Search results for "Red chicory"

showing 3 items of 3 documents

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

2019

An integrated microbiological and physico-chemical approach was applied to evaluate the decay of mono-varietal ready-to-eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture-dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico-chemical quality between…

0106 biological sciencesbiologyGeneral Chemical EngineeringMicroorganismPseudomonas veroniiTitratable acid04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classificationShelf life040401 food science01 natural sciences0404 agricultural biotechnologyCichorium endivia010608 biotechnologyCichoriumFood scienceready to eat salads lettuce red chicory leafy vegetable shelf lifeJanthinobacterium lividumFood ScienceMesophileJournal of Food Processing and Preservation
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Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

2018

Abstract Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gen…

0301 basic medicineMicroorganism030106 microbiologyPopulationShelf lifeSettore AGR/04 - Orticoltura E FloricolturaPseudomonaMicrobiologyChicory03 medical and health sciences0404 agricultural biotechnologyPseudomonasCichoriumVegetablesFood scienceeducationeducation.field_of_studybiologyPseudomonas; Ready-to-eat vegetables; Red chicory; Shelf life; Food Science; MicrobiologyPseudomonas04 agricultural and veterinary sciencesAscorbic acidbiology.organism_classification040401 food scienceRandom Amplified Polymorphic DNA TechniqueRAPDReady-to-eat vegetableFood StorageMicrobial population biologyRed chicoryFood ScienceMesophileSettore AGR/16 - Microbiologia Agraria
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Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae)

2018

The present work was carried out to investigate the safety aspects of minimally processed red chicory (Cichorium intybus L., family Asteraceae) regarding the antibiotic resistance of Pseudomonas Migula, 1894 populations (Bacteria Pseudomonadaceae). The Pseudomonas strains tested for their characteristics were previously isolated from experimental monovarietal salads prepared with two different processes, a classic ready-to-eat (RTE) process and a process with entire leaves, and stored under refrigeration (4 °C) up to 15 days from production. Due to their dominance over the microbial community, Pseudomonas strains were better characterised for their undesirable features that might be exerted…

red chicoryantibiotic-resistanceready-to-eatPseudomonaSettore AGR/16 - Microbiologia Agraria
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