Cargando…

Using Microbial Responses Viewer and a Regression Approach to Assess the Effect of pH, Activity of Water and Temperature on the Survival of Campylobacter spp.

This study aimed at developing a model for evaluating the survival of various Campylobacter jejuni strains under different conditions in culture media and poultry data from ComBase. Campylobacter data of culture media (116) and poultry (19) were collected from Microbial Responses Viewer, an addition...

Descripción completa

Detalles Bibliográficos
Autores principales:	Icen, Hayrunisa, Corbo, Maria Rosaria, Sinigaglia, Milena, Korkmaz, Burcu Irem Omurtag, Bevilacqua, Antonio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909359/ https://www.ncbi.nlm.nih.gov/pubmed/35267270 http://dx.doi.org/10.3390/foods11050637

Ejemplares similares

Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches
por: Ciuffreda, Emanuela, et al.
Publicado: (2015)

Ultrasound can increase biofilm formation by Lactiplantibacillus plantarum and Bifidobacterium spp.
por: Racioppo, Angela, et al.
Publicado: (2023)

Removal of Phenols in Table Olive Processing Wastewater by Using a Mixed Inoculum of Candida boidinii and Bacillus pumilus: Effects of Inoculation Dynamics, Temperature, pH, and Effluent Age on the Abatement Efficiency
por: Campaniello, Daniela, et al.
Publicado: (2021)

Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment
por: Campaniello, Daniela, et al.
Publicado: (2020)

Use of Essential Oils to Inhibit Alicyclobacillus Acidoterrestris: A Short Overview of the Literature
por: Bevilacqua, Antonio, et al.
Publicado: (2011)

Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure
por: Bevilacqua, Antonio, et al.
Publicado: (2012)

Using homogenization, sonication and thermo-sonication to inactivate fungi
por: Campaniello, Daniela, et al.
Publicado: (2016)

A Focus on the Death Kinetics in Predictive Microbiology: Benefits and Limits of the Most Important Models and Some Tools Dealing with Their Application in Foods
por: Bevilacqua, Antonio, et al.
Publicado: (2015)

Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines
por: Russo, Pasquale, et al.
Publicado: (2016)

Microbial Resources and Enological Significance: Opportunities and Benefits
por: Petruzzi, Leonardo, et al.
Publicado: (2017)

Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140
por: Campaniello, Daniela, et al.
Publicado: (2020)

A Preliminary Report for the Design of MoS (Micro-Olive-Spreadsheet), a User-Friendly Spreadsheet for the Evaluation of the Microbiological Quality of Spanish-Style Bella di Cerignola Olives from Apulia (Southern Italy)
por: Bevilacqua, Antonio, et al.
Publicado: (2020)

Gut-Microbiota, and Multiple Sclerosis: Background, Evidence, and Perspectives
por: Altieri, Clelia, et al.
Publicado: (2023)

Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments
por: Bevilacqua, Antonio, et al.
Publicado: (2018)

A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives
por: Speranza, Barbara, et al.
Publicado: (2022)

Genotypic and Phenotypic Heterogeneity in Alicyclobacillus acidoterrestris: A Contribution to Species Characterization
por: Bevilacqua, Antonio, et al.
Publicado: (2015)

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces
por: Speranza, Barbara, et al.
Publicado: (2018)

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten Friendly(TM) Flour and Bifidobacterium infantis
por: Bevilacqua, Antonio, et al.
Publicado: (2019)

Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains
por: Speranza, Barbara, et al.
Publicado: (2020)

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi
por: Petruzzi, Leonardo, et al.
Publicado: (2020)

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages
por: Campaniello, Daniela, et al.
Publicado: (2020)

Marinated Sea Bream Fillets Enriched with Lactiplantibacillus plantarum and Bifidobacterium animalis subsp. lactis: Brine Optimization and Product Design
por: Speranza, Barbara, et al.
Publicado: (2021)

Fish Loss/Waste and Low-Value Fish Challenges: State of Art, Advances, and Perspectives
por: Racioppo, Angela, et al.
Publicado: (2021)

Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products
por: Racioppo, Angela, et al.
Publicado: (2022)

Increase of acidification of synthetic brines by ultrasound-treated Lactiplantibacillus plantarum strains isolated from olives
por: Speranza, Barbara, et al.
Publicado: (2021)

Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids
por: Siesto, Gabriella, et al.
Publicado: (2022)

Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends
por: Speranza, Barbara, et al.
Publicado: (2023)

A narrative review on the use of probiotics in several diseases. Evidence and perspectives
por: Campaniello, Daniela, et al.
Publicado: (2023)

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging
por: Petruzzi, Leonardo, et al.
Publicado: (2015)

Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released Cells
por: Bevilacqua, Antonio, et al.
Publicado: (2020)

Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells
por: Bevilacqua, Antonio, et al.
Publicado: (2020)

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
por: Speranza, Barbara, et al.
Publicado: (2020)

Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives
por: Petruzzi, Leonardo, et al.
Publicado: (2022)

How Diet and Physical Activity Modulate Gut Microbiota: Evidence, and Perspectives
por: Campaniello, Daniela, et al.
Publicado: (2022)

Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in Korea
por: Lee, Jeeyeon, et al.
Publicado: (2015)

Microbiological Risk Assessment in Foods: Background and Tools, with a Focus on Risk Ranger
por: Bevilacqua, Antonio, et al.
Publicado: (2023)

Evaluation of Fungal Growth on Olive-Mill Wastewaters Treated at High Temperature and by High-Pressure Homogenization
por: Cibelli, Francesca, et al.
Publicado: (2017)

Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components
por: Bevilacqua, Antonio, et al.
Publicado: (2021)

Psycho-Microbiology, a New Frontier for Probiotics: An Exploratory Overview
por: Accettulli, Alessandra, et al.
Publicado: (2022)

Bioactivity of essential oils: a review on their interaction with food components
por: Perricone, Marianne, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_01l1fhgr73tmkgmlla5u46gs8o