食品および産業微生物学ジャーナル

Metabolic modelling has emerged as a powerful tool in the realm of food microbiology, offering insights into the intricate biochemical processes governing microbial behaviour in food ecosystems. This article delves into the significance of metabolic models in deciphering microbial interactions, understanding food spoilage mechanisms, and devising strategies to enhance food safety. Through computational simulations and experimental validation, metabolic models facilitate predictive and preventive approaches, revolutionizing food preservation and quality control measures. By exploring the integration of omics data and advanced computational techniques, this article illuminates the promising avenues for leveraging metabolic modelling to ensure the safety and sustainability of the global food supply chain.

Traditionally processed fermented foods have been consumed for centuries, contributing to cultural heritage and dietary diversity worldwide. However, concerns regarding their microbiological safety have emerged due to the potential presence of harmful microorganisms and toxins. This manuscript provides an overview of the microbiological safety considerations associated with traditionally processed fermented foods, including fermentation dynamics, microbial ecology, and strategies for ensuring safety. Key factors influencing microbial safety, such as starter cultures, fermentation conditions, and post-fermentation handling, are discussed. Additionally, the role of emerging technologies and regulatory frameworks in enhancing the safety of fermented foods is explored. Understanding the microbiological safety aspects of traditionally processed fermented foods is essential for preserving their nutritional and cultural value while minimizing health risks for consumers.

Mass Spectrometry Imaging (MSI) is a powerful analytical technique that allows for the visualization and identification of molecules within biological samples. In recent years, MSI has gained prominence in the field of food microbiology for its ability to provide spatially resolved information on microbial distribution and metabolites within food matrices. This article examines the principles of MSI, its applications in food microbiology, and the potential benefits it offers for food safety, quality control, and research. Key challenges and future directions for MSI in food microbiology are also discussed.

Nowadays, Reports have revealed that intestinal bifidobacteria produce antimicrobial substances that are active against pathogenic bacteria or microflora such as Pseudomonas aeruginosa and Enterococcus faecalis. Many mechanisms have been postulated by which Bifidobacteria could produce antimicrobial activity. In addition to their competitive inhibition of the epithelial and mucosal adherence of pathogens and inhibition of epithelial invasion by pathogens, and Bifidobacteria also show antimicrobial activity by producing antimicrobial substances (bacteriocins), H₂O₂, organic acids and or stimulating mucosal immunity. In this study the isolates of Bifidobacterium strains (Bifidobacterium longum ATCC 15707, Bifidobacterium bifidum LMGD 10645, Bifidobacterium animalis and Bifidobacterium angulotum) were screened for antibacterial activity against pathogenic bacteria. According to their inhibitory effects on pathogens, Bifidobacterium strains were differentiated into three classes:  strong inhibitor, weak inhibitor and with no significant inhibitory effect.

Palm wine is of high nutritional and economic importance and plays a significant role in cultural and social practices in Africa. Since the nutritional content is high, there is proliferation of microorganism which results in spontaneous fermentation. The microbiological quality of different palm wine samples was investigated and it was found to harbor microorganisms such as Lactobacillus sp, Micrococcus sp, Staphylococcus sp, Streptococcus sp and Bacillus sp. This had a count of 0.8 x 10³ – 1.8 x 10³ CFU/ml and 1.2 x 10³ – 3.8 x 10³ CFU/ml for different samples. The isolation of these microorganisms from these products is of public health concern because this product is on high demand in this area and beyond. With the result of this study, public awareness has to be created on the risk factors involved in the consumption of palm wine and the need to imbibe proper sanitary hygienic practice in tapping, processing, diluting and distribution of the product.