The Use of qPCR-based Methods to Identify and Quantify Food Spoilage Microorganisms

2014 ◽  
pp. 313-334
Author(s):  
Daniel Linares ◽  
Beatriz del Rio ◽  
Begoña Redruello ◽  
María Fernández ◽  
María Martín ◽  
...  
Keyword(s):  
Food Spoilage ◽  
Spoilage Microorganisms

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

scholarly journals Antimicrobial Activity of neo-Clerodane Diterpenoids isolated from Lamiaceae Species against Pathogenic and Food Spoilage Microorganisms

2015 ◽  
Vol 10 (11) ◽  
pp. 1934578X1501001 ◽  
Author(s):  
Petko Bozov ◽  
Tania Girova ◽  
Natalia Prisadova ◽  
Yana Hristova ◽  
Velizar Gochev
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Food Spoilage ◽  
Aerial Parts ◽  
Spoilage Bacteria ◽  
Microbial Strains ◽  
Clerodane Diterpenoids ◽  
Acetone Extracts ◽  
And Staphylococcus Aureus ◽  
Spoilage Microorganisms

Antimicrobial activity of nineteen neo-clerodane diterpenoids, isolated from the acetone extracts of the aerial parts of Scutellaria and Salvia species (Lamiaceae) were tested against thirteen strains belonging to nine different species of pathogenic and food spoilage bacteria Aeromonas hydrophila, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella abony and Staphylococcus aureus as well as against two yeast strains belonging to species Candida albicans. Seven of the evaluated compounds scutalpin A, scutalpin E, scutalpin F, salviarin, splenolide A, splenolide B and splendidin demonstrated antimicrobial activity against used test microbial strains, the rest of the compounds were inactive within the studied concentration range. Among all of the tested compounds the highest antimicrobial activity was detected for scutalpin A against Staphylococcus aureus (MIC 25 μg/mL).

Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage

2016 ◽  
Vol 7 (7) ◽  
pp. 3273-3282 ◽  
Author(s):  
Diana Moreira ◽  
Beatriz Gullón ◽  
Patricia Gullón ◽  
Ana Gomes ◽  
Freni Tavaria
Keyword(s):  
Food Packaging ◽  
Innovative Approach ◽  
Food Spoilage ◽  
Spoilage Microorganisms

Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms.

Antimicrobial Characteristics of Chitosans against Food Spoilage Microorganisms in Liquid Media and Mayonnaise

2001 ◽  
Vol 65 (11) ◽  
pp. 2378-2383 ◽  
Author(s):  
Hoon Il OH ◽  
Yong Jin KIM ◽  
Eun Jung CHANG ◽  
Jee Young KIM
Keyword(s):  
Food Spoilage ◽  
Liquid Media ◽  
Spoilage Microorganisms

scholarly journals Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity

2021 ◽  
Vol 11 ◽  
Author(s):  
Konstantina Kourmentza ◽  
Xavier Gromada ◽  
Nicholas Michael ◽  
Charlotte Degraeve ◽  
Gaetan Vanier ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antifungal Activity ◽  
Foodborne Pathogen ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Byssochlamys Fulva ◽  
Lipopeptide Biosurfactants ◽  
First Time ◽  
High Antifungal Activity ◽  
Spoilage Microorganisms

Lipopeptide biosurfactants produced by Bacillus sp. were assessed regarding their antimicrobial activity against foodborne pathogenic and food spoilage microorganisms. Both Gram-positive and Gram-negative bacteria were found not to be susceptible to these lipopeptides. However, mycosubtilin and mycosubtilin/surfactin mixtures were very active against the filamentous fungi Paecilomyces variotti and Byssochlamys fulva, with minimum inhibitory concentrations (MICs) of 1–16 mg/L. They were also active against Candida krusei, MIC = 16–64 mg/L. Moreover it was found that the antifungal activity of these lipopeptides was not affected by differences in isoform composition and/or purity. Furthermore their cytotoxicity tested on two different cell lines mimicking ingestion and detoxification was comparable to those of approved food preservatives such as nisin. Overall, for the first time here mycosubtilin and mycosubtilin/surfactin mixtures were found to have high antifungal activity against food relevant fungi at concentrations lower than their toxicity level hence, suggesting their application for extending the shelf-life of products susceptible to these moulds. In addition combining nisin with mycosubtilin or mycosubtiliin/surfactin mixtures proved to be an effective approach to produce antimicrobials with broader spectrum of action.

The Effect of VariousThymus pulegioidesChemotypes Essential Oils and pH on Food Spoilage Microorganisms

2015 ◽  
Vol 18 (2) ◽  
pp. 276-288
Author(s):  
Jurgita Svediene ◽  
Vita Raudoniene ◽  
Kristina Loziene ◽  
Danguole Bridziuviene ◽  
Algimantas Paškevicius ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Spoilage ◽  
Spoilage Microorganisms
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