1,721,056 research outputs found
Molecular techniques in the microbial ecology of fermented foods
No full textThanks to the application of methods allowing precise imaging of microbial ecology, the field of food fermentation has experienced exponential growth in the last few years. This has resulted in the availability of new information on the structure and dynamics of the microbial populations during fermented food production. Molecular Methods and Microbial Ecology of Fermented Foods presents the latest findings in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying specific food ecosystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of using novel approaches in food fermentation microbiology. This book also discusses new insights drawn from the use of bio-molecular techniques in the microbial ecology of fermented foods
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization
No full textRestriction fragment Lenght Polymorphism (RFLP) per differenziare Salmonella typhimurium da altri sierotipi di salmonella.
No full textFood fermentations: innovative molecular biology methods to follow dynamic changes of microbial populations in an ancient process.
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Preliminary analysis of the lipasi gene (gehM) expression of Staphylococcus xilosus in vitro and during fermentation of naturally fermented sausages (in situ)
No full textCoagulase-negative catalase-positive cocci (CNCPC) play a very important role during the fermentation of sausages. In particular, they are involved in the aroma formation of the final product, because they release lipases that are able to free short-chain fatty acids that are contributing to the sensory characteristics of the fermented sausage. Few studies have been undertaken to elucidate the regulation of lipase gene expression in Staphlococcus xylosus by substrate molecules or products of lipolysis. The aim of this study was to analyze the gehM gene expression of S. xylosus DSMZ 6179 in vitro with growth media containing different concentrations of lipids and in situ during the maturation of fermented sausages. The results obtained suggest that a concentration that increases in triglycerides in the growth medium suppresses the expression of the lipase gen
Isolamento di ceppi di L. innocua arilamidasi negativi Industrie Alimentari XXXVI 1135-36
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Optimisation of a rapid method for Salmonella spp. Detection.
No full textUniversità degli Studi di Sassar
Sequencing and expression analysis of the sakacin P bactericin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages
No full textA Lactobacillus sakei strain, designated as I151 and isolated from naturally fermented sausages, was found to produce the sakacin P bacteriocin which is active against Listeria monocytogenes. In this study, we performed the sequencing of the gene cluster involved in the production of the sakacin P, and we followed the expression of the sppA gene, encoding for the bacteriocin, in vitro, using Rogosa-Sharpe medium, and in situ, inoculating the strain in fermented sausages as starter culture. The results obtained underlined the high similarity (>99%) of the entire sakacin P gene cluster from the L. sakei studied here with others present in strains of L. sakei already described. Moreover, from the expression experiments, it was shown that the gene is expressed during the exponential phase and that production procedures typical of fermented sausages are not turning off the expression of the gene encoding the bacteriocin. The capability of the strain studied to produce sakacin P during production is considered an advantage for its use as starter culture to improve the safety aspect of traditional fermented sausages produced in Italy
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