Exploring viral diversity in fermented vegetables through viral metagenomics.

Fermented vegetables are traditionally produced using the endogenous microorganisms present in raw ingredients. While the diversity of bacteria and fungi in fermented vegetables has been relatively well studied, phage communities remain largely unexplored. In this study, we collected twelve samples of fermented cabbage, carrot, and turnip after fermentation and analyzed the microbial and viral communities using shotgun and viral metagenomic approaches.

Assessment of Viability of Listeria monocytogenes by Flow Cytometry.

In food industry, Listeria monocytogenes contamination can occur accidentally despite the quality control of raw materials and factory. Decontamination processes or inhibitory effects of ingredients/additives in food products are set up to ensure compliance with hygiene and microbiological criteria. These actions represent stresses for the pathogenic agent, causing fluctuations in its physiological states.

Potential of multiparametric characterization of foodstuffs by nuclear magnetic resonance to better predict microbial behavior.

Numerous predictive microbiology models have been proposed to describe bacterial population behaviors in foodstuffs. These models depict the growth kinetics of particular bacterial strains based on key physico-chemical parameters of food matrices and their storage temperature. In this context, there is a prominent issue to accurately characterize these parameters, notably pH, water activity (a ), and NaCl and organic acid concentrations.