NDLI: Cultivable microorganisms associated with honeys of different geographical and botanical origin.

Please wait, while we are loading the content...

Molecular characterization of antibiotic resistant Salmonella Typhimurium and Salmonella Kentucky isolated from pre- and post-chill whole broilers carcasses.

Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation.

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.

Identification of meat-associated pathogens via Raman microspectroscopy.

The Polymyxin Ceftazidime Oxford Medium as an alternative selective and differential medium for isolation of Listeria monocytogenes from raw or unpasteurized food.

Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon.

Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics.

Genetic characterization of antibiotic resistance and virulence factors in Enterococcus spp. from Japanese retail ready-to-eat raw fish.

Isolation and molecular characterization of Salmonella enterica serovar Enteritidis from poultry house and clinical samples during 2010.

Use of ß-cyclodextrin and activated carbon for quantification of Salmonella enterica ser. Enteritidis from ground beef by conventional PCR without enrichment.

Multiplex variable number of tandem repeats for Oenococcus oeni and applications.

Exposure of Escherichia coli O157:H7 to soil, manure, or water influences its survival on plants and initiation of plant defense response.

Seasonal effects of heat shock on bacterial populations, including artificial Vibrio parahaemolyticus exposure, in the Pacific oyster, Crassostrea gigas.

Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins.

Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity.

Microbial decontamination of red pepper powder by cold plasma.

Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices.

Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions.

Analysis of the contrast between natural occurrence of toxigenic Aspergilli of the Flavi section and aflatoxin B1 in cassava

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses.

Brain is the predilection site of Toxoplasma gondii in experimentally inoculated pigs as revealed by magnetic capture and real-time PCR.

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.

Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: selection and use of autochthonous multiple strain cultures to extend its shelf-life.

Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention.

Investigating of yeast species in wine fermentation using terminal restriction fragment length polymorphism method.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

A microbial spoilage profile of half shell Pacific oysters (Crassostrea gigas) and Sydney rock oysters (Saccostrea glomerata).

Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese.

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.

Current and emerging technologies for rapid detection and characterization of Salmonella in poultry and poultry products.

Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers.

Inactivation of Bacillus sporothermodurans spores by nisin and temperature studied by design of experiments in water and milk.

Abiotic factors and their interactions influence on the co-production of aflatoxin $B_{1}$ and cyclopiazonic acid by Aspergillus flavus isolated from corn

Cultivable microorganisms associated with honeys of different geographical and botanical origin.

Oenococcus oeni strain typification by combination of Multilocus Sequence Typing and Pulsed Field Gel Electrophoresis analysis.

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

Year: 2014 Volume: 37

Year: 2013 Volume: 36

Year: 2013 Volume: 35

Year: 2013 Volume: 34

Year: 2013 Volume: 33

Year: 2012 Volume: 32

Year: 2012 Volume: 31

Year: 2012 Volume: 30

Year: 2012 Volume: 29

Year: 2011 Volume: 28

Year: 2010 Volume: 27

Year: 2009 Volume: 26

Year: 2008 Volume: 25

Cultivable microorganisms associated with honeys of different geographical and botanical origin.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Sinacori, Milko Francesca, Nicola Alfonzo, Antonio Cruciata, Margherita Sannino, Ciro Settanni, Luca Moschetti, Giancarlo
Description	Country affiliation: Italy Author Affiliation: Sinacori M ( Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.)
Abstract	In this study, the composition of the cultivable microbial populations of 38 nectar honey and honeydew honey samples of different botanical and geographical origin were assessed. After growth in specific media, various colonies with different appearance were isolated and purified before phenotypic (morphological, physiological and biochemical traits) and genotypic [randomly amplified polymorphic DNA (RAPD), repetitive DNA elements-PCR (rep-PCR) and restriction fragment length polymorphism (RFLP)] differentiation. The identification was carried out by 16S rRNA gene sequencing for bacteria and, in addition to RFLP, by sequencing the D1/D2 region of the 26S rRNA gene for yeasts and the 5.8S-ITS rRNA region for filamentous fungi. The results showed the presence of 13 species of bacteria, 5 of yeasts and 17 of filamentous fungi; the species most frequently isolated were Bacillus amyloliquefaciens, Zygosaccharomyces mellis and Aspergillus niger for the three microbial groups, respectively. The highest microbial diversity was found in multifloral honeys. No correlation among the microbial species and the botanical/geographical origin was found, but some strains were highly adapted to these matrices since they were found in several samples of different origin.
File Format	HTM / HTML
ISSN	07400020
Volume Number	38
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2014-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bacteria Isolation & Purification Fungi Honey Microbiology Yeasts Classification Genetics Growth & Development Discriminant Analysis Flowers Chemistry Geography Journal Article
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

NMR Profiling of North Macedonian and Bulgarian Honeys for Detection of Botanical and Geographical Origin

Bacteria and yeast microbiota in milk kefir grains from different Italian regions.

The occurrence of fungi, yeasts and bacteria in the air of a Spanish winery during vintage.

Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.

Production of indole by wine-associated microorganisms under oenological conditions.

Lactic acid bacteria from fermented table olives.

The microbial ecology of wine grape berries.

Application of flow cytometry to wine microorganisms.

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Cultivable microorganisms associated with honeys of different geographical and botanical origin.

Similar Documents

NMR Profiling of North Macedonian and Bulgarian Honeys for Detection of Botanical and Geographical Origin

Bacteria and yeast microbiota in milk kefir grains from different Italian regions.

The occurrence of fungi, yeasts and bacteria in the air of a Spanish winery during vintage.

Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.

Production of indole by wine-associated microorganisms under oenological conditions.

Lactic acid bacteria from fermented table olives.

The microbial ecology of wine grape berries.

Application of flow cytometry to wine microorganisms.

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Cultivable microorganisms associated with honeys of different geographical and botanical origin.