Biofilm and Food: Well-and Lesser-Known Interactionst
Abstract
Microbial biofilms are highly structured microbial communities attached to a surface and enclosed within self-produced extracellular polymeric substances (EPS). Biofilm formation is considered a survival strategy that allows microbial cells to overcome many different stresses, among which high ethanol and salt concentrations, low pH, and low water activity. Thus, biofilms are tenacious structures that have different implications in food processing. On the one hand, the biofilm formed by pathogenic and spoilage microorganisms on food products, or food contact surfaces, leads to serious hygienic problems and economic losses due to direct spoilage, cross-contamination, and post-processing contamination. In addition, biofilm cells are dramatically different from planktonic cells and display higher resistance to the commonly used sanitizers and antimicrobial agents. Considering biofilms as a reservoir of negative microbial species, recent research efforts have been directed toward the identification of proper sanitation strategies and novel inhibitory substances to eliminate negative biofilm in a more effective, economic, and sustainable way.
junio 2024
Metabolomics of Red Wines Aged Traditionally, with Chips or Staves
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Lu, Yixing; Ogawa, Minami; Moreno-García, Jaime; Nitin, Nitin
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Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507
Ranieri, Raffaella; Candeliere, Francesco; Moreno-García, Jaime; García-Mauricio, Juan Carlos; Rossi, Maddalena; Raimondi, Stefano; Amaretti, Alberto
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Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition
Sánchez-Suárez , Fernando; Peinado-Amores, Rafael
diciembre 2023
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast
Muñoz-Castells, Raquel; Moreno-Vigara, Juan Jose; García-Martínez, María Teresa; García-Mauricio, Juan Carlos; Moreno-García, Jaime
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Differentiation through E-Nose and GC-FID data modeling of rosé sparkling wines elaborated via Traditional and Charmat methods
Muñoz-Castells, Raquel; Modesti, Margherita; Moreno-García, Jaime; Rodríguez-moreno, María; Catini, Alexandro; Capuano, Rosamaria; Di Natale, Corrado; Bellincontro, Andrea; Moreno-Vigara, Juan Jose
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Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review
Román-Camacho, Juan Jesús; García-García, Isidoro; Santos-Dueñas, Inés María; García-Martínez, María Teresa; García-Mauricio, Juan Carlos