Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites

Rocha, João Miguel and Kovacevik, Biljana and Kostadinovic Velickovska, Sanja and Tamame, Mercedes and Teixeira, José António (2023) Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites. Microorganisms, 11 (5). pp. 1235-1240. ISSN 2076-2607

Text microorganisms-11-01235.pdf - Published Version Download (230kB)

Abstract

Food is rarely kept in a sterile environment and the composition of microbial associations
found in various foodstuffs is widely varied. Microorganisms in food usually originate from the
natural microbiota of raw materials and the surrounding environments. Whether a species prevails
depends upon its ability to adapt to intrinsic factors associated with foods, such as nutrient content;
pH; water activity; oxidation–reduction potential; and antimicrobial properties, with various extrinsic
factors playing a role, including temperature, relative humidity, atmosphere, and ambient pressure.
Any change to these parameters may cause changes in the present microbial consortia. Therefore, it is
important to identify which microbial consortia will thrive in particular foods and conditions. While
active, microorganisms undergo many complex mechanisms that affect food quality and safety. Most
beneficial food microorganisms belong to lactic acid bacteria and yeasts. Pathogenic and spoilage
bacteria are usually Gram-negative, although there are some Gram-positive ones, such as Listeria
monocytogenes, Clostridium botulinum, and C. perfringens. Some may merely cause spoilage, while
others may be related to foodborne illnesses.

Item Type:	Article
Impact Factor Value:	4.5
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Biljana Kovacevik
Date Deposited:	29 Nov 2023 11:24
Last Modified:	30 Jan 2024 10:41
URI:	https://eprints.ugd.edu.mk/id/eprint/32651

Actions (login required)

View Item