Research Publications (Food Safety)

Author(s): Anuj H. Chheda , Madhavi R. Vernekar An indigenously isolated Bacillus cereus isolated from soil was found to be capable of producing ε-poly-l-lysine (ε-PL), a homo-poly-amino acid of l-lysine which is used as a safe food preservative. The production of the ε-PL was optimized by identifying the most significant components of the medium which affect its production under shake-flask conditions.

Author(s): Ayerim Hernández-Almanza , Julio Cesar Montanez , Miguel A. Aguilar-González , Cristian Martínez-Ávila , Raúl Rodríguez-Herrera , Cristóbal N. Aguilar Rhodotorula glutinis is a pigmented yeast, part of the Basidiomycota phylum, particularly important for food industries because its biotechnological potential and safety implications.

In this study, antagonistic effects of the chitinolytic enzyme producing isolates of Pseudomonas fluorescens PB27, Bacillus cereus B1 and Bacillus thuringiensis K1 against the aflatoxigenic fungus Aspergillus flavus were investigated. Germination of the spores of A. flavus was inhibited by up to nearly 20% after co-incubation with P. fluorescens PB27 for 72h, whereas the fungal spores were less affected when incubated with either B. cereus B1 or B. thuringiensis K1. When P.

This study provides information on the possibility of application of irradiation for improving shelf-life and quality of mango juice. (Source: Food Bioscience)

This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from traditional fermented foods and beverage of Ladakh as biocontrol agents against Yersinia enterocolitica. The antagonistic activities of 46 LAB isolates were screened for their ability to inhibit the growth of Y. enterocolitica at refrigeration temperatures using agar spot tests. On the basis of the 16S rDNA sequences, two selected inhibitory isolates were identified as Lactobacillus sp.

This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from traditional fermented foods and beverage of Ladakh as biocontrol agents against Yersinia enterocolitica. The antagonistic activities of 46 LAB isolates were screened for their ability to inhibit the growth of Y. enterocolitica at refrigeration temperatures using agar spot tests. On the basis of the 16S rDNA sequences, two selected inhibitory isolates were identified as Lactobacillus sp.

Author(s): S.M. Castro, M. Kolomeytseva, R. Casquete, J. Silva, R. Queirós, J.A. Saraiva, P. Teixeira Mild pressure (300MPa, 5min, 10°C) was combined with lactic acid bacteria (Pediococcus acidilactici, HA-6111-2) and its bacteriocin (bacHA-6111-2) to treat traditional Portuguese ready-to-eat meat sausage (Chouriço de carne) and the effect on the survival of Listeria innocua was evaluated. Five batches of sausage slices were prepared: i) non-inoculated; ii) inoculated with L.

This study investigated the effects of lactic acid bacteria (LAB) of goat's milk origin on growth and biofilm formation of two pathogenic strains viz. Pseudomonas aeruginosa and Staphylococcus aureus. Different LAB preparations such as untreated cell free supernatants (CFSs), pH neutralized CFS (N-CFS) and heat treated CFS (H-CFS) of lactobacilli were screened for their antimicrobial and biofilm inhibitory properties. The antagonistic activities were compared to L.

Author(s): Fang Fang, Yuying Qiu, Guocheng Du, Jian Chen

Author(s): Anand Prakash, Vellingiri Vadivel, Durairajan Rubini, Paramasivam Nithyanand

Author(s): Sofía Berti, Carolina P. Ollé Resa, Florencia Basanta, Lía N. Gerschenson, Rosa J. Jagus

Author(s): Sarengaowa, Wenzhong Hu, Ke Feng, Zhilong Xiu, Aili Jiang, Ying Lao

Author(s): Rafik Balti, Mohamed Ben Mansour, Nourhene Zayoud, Romain Le Balc'h, Nicolas Brodu, Abdellah Arhaliass, Anthony Massé

Author(s): Esmeray Kuley, Mebrure Nüket Yavuzer, Emre Yavuzer, Mustafa Durmuş, Hatice Yazgan, Yekta Gezginç, Fatih Özogul

Author(s): N. Deepa, M.Y. Sreenivasa

Publication date: Available online 4 May 2019 Food BioscienceAuthor(s): Rami Rahmani, Sandra Beaufort, Alejandra Silvia Villarreal-Soto, Patricia Taillandier, Jalloul Bouajila, Mohamed DeboubaAbstractBrassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process.

Publication date: Available online 26 April 2019 Food BioscienceAuthor(s): Jelena Katanić, Fatima Yousfi, Marisa Carmela Caruso, Sanja Matić, Daria Maria Monti, El Hassania Loukili, Tatjana Boroja, Vladimir Mihailović, Fernanda Galgano, Paola Imbimbo, Ganna Petruk, Mohamed Bouhrim, Mohamed Bnouham, Mohammed RamdaniAbstractThe phytochemical composition, in vitro antioxidant and antimicrobial activities, cytotoxicity and antigenotoxicity of fruit extracts of Opuntia dillenii were studied.

In conclusion, the γ-irradiation-induced 66 kDa deacetylated chitosan fragment with cell-lysing activity is a strong antimicrobial agent applicable in food systems to enhance safety and quality. ( Food Bioscience)

Publication date: Available online 29 March 2019 Food BioscienceAuthor(s): He Gao, Jia-Jia Wen, Jie-Lun Hu, Qi-Xing Nie, Hai-Hong Chen, Shao-Ping Nie, Tao Xiong, Ming-Yong XieAbstractMomordica charantia L. has been consumed as a vegetable for thousands of years, and its fruit has various bioactive compounds. The aim of this study was to investigate the effect of fermentation with Lactobacillus plantarum (L.

Publication date: Available online 14 January 2019 Food BioscienceAuthor(s): Yi-Chen Wang, Xing-Yu Haung, Chien-Chih Chiu, Meng-Yi Lin, Wen-Hung Lin, Wen-Tsan Chang, Chung-Chih Tseng, Hui-Min David WangAbstractNowadays, it is well-known that medicines and cosmetics have potential to handle different skin diseases improving the cutis semblances.

Publication date: Available online 27 November 2018 Food BioscienceAuthor(s): Sanjeev Kumar, Satyendra GautamAbstractSprouts are consumed worldwide as a highly nutritive food. However, the sprouting process is quite supportive of microbial and pathogenic growth. This makes the sprouts such as mung (Vigna radiata), lucerne (Medicago sativa) and chickpea (Cicer arietinum), potential sources of foodborne infections and intoxications.

Publication date: Available online 24 October 2018 Food BioscienceAuthor(s): Sittichoke Sinthusamran, Soottawat Benjakul, Kongkarn Kijroongrojana, Thummanoon Prodpran, Tri Winarni AgustiniAbstractThe yield of lipids extracted from the lipid-containing solid residue (LSR) obtained from the protein hydrolysis of shrimp cephalothorax using ultrasonic-assisted extraction (UAE), and their chemical compositions were determined.

Publication date: Available online 5 September 2018 Food BioscienceAuthor(s): Sachin K Sonawane, Ashlesha N Bhagwat, S.S. AryaAbstractAn antimicrobial characterization along with thermal, structural, functional properties of L. acidissima and C. lanatus seeds were studied. Key proteins were identified in L. acidissima and C. lanatus seeds. The antimicrobial activity of L. acidissima protein hydrolysates was comparatively better than those of C.

Publication date: Available online 10 August 2018 Food BioscienceAuthor(s): Boonyadist Vongsak, Sumet Kongkiatpaiboon, Sunan Jaisamut, Kanokporn KonsapAbstractPluchea indica (L.) Less. or Indian camphorweed leaves have been used as a traditional herbal medicine in addition to being consumed in various vegetable dishes throughout India, Southeast Asia, Australia, and America.

This study suggested that A. valentinus oil is a potential candidate to be used as a safe biocontrol agent to prevent food crops from fungal diseases and improve product quality and safety. ( Food Bioscience)