Phage biotechnology. Integrative Systems Biology. Monogastric research. Connect with the University of Nottingham through social media and our blogs. Campus maps More contact information Jobs. Microbiology and Food Safety The microbiology of food systems: from pathogen survival to food ecosystems and enzyme biotechnology.
On the one hand, Liu et al. Producing strains belong to Leuconostoc species and offer potential to prevent food contamination with undesirable microorganisms. On the other hand, Li et al. Multivariable analysis allowed the authors to establish a correlation between environmental variables and microbial community profiles.
These kind of studies will ease the selection of appropriate environmental parameters when establishing or improving industrial fermentation procedures. One of the issues that may compromise the efficacy of food preservation technologies is the existence of damaged cells, incapable of growth in standard laboratory media, but still alive and capable to proliferate in foods under appropriate conditions.
In this context Espina et al.
Food Microbiology Papers and Reports
These authors provide a mechanistic explanation for the methodology and propose method improvements. Similarly, Hazeleger et al. Campylobacter grow slowly during the recommended two-step enrichment process, and, therefore, can be easily outgrown by other bacteria present in the sample. In this work, authors evaluate some modifications of the recommended procedure that result in improved detection of Campylobacter specifically in samples where the presence of background flora is expected. New applications of already existing methodologies are also described in this collection of articles.
Bancalari et al. These authors also describe the cautions that must be taken when quantifying both inactive and damaged cells and discuss additional technologies that may be used to corroborate results obtained through flow cytometry based approaches. This editorial summarizes the publications included in this Research Topic. We sincerely hope that this collection of articles will prompt further research on microbial stress responses and contribute to advance the knowledge on microbial physiology and ecology in foods.
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. We would like to thank the authors and reviewers for their valuable contributions and constructive criticisms to this special issue.
Abhyankar, W. Food Microbiol. The adaptive response of bacterial food-borne pathogens in the environment, host and food: implications for food safety. Papadimitriou, K.
Stress physiology of lactic acid bacteria. Keywords: food microbiology, spoilage bacteria, pathogens, food preservation, bacterial stress response, stress response, food safety, food quality. The use, distribution or reproduction in other forums is permitted, provided the original author s or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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