Microorganisms in Food – Two Sides of One Story

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 4815

Special Issue Editors

Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland
Interests: natural polymers; bacterial cellulose; bacterial polymers; food production; packaging materials; biofilm formation
Special Issues, Collections and Topics in MDPI journals
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Interests: lactic acid bacteria; biotechnological processes; food production; microbial identification; molecular techniques in microbial detection and identification
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Interests: yeasts; Candida spp.; yeasts biofilms; virulence factors; essential oils; antimicrobial activity; plant-origin bioactive compounds

Special Issue Information

Dear Colleagues,

Microorganisms exert both beneficial and deleterious effects on food products, and the studies in the area of food microbiology are constantly evolving. On the one hand, in response to consumer preferences there are new products obtained with the participation of microorganisms. On the other, products and the food environment are niches that can be contaminated by microorganisms, both well-known and new species of bacteria, yeasts and molds.

This Special Issue of Microorganisms will be dedicated to the (1) use of microorganisms in food production (traditional and novel products); (2) food contamination by well-known and new species of bacteria, yeasts, and molds; (3) characteristics of microorganisms in food industry; (4) strategies of food preservation and antimicrobial agents with potential usage in food industry.

We would like to invite researchers to submit both research or review articles to this Special Issue of Microorganisms.

Dr. Hubert Antolak
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food microorganisms
  • Food pathogens
  • Food spoilage
  • Food production
  • Biofilms
  • Acetic acid bacteria
  • Lactic acid bacteria
  • Yeasts
  • Molds
  • Antimicrobial activity
  • Food preservation

Published Papers (2 papers)

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Research

8 pages, 539 KiB  
Article
The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams
by Helena Veselá, Kateřina Dorotíková, Marta Dušková, Petra Furmančíková, Ondrej Šedo and Josef Kameník
Microorganisms 2022, 10(6), 1106; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms10061106 - 27 May 2022
Cited by 5 | Viewed by 1514
Abstract
The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 [...] Read more.
The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation. The total viable count (TVC), the number of Enterobacteriaceae and lactic acid bacteria (LAB) were determined in the samples. LAB were isolated from 13 samples out of the 50 fresh meat samples. The species most frequently detected included Latilactobacillus sakei, Leuconostoc carnosum, Enterococcus gilvus, Latilactobacillus curvatus, and Leuconostoc gelidum. The meat sampled after the brine injection and tumbler massaging showed higher bacterial counts compared to fresh meat samples (p < 0.001). The heat treatment destroyed the majority of the bacteria, as the bacterial counts were beneath the limit of detection with a few exceptions. Although the primary cultivation of samples of cooked hams did not reveal the presence of LAB, their presence was confirmed in 11 out of 12 samples by a stability test. Bacteria of the genus Leuconostoc were the most numerous. Full article
(This article belongs to the Special Issue Microorganisms in Food – Two Sides of One Story)
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12 pages, 5594 KiB  
Article
Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity
by Martina Koňuchová and Ľubomír Valík
Microorganisms 2021, 9(3), 532; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9030532 - 05 Mar 2021
Cited by 7 | Viewed by 2571
Abstract
Modelling the growth of microorganisms in relation to environmental factors provides quantitative knowledge that can be used to predict their behaviour in foods. For this reason, the effects of temperature and water activity (aw) adjusted with NaCl on the surface [...] Read more.
Modelling the growth of microorganisms in relation to environmental factors provides quantitative knowledge that can be used to predict their behaviour in foods. For this reason, the effects of temperature and water activity (aw) adjusted with NaCl on the surface growth of two isolates and one culture strain of Geotrichum candidum were studied. A dataset of growth parameters obtained from almost 600 growth curves was employed for secondary modelling with cardinal models (CMs). The theoretical minimal temperature resulting from the modelling of the mycelium proliferation rate ranged from −5.2 to −0.4 °C. Optimal and maximal temperatures were calculated and found to have narrow ranges of 25.4 to 28.0 °C and 34.2 to 37.6 °C, respectively. Cardinal aw values associated with radial growth (awmin from 0.948–0.960 and awopt from 0.992–0.993) confirmed the salt sensitivity of the species. Model goodness-of-fit was evaluated by the coefficient of determination R2, which ranged from 0.954 to 0.985, and RMSE, which ranged from 0.28 to 0.42. Substantially higher variability accompanied the lag time for growth modelling than the radial growth rate modelling despite the square root transformation of the reciprocal lag phase data (R2 = 0.685 to 0.808). Nevertheless, the findings demonstrate that the outputs of growth modelling can be applied to the quantitative evaluation of the roles of G. candidum in fresh cheese spoilage as well as the ripening of Camembert-type cheeses or various artisanal cheeses. Along with validation, the interactions with lactic acid bacteria can be included to improve the predictions of G. candidum in the future. Full article
(This article belongs to the Special Issue Microorganisms in Food – Two Sides of One Story)
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