Microbiologia degli alimenti

Jay, James M.; Loessner, Martin J.; Golden, David A.; Pulvirenti, A

doi:10.1007/978-88-470-0786-4

Cited by 55 publications

(65 citation statements)

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“…This group of bacteria is generally hosted in the intestinal tract and for this reason they are considered to be indicators of food safety (Jay et al, 2009). From our investigation, coliforms were not detected during the entire fermentation period, showing that the pasteurisation was effective.…”

Section: Discussionmentioning

confidence: 60%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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a b s t r a c tThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 10 7 e108 colony forming units (CFU) g À1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pasteurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions.Crown

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Section: Discussionmentioning

confidence: 60%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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“…Penggunaan laurat arginat tunggal menurunkan patogen tersebut sebanyak 1,8 log CFU per kemasan sedangkan bila dikombinasikan dengan potasium laktat dan sodium diasetat, penurunannya dapat mencapai hingga 2,0 log CFU/kemasan. Penelitian Jay et al 20 melaporkan bahwa pada sosis daging ayam yang diinokulasi dengan 10 5 CFU L. monocytogenes, dikemas vakum, dan disimpan selama 60 hari pada suhu 4,5°C; juga pada bratwurst (sosis panggang khas Jerman) yang disimpan selama 84 hari pada suhu 3 dan 7°C, kombinasi H a k c i p t a © 2 0 1 5 B B -P a s c a p a n e n K a m p u s P e n e l i t i a n P e r t a n i a n C i m a n g g u J l . T e n t a r a P e l a j a r n o 1 2 A , C i m a n g g u , B o g o r , J a w a B a r a t , I n d o n e s i a E m a i l : b b _ p a s c a p a n e n @ y a h o o .…”

Section: Sampel / Sampleunclassified

“…Tulisan ini bertujuan mengkaji pembuatan cuka dari kulit pisang dan air kelapa serta mengetahui pengaruh aplikasinya pada penghambatan pertumbuhan mikroba patogen Listeria monocytogenes pada daging ayam. Patogen ini digunakan karena L. monocytogenes banyak ditemukan di daging segar dan unggas 20 . Teknologi ini diharapkan merupakan alternatif teknologi pengawetan pada daging yang relatif murah, aman dan aplikatif.…”

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EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

Widaningrum¹,

Miskiyah²,

Juniawati³

2017

Jurnal Pasca

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ABSTRAKPenyediaan pengawet alami untuk meningkatkan umur simpan daging ayam merupakan tantangan tersendiri, ditengah maraknya penggunaan pengawet kimia saat ini. Permasalahan kontaminan mikroba telah menjadi perhatian banyak kalangan baik pemerintah, pelaku usaha, konsumen, maupun pemerhati kesehatan. Asam asetat yang dikenal sebagai cuka memiliki sifat sebagai antimikroba, disebabkan kemampuannya menurunkan pH dan menyebabkan instabilitas membran sel pada bakteri patogen. Tulisan ini bertujuan mengkaji pembuatan asam asetat (cuka) dari kulit pisang dan air kelapa sebagai pengawet alami serta mengetahui pengaruh aplikasinya pada penghambatan pertumbuhan mikroba Listeria monocytogenes pada daging ayam. Penelitian didesain menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu 1. Faktor jenis cuka (cuka kulit pisang, cuka air kelapa, asam asetat komersial, dan asam laktat komersial) dan 2. Suhu penyimpanan (suhu ruang dan suhu 5-7°C) masing-masing diulang tiga kali. Daging ayam yang telah diberi perlakuan perendaman asam kemudian disimpan di suhu ruang dan suhu dingin. Hasil penelitian menunjukkan bahwa cuka kulit pisang dan air kelapa mampu menghambat pertumbuhan bakteri uji L. monocytogenes pada daging ayam yang disimpan pada suhu ruang lebih efektif (5-6 log CFU/g) dibandingkan asam asetat komersial dan asam laktat komersial (7-8 log CFU/g), selama 24 jam penyimpanan. Pada daging ayam yang disimpan di suhu dingin, cuka kulit pisang dan air kelapa memiliki kemampuan yang hampir sama dengan asam asetat komersial pada penyimpanan selama 12 hari (5,34 log CFU/g). Cuka kulit pisang paling efektif untuk digunakan sebagai pengawet daging ayam pada penyimpanan suhu dingin. Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in co...

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“…Although infections caused by enterohemorrhagic E. coli are often associated with serotype O157:H7, other serotypes may also be involved and may be highly virulent (Lior, 1994 ; Brooks et al ., 2005 ; Bonardi et al ., 2007 ). Cattle are considered the main reservoir for STEC pathogenic for humans (Milnes et al ., 2006 ; Jay et al ., 2009 ). Most infections are attributed to the ingestion of water or foods contaminated by bovine feces (in particular raw vegetables, raw and undercooked meat and dairy products obtained from unpasteurised milk) (Caprioli et al ., 2005 ).…”

Section: Introductionmentioning

confidence: 99%

Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics

et al. 2017

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Ten Holstein Friesian calves were divided into two groups of five: one group was given prebiotics in their food, while the other group served as the control group. Every two weeks from birth up to 18 months, samples of feces were taken from the rectal ampulla to determine the concentration of E. coli. At each sampling session, three aliquots per sample were collected. The arithmetic mean was calculated and all values (converted into logs) were analysed with GraphPad InStat for analysis of variance, followed by the Tukey-Kramer test. A total of 69 E. coli strains were detected, 29 (42.03%) from treated animals and 40 (57.97%) from the control group. The isolates were analysed by PCR for the presence of the stx-1, stx-2, hly and eae genes and by the Kirby Bauer test for susceptibility to the most commonly used antimicrobials in cattle breeding. Hierarchical clustering of the isolates was done using Ward’s method. Thirty samples were positive for the stx-1 gene, 18 for stx- 2, 12 for both stx-1 and stx-2, 8 for hly, and 10 for eae. 4.3% were resistant to sulfamides, 8.6% to tetracycline, 1.4% to gentamicin, 94.6% to cephalothin, 2.8% to chloramphenicol, 13% to ampicillin, 13% to amoxicillin/clavulanic acid, 7.2% to sulphonamides, 4.3% to ceftriaxone, 5.7% to nalidixic acid, 34.7% to ticarcillin, 88.5% to erythromycin, and 5.7% to streptomycin. The isolates from the samples taken from day 210 to day 300 were grouped into a single cluster. Bacteriological examinations showed a reduction in the concentration of E. coli in the feces of the treated animals compared to the control group. The presence of strains with shigatoxigenic Escherichia coli virulence profiles and the reduction of these in the treated animal group demonstrated that diet can play an important role in reducing E. coli prevalence in cattle.

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Microbiologia degli alimenti

Cited by 55 publications

References 0 publications

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics

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