Please use this identifier to cite or link to this item:

TitleScreening and characterization of the diversity of food microorganisms and their metabolites
Author(s)Rocha, J. M.
Kovacevik, B.
Velickovska, S. K.
Tamame, M.
Teixeira, J. A.
antimicrobial properties
Issue date8-May-2023
CitationRocha, J.M.; Kovacevik, B.; Veličkovska, S.K.; Tamame, M.; Teixeira, J.A. Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites. Microorganisms 2023, 11, 1235.
Abstract(s)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.
TypeJournal editorial
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_56248_1.pdf225,46 kBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID