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Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites
Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding environments. Whether a species prevails depends upon its...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221127/ https://www.ncbi.nlm.nih.gov/pubmed/37317209 http://dx.doi.org/10.3390/microorganisms11051235 |
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author | Rocha, João Miguel Kovacevik, Biljana Veličkovska, Sanja Kostadinović Tamame, Mercedes Teixeira, José António |
author_facet | Rocha, João Miguel Kovacevik, Biljana Veličkovska, Sanja Kostadinović Tamame, Mercedes Teixeira, José António |
author_sort | Rocha, João Miguel |
collection | PubMed |
description | Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding environments. Whether a species prevails depends upon its ability to adapt to intrinsic factors associated with foods, such as nutrient content; pH; water activity; oxidation–reduction potential; and antimicrobial properties, with various extrinsic factors playing a role, including temperature, relative humidity, atmosphere, and ambient pressure. Any change to these parameters may cause changes in the present microbial consortia. Therefore, it is important to identify which microbial consortia will thrive in particular foods and conditions. While active, microorganisms undergo many complex mechanisms that affect food quality and safety. Most beneficial food microorganisms belong to lactic acid bacteria and yeasts. Pathogenic and spoilage bacteria are usually Gram-negative, although there are some Gram-positive ones, such as Listeria monocytogenes, Clostridium botulinum, and C. perfringens. Some may merely cause spoilage, while others may be related to foodborne illnesses. |
format | Online Article Text |
id | pubmed-10221127 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102211272023-05-28 Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites Rocha, João Miguel Kovacevik, Biljana Veličkovska, Sanja Kostadinović Tamame, Mercedes Teixeira, José António Microorganisms Editorial Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding environments. Whether a species prevails depends upon its ability to adapt to intrinsic factors associated with foods, such as nutrient content; pH; water activity; oxidation–reduction potential; and antimicrobial properties, with various extrinsic factors playing a role, including temperature, relative humidity, atmosphere, and ambient pressure. Any change to these parameters may cause changes in the present microbial consortia. Therefore, it is important to identify which microbial consortia will thrive in particular foods and conditions. While active, microorganisms undergo many complex mechanisms that affect food quality and safety. Most beneficial food microorganisms belong to lactic acid bacteria and yeasts. Pathogenic and spoilage bacteria are usually Gram-negative, although there are some Gram-positive ones, such as Listeria monocytogenes, Clostridium botulinum, and C. perfringens. Some may merely cause spoilage, while others may be related to foodborne illnesses. MDPI 2023-05-08 /pmc/articles/PMC10221127/ /pubmed/37317209 http://dx.doi.org/10.3390/microorganisms11051235 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Editorial Rocha, João Miguel Kovacevik, Biljana Veličkovska, Sanja Kostadinović Tamame, Mercedes Teixeira, José António Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites |
title | Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites |
title_full | Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites |
title_fullStr | Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites |
title_full_unstemmed | Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites |
title_short | Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites |
title_sort | screening and characterization of the diversity of food microorganisms and their metabolites |
topic | Editorial |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221127/ https://www.ncbi.nlm.nih.gov/pubmed/37317209 http://dx.doi.org/10.3390/microorganisms11051235 |
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