570695 DOI: 10.1038/s41579-024-01037-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 04/05/2024]
Abstract
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15-20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.
Collapse
Affiliation(s)
| | - Nicole Martin
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY, USA.
| |
Collapse
|
2
|
Demo P, Přeučil F, Tichá P, Domonkos M. Predictive modeling of molds effective elimination by external inactivation sources. Sci Rep 2024; 14:11482. [PMID: 38769352 DOI: 10.1038/s41598-024-60812-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Accepted: 04/26/2024] [Indexed: 05/22/2024] Open
Abstract
Presented paper deals with a novel application of the (nonlinear) logistic equation to model an elimination of microscopic filaments types of fungi-molds from affected materials via different external inactivation techniques. It is shown that if the inactivation rate of the external source is greater than the maximum natural growth rate of mycelium, the mold colony becomes destroyed after a finite time. Otherwise, the mycelium may survive the external attack only at a sufficiently large initial concentration of the inoculum. Theoretically determined growth curves are compared with the experimental data for Aspergillus brasiliensis mold inactivated by using both cold atmospheric plasma (CAP) and UV-germicidal lamp. Model presented in the article may be applied also to other classes of microorganisms (e.g. bacteria).
Collapse
Affiliation(s)
- Pavel Demo
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic
| | - Filip Přeučil
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic.
| | - Petra Tichá
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic
| | - Mária Domonkos
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic
| |
Collapse
|
3
|
Gantner M, Sadowska A, Piotrowska A, Kulik K, Sionek B, Kostyra E. Wheat Bread Enriched with House Cricket Powder ( Acheta domesticus L.) as an Alternative Protein Source. Molecules 2024; 29:711. [PMID: 38338455 PMCID: PMC10856590 DOI: 10.3390/molecules29030711] [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: 01/11/2024] [Revised: 01/31/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves and can offer an alternative to traditional cereals, while providing the body with many valuable nutrients of comparable quality to those found in meat and fish. The aim of this study was to investigate the possibility of using cricket powder as a substitute for wheat flour in the production of bread. The physicochemical properties of cricket powder were evaluated in comparison to wheat flour. As a result of technological studies, bread compositions with 5%, 10% and 15% replacements of wheat flour by cricket powder were designed and their quality characteristics (physicochemical, sensory and microbiological) were evaluated. Cricket powder was characterised by a higher protein (63% vs. 13.5%) and fat (16.3% vs. 1.16%) content and a lower carbohydrate (9.8% vs. 66%) and fibre (7.8% vs. 9.5%) content as compared to wheat flour. The tested preparations had a similar pH (6.9 and 6.8, respectively, for cricket powder and flour) and fat absorption capacity (0.14 vs. 0.27 g oil/g powder, respectively, for cricket powder and flour) but different water holding capacities and completely different colour parameters. All breads had good microbiological quality after baking and during 7 days of storage. In instrumental tests, the 10 and 15% replacements of wheat flour by cricket powder affected the darker colour of the breads and caused a significant increase in the hardness of the breads. The research has shown that the optimal level of replacement, which does not significantly affect the physiochemical and sensory characteristics, is 5% cricket powder in the bread recipe. Considering the results obtained and the fact that insects provide a sufficient supply of energy and protein in the human diet, are a source of fibre, vitamins and micronutrients, and have a high content of monounsaturated and polyunsaturated fatty acids, the suitability of cricket powder for protein enrichment of bakery products is confirmed.
Collapse
Affiliation(s)
- Magdalena Gantner
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.S.); (A.P.); (K.K.); (E.K.)
| | - Anna Sadowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.S.); (A.P.); (K.K.); (E.K.)
| | - Anna Piotrowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.S.); (A.P.); (K.K.); (E.K.)
| | - Klaudia Kulik
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.S.); (A.P.); (K.K.); (E.K.)
| | - Barbara Sionek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland;
| | - Eliza Kostyra
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.S.); (A.P.); (K.K.); (E.K.)
| |
Collapse
|
4
|
Munch-Andersen CB, Porcellato D, Devold TG, Østlie HM. Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes. Int J Food Microbiol 2024; 410:110505. [PMID: 38043377 DOI: 10.1016/j.ijfoodmicro.2023.110505] [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: 06/29/2023] [Revised: 10/13/2023] [Accepted: 11/18/2023] [Indexed: 12/05/2023]
Abstract
Fermentation has recently been rediscovered as an attractive technique to process legumes, as it can improve the nutritional quality and value of the end product. This study investigated the dynamics and stability of the microbial communities in spontaneously fermented sourdoughs made from flours of two cultivars of faba beans and two cultivars of peas. Sourdoughs were established by the backslopping technique, and the microbial development at 22 °C and 30 °C was followed by culture dependent and culture independent methods. The utilization of substrates and formation of metabolites were also determined by high-performance liquid chromatography. A stable pH was reached in all the sourdoughs after 11-15 days of daily backslopping. Lactic acid bacteria and yeast from pH stable sourdoughs were isolated, characterized and identified. The fermentation temperature influenced the development of the microbial community and the substrate utilization during spontaneous fermentation. In the 30 °C fermentations, one species dominated (Lactiplantibacillus plantarum/pentosus), a lower pH was achieved, and the available substrates were more extensively converted. The 22 °C fermentation resulted in a more diverse microbial community (Lactiplantibacillus, Leuconostoc, Pediococcus), a higher pH, and more residual substrates were available after fermentation. Yeasts were only detected in one of the pea sourdoughs fermented at 30 °C, with Saccharomyces cerevisiae being the dominant species. Nearly all sourdoughs were depleted of maltose after 24 h fermentation cycles, and higher levels of lactic and acetic acid were detected in 30 °C fermen-tations. This research adds to our understanding of the autochthonous microbial community present in faba beans and peas as well as their natural capacity to establish themselves and ferment legume flours. These findings enhance the possibilities of utilizing and improving plant based protein sources.
Collapse
Affiliation(s)
| | - Davide Porcellato
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Hilde Marit Østlie
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| |
Collapse
|
5
|
Ramos Guerrero FG, Signorini M, Garre A, Sant'Ana AS, Ramos Gorbeña JC, Silva Jaimes MI. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling. Food Microbiol 2023; 116:104368. [PMID: 37689415 DOI: 10.1016/j.fm.2023.104368] [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: 05/31/2023] [Revised: 08/14/2023] [Accepted: 08/22/2023] [Indexed: 09/11/2023]
Abstract
The risk of fungal spoilage of sports drinks produced in the beverage industry was assessed using quantitative microbial spoilage risk assessment (QMSRA). The most relevant pathway was the contamination of the bottles during packaging by mould spores in the air. Mould spores' concentration was estimated by longitudinal sampling for 6 years (936 samples) in different production areas and seasons. This data was analysed using a multilevel model that separates the natural variability in spore concentration (as a function of sampling year, season, and area) and the uncertainty of the sampling method. Then, the expected fungal contamination per bottle was estimated by Monte Carlo simulation, considering their settling velocity and the time and exposure area. The product's shelf life was estimated through the inoculation of bottles with mould spores, following the determination of the probability of visual spoilage as a function of storage time at 20 and 30 °C using logistic regression. The Monte Carlo model estimated low expected spore contamination in the product (1.7 × 10-6 CFU/bottle). Nonetheless, the risk of spoilage is still relevant due to the large production volume and because, as observed experimentally, even a single spore has a high spoilage potential. The applicability of the QMSRA during daily production was made possible through the simplification of the model under the hypothesis that no bottle will be contaminated by more than one spore. This simplification allows the calculation of a two-dimensional performance objective that combines the spore concentration in the air and the exposure time, defining "acceptable combinations" according to an acceptable level of spoilage (ALOS; the proportion of spoiled bottles). The implementation of the model at the operational level was done through the representation of the simplified model as a two-dimensional diagram that defines acceptable and unacceptable areas. The innovative methodology employed here for defining and simplifying QMSRA models can be a blueprint for future studies aiming to quantify the risk of spoilage of other beverages with a similar scope.
Collapse
Affiliation(s)
- Félix G Ramos Guerrero
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru; Centro Latinoamericano de Enseñanza e Investigación de Bacteriología Alimentaria (CLEIBA), Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jirón Puno 1002, Lima 1, Peru.
| | - Marcelo Signorini
- Departamento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P. Kreder 2805 (3080), Esperanza, Santa Fe, Argentina
| | - Alberto Garre
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juan C Ramos Gorbeña
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru
| | - Marcial I Silva Jaimes
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru; Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Avenida La Molina s/n, Lima 12, Peru
| |
Collapse
|
6
|
Sulieman AME, Abdallah EM, Alanazi NA, Ed-Dra A, Jamal A, Idriss H, Alshammari AS, Shommo SAM. Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential. Pharmaceuticals (Basel) 2023; 16:1451. [PMID: 37895922 PMCID: PMC10610427 DOI: 10.3390/ph16101451] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.
Collapse
Affiliation(s)
- Abdel Moneim E. Sulieman
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Emad M. Abdallah
- Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Naimah Asid Alanazi
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Abdelaziz Ed-Dra
- Laboratory of Engineering and Applied Technologies, Higher School of Technology, M’ghila Campus, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco;
| | - Arshad Jamal
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Hajo Idriss
- Department of Physics, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia;
| | | | | |
Collapse
|
7
|
Valle M, Nguyen Van Long N, Jany JL, Koullen L, Couvert O, Huchet V, Coroller L. Impact of carbon dioxide on the radial growth of fungi isolated from dairy environment. Food Microbiol 2023; 115:104324. [PMID: 37567633 DOI: 10.1016/j.fm.2023.104324] [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: 01/26/2023] [Revised: 05/10/2023] [Accepted: 06/13/2023] [Indexed: 08/13/2023]
Abstract
In dairy industry, filamentous fungi are used as adjunct cultures in fermented products for their technological properties but they could also be responsible for food spoilage and mycotoxin production. The consumer demands about free-preservative products has increased in recent years and lead to develop alternative methods for food preservation. Modified Atmosphere Packaging (MAP) can inhibit fungal growth and therefore increase the food product shelf-life. This study aimed to evaluate radial growth as a function of CO2 and more particularly carbonic acid for fourteen adjuncts and/or fungal spoiler isolated from dairy products or dairy environment by using predictive mycology tools. The impact of the different chemical species linked to CO2 (notably carbonic acid) were study because it was reported previously that undissociated carbonic acid impacted bacterial growth and bicarbonates ions were involved in modifications of physiological process of fungal cells. A significant diversity in the responses of selected strains was observed. Mucor circinelloides had the fastest growth rates (μ > 11 mm. day-1) while Bisifusarium domesticum, Cladosporium herbarum and Penicillium bialowiezense had the slowest growth rates (μ < 1 mm. day-1). Independently of the medium pH, the majority of strains were sensitive to total carbonic acid. In this case, it was not possible to conclude if CO2 active form was gaseous or aqueous so modeling were performed as a function of CO2 percentage. Only Geotrichum candidum and M. circinelloides strains were sensitive to undissociated carbonic acid. Among the fourteen strains, P. bialowiezense was the less sensitive strain to CO2, no growth was observed at 50% of CO2 only for this strain. M. lanceolatus was the less sensitive strain to CO2, the CO250 which reduce the growth rates by 50% was estimated at 138% of CO2. Low CO2 percentage improved the growth of Penicillium expansum, Penicillium roqueforti and Paecilomyces niveus. Mathematical models (without and with optimum) were suggested to describe the impact of CO2 percentage or undissociated carbonic acid concentration on fungal growth rate.
Collapse
Affiliation(s)
- Marion Valle
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France; ADRIA Développement, UMT ACTIA 19.03 ALTER'IX, Quimper, France
| | | | - Jean-Luc Jany
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | - Loona Koullen
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | - Olivier Couvert
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | | | - Louis Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France.
| |
Collapse
|
8
|
Valle M, Nguyen Van Long N, Jany JL, Koullen L, Rigalma K, Vasseur V, Huchet V, Coroller L. Impact of sodium chloride and carbon dioxide on conidial germination and radial growth of Penicillium camemberti. Food Microbiol 2023; 115:104309. [PMID: 37567615 DOI: 10.1016/j.fm.2023.104309] [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: 02/22/2023] [Revised: 05/18/2023] [Accepted: 05/22/2023] [Indexed: 08/13/2023]
Abstract
Penicillium camemberti is a domesticated species adapted to the dairy environment, which is used as adjunct cultures to ripen soft cheeses. A recent population genomics analysis on P. camemberti revealed that P. camemberti is a clonal lineage with two varieties almost identical genetically but with contrasting phenotypes in terms of growth, color, mycotoxin production and inhibition of contaminants. P. camemberti variety camemberti is found on Camembert and Brie cheeses, and P. camemberti variety caseifulvum is mainly found on other cheeses like Saint-Marcellin and Rigotte de Condrieu. This study aimed to evaluate the impact of water activity (aw) reduced by sodium chloride (NaCl) and the increase of carbon dioxide (CO2) partial pressure, on conidial germination and growth of two varieties of P. camemberti: var. Camemberti and var. Caseifulvum. Mathematical models were used to describe the responses of P. camemberti strains to both abiotic factors. The results showed that these genetically distant strains had similar responses to increase in NaCl and CO2 partial pressure. The estimated cardinal values were very close between the strains although all estimated cardinal values were significantly different (Likelihood ratio tests, pvalue = 0.05%). These results suggest that intraspecific variability could be more exacerbated during fungal growth compared with conidial germination, especially in terms of macroscopic morphology. Indeed, var. Caseifulvum seemed to be more sensitive to an increase of CO2 partial pressure, as shown by the fungal morphology, with the occurrence of irregular outgrowths, while the morphology of var. Camemberti remains circular. These data could make it possible to improve the control of fungal development as a function of salt and carbon dioxide partial pressure. These abiotic factors could serve as technological barriers to prevent spoilage and increase the shelf life of cheeses. The present data will allow more precise predictions of fungal proliferation as a function of salt and carbon dioxide partial pressure, which are significant technological hurdles in cheese production.
Collapse
Affiliation(s)
- Marion Valle
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France; ADRIA Développement, UMT ACTIA 19.03 ALTER'IX, Quimper, France
| | | | - Jean-Luc Jany
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29280, Plouzané, France
| | - Loona Koullen
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | - Karim Rigalma
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29280, Plouzané, France
| | - Valérie Vasseur
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29280, Plouzané, France
| | | | - Louis Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France.
| |
Collapse
|
9
|
Crequer E, Ropars J, Jany J, Caron T, Coton M, Snirc A, Vernadet J, Branca A, Giraud T, Coton E. A new cheese population in Penicillium roqueforti and adaptation of the five populations to their ecological niche. Evol Appl 2023; 16:1438-1457. [PMID: 37622099 PMCID: PMC10445096 DOI: 10.1111/eva.13578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 04/26/2023] [Accepted: 06/22/2023] [Indexed: 08/26/2023] Open
Abstract
Domestication is an excellent case study for understanding adaptation and multiple fungal lineages have been domesticated for fermenting food products. Studying domestication in fungi has thus both fundamental and applied interest. Genomic studies have revealed the existence of four populations within the blue-cheese-making fungus Penicillium roqueforti. The two cheese populations show footprints of domestication, but the adaptation of the two non-cheese populations to their ecological niches (i.e., silage/spoiled food and lumber/spoiled food) has not been investigated yet. Here, we reveal the existence of a new P. roqueforti population, specific to French Termignon cheeses, produced using small-scale traditional practices, with spontaneous blue mould colonisation. This Termignon population is genetically differentiated from the four previously identified populations, providing a novel source of genetic diversity for cheese making. The Termignon population indeed displayed substantial genetic diversity, both mating types, horizontally transferred regions previously detected in the non-Roquefort population, and intermediate phenotypes between cheese and non-cheese populations. Phenotypically, the non-Roquefort cheese population was the most differentiated, with specific traits beneficial for cheese making, in particular higher tolerance to salt, to acidic pH and to lactic acid. Our results support the view that this clonal population, used for many cheese types in multiple countries, is a domesticated lineage on which humans exerted strong selection. The lumber/spoiled food and silage/spoiled food populations were not more tolerant to crop fungicides but showed faster growth in various carbon sources (e.g., dextrose, pectin, sucrose, xylose and/or lactose), which can be beneficial in their ecological niches. Such contrasted phenotypes between P. roqueforti populations, with beneficial traits for cheese-making in the cheese populations and enhanced ability to metabolise sugars in the lumber/spoiled food population, support the inference of domestication in cheese fungi and more generally of adaptation to anthropized environments.
Collapse
Affiliation(s)
- Ewen Crequer
- Univ BrestINRAE, Laboratoire Universitaire de Biodiversité et Ecologie MicrobiennePlouzanéFrance
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Jeanne Ropars
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Jean‐Luc Jany
- Univ BrestINRAE, Laboratoire Universitaire de Biodiversité et Ecologie MicrobiennePlouzanéFrance
| | - Thibault Caron
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Monika Coton
- Univ BrestINRAE, Laboratoire Universitaire de Biodiversité et Ecologie MicrobiennePlouzanéFrance
| | - Alodie Snirc
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Jean‐Philippe Vernadet
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Antoine Branca
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Tatiana Giraud
- Université Paris‐SaclayCNRS, AgroParisTech, Laboratoire Ecologie Systématique et Evolution, UMR 8079Gif‐sur‐YvetteFrance
| | - Emmanuel Coton
- Univ BrestINRAE, Laboratoire Universitaire de Biodiversité et Ecologie MicrobiennePlouzanéFrance
| |
Collapse
|
10
|
Kim JH, Chan KL, Hart-Cooper WM, Palumbo JD, Orts WJ. High-efficiency fungal pathogen intervention for seed protection: new utility of long-chain alkyl gallates as heat-sensitizing agents. FRONTIERS IN FUNGAL BIOLOGY 2023; 4:1172893. [PMID: 37746121 PMCID: PMC10512402 DOI: 10.3389/ffunb.2023.1172893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 07/13/2023] [Indexed: 09/26/2023]
Abstract
Control of food-contaminating fungi, especially pathogens that produce mycotoxins, is problematic since effective method for intervening fungal infection on food crops is often limited. Generally Regarded As Safe (GRAS) chemicals, such as natural compounds or their structural derivatives, can be developed as antimicrobial agents for sustainable food/crop production. This study identified that long-chain alkyl gallates, i.e., octyl-, nonyl-, and decyl gallates (OG (octyl 3,4,5-trihydroxybenzoic acid), NG, DG), can function as heat-sensitizing agents that effectively prevent fungal contamination. Out of twenty-eight candidate compounds and six conventional antifungal agents examined, the heat-sensitizing capacity was unique to the long-chain alkyl gallates, where OG exhibited the highest activity, followed by DG and NG. Since OG is a GRAS compound classified by the United States Food and Drug Administration (FDA), further in vitro antifungal studies were performed using OG. When OG and mild heat (57.5°C) were co-administered for 90 seconds, the treatment achieved > 99.999% fungal death (> 5 log reduction). Application of either treatment alone was significantly less effective at reducing fungal survival. Of note, co-application of OG (3 mM) and mild heat (50°C) for 20 minutes completely prevented the survival of aflatoxigenic Aspergillus flavus contaminating crop seeds (Brassica rapa Pekinensis), while seed germination rate was unaffected. Heat-sensitization was also determined in selected bacterial strains (Escherichia coli, Agrobacterium tumefaciens). Altogether, OG is an effective heat-sensitizing agent for control of microbial pathogens. OG-mediated heat sensitization will improve the efficacy of antimicrobial practices, achieving safe, rapid, and cost-effective pathogen control in agriculture/food industry settings.
Collapse
Affiliation(s)
- Jong H. Kim
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture (USDA-ARS), Albany, CA, United States
| | - Kathleen L. Chan
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture (USDA-ARS), Albany, CA, United States
| | - William M. Hart-Cooper
- Bioproducts Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture (USDA-ARS), Albany, CA, United States
| | - Jeffrey D. Palumbo
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture (USDA-ARS), Albany, CA, United States
| | - William J. Orts
- Bioproducts Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture (USDA-ARS), Albany, CA, United States
| |
Collapse
|
11
|
Purchase J, Donato R, Sacco C, Pettini L, Rookmin AD, Melani S, Artese A, Purchase D, Marvasi M. The association of food ingredients in breakfast cereal products and fumonisins production: risks identification and predictions. Mycotoxin Res 2023:10.1007/s12550-023-00483-5. [PMID: 37165150 PMCID: PMC10393861 DOI: 10.1007/s12550-023-00483-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 05/12/2023]
Abstract
Breakfast processed products are remarkably at risk of fungal contamination. This research surveyed the fumonisins concentration in different breakfast products and carried out in vitro experiments measuring fumonisins content in different substrates inoculated with Fusarium verticillioides. The pipeline started with the identification of combinations of ingredients for 58 breakfast products. Twenty-three core ingredients, seven nutritional components and production types were analyzed using a Pearson correlation, k-means clustering, and principal component analysis to show that no single factor is responsible for high fumonisins detection in processed cereals products. Consequently, decision tree regression was used as a means of determining and visualizing complex logical interactions between the same factors. We clustered the association of ingredients in low, medium, and high risk of fumonisin detection. The analysis showed that high fumonisins concentration is associated with those products that have high maize concentrations coupled especially with high sodium or rice. In an in vitro experiment, different media were prepared by mixing the ingredients in the proportion found in the first survey and by measuring fumonisins production by Fusarium verticillioides. Results showed that (1) fumonisins production by F. verticillioides is boosted by the synergistic effect of maize and highly ready carbohydrate content such as white flour; (2) a combination of maize > 26% (w/w), rice > 2.5% (w/w), and NaCl > 2.2% (w/w) led to high fumonisins production, while mono-ingredient products were more protective against fumonisins production. The observations in the in vitro experiments appeared to align with the decision tree model that an increase in ingredient complexity can lead to fumonisins production by Fusarium. However, more research is urgently needed to develop the area of predictive mycology based on the association of processing, ingredients, fungal development, and mycotoxins production.
Collapse
Affiliation(s)
| | - Rosa Donato
- Department of Health Sciences, University of Florence, Florence, Italy
| | - Cristiana Sacco
- Department of Health Sciences, University of Florence, Florence, Italy
| | - Lilia Pettini
- Department of Health Sciences, University of Florence, Florence, Italy
| | | | - Simone Melani
- Department of Biology, University of Florence, Via Madonna del Piano 6, 50019, Sesto Fiorentino, Florence, Italy
| | - Alice Artese
- Department of Biology, University of Florence, Via Madonna del Piano 6, 50019, Sesto Fiorentino, Florence, Italy
| | - Diane Purchase
- Department of Natural Sciences, Middlesex University London, London, UK
| | - Massimiliano Marvasi
- Department of Biology, University of Florence, Via Madonna del Piano 6, 50019, Sesto Fiorentino, Florence, Italy.
| |
Collapse
|
12
|
Ma J, Guan Y, Xing F, Eltzov E, Wang Y, Li X, Tai B. Accurate and non-destructive monitoring of mold contamination in foodstuffs based on whole-cell biosensor array coupling with machine-learning prediction models. JOURNAL OF HAZARDOUS MATERIALS 2023; 449:131030. [PMID: 36827728 DOI: 10.1016/j.jhazmat.2023.131030] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/15/2023] [Accepted: 02/15/2023] [Indexed: 06/18/2023]
Abstract
Mold contamination in foodstuffs causes huge economic losses, quality deterioration and mycotoxin production. Thus, non-destructive and accurate monitoring of mold occurrence in foodstuffs is highly required. We proposed a novel whole-cell biosensor array to monitor pre-mold events in foodstuffs. Firstly, 3 volatile markers ethyl propionate, 1-methyl-1 H-pyrrole and 2,3-butanediol were identified from pre-mold peanuts using gas chromatography-mass spectrometry. Together with other 3 frequently-reported volatiles from Aspergillus flavus infection, the volatiles at subinhibitory concentrations induced significant but differential response patterns from 14 stress-responsive Escherichia coli promoters. Subsequently, a whole-cell biosensor array based on the 14 promoters was constructed after whole-cell immobilization in calcium alginate. To discriminate the response patterns of the whole-cell biosensor array to mold-contaminated foodstuffs, optimal classifiers were determined by comparing 6 machine-learning algorithms. 100 % accuracy was achieved to discriminate healthy from moldy peanuts and maize, and 95 % and 98 % accuracy in discriminating pre-mold stages for infected peanuts and maize, based on random forest classifiers. 83 % accuracy was obtained to separate moldy peanuts from moldy maize by sparse partial least square determination analysis. The results demonstrated high accuracy and practicality of our method based on a whole-cell biosensor array coupling with machine-learning classifiers for mold monitoring in foodstuffs.
Collapse
Affiliation(s)
- Junning Ma
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs / Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yue Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fuguo Xing
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs / Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Evgeni Eltzov
- Department of Postharvest Science, Institute of Postharvest and Food Sciences, The Volcani Center, Agricultural Research Organization, Bet Dagan 50250, Israel
| | - Yan Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xu Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs / Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bowen Tai
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs / Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| |
Collapse
|
13
|
Meinert C, Bertoli SL, Rebezov M, Zhakupbekova S, Maizhanova A, Spanova A, Bakhtybekkyzy S, Nurlanova S, Shariati MA, Hoffmann TG, Krebs de Souza C. Food safety and food security through predictive microbiology tools: a short review. POTRAVINARSTVO 2023. [DOI: 10.5219/1854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
This article discusses the issues of food safety and food security as a matter of global health. Foodborne illness and deaths caused by pathogens in food continue to be a worldwide problem, with a reported 600 million cases per year, leading to around 420,000 deaths in 2010. Predictive microbiology can play a crucial role in ensuring safe food through mathematical modelling to estimate microbial growth and behaviour. Food security is described as the social and economical means of accessing safe and nutritious food that meets people's dietary preferences and requirements for an active and healthy life. The article also examines various factors that influence food security, including economic, environmental, technological, and geopolitical challenges globally. The concept of food safety is described as a science-based process or action that prevents food from containing substances that could harm human health. Food safety receives limited attention from policymakers and consumers in low- and middle-income countries, where food safety issues are most prevalent. The article also highlights the importance of detecting contaminants and pathogens in food to prevent foodborne illnesses and reduce food waste. Food and Agriculture Organization (FAO), an institution belonging to World Health Organization (WHO) presented calls to action to solve some of the emerging problems in food safety, as it should be a concern of all people to be involved in the pursue of safer food. The guarantee of safe food pertaining to microbiological contamination, as there are different types of active microorganisms in foods, could be obtained using predictive microbiology tools, which study and analyse different microorganisms' behaviour through mathematical models. Studies published by several authors show the application of primary, secondary, or tertiary models of predictive microbiology used for different food products.
Collapse
|
14
|
Identification of microbial airborne contamination routes in a food production environment and development of a tailored protection concept using computational fluid dynamics (CFD) simulation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
15
|
Marion V, Van Long Nicolas N, Jean-Luc J, Thibaud B, Audrey P, Georges B, Karim R, Valérie V, Véronique H, Louis C. Impact of water activity on the radial growth of fungi in a dairy environment. Food Res Int 2022; 157:111247. [DOI: 10.1016/j.foodres.2022.111247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 11/17/2022]
|
16
|
Soni A, Dixit Y, Reis MM, Brightwell G. Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants. Compr Rev Food Sci Food Saf 2022; 21:3717-3745. [PMID: 35686478 DOI: 10.1111/1541-4337.12983] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/28/2022] [Accepted: 05/02/2022] [Indexed: 02/03/2023]
Abstract
Hyperspectral imaging (HSI) is a robust and nondestructive method that can detect foreign particles such as microbial, chemical, and physical contamination in food. This review summarizes the work done in the last two decades in this field with a highlight on challenges, risks, and research gaps. Considering the challenges of using HSI on complex matrices like food (e.g., the confounding and masking effects of background signals), application of machine learning and modeling approaches that have been successful in achieving better accuracy as well as increasing the detection limit have also been discussed here. Foodborne microbial contaminants such as bacteria, fungi, viruses, yeast, and protozoa are of interest and concern to food manufacturers due to the potential risk of either food poisoning or food spoilage. Detection of these contaminants using fast and efficient methods would not only prevent outbreaks and recalls but will also increase consumer acceptance and demand for shelf-stable food products. The conventional culture-based methods for microbial detection are time and labor-intensive, whereas hyperspectral imaging (HSI) is robust, nondestructive with minimum sample preparation, and has gained significant attention due to its rapid approach to detection of microbial contaminants. This review is a comprehensive summary of the detection of bacterial, viral, and fungal contaminants in food with detailed emphasis on the specific modeling and datamining approaches used to overcome the specific challenges associated with background and data complexity.
Collapse
Affiliation(s)
- Aswathi Soni
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
| | - Yash Dixit
- Food Informatics, Smart Foods, AgResearch Ltd, Palmerston North, New Zealand
| | - Marlon M Reis
- Food Informatics, Smart Foods, AgResearch Ltd, Palmerston North, New Zealand
| | - Gale Brightwell
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand.,New Zealand Food Safety Science Research Centre, Palmerston North, New Zealand
| |
Collapse
|
17
|
Snyder AB. The role of heat resistance in yeast spoilage of thermally processed foods: highlighting the need for a probabilistic, systems-based approach to microbial quality. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Phan LTK, Nguyen HX, De Saeger S, Jacxsens L, Eeckhout M, Devlieghere F. Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa). Int J Food Microbiol 2022; 375:109743. [DOI: 10.1016/j.ijfoodmicro.2022.109743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 05/15/2022] [Accepted: 05/23/2022] [Indexed: 11/24/2022]
|
19
|
Self-Cleaning Biomimetic Surfaces-The Effect of Microstructure and Hydrophobicity on Conidia Repellence. MATERIALS 2022; 15:ma15072526. [PMID: 35407860 PMCID: PMC9000080 DOI: 10.3390/ma15072526] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 01/11/2023]
Abstract
Modification of surface structure for the promotion of food safety and health protection is a technology of interest among many industries. With this study, we aimed specifically to develop a tenable solution for the fabrication of self-cleaning biomimetic surface structures for agricultural applications such as post-harvest packing materials and greenhouse cover screens. Phytopathogenic fungi such as Botrytiscinerea are a major concern for agricultural systems. These molds are spread by airborne conidia that contaminate surfaces and infect plants and fresh produce, causing significant losses. The research examined the adhesive role of microstructures of natural and synthetic surfaces and assessed the feasibility of structured biomimetic surfaces to easily wash off fungal conidia. Soft lithography was used to create polydimethylsiloxane (PDMS) replications of Solanum lycopersicum (tomato) and Colocasia esculenta (elephant ear) leaves. Conidia of B. cinerea were applied to natural surfaces for a washing procedure and the ratios between applied and remaining conidia were compared using microscopy imaging. The obtained results confirmed the hypothesis that the dust-repellent C. esculenta leaves have a higher conidia-repellency compared to tomato leaves which are known for their high sensitivities to phytopathogenic molds. This study found that microstructure replication does not mimic conidia repellency found in nature and that conidia repellency is affected by a mix of parameters, including microstructure and hydrophobicity. To examine the effect of hydrophobicity, the study included measurements and analyses of apparent contact angles of natural and synthetic surfaces including activated (hydrophilic) surfaces. No correlation was found between the surface apparent contact angle and conidia repellency ability, demonstrating variation in washing capability correlated to microstructure and hydrophobicity. It was also found that a microscale sub-surface (tomato trichromes) had a high conidia-repelling capability, demonstrating an important role of non-superhydrophobic microstructures.
Collapse
|
20
|
Kingwascharapong P, Tanaka F, Koga A, Karnjanapratum S, Tanaka F. Effect of sodium propionate on inhibition of <i>Botrytis cinerea (in vitro)</i> and a predictive model based on Monte Carlo simulation. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | - Fumina Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
| | - Arisa Koga
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
| | - Supatra Karnjanapratum
- Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University
| | - Fumihiko Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
| |
Collapse
|
21
|
Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species. Int J Food Microbiol 2021; 364:109509. [PMID: 35030441 DOI: 10.1016/j.ijfoodmicro.2021.109509] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 12/02/2021] [Accepted: 12/19/2021] [Indexed: 11/23/2022]
Abstract
Nectriaceae species have been described in various natural environments or as plant or human pathogens. Within this family, the Bisifusarium domesticum species is of particular interest for food mycologists as it is used for technological functions in various cheese productions. Moreover, it has only been isolated from the cheese environment so far and, until recently, was the only Nectriaceae species described in this food product. Recently, four novel cheese-associated Nectriaceae species have been described, including two associated to the Bisifusarium genus and two to a new genus, Longinectria gen. nov.. These observations raise questions concerning the potential adaptation of these species to the cheese environment. In this context, this study first focused on determining the impact of abiotic factors on the growth of isolates belonging to the five cheese-associated species (i.e. B. allantoides sp. nov., B. domesticum, B. penicilloides sp. nov., L. lagenoides gen. nov. sp. nov. and L. verticilliforme gen. nov. sp. nov.) but also included phylogenetically close species. To do so, fungal growth kinetics in liquid medium (Potato Dextrose Broth) were determined by laser nephelometry at different temperatures, pH and water activities using NaCl as a depressor. Growth modeling was then performed to estimate cardinal values for each abiotic factor. Secondly, fungal growth was also evaluated on Potato Dextrose Agar (synthetic medium), cheese agar (cheese-mimicking medium) and Raclette de Savoie cheese (actual cheese). Our results clearly highlighted physiological differences in growth characteristics between the studied cheese-associated Nectriaceae spp. and the "non-cheese" species which could suggest, for the former, an adaptation to this food matrix. Indeed, regarding the impact of the tested abiotic factors, statistical analyses confirmed this dichotomy, with for example the lowest optimal temperatures estimated for the cheese-associated species (Topt 19.1-23.1 °C) while the other Bisifusarium species exhibited the highest optimal temperatures (Topt 26.1-36.2 °C). As for the impact of growth media, radial growth measurements highlighted that B. domesticum was the least affected species for growth on Raclette de Savoie and even grew faster on cheese agar than on synthetic medium confirming its strong adaptation to the cheese environment.
Collapse
|
22
|
Visconti V, Coton E, Rigalma K, Dantigny P. Effects of disinfectants on inactivation of mold spores relevant to the food industry: a review. FUNGAL BIOL REV 2021. [DOI: 10.1016/j.fbr.2021.09.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
23
|
Saini RV, Vaid P, Saini NK, Siwal SS, Gupta VK, Thakur VK, Saini AK. Recent Advancements in the Technologies Detecting Food Spoiling Agents. J Funct Biomater 2021; 12:67. [PMID: 34940546 PMCID: PMC8709279 DOI: 10.3390/jfb12040067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/08/2021] [Accepted: 11/22/2021] [Indexed: 12/12/2022] Open
Abstract
To match the current life-style, there is a huge demand and market for the processed food whose manufacturing requires multiple steps. The mounting demand increases the pressure on the producers and the regulatory bodies to provide sensitive, facile, and cost-effective methods to safeguard consumers' health. In the multistep process of food processing, there are several chances that the food-spoiling microbes or contaminants could enter the supply chain. In this contest, there is a dire necessity to comprehend, implement, and monitor the levels of contaminants by utilizing various available methods, such as single-cell droplet microfluidic system, DNA biosensor, nanobiosensor, smartphone-based biosensor, aptasensor, and DNA microarray-based methods. The current review focuses on the advancements in these methods for the detection of food-borne contaminants and pathogens.
Collapse
Affiliation(s)
- Reena V. Saini
- Department of Biotechnology, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Prachi Vaid
- Department of Biotechnology, School of Sciences, AP Goyal Shimla University, Shimla 171009, India;
| | - Neeraj K. Saini
- School of Biotechnology, Jawaharlal Nehru University, New Delhi 110067, India;
| | - Samarjeet Singh Siwal
- Department of Chemistry, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK;
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK;
- School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun 248007, India
| | - Adesh K. Saini
- Department of Biotechnology, School of Sciences, AP Goyal Shimla University, Shimla 171009, India;
| |
Collapse
|
24
|
Detection of mold on the food surface using YOLOv5. Curr Res Food Sci 2021; 4:724-728. [PMID: 34712960 PMCID: PMC8529025 DOI: 10.1016/j.crfs.2021.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 10/07/2021] [Accepted: 10/08/2021] [Indexed: 12/12/2022] Open
Abstract
The study aimed to identify different molds that grow on various food surfaces. As a result, we conducted a case study for the detection of mold on food surfaces based on the “you only look once (YOLO) v5” principle. In this context, a dataset of 2050 food images with mold growing on their surfaces was created. Images were obtained from our own laboratory (850 images) as well as from the internet (1200 images). The dataset was trained using the pre-trained YOLOv5 algorithm. A laboratory test was also performed to confirm that the grown organisms were mold. In comparison to YOLOv3 and YOLOv4, this current YOLOv5 model had better precision, recall, and average precision (AP), which were 98.10%, 100%, and 99.60%, respectively. The YOLOv5 algorithm was used for the first time in this study to detect mold on food surfaces. In conclusion, the proposed model successfully recognizes any kind of mold present on the food surface. Using YOLOv5, we are currently conducting research to identify the specific species of the detected mold. First approach ever to detect the mold on food surfaces using YOLOv5. A dataset of 2050 images was used in this purpose. The YOLOv5 model has a higher and better performance in detecting mold on food surfaces.
Collapse
|
25
|
Nguyen Van Long N, Rigalma K, Jany JL, Mounier J, Vasseur V. Intraspecific variability in cardinal growth temperatures and water activities within a large diversity of Penicillium roqueforti strains. Food Res Int 2021; 148:110610. [PMID: 34507754 DOI: 10.1016/j.foodres.2021.110610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 04/01/2021] [Accepted: 07/12/2021] [Indexed: 11/16/2022]
Abstract
Different strains of a given fungal species may display heterogeneous growth behavior in response to environmental factors. In predictive mycology, the consideration of such variability during data collection could improve the robustness of predictive models. Among food-borne fungi, Penicillium roqueforti is a major food spoiler species which is also used as a ripening culture for blue cheese manufacturing. In the present study, we investigated the intraspecific variability of cardinal temperatures and water activities (aw), namely, minimal (Tmin and awmin), optimal (Topt and awopt) and maximal (Tmax) temperatures and/or aw estimated with the cardinal model for radial growth, of 29 Penicillium roqueforti strains belonging to 3 genetically distinct populations. The mean values of cardinal temperatures and aw for radial growth varied significantly across the tested strains, except for Tmax which was constant. In addition, the relationship between the intraspecific variability of the biological response to temperature and aw and putative genetic populations (based on microsatellite markers) within the selected P. roqueforti strains was investigated. Even though no clear relationship was identified between growth parameters and ecological characteristics, PCA confirmed that certain strains had marginal growth response to temperature or aw. Overall, the present data support the idea that a better knowledge of the response to abiotic factors such as temperature and aw at an intraspecific level would be useful to model fungal growth in predictive mycology approaches.
Collapse
Affiliation(s)
- Nicolas Nguyen Van Long
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Karim Rigalma
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Jean-Luc Jany
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Jérôme Mounier
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Valérie Vasseur
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| |
Collapse
|
26
|
Abstract
Injudicious consumption of antibiotics in the past few decades has arisen the problem of resistance in pathogenic organisms against most antibiotics and antimicrobial agents. Scenarios of treatment failure are becoming more common in hospitals. This situation demands the frequent need for new antimicrobial compounds which may have other mechanisms of action from those which are in current use. Limonene can be utilized as one of the solutions to the problem of antimicrobial resistance. Limonene is a naturally occurring monoterpene with a lemon-like odor, which mainly present in the peels of citrus plants like lemon, orange, grapefruit, etc. The study aimed to enlighten the antimicrobial properties of limonene as per previous literature. Advantageous contributions have been made by various research groups in the study of the antimicrobial properties of limonene. Previous studies have shown that limonene not only inhibits disease-causing pathogenic microbes, however, it also protects various food products from potential contaminants. This review article contains information about the effectiveness of limonene as an antimicrobial agent. Apart from antimicrobial property, some other uses of limonene are also discussed such as its role as fragrance and flavor additive, as in the formation of nonalcoholic beverages, as solvent and cleaner in the petroleum industry, and as a pesticide. Antibacterial, antifungal, antiviral, and anti-biofilm properties of limonene may help it to be used in the future as a potential antimicrobial agent with minimal adverse effects. Some of the recent studies also showed the action of limonene against COVID-19 (Coronavirus). However, additional studies are requisite to scrutinize the possible mechanism of antimicrobial action of limonene.
Collapse
|
27
|
Nielsen L, Rolighed M, Buehler A, Knøchel S, Wiedmann M, Marvig C. Development of predictive models evaluating the spoilage-delaying effect of a bioprotective culture on different yeast species in yogurt. J Dairy Sci 2021; 104:9570-9582. [PMID: 34127268 DOI: 10.3168/jds.2020-20076] [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] [Received: 12/22/2020] [Accepted: 04/27/2021] [Indexed: 01/30/2023]
Abstract
Yeast spoilage of fermented dairy products causes challenges for the dairy industry, including economic losses due to wasted product. Food cultures with bioprotective effects are becoming more widely used to help ensure product quality throughout product shelf life. To assist the dairy industry when evaluating product quality throughout shelf life and the effect of bioprotective cultures, we aimed to build stochastic models that provide reliable predictions of yeast spoilage in yogurt with and without bioprotective culture. Growth characterizations of Debaryomyces hansenii, Yarrowia lipolytica, Saccharomyces cerevisiae, and Kluyveromyces marxianus at storage temperatures of 7, 12, and 16°C during a 30-d storage period were conducted in yogurt with and without a bioprotective culture containing Lacticaseibacillus rhamnosus strains. The kinetic growth parameters were calculated using the Buchanan growth model, and these parameters were used as baseline values in Monte Carlo models to translate the yeast growth into spoilage levels. The models were developed using 100,000 simulations and they predicted yeast spoilage levels in yogurt by the 4 yeast types. Each modeled yogurt batch was set to be contaminated with yeast at a concentration drawn from a normal distribution with a mean of 1 log10 cfu/mL and standard deviation of 1 log10 cfu/mL and stored for 30 d at a temperature drawn from a normal distribution with a mean of 6.1°C and a standard deviation of 2.8°C. Considering a spoilage level of 5 log10 cfu/mL, the predicted number of spoiled samples was reduced 3-fold during the first 10 d and by 2-fold at the end of shelf life when a bioprotective culture was added to the yogurt. The models were evaluated by sensitivity analyses, where the main effect factors were maximum yeast population, storage temperature, and yeast strain. The models were validated by comparing the model output to actual observed spoilage data from a European dairy using the bioprotective culture. When the model prediction, based on a mixture of the 4 specific yeast strains, was compared with spoilage data from the European dairy, the observed effect of bioprotective cultures was considerably higher than predicted, potentially influenced by the presence of contaminating strains more sensitive to a bioprotective culture than those characterized here. The developed Monte Carlo models can predict yeast spoilage levels in yogurt at specific production settings and how this may be affected by various parameters and addition of bioprotective cultures.
Collapse
Affiliation(s)
- Line Nielsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Maria Rolighed
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; Department of Dairy Bioprotection, Chr. Hansen A/S, Boege Allé 10-12, 2970 Hoersholm, Denmark.
| | - Ariel Buehler
- Department of Food Science, Cornell University, 341 Stocking Hall, Ithaca, NY 14853
| | - Susanne Knøchel
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Martin Wiedmann
- Department of Food Science, Cornell University, 341 Stocking Hall, Ithaca, NY 14853
| | - Cecilie Marvig
- Department of Dairy Bioprotection, Chr. Hansen A/S, Boege Allé 10-12, 2970 Hoersholm, Denmark
| |
Collapse
|
28
|
Garcia MV, Garcia-Cela E, Magan N, Copetti MV, Medina A. Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System. Front Microbiol 2021; 12:678406. [PMID: 34168633 PMCID: PMC8219074 DOI: 10.3389/fmicb.2021.678406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/05/2021] [Indexed: 11/13/2022] Open
Abstract
Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0-128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.
Collapse
Affiliation(s)
- Marcelo Valle Garcia
- Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria - UFSM, Santa Maria, Brazil
| | - Esther Garcia-Cela
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom.,Biological and Environmental Sciences, School of Life and Medical Sciences, University of Hertfordshire, Hatfield, United Kingdom
| | - Naresh Magan
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom
| | - Marina Venturini Copetti
- Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria - UFSM, Santa Maria, Brazil
| | - Angel Medina
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom
| |
Collapse
|
29
|
Davies CR, Wohlgemuth F, Young T, Violet J, Dickinson M, Sanders JW, Vallieres C, Avery SV. Evolving challenges and strategies for fungal control in the food supply chain. FUNGAL BIOL REV 2021; 36:15-26. [PMID: 34084209 PMCID: PMC8127832 DOI: 10.1016/j.fbr.2021.01.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Revised: 01/18/2021] [Accepted: 01/20/2021] [Indexed: 02/07/2023]
Abstract
Fungi that spoil foods or infect crops can have major socioeconomic impacts, posing threats to food security. The strategies needed to manage these fungi are evolving, given the growing incidence of fungicide resistance, tightening regulations of chemicals use and market trends imposing new food-preservation challenges. For example, alternative methods for crop protection such as RNA-based fungicides, biocontrol, or stimulation of natural plant defences may lessen concerns like environmental toxicity of chemical fungicides. There is renewed focus on natural product preservatives and fungicides, which can bypass regulations for 'clean label' food products. These require investment to find effective, safe activities within complex mixtures such as plant extracts. Alternatively, physical measures may be one key for fungal control, such as polymer materials which passively resist attachment and colonization by fungi. Reducing or replacing traditional chlorine treatments (e.g. of post-harvest produce) is desirable to limit formation of disinfection by-products. In addition, the current growth in lower sugar food products can alter metabolic routing of carbon utilization in spoilage yeasts, with implications for efficacy of food preservatives acting via metabolism. The use of preservative or fungicide combinations, while involving more than one chemical, can reduce total chemicals usage where these act synergistically. Such approaches might also help target different subpopulations within heteroresistant fungal populations. These approaches are discussed in the context of current challenges for food preservation, focussing on pre-harvest fungal control, fresh produce and stored food preservation. Several strategies show growing potential for mitigating or reversing the risks posed by fungi in the food supply chain.
Collapse
Affiliation(s)
- Catheryn R. Davies
- School of Life Sciences, University of Nottingham, University Park Campus, Nottingham, United Kingdom
| | - Franziska Wohlgemuth
- School of Life Sciences, University of Nottingham, University Park Campus, Nottingham, United Kingdom
| | - Taran Young
- School of Life Sciences, University of Nottingham, University Park Campus, Nottingham, United Kingdom
| | - Joseph Violet
- School of Life Sciences, University of Nottingham, University Park Campus, Nottingham, United Kingdom
| | - Matthew Dickinson
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, United Kingdom
| | - Jan-Willem Sanders
- Unilever Foods Innovation Centre, Bronland 14, 6708 WH Wageningen, the Netherlands
| | - Cindy Vallieres
- School of Life Sciences, University of Nottingham, University Park Campus, Nottingham, United Kingdom
| | - Simon V. Avery
- School of Life Sciences, University of Nottingham, University Park Campus, Nottingham, United Kingdom
| |
Collapse
|
30
|
Paecilomyces and Its Importance in the Biological Control of Agricultural Pests and Diseases. PLANTS 2020; 9:plants9121746. [PMID: 33321854 PMCID: PMC7763231 DOI: 10.3390/plants9121746] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 11/16/2022]
Abstract
Incorporating beneficial microorganisms in crop production is the most promising strategy for maintaining agricultural productivity and reducing the use of inorganic fertilizers, herbicides, and pesticides. Numerous microorganisms have been described in the literature as biological control agents for pests and diseases, although some have not yet been commercialised due to their lack of viability or efficacy in different crops. Paecilomyces is a cosmopolitan fungus that is mainly known for its nematophagous capacity, but it has also been reported as an insect parasite and biological control agent of several fungi and phytopathogenic bacteria through different mechanisms of action. In addition, species of this genus have recently been described as biostimulants of plant growth and crop yield. This review includes all the information on the genus Paecilomyces as a biological control agent for pests and diseases. Its growth rate and high spore production rate in numerous substrates ensures the production of viable, affordable, and efficient commercial formulations for agricultural use.
Collapse
|
31
|
Feliciano RJ, Boué G, Membré JM. Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry. Foods 2020; 9:E1794. [PMID: 33287137 PMCID: PMC7761758 DOI: 10.3390/foods9121794] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Accepted: 12/01/2020] [Indexed: 12/29/2022] Open
Abstract
Climate change is expected to affect many different sectors across the food supply chain. The current review paper presents an overview of the effects of climate change on the microbial safety of the dairy supply chain and suggest potential mitigation strategies to limit the impact. Raw milk, the common raw material of dairy products, is vulnerable to climate change, influenced by changes in average temperature and amount of precipitation. This would induce changes in the microbial profile and heat stress in lactating cows, increasing susceptibility to microbial infection and higher levels of microbial contamination. Moreover, climate change affects the entire dairy supply chain and necessitates adaptation of all the current food safety management programs. In particular, the review of current prerequisite programs might be needed as well as revisiting the current microbial specifications of the receiving dairy products and the introduction of new pretreatments with stringent processing regimes. The effects on microbial changes during distribution and consumer handling also would need to be quantified through the use of predictive models. The development of Quantitative Microbial Risk Assessment (QMRA) models, considering the whole farm-to-fork chain to evaluate risk mitigation strategies, will be a key step to prioritize actions towards a climate change-resilient dairy industry.
Collapse
Affiliation(s)
| | | | - Jeanne-Marie Membré
- Secalim UMR1014, INRAE, Oniris Chantrerie, CS 40706, CEDEX 3, 44307 Nantes, France; (R.J.F.); (G.B.)
| |
Collapse
|
32
|
Ott LC, Appleton HJ, Shi H, Keener K, Mellata M. High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin. Food Microbiol 2020; 95:103669. [PMID: 33397632 DOI: 10.1016/j.fm.2020.103669] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 10/28/2020] [Accepted: 10/29/2020] [Indexed: 10/23/2022]
Abstract
Fungal contamination is a concern for the food industry. Fungal spores resist food sterilization treatments and produce mycotoxins that are toxic for animals and humans. Technologies that deactivate spores and toxins without impacting food quality are desirable. This study demonstrates the efficiency of a high voltage atmospheric cold plasma (HVACP) technology using air to generate reactive oxygen (ROS) and nitrogen (RNS) species for the degradation of Aspergillus flavus cultures and the deoxynivalenol (DON) mycotoxin. Optical emission and absorption spectroscopy demonstrate ionization of hydroxyl groups, atomic oxygen and nitrogen, and confirm production of ROS and RNS, e.g. O3, NO2, NO3, N2O4, and N2O5. Fungal cultures show a depletion in pigmentation and an ~50% spore inactivation after 1-min treatments. Treated spores show surface ablation and membrane degradation by scanning electron microscopy. Twenty-minute direct HVACP treatments of 100 μg of DON in one mL aqueous suspensions resulted in a greater than 99% reduction in DON structure and rescued over 80% of Caco-2 cell viability; however, the same treatment on 100 μg of powdered DON toxin only showed a 33% reduction in DON and only rescued 15% of cell viability. In summary, HVACP air treatment can inactivate both fungal spores and toxins in minutes.
Collapse
Affiliation(s)
- Logan C Ott
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Interdepartmental Microbiology Graduate Program, Iowa State University, Ames, IA, USA
| | - Holly J Appleton
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Hu Shi
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Kevin Keener
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Melha Mellata
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Interdepartmental Microbiology Graduate Program, Iowa State University, Ames, IA, USA.
| |
Collapse
|
33
|
Visconti V, Rigalma K, Coton E, Dantigny P. Impact of intraspecific variability and physiological state on Penicillium commune inactivation by 70% ethanol. Int J Food Microbiol 2020; 332:108782. [PMID: 32650061 DOI: 10.1016/j.ijfoodmicro.2020.108782] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/16/2020] [Accepted: 07/01/2020] [Indexed: 11/19/2022]
Abstract
The aim of this study was to assess the impact of the physiological state and intraspecific variability on the efficacy of 70% ethanol to inactivate conidia of Penicillium commune, used as a representative species of dairy product contaminants. Four physiological states were obtained by modifying the water activity during the production of conidia (0.995 and 0.950) and the harvesting conditions (hydrated and non-hydrated). These conditions were applied to four different P. commune strains isolated from contaminated dairy products. Five minutes exposure to 70% ethanol at ambient temperature allowed total inactivation of conidia (>4 log10) regardless of the physiological state or the strain. For 1 min exposure, regardless of the strains, only dry-harvested conidia produced at aw 0.950 exhibited survivors. Survival after 2 min exposure was observed for this physiological state for P. commune UBOCC-A-116003 only. For this strain, the impact of the physiological state was greater than 1.54 log10 between dry-harvested conidia produced at aw 0.950 that exhibited survivors after 1 min treatment and the 3 other kinds of conidia that were all inactivated. For 1 min exposure, by comparing the more resistant strain to the three other strains, the impact of the intraspecific variability was 2.35 log10. These results demonstrated that the physiological state of the conidia, the representativeness of the tested species and strains should be taken into account to assess the efficacy of disinfectants in dairies.
Collapse
Affiliation(s)
- Vincent Visconti
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
| | - Karim Rigalma
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
| | - Emmanuel Coton
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
| | - Philippe Dantigny
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France.
| |
Collapse
|
34
|
Highlighting the Crude Oil Bioremediation Potential of Marine Fungi Isolated from the Port of Oran (Algeria). DIVERSITY 2020. [DOI: 10.3390/d12050196] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
While over hundreds of terrestrial fungal genera have been shown to play important roles in the biodegradation of hydrocarbons, few studies have so far focused on the fungal bioremediation potential of petroleum in the marine environment. In this study, the culturable fungal communities occurring in the port of Oran in Algeria, considered here as a chronically-contaminated site, have been mainly analyzed in terms of species richness. A collection of 84 filamentous fungi has been established from seawater samples and then the fungi were screened for their ability to utilize and degrade crude oil. A total of 12 isolates were able to utilize crude oil as a unique carbon source, from which 4 were defined as the most promising biodegrading isolates based on a screening test using 2,6-dichlorophenol indophenol as a proxy to highlight their ability to metabolize crude oil. The biosurfactant production capability was also tested and, interestingly, the oil spreading and drop-collapse tests highlighted that the 4 most promising isolates were also those able to produce the highest quantity of biosurfactants. The results generated in this study demonstrate that the most promising fungal isolates, namely Penicillium polonicum AMF16, P. chrysogenum AMF47 and 2 isolates (AMF40 and AMF74) affiliated to P. cyclopium, appear to be interesting candidates for bioremediation of crude oil pollution in the marine environment within the frame of bioaugmentation or biostimulation processes.
Collapse
|
35
|
Kim JH, Chan KL, Mahoney N, Cheng LW, Tautges N, Scow K. Rapid elimination of foodborne and environmental fungal contaminants by benzo analogs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2800-2806. [PMID: 31975411 DOI: 10.1002/jsfa.10288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 12/31/2019] [Accepted: 01/08/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Contamination of food or the environment by fungi, especially those resistant to conventional fungicides or drugs, represents a hazard to human health. The objective of this study is to identify safe, natural antifungal agents that can remove fungal pathogens or contaminants rapidly from food and / or environmental sources. RESULTS Fifteen antifungal compounds (nine benzo derivatives as candidates; six conventional fungicides as references) were investigated. Three benzo analogs, namely octyl gallate (OG), trans-cinnamaldehyde (CA), and 2-hydroxy-5-methoxybenzaldehyde (2H5M), at 1 g L-1 (3.54 mmol), 1 mL L-1 (7.21 mmol), 1 mL L-1 (5.39 mmol), respectively, achieved ≥99.9% fungal death after 0.5, 2.5 or 24 h of treatments, respectively, in in vitro phosphate-buffered saline (PBS) bioassay. However, when OG, CA, and 2H5M were examined in commercial food matrices, organic apple, or grape juices, only CA maintained a similar level of antifungal activity, compared with a PBS bioassay. trans-Cinnamaldehyde showed higher antifungal activity at pH 3.5, equivalent to that of commercial fruit juices, than at pH 5.6. In soil sample tests, the application of 1 mL L-1 (7.21 mmol) CA to conventional maize / tomato soil samples (pH 6.8) for 2.5 h resulted in ≥99.9% fungal death, indicating CA could also eliminate fungal contaminants in soil. While the conventional fungicide thiabendazole exerted antifungal activity comparable to CA, thiabendazole enhanced the production of carcinogenic aflatoxins by Aspergillus flavus, an undesirable side effect. CONCLUSION trans-Cinnamaldehyde could be developed as a potent antifungal agent in food processing or soil sanitation by reducing the time / cost necessary for fungal removal. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
Collapse
Affiliation(s)
- Jong H Kim
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA, USA
| | - Kathleen L Chan
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA, USA
| | - Noreen Mahoney
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA, USA
| | - Luisa W Cheng
- Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA, USA
| | - Nicole Tautges
- Department of Land, Air and Water Resources, University of California, Davis, CA, USA
| | - Kate Scow
- Department of Land, Air and Water Resources, University of California, Davis, CA, USA
| |
Collapse
|
36
|
Bani Ismail Z, Al-Nabulsi F, Abu-Basha E, Hananeh W. Occurrence of on-farm risk factors and health effects of mycotoxins in dairy farms in Jordan. Trop Anim Health Prod 2020; 52:2371-2377. [PMID: 32170650 DOI: 10.1007/s11250-019-02166-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 12/01/2019] [Indexed: 10/24/2022]
Abstract
The aim of this study was to determine the occurrence of on-farm risk factors and health effects associated with contamination of dairy feeds with aflatoxins (AFs), zearalenone (ZEN), trichothecenes (T-2), deoxynivalenol (DON), and fumonisins (FB) in Jordan. A pre-tested and validated questionnaire was used to determine on-farm practices and health effects associated with high levels of mycotoxins. A total of 88 feed samples were collected from the 37 farms participating in the study and analyzed using commercially available ELISA kits. The mean total AF concentration exceeded the European Union (EU) limit in alfalfa (4%) and total mixed ration (TMR) (3%) samples. Similarly, levels exceeding EU limits were observed for T-2 in alfalfa (29%), TMR (30%), and corn silage (4%). The average concentrations of ZEN and FB were 300 ppb and 11,638 ppb, respectively, which were below the EU maximum limits in all feed samples examined. Intensive management system (OR = 7.70), imported feed (OR = 3.40), feed storage on the farm for more than 1-month duration (OR = 7.90), and not using antitoxins (OR = 2.30) were significantly (P < 0.05) associated with high levels of mycotoxins in feed samples. A significant correlation (P < 0.05) was evident between the presence of mycotoxins in dairy feed and feed refusal (R = 0.70), low milk production (R = 0.50), diarrhea problems (R = 0.60), infertility (R = 0.50), and repeated breeder problems (R = 0.80). Results show that mycotoxin contamination in dairy feeds is a problem in Jordan, and appropriate measures need to be undertaken to reduce risks to human and animal health and improve production.
Collapse
Affiliation(s)
- Zuhair Bani Ismail
- Department of Veterinary Clinical Sciences, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid, 22110, Jordan.
| | - Farah Al-Nabulsi
- Department of Veterinary Clinical Sciences, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Ehab Abu-Basha
- Department of Basic Veterinary Medical Sciences, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Wael Hananeh
- Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid, 22110, Jordan
| |
Collapse
|
37
|
Dubrulle G, Pensec F, Picot A, Rigalma K, Pawtowski A, Nicolleau S, Harzic N, Nodet P, Baroncelli R, Le Floch G. Phylogenetic Diversity and Effect of Temperature on Pathogenicity of Colletotrichum lupini. PLANT DISEASE 2020; 104:938-950. [PMID: 31935344 DOI: 10.1094/pdis-02-19-0273-re] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Although lupin anthracnose caused by Colletotrichum lupini is a significant threat for spring and winter lupin crops, it has been poorly studied so far. This study aimed at characterizing the (i) phylogenetic, (ii) morphological, and (iii) physiological diversity of collected isolates from anthracnose-affected lupins. The genetic identification of representative isolates (n = 71) revealed that they were all C. lupini species, further confirming that lupin anthracnose is caused by this species. However, multilocus sequencing on these isolates and 16 additional reference strains of C. lupini revealed a separation into two distinct genetic groups, both of them characterized by a very low genetic diversity. The diversity of morphological characteristics of a selected subset of C. lupini isolates was further evaluated. To the best of our knowledge, microsclerotia production observed for some isolates has never been reported so far within the Colletotrichum acutatum species complex. Finally, the modeling of growth responses of a subset of C. lupini strains revealed the capacity of some strains to grow in vitro at 5°C. This ability was also evidenced in planta, because C. lupini DNA was detectable in plants from 14 days postinoculation at 5°C onward, whereas symptoms began to appear a week later, although at a very low level. Since lupin crops are planted during winter or early spring, growth studies in vitro and in planta demonstrated the capability of the species to grow at temperatures ranging from 5 to 30°C, with an optimum close to 25°C. In this study, C. lupini-specific primers were also designed for real-time quantitative PCR on fungal DNA and allowed the detection of C. lupini in asymptomatic field samples. These results open perspectives to detect earlier and limit the development of this pathogen in lupin crops.
Collapse
Affiliation(s)
- Guillaume Dubrulle
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| | - Flora Pensec
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| | - Adeline Picot
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| | - Karim Rigalma
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| | - Audrey Pawtowski
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| | | | - Nathalie Harzic
- Jouffray-Drillaud Semences, Station de Recherche La Litière, 86600 Saint Sauvant, France
| | - Patrice Nodet
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| | - Riccardo Baroncelli
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
- Instituto Hispano-Luso de Investigaciones Agrarias, University of Salamanca, 37185 Villamayor (Salamanca), Spain
| | - Gaétan Le Floch
- Univ. Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, ESIAB, F-29280 Plouzané, France
| |
Collapse
|
38
|
Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf 2020; 19:311-331. [PMID: 33325162 DOI: 10.1111/1541-4337.12526] [Citation(s) in RCA: 200] [Impact Index Per Article: 50.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 12/21/2022]
Abstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count-TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
Collapse
Affiliation(s)
- Olumide Adedokun Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.,Food Safety and Quality Unit, Centre for Research, Training and Development, Higis International Foundation, Nigeria
| | | | - Mariyana Strateva
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Deyan Stratev
- Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| |
Collapse
|
39
|
Kingwascharapong P, Karnjanapratum S, Tanaka F, Tanaka F. Impact of Asian Bullfrog ( Rana tigerina) Skin Oil on Growth Inhibition of Colletotrichum gloeosporioides ( in vitro) and Its Prediction Modeling. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Supatra Karnjanapratum
- Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang Chalongkrung Road
| | - Fumina Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
| | - Fumihiko Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
| |
Collapse
|
40
|
Garcia MV, Bernardi AO, Parussolo G, Stefanello A, Lemos JG, Copetti MV. Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process. Food Res Int 2019; 126:108593. [DOI: 10.1016/j.foodres.2019.108593] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 10/26/2022]
|
41
|
|
42
|
Bernardi AO, Stefanello A, Lemos JG, Garcia MV, Copetti MV. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi. Food Microbiol 2019; 83:59-63. [DOI: 10.1016/j.fm.2019.04.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 10/27/2022]
|
43
|
The fungal problem in bread production: insights of causes, consequences, and control methods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
44
|
Elizondo-Zertuche M, Martínez-Carranza K, Orue N, de Jesús Treviño-Rangel R, Robledo-Leal E. Managing raw materials of vegetable origin increases fungal indoor concentration in food companies. Journal of Food Science and Technology 2019; 57:794-798. [PMID: 32116388 DOI: 10.1007/s13197-019-04111-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2019] [Accepted: 09/23/2019] [Indexed: 12/28/2022]
Abstract
Fungi in indoor environments is a known cause of disease and food spoilage. However, there is currently no legislation or normativity stablishing limits for fungal densities in correlation with these. Moreover, there is little knowledge of the diversity of fungi in indoor environments for industrial areas and in food-related companies in particular, a study has never been performed to evaluate the concentration and diversity of fungi in this type of places. We evaluated the fungal density of 20 food companies. We sampled 100 L of air onto rose bengal-malt extract-agar plates, using an Air Test Omega® sampler. After incubation, CFUs were counted and identified. Penicillium, Cladosporium and Aspergillus were the most commonly isolated genus, with Penicillium being the only genus to be present in every area sampled. Neither the companies' location nor their room temperature influenced the fungal densities significantly, however, companies using vegetable raw materials had a significantly greater concentration of fungi than the rest of the companies. While all concentrations were within previously suggested levels from a health-related point of view, more information is needed that correlates fungal concentration with food spoilage in order to suggest a range of concentrations focused for food companies' product preservation.
Collapse
Affiliation(s)
- Mariana Elizondo-Zertuche
- 1Department of Microbiology, School of Medicine, Universidad Autónoma de Nuevo León, Monterrey, Nuevo León Mexico
| | - Karen Martínez-Carranza
- 2Department of Microbiology and Immunology, School of Biological Sciences, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León Mexico
| | - Nydia Orue
- 2Department of Microbiology and Immunology, School of Biological Sciences, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León Mexico
| | | | - Efrén Robledo-Leal
- 2Department of Microbiology and Immunology, School of Biological Sciences, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León Mexico
| |
Collapse
|
45
|
Makariti I, Kapetanakou AE, Gkerekou M, Bertoli M, Dremetsika C, Kalaitzoglou I, Skandamis PN. Using the gamma concept in modelling fungal growth: A case study on brioche-type products. Food Microbiol 2019; 81:12-21. [DOI: 10.1016/j.fm.2018.05.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 04/14/2018] [Accepted: 05/28/2018] [Indexed: 11/28/2022]
|
46
|
Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate? Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
47
|
Hallsworth JE. Wooden owl that redefines Earth's biosphere may yet catapult a fungus into space. Environ Microbiol 2019; 21:2202-2211. [PMID: 30588723 PMCID: PMC6618284 DOI: 10.1111/1462-2920.14510] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 12/18/2018] [Accepted: 12/18/2018] [Indexed: 11/30/2022]
Affiliation(s)
- John E Hallsworth
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, MBC, 97 Lisburn Road, Belfast BT9 7BL, UK
| |
Collapse
|
48
|
dos Santos JLP, Silva BS, Furtado MM, Morassi LL, Vermeulen A, Sant’Ana AS. The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
49
|
|
50
|
Natskoulis PI, Lappa IK, Panagou EZ. Evaluating the efficacy of turbimetric measurements as a rapid screening technique to assess fungal susceptibility to antimicrobial compounds as exemplified by the use of sodium metabisulfite. Food Res Int 2018; 106:1037-1041. [DOI: 10.1016/j.foodres.2018.01.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/22/2017] [Accepted: 01/22/2018] [Indexed: 10/17/2022]
|