Letters in Applied Microbiology

Cover image for Vol. 63 Issue 5

Early View (Online Version of Record published before inclusion in an issue)

Edited By: J.-Y. Maillard

Impact Factor: 1.579

ISI Journal Citation Reports © Ranking: 2015: 96/123 (Microbiology); 106/161 (Biotechnology & Applied Microbiology)

Online ISSN: 1472-765X

Associated Title(s): Journal of Applied Microbiology


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  1. Original Articles

    1. Characterization of Aspergillus section Nigri species populations in vineyard soil using droplet digital PCR

      J.D. Palumbo, T.L. O'Keeffe and M.W. Fidelibus

      Version of Record online: 24 OCT 2016 | DOI: 10.1111/lam.12667

      Thumbnail image of graphical abstract

      Significance and Impact of the Study: This is the first study to demonstrate the utility of ddPCR as a means to quantify species of Aspergillus section Nigri in soil. This method eliminates the need for isolation and sequence identification of individual fungal isolates, and allows for greater throughput in measuring relative population sizes of important (i.e. mycotoxigenic) Aspergillus species within a population of morphologically indistinguishable species.

    2. Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products

      S. Pokharel, J.C. Brooks, J.N. Martin and M.M. Brashears

      Version of Record online: 17 OCT 2016 | DOI: 10.1111/lam.12663

      Significance and Impact of the Study: As detailed in the Federal Register FSIS final rule (9 CFR part 317), vacuum-marinated, vacuum-tumbled meat products are not designated as ‘mechanically tenderized’. As such, the internalization and potential survival of Salmonella spp. in marinated beef products is a major concern. These results highlight the internalization of pathogens in vacuum-tumbled meat products and emphasize the importance of considering these products as nonintact. Similarly, these data confirm the efficacy and utility of interventions prior to vacuum-tumbled marination. Further research is needed to identify additional strategies to mitigate internalization and translocation of pathogens into vacuum-marinated meat products.

    3. Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure

      R. Neto, M.J. Mota, R.P. Lopes, I. Delgadillo and J.A. Saraiva

      Version of Record online: 17 OCT 2016 | DOI: 10.1111/lam.12664

      Thumbnail image of graphical abstract

      Significance and Impact of the Study: This study demonstrates that high pressure affects the viability and metabolism of Oenococcus oeni on a culture medium, depending on the pressure intensity and holding time applied. These effects were particularly noteworthy on malolactic fermentation. After high pressure (HP)-stress of 100 MPa for 8 h, modifications in the activity of malolactic enzyme were detected, possibly due to a change in specificity. After a HP-stress of 300 MPa for 0·5 h, malolactic enzyme showed some residual activity, although O. oeni was completely inactivated. This study provides relevant information about the impact of high pressure on malolactic fermentation, opening interesting possibilities to the improvement of biocatalytic processes.


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