Fermented foods, health and the gut microbiome
Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …
diversity in the 21st century is substantial. The health benefits of fermented foods have been …
Fermented foods as a dietary source of live organisms
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …
functionality, sensory, and nutritional properties. The latter includes the presence of …
Spoilage microbiota associated to the storage of raw meat in different conditions
The spoilage of raw meat is mainly due to undesired microbial development in meat during
storage. The type of bacteria and their loads depend on the initial meat contamination and …
storage. The type of bacteria and their loads depend on the initial meat contamination and …
High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology
D Ercolini - Applied and environmental microbiology, 2013 - Am Soc Microbiol
Following recent trends in environmental microbiology, food microbiology has benefited
from the advances in molecular biology and adopted novel strategies to detect, identify, and …
from the advances in molecular biology and adopted novel strategies to detect, identify, and …
Bacteria and yeast microbiota in milk kefir grains from different Italian regions
C Garofalo, A Osimani, V Milanović, L Aquilanti… - Food …, 2015 - Elsevier
Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …
Current trends of enterococci in dairy products: A comprehensive review of their multiple roles
As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …
readily exchanges genetic elements, enterococci are well adapted to the cheese …
Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract
MC De Vries, EE Vaughan, M Kleerebezem… - International Dairy …, 2006 - Elsevier
Lactobacillus plantarum is a versatile lactic acid bacterium that is encountered in a range of
environmental niches, has a proven ability to survive gastric transit, and can colonize the …
environmental niches, has a proven ability to survive gastric transit, and can colonize the …
PCR-DGGE fingerprinting: novel strategies for detection of microbes in food
D Ercolini - Journal of microbiological methods, 2004 - Elsevier
Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)
fingerprinting was recently introduced into food microbiology. This paper describes the …
fingerprinting was recently introduced into food microbiology. This paper describes the …
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions
The microbial spoilage of beef was monitored during storage at 5° C under three different
conditions of modified-atmosphere packaging (MAP):(i) air (MAP1),(ii) 60% O2 and 40 …
conditions of modified-atmosphere packaging (MAP):(i) air (MAP1),(ii) 60% O2 and 40 …
High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses
Here, high-throughput sequencing was employed to reveal the highly diverse bacterial
populations present in 62 Irish artisanal cheeses and, in some cases, associated cheese …
populations present in 62 Irish artisanal cheeses and, in some cases, associated cheese …