Microbial ecology of fruits and fruit‐based products

Paramithiotis, Spiros; Drosinos, Eleftherios H.; Skandamis, Panos

doi:10.1002/9781118823071.ch18

Cited by 5 publications

(3 citation statements)

References 133 publications

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“…The surface microbiome of plant material depends upon many factors, such as the produce type, the farming practices, the soil and its amendments, the irrigation water, as well as the occurrence of domestic or wild animals [109][110][111]. Generally, the surface of fresh fruits and vegetables is covered by the cuticle, a surface layer of cells that protects the internal tissues from microbial attack.…”

Section: Spoilage Of Fruits and Vegetablesmentioning

confidence: 99%

“…The microbiota of intact plant surfaces may consist of molds and yeasts, such as members of the genera Aspergillus, Eurotium, Penicillium, Rhizopus, Candida, Debaryomyces, and Pichia as well as bacteria (mostly Gram-negative, such as pseudomonads). This microecosystem may be enriched by human pathogenic microorganisms upon improper agricultural practices [110]. Injury can be caused by factors that are not easy to control, such as birds, insects, sand carried by the wind, friction between plant surfaces, etc.…”

Section: Spoilage Of Fruits and Vegetablesmentioning

confidence: 99%

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Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

Paramithiotis

Dimopoulou

2023

Ecologies

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The preservation of microbial diversity is an issue not properly addressed, considering their role in shaping Earth into a habitable planet and their contribution to human well-being. The disturbance of their natural habitats triggers responses, which are reflected in the modification of microecosystem composition and metabolic activities. This is also the case with food-related microecosystems; changes in the growing environment, recorded as agricultural practices and manufacturing or storage conditions, result in similar alterations in the residing microcommunity. In fact, the principle aim of food microbiology is to favor the growth of health-promoting microorganisms and restrict the development of the ones that may negatively affect the quality of food or even cause infection or intoxication. Therefore, the current perspective is one-sided, disregarding issues of general interest, such as the preservation of actual biodiversity. The aim of the present article is to present the current food microbiology perspective, which is based on the different roles of food-related microbiota and highlight the need to move from an anthropocentric to a microbe-centric perception.

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Section: Spoilage Of Fruits and Vegetablesmentioning

confidence: 99%

Section: Spoilage Of Fruits and Vegetablesmentioning

confidence: 99%

Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

Paramithiotis

Dimopoulou

2023

Ecologies

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“…Contaminated fresh produce is an important source of foodborne diseases globally, with 988 outbreaks and 45,723 cases reported from 2010 to 2015 across New Zealand, Australia, the United States, the European Union, Canada, and Japan ( 2 ). To mitigate the risk of pathogen contamination, postharvest sanitizer treatments are widely employed in the fresh produce industry ( 3 – 5 ). Many types of fresh produce are treated with sanitizer washes to remove debris and reduce spoilage organisms adhered to the produce surface ( 6 , 7 ).…”

Section: Introductionmentioning

confidence: 99%

An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

et al. 2023

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Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine

Pardali

Paramithiotis

Papadelli

et al. 2017

World J Microbiol Biotechnol

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The aim of the present study was to assess the microecosystem development and the dynamics of the lactic acid bacteria population during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine at 20 and 30 °C. In both temperatures, lactic acid bacteria prevailed the fermentation; as a result, the pH value was reduced to ca. 3.6 and total titrable acidity increased to ca. 0.4% lactic acid. Enterococci population increased and formed a secondary microbiota while pseudomonads, Enterobacteriaceae and yeasts/molds populations were below enumeration limit already before the middle of fermentation. Pediococcus pentosaceus dominated during the first days, followed by Lactobacillus plantarum that prevailed the fermentation until the end. Lactobacillus brevis was also detected during the final days of fermentation. A succession at sub-species level was revealed by the combination of RAPD-PCR and rep-PCR analyses. Glucose and fructose were the main carbohydrates detected in brine and were metabolized into lactic acid, acetic acid and ethanol.

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Microbial ecology of fruits and fruit‐based products

Cited by 5 publications

References 133 publications

Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine

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