New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis

Aloreña de Málaga is a table olive especially characterised by its natural freshness and short shelf-life. In this work, we applied a metataxonomic approach to unravel the microbial diversity of bacterial and fungi populations through the shelf-life of traditionally packed Aloreña de Málaga. A significant increase in lactic acid bacteria and mesophilic aerobic populations was observed during shelf-life, reaching the maximum population levels (4–5 log10 CFU) at the end of the study (260 days). On the contrary, a rapid reduction in yeast and mould populations was reported. The use of a metataxonomic analysis based on the amplification of 16S (bacteria) and internal transcribed spacer (ITS) region (fungi) regions revealed a low diversity for both microbial groups. Lactiplantibacillus (65.05 ± 8.65% in brine vs. 58.70 ± 15.70% in fruit), Pediococcus (28.17 ± 7.36% in brine vs. 27.20 ± 15.95% in fruit), and Celerinatantimonas (4.64 ± 1.08% in brine vs. 11.82 ± 18.17% in fruit) were the main genera found among bacteria, and an increase in Lactiplantibacillus and a reduction in Celerinatantimonas populations during the shelf-life were observed. On the other hand, Citeromyces was the dominant fungi genus (54.11 ± 2.00% in brine vs. 50.91 ± 16.14% in fruit), followed by Candida (8.80 ± 2.57% in brine vs. 12.32 ± 8.61% in fruit) and Penicillium (6.48 ± 1.87% vs. 8.48 ± 4.43% in fruit). No food-borne pathogen genera were detected in any of the samples analysed, indicating the high level of food safety found in this ready-to-eat fermented vegetable. Data obtained in this work will help in the design of new strategies for the control of microbial populations during the shelf-life of Aloreña de Málaga.

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Reduction of Microorganisms on Citrus Fruit Surfaces during Packinghouse Processing

Journal of Food Protection ◽

10.4315/0362-028x-61.7.903 ◽

1998 ◽

Vol 61 (7) ◽

pp. 903-906 ◽

Cited By ~ 39

Author(s):

STEVEN PAO ◽

G. ELDON BROWN

Keyword(s):

Test Organism ◽

Citrus Fruit ◽

Microbial Populations ◽

Most Probable Number ◽

Probable Number ◽

E Coli ◽

Plate Counts ◽

High Level ◽

Inoculation Study ◽

Fruit Surface

Citrus fruit surface microbial populations were evaluated following various packingline processes of seven Florida commercial packinghouses. At each packinghouse, six fruits (oranges or tangerines) were collected at each of four sampling points. The sampling was conducted in duplicate; thus, 336 fruit were evaluated during this survey. Average aerobic plate counts and yeast and mold counts on fruit surfaces before washing were about 4.0 log CFU/cm2 and 3.3 log CFU/cm2, respectively, and were reduced to 2.1 log CFU/cm2 and 1.3 log CFU/cm2, respectively, by packinghouse processing. Waxing alone reduced the average fruit surface aerobic plate counts and coliform counts from 3.7 log CFU/cm2 and 35.2 most probable number (MPN)/cm2, respectively, to 2.6 log CFU/cm2 and 1.4 MPN/cm2. No Escherichia coli was recovered from fruit at the end of packinghouse processing, and no salmonellae were found on fruit during the entire processing. In an inoculation study to test the effect of packinghouse processes, test organism E. coli was applied to fruit to achieve a high level (4.8 log CFU/cm2) of contamination. The average E. coli count was reduced about 2.4 log cycles by washing and rinsing with potable water (40 psi, 25 °C) for about 30 s. The combination of washing and waxing significantly reduced the inoculated level of E. coli from 4.8 to 1.4 log CFU/cm2.

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ANALYSIS OF CURRENT STATE AND PROSPECTS OF DEVELOPMENT OF THE BANKING CONSUMER CREDITING IN UKRAINE

Economic Analysis ◽

10.35774/econa2017.01.156 ◽

2017 ◽

pp. 156-163

Author(s):

Yaroslav Chaikovskyi

Keyword(s):

Interest Rates ◽

Consumer Credit ◽

Bank Lending ◽

Credit Policy ◽

Rapid Reduction ◽

Current State ◽

Banking Institutions ◽

Analytical Assessment ◽

Points Of View ◽

High Level

The article discusses different points of view and the essence of the economic category of «consumer credit». Analytical assessment of the current state and bank lending to individuals in Ukraine is carried out. Analysis of development of bank crediting of individuals has revealed that from 2005 to 2016 and for two months in 2017 consumer crediting in Ukraine has been developing unevenly. A comparative analysis of the dynamics of loans granted by banking institutions to residents, juridical and physical persons is carried out. The current state of bank crediting of individuals is characterized by a gradual decrease of volumes and a rapid reduction in the proportion in total bank lending. The main problems regarding the granting credits to individuals by banking institutions are revealed. High level of interest rates on loans to individuals, reduction of real incomes and risky credit policy of banks are the main obstacles of development of the bank consumer crediting. Recommendations for ensuring and increase of the efficiency of bank consumer crediting have been developed.

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Microplate Fluorescence Assay for Measurement of the Ability of Strains of Listeria monocytogenes from Meat and Meat-Processing Plants To Adhere to Abiotic Surfaces

Applied and Environmental Microbiology ◽

10.1128/aem.00114-07 ◽

2007 ◽

Vol 73 (16) ◽

pp. 5235-5244 ◽

Cited By ~ 37

Author(s):

Rachel Gamble ◽

Peter M. Muriana

Keyword(s):

Listeria Monocytogenes ◽

Molecular Mechanisms ◽

Meat Processing ◽

Abiotic Surfaces ◽

Food Borne ◽

Environmental Surfaces ◽

Processing Plants ◽

Plate Counts ◽

Microplate Fluorescence Assay ◽

High Level

ABSTRACT Listeria monocytogenes is a significant food-borne pathogen that is capable of adhering to and producing biofilms on processing equipment, making it difficult to eliminate from meat-processing environments and allowing potential contamination of ready-to-eat (RTE) products. We devised a fluorescence-based microplate method for screening isolates of L. monocytogenes for the ability to adhere to abiotic surfaces. Strains of L. monocytogenes were incubated for 2 days at 30°C in 96-well microplates, and the plates were washed in a plate washer. The retained cells were incubated for 15 min at 25°C with 5,6-carboxyfluorescein diacetate and washed again, and then the fluorescence was read with a plate reader. Several enzymatic treatments (protease, lipase, and cellulase) were effective in releasing adherent cells from the microplates, and this process was used for quantitation on microbiological media. Strongly adherent strains of L. monocytogenes were identified that had 15,000-fold-higher levels of fluorescence and 100,000-fold-higher plate counts in attachment assays than weakly adherent strains. Strongly adherent strains of L. monocytogenes adhered equally well to four different substrates (glass, plastic, rubber, and stainless steel); showed high-level attachment on microplates at 10, 20, 30, and 40°C; and showed significant differences from weakly adherent strains when examined by scanning electron microscopy. A greater incidence of strong adherence was observed for strains isolated from RTE meats than for those isolated from environmental surfaces. Analysis of surface adherence among Listeria isolates from processing environments may provide a better understanding of the molecular mechanisms involved in attachment and suggest solutions to eliminate them from food-processing environments.

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New Strategies Needed as Third Industrial Age Unfolds

Fixing Inequality in Hong Kong ◽

10.5790/hongkong/9789888390625.003.0029 ◽

2017 ◽

Author(s):

Yue Chim Richard Wong

Keyword(s):

New Technologies ◽

The Third ◽

Technological Advances ◽

Industrial Age ◽

The World ◽

Technical Proficiency ◽

High Level ◽

Technological Improvements ◽

Capital Intensive ◽

New Strategies

Many today believe the world has entered the Third Industrial Age, during which technological improvements in robotics and automation will boost productivity and efficiency, implying significant gains for companies. These advancements have three biases: they tend to be capital-intensive (favoring those with financial resources), skill-intensive (favoring those with a high level of technical proficiency), and labor saving (reducing the total number of unskilled and semi-skilled jobs). The pundits speculate the economic impact on the job market will be significant and will present serious social and political challenges for society in growing inequality and the provision of safety nets to mitigate the consequences of disruptive technological progress. History has shown capitalist markets and business enterprises are incredibly efficient at turning technological advances into profitable businesses and providing incentives to discover new technologies. They succeed because companies that compete successfully with each other to provide benefits for clients are rewarded handsomely.

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Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Foods ◽

10.3390/foods8040138 ◽

2019 ◽

Vol 8 (4) ◽

pp. 138 ◽

Cited By ~ 6

Author(s):

Graziana Difonzo ◽

Giacomo Squeo ◽

Maria Calasso ◽

Antonella Pasqualone ◽

Francesco Caponio

Keyword(s):

Shelf Life ◽

Leaf Extract ◽

Antioxidant Properties ◽

Butylated Hydroxytoluene ◽

Life Extension ◽

Olive Leaf ◽

Olive Leaf Extract ◽

Shelf Life Extension ◽

Physico Chemical ◽

Microbial Groups

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

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Preliminary data on the antimicrobial effect of Cannabis sativa L. variety Futura 75 against food-borne pathogens in vitro as well as against naturally occurring microbial populations on minced meat during storage

Italian Journal of Food Safety ◽

10.4081/ijfs.2020.8581 ◽

2020 ◽

Vol 9 (2) ◽

Author(s):

Frédérique Pasquali ◽

Marco Schinzari ◽

Alex Lucchi ◽

Mara Mandrioli ◽

Tullia Gallina Toschi ◽

...

Keyword(s):

Cannabis Sativa ◽

Antimicrobial Properties ◽

Antimicrobial Effect ◽

Naturally Occurring ◽

Food Borne ◽

Minced Beef ◽

Microbial Groups ◽

Staphylococcus Spp ◽

Minced Meat

In the present study, the antimicrobial effect of Cannabis sativa Futura 75 was evaluated both in vitro against foodborne bacterial pathogens, and on food against naturally occurring microbial groups of minced meat stored for 8 days at 4°C. Ethanol extraction was performed on the grind of the inflorescence. After extraction, ethanol was completely evaporated and substituted by water. Serial dilutions of the extract, the grind and cannabidiol 99% were added to Nutrient Agar and spotted with Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli and Staphylococcus spp. Regarding the evaluation on food, 50 mL of extract, characterised by CBD at concentration of 322,70 μg/mL, were added to 2.5 kg of minced beef meat. Meat was divided into aliquots and stored for 8 days at 4°C. At 0, 1, 2, 3, 4, 7, and 8 days, aerobic bacteria, enterobacteria, coliforms and E. coli were enumerated. All tested products were efficient against Gram +. In particular, extract corresponding to CBD concentration of 0.017 and 0.3 mg/mL were effective against L. monocytogenes and Staphylococcus spp. respectively. After 8 days of storage at 4°C, treated minced meat showed a bright red colour in comparison to a brownish control meat. Moreover, Enterobacteriaceae and coliforms were significantly reduced of 2.3 log CFU/g and 1.6 log CFU/g respectively in treated meat in comparison to the control. Although preliminary, the present study suggests the antimicrobial properties of the extract of Cannabis sativa both in vitro and in minced meat.

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Estimation of the shelf-life of halloumi cheese using survival analysis

Czech Journal of Food Sciences ◽

10.17221/233/2011-cjfs ◽

2012 ◽

Vol 30 (No. 6) ◽

pp. 512-519 ◽

Cited By ~ 4

Author(s):

R. Kamleh ◽

I. Toufeili ◽

R. Ajib ◽

B. Kanso ◽

J. Haddad

Keyword(s):

Survival Analysis ◽

Shelf Life ◽

Anaerobic Bacteria ◽

Titratable Acidity ◽

Bacterial Count ◽

Microbial Populations ◽

Total Bacterial Count ◽

Failure Index ◽

Good Manufacturing Practices ◽

Yeasts And Molds

Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q<sub>10</sub> values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

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Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage

Czech Journal of Food Sciences ◽

10.17221/248/2010-cjfs ◽

2012 ◽

Vol 30 (No. 2) ◽

pp. 135-143 ◽

Cited By ~ 1

Author(s):

S. Jairath ◽

P. Sahota ◽

G. Pandove

Keyword(s):

Shelf Life ◽

Physicochemical Parameters ◽

Its Region ◽

Volatile Components ◽

Candida Sp ◽

Acid Ratio ◽

D2 Domain ◽

Feta Cheese ◽

Carbonated Beverage ◽

Clavispora Lusitaniae

Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO<sub>2</sub> levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0°B, and fermentetion at 20 ± 5°C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0°B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4°C).  

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Harnessing the Potential of Killers and Altruists within the Microbial Community: A Possible Alternative to Antibiotic Therapy?

Antibiotics ◽

10.3390/antibiotics8040230 ◽

2019 ◽

Vol 8 (4) ◽

pp. 230 ◽

Cited By ~ 2

Author(s):

Larisa N. Ikryannikova ◽

Leonid K. Kurbatov ◽

Surinder M. Soond ◽

Andrey A. Zamyatnin

Keyword(s):

Cell Death ◽

Bacterial Communities ◽

Bacterial Population ◽

Bacterial Species ◽

Microbial Populations ◽

Ongoing Research ◽

Life And Death ◽

Form Part ◽

Recent Developments ◽

New Strategies

In the context of a post-antibiotic era, the phenomenon of microbial allolysis, which is defined as the partial killing of bacterial population induced by other cells of the same species, may take on greater significance. This phenomenon was revealed in some bacterial species such as Streptococcus pneumoniae and Bacillus subtilis, and has been suspected to occur in some other species or genera, such as enterococci. The mechanisms of this phenomenon, as well as its role in the life of microbial populations still form part of ongoing research. Herein, we describe recent developments in allolysis in the context of its practical benefits as a form of cell death that may give rise to developing new strategies for manipulating the life and death of bacterial communities. We highlight how such findings may be viewed with importance and potential within the fields of medicine, biotechnology, and pharmacology.

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