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Tytuł pozycji:

Safety demonstration of a microbial species for use in the food chain: Weissella confusa.

Tytuł :
Safety demonstration of a microbial species for use in the food chain: Weissella confusa.
Autorzy :
Bourdichon F; Food Safety, Microbiology, Hygiene, 74 Boulevard Blossac, 86100 Châtellerault, France; Facoltà di Scienze Agrarie, Alimentarie Ambientali, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy. Electronic address: .
Patrone V; Facoltà di Scienze Agrarie, Alimentarie Ambientali, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
Fontana A; Facoltà di Scienze Agrarie, Alimentarie Ambientali, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
Milani G; Facoltà di Scienze Agrarie, Alimentarie Ambientali, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
Morelli L; Facoltà di Scienze Agrarie, Alimentarie Ambientali, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Feb 02; Vol. 339, pp. 109028. Date of Electronic Publication: 2020 Dec 16.
Typ publikacji :
Journal Article
Język :
English
Imprint Name(s) :
Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
MeSH Terms :
Food Microbiology*
Food Safety*
Fermented Foods and Beverages/*microbiology
Weissella/*physiology
European Union ; Fermentation ; Genomics ; Probiotics ; Risk Assessment
Contributed Indexing :
Keywords: Antibiotic resistance; Food chain; Food safety; Metabolic profile; QPS; WGS; Weissella confusa
SCR Organism :
Weissella confusa
Entry Date(s) :
Date Created: 20201222 Date Completed: 20210310 Latest Revision: 20210310
Update Code :
20210311
DOI :
10.1016/j.ijfoodmicro.2020.109028
PMID :
33352462
Czasopismo naukowe
Due to their traditional use in food fermentation process for centuries, microbial food cultures are considered to have a safe history of use. A specific microbial risk assessment is therefore rarely conducted for fermented foods and their food cultures, inoculated or naturally present. Some of those food cultures have been also considered for their potential health effect as probiotic strain candidates, for which a specific safety demonstration process has been proposed by a joint expert report of FAO and WHO. The European Food Safety Authority (EFSA) Biohazard panel also provides an approach for evaluating the safety of a strain to be added in the food chain, the Qualified Presumption of Safety (QPS). Weissella confusa, former taxon Lactobacillus confusus, is a food culture characterized in the fermentation process of sourdough. Some strains have been recently proposed for their probiotic potential. The species is also documented in recent infection case reports. It is considered nevertheless to be opportunistic as underlying factors have been suggested to explain the infection. We report here the microbial risk assessment of the species, by studying a collection of 26 food and 17 clinical isolates of Weissella confusa. The phenotypic study, genomic characterization and bibliographical survey will allow us to conclude about the safety of the species and confirm its use for food fermentation and consider specific strains for demonstration of their respective health effects as probiotic candidates.
(Copyright © 2020 Elsevier B.V. All rights reserved.)

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