Antagonistic Activity of Bacteria Isolated from Apple in Different Fruit Development Stages against Blue Mold Caused by .

Blue mold caused by is one of the most significant postharvest diseases of apples. Some microorganisms associated with the surface of ripening apples possess the ability to inhibit the growth of . However, the existing literature about their colonization in the stages before ripening is not explored in depth.

Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets.

Abstract: Consumption of seeds has increased in recent years due to their high nutrient content. However, Salmonella outbreaks associated with the consumption of low-water-activity food items have also increased, although these food items do not support microbial growth. The main goal of this study was to quantify microbial indicators and to determine the prevalence and content of Salmonella in chia, amaranth, and sesame seeds obtained from Mexican retail outlets.

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.

The study of microbial communities associated with spontaneous fermentation of agave juice for tequila production is required to develop starter cultures that improve both yield and quality of the final product. Quantification by HPLC of primary metabolites produced during the fermentations was determined. A polyphasic approach using plate count, isolation and identification of microorganisms, denaturing gradient gel electrophoresis and next generation sequencing was carried out to describe the diversity and dynamics of yeasts and bacteria during small-scale spontaneous fermentations of agave juice from two-year samplings.

Attachment and colonization of Salmonella on 'Rayada', 'Golden Delicious', and 'Red Delicious' apples.

Background: Fruits and vegetables have been associated with outbreaks of disease in different countries. The apple (Malus domestica Borkh) and its products have been reported as vehicles for illness outbreaks. To create strategies to prevent pathogen survival it is necessary to understand how pathogens persist on fruit.

Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico.

Unlabelled: Despite the importance of strain compatibility, most of the enological strain selection studies are carried out separately on yeasts and lactic acid bacteria (LAB). In this study, the enological traits and interactions between native yeasts and LAB were studied. The H S and acetic acid production, growth rates at 8 °C, killer phenotypes, flocculation, and tolerance to must and wine inhibitors were determined for 25 Saccharomyces yeasts.