The formation of bacterial spoilage communities in food is influenced by both extrinsic and intrinsic environmental factors. Although many reports describe how these factors affect bacterial growth, much less is known about interactions among bacteria, which may influence community structure. This study investigated interactions among representative species of bacteria isolated from vacuum-pack...

The purpose of this study was to evaluate the effect an active gelatin coating containing eugenol and vacuum on microbial diversity Chinese seabass (Lateolabrax maculatus) during cold (−0.9 °C) storage. bacterial sequences in were observed using a high-throughput sequencing technique targeting V3–V4 region 16S Ribosomal DNA (rDNA) 0, 12th, 24th day, which showed more comprehensive estimate samp...

Amplicon sequencing approaches have been widely used in food bacterial ecology. However, choices regarding the methodology can bias results. In this study, communities associated with cold-smoked salmon products and their processing plant surfaces were monitored via of V3–V4 region 16S rRNA gene. The impact DNA extraction protocols, sampling methods (swabbing or sponging) surface materials on i...

The demand for easy-to serve fish based products, like frankfurters, is increasing, thanks to their convenience and quick preparation. In this study, cooked and cold-smoked salmon based frankfurters were evaluated for chemical-physical and microbiological characteristics during 90-days storage at 4°C. Every 15 days of storage, samples were submitted to complete microbiological analyses and to t...

AIMS Characterization of Ent F-58 produced by Enterococcus faecium strain F58 isolated from Jben, a soft, farmhouse goat's cheese manufactured without starter cultures. METHODS AND RESULTS E. faecium strain F58 was isolated because of its broad inhibitory spectrum, including activity against food-borne pathogenic and spoilage bacteria. The antimicrobial substance was produced during the growt...