{"type": "FeatureCollection", "features": [{"id": "10.1016/j.ijfoodmicro.2021.109504", "type": "Feature", "geometry": null, "properties": {"updated": "2026-07-27T16:16:50Z", "type": "Journal Article", "created": "2021-12-21", "title": "Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon", "description": "Quantification of lactic acid bacteria (LAB) is essential to control quality of seafood products like cold-smoked salmon (CSS). In the present study, we report the design and optimization of a dual-labelled TaqMan \u2122 probe targeting the V7 region of 16S rRNA gene for the detection of LAB in CSS. This quantitative PCR (qPCR) assays is useful for the simultaneous detection of the ten LAB genera communally encountered in CSS as Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Streptococcus, Vagococcus and Weissella. The specificity of this method was demonstrated against 14 genera (44 isolates, 35 species) of Gram-positive bacteria and 19 genera of Gram-negative (40 isolates, 34 species). Calibration of the method was performed in CSS matrix using a mix of equimolar cultured solution of five LAB. Quantification with the qPCR method range from 3.5 to 8.5 Log CFU/g in CSS matrix, covering 5 orders of magnitude. On these artificially contaminated CSS slices, PCR method results correlated successfully (R2\u00a0=\u00a00.9945) with the conventional enumeration on Elliker medium. In addition, the new method was successful on commercial CSS from five different origins with a quantification range from 3.7 Log CFU/g to 8.0 Log CFU/g. This one-step quantitative methodology is proposed as a rapid and complementary tool of the cultural methods to investigate the LAB microbiota and biodiversity of CSS.", "keywords": ["LAB", "0301 basic medicine", "0303 health sciences", "Colony Count", " Microbial", "Real-Time Polymerase Chain Reaction", "Lactobacillus", "03 medical and health sciences", "Seafood", "TaqMan TM probe", "Lactobacillales", "Salmon", "RNA", " Ribosomal", " 16S", "Food Microbiology", "Animals", "Real-time PCR"]}, "links": [{"href": "https://doi.org/10.1016/j.ijfoodmicro.2021.109504"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/International%20Journal%20of%20Food%20Microbiology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.ijfoodmicro.2021.109504", "name": "item", "description": "10.1016/j.ijfoodmicro.2021.109504", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.ijfoodmicro.2021.109504"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2022-02-01T00:00:00Z"}}, {"id": "10.1016/j.meatsci.2021.108661", "type": "Feature", "geometry": null, "properties": {"updated": "2026-07-27T16:17:02Z", "type": "Journal Article", "created": "2021-08-24", "title": "Application of lactic acid bacteria for the biopreservation of meat products: A systematic review", "description": "The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.", "keywords": ["2. Zero hunger", "Meat", "Natural antimicrobials", "Bacteria", "3309 Tecnolog\u00eda de Los Alimentos", "Tecnolog\u00eda de los alimentos", "04 agricultural and veterinary sciences", "Biopreservation", "Anti-Bacterial Agents", "Meat Products", "Foodborne pathogens", "0404 agricultural biotechnology", "Bacteriocins", "Lactobacillales", "Food Preservation", "Lactic acid bacteria", "Food Microbiology", "Animals"]}, "links": [{"href": "https://doi.org/10.1016/j.meatsci.2021.108661"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Meat%20Science", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.meatsci.2021.108661", "name": "item", "description": "10.1016/j.meatsci.2021.108661", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.meatsci.2021.108661"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2022-01-01T00:00:00Z"}}, {"id": "10.1038/s41467-020-16438-8", "type": "Feature", "geometry": null, "properties": {"updated": "2026-07-27T16:18:21Z", "type": "Journal Article", "created": "2020-05-25", "title": "Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome", "description": "Abstract<p>Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.</p>", "keywords": ["Primates", "0301 basic medicine", "2. 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Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion.</p>", "keywords": ["0301 basic medicine", "2. Zero hunger", "0303 health sciences", "human microbiome", "Review Article", "Gastrointestinal Microbiome", "3. 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