Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811, in Association with Specific Spoilage Reactions † Per Johansson,‡ Lars Paulin,‡ Elina Säde, Noora Salovuori, Edward R. Alatalo, K. Johanna Björkroth,‡* and Petri Auvinen‡ Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland, and Institute of Biotechnology, Uni...

Antimicrobial peptides exhibit high levels of antimicrobial activity against a broad range of spoilage and pathogenic microorganisms. Compared with bacteriocins produced by lactic acid bacteria, antimicrobial peptides from the genus Bacillus have been relatively less recognized despite their broad antimicrobial spectra. These peptides can be classified into two different groups based on whether...

UNLABELLED Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fermentations can result in significant economic loss for industrial producers. The micr...

The environment in which foods are prepared and handled can have significant impact on microbiological safety and quality, particularly for ready-to-eat foods. Outbreaks associated with Listeria monocytogenes and salmonellae have led to an increasing awareness that certain pathogens can persist in food processing environments, contaminate foods as they are being processed and lead to foodborne ...

This review deals with the recent findings on the microbial conversion of essential fatty acids (EFAs) through Pseudomonas aeruginosa PR3 NRRL-B-18602, and the antimicrobial properties of bioconverted EFAs, with particular emphasis on n-3 or n-6 fatty acids. The first section deals with the most recent and some background literature on which have been the latest developments with respect to bio...

High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L...

Aflatoxin producing fungi, such as Aspergillus, are common food contaminants, and various methods exist to detect their presence. Early detection of food contaminants is important and essentially required to prevent food spoilage during storage or transport, and thus reduce the economic impact caused by rejection of consignments. In this study, we have developed a probe based qPCR for detecting...

The aquatic products are the term of the aquatic animal and plant products and their processed products produced by marine and freshwater fisheries in general. The marketability of aquatic products is an important issue in the development of aquaculture. In addition, processing and marketing facilities provide the great opportunities for employment within the aquaculture industry. Such products...