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Sep 1, 2021 · Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bacteriophage) and yeasts reported in fermented milks, sausages, vegetables, wine, sourdough, and cocoa beans.
- Yeast viruses and their implications in fermented foods and ...
Most eukaryotic viruses in fermented foods are dsRNA of the...
- Yeast viruses and their implications in fermented foods and ...
Oct 24, 2024 · 14.6 Conclusion. Viruses play a multifaceted role in food fermentation. They can act as causative agents of food safety issues, viral infection can impede the growth of fermentative microbial cultures, and viruses can also be harnessed as tools to control the development of bacterial pathogens.
Mar 6, 2022 · Despite the presence of many viruses in food, infections of this etiology caused by the consumption of contaminated fermented products are recorded less frequently than bacterial infections. This is due to the fact that viruses present in food are primarily bacteriophages and yeast-infecting viruses ( Pringsulaka et al., 2011 ; Kleppen et al., 2012 ).
Sep 1, 2021 · The most common include viruses that infect bacteria (bacteriophage) and yeasts reported in fermented milks, sausages, vegetables, wine, sourdough, and cocoa beans. Recent molecular studies have also associated fermented foods as vehicles for pathogenic human viruses. Human noroviruses, rotavirus, and hepatitis virus have been identified in ...
- Bruna Leal Maske, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Doris Sobral Marques S...
- 2021
Jun 11, 2022 · Most eukaryotic viruses in fermented foods are dsRNA of the family Totiviridae that mainly infect Saccharomyces spp. Wine is the most frequently studied fermented food for this topic, evidencing the lack of studies for other fermented foods. These viruses do not appear to cause any harm to human cells or the gastrointestinal microbiota.
However, the traditional fermentation process cause safety issues in the fermented dairy products due to the potential growth of unwanted food-borne pathogens. Therefore, the process was improved using back-slopping as the raw milk is boiled to control the growth of microorganisms, while the starter culture is obtained from previous batch of dairy product ( Groenenboom et al., 2019 ).
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Aug 21, 2024 · Every nation worldwide consumes one or more traditional fermented foods daily, and fermented food will remain an integral part of human food. The advantages of habitual fermented food consumption are well documented, and several original and review articles are available, but a less-explored aspect is represented by the potential hazards associated with fermented food and beverages.
