{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,7,5]],"date-time":"2024-07-05T04:41:30Z","timestamp":1720154490968},"reference-count":65,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2016,8,5]],"date-time":"2016-08-05T00:00:00Z","timestamp":1470355200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2017,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Seventy\u2010five bacterial contaminants which still persisted to cleaning system from three puff pastry production lines (dough forming, layer and filling forming, and shock freezing) were identified using 16S rDNA as seven genera of <jats:italic>Bacillus<\/jats:italic>,<jats:italic> Corynebacterium<\/jats:italic>,<jats:italic> Dermacoccus<\/jats:italic>,<jats:italic> Enterobacter<\/jats:italic>,<jats:italic> Klebsiella, Pseudomonas<\/jats:italic>, and <jats:italic>Staphylococcus<\/jats:italic> with detection frequencies of 24.00, 2.66, 1.33, 37.33, 1.33, 2.66, and 30.66, respectively. Seventeen species were discovered while only 11 species <jats:italic>Bacillus cereus, B.\u00a0subtilis, B.\u00a0pumilus, Corynebacterium striatum<\/jats:italic>,<jats:italic> Dermacoccus barathri<\/jats:italic>,<jats:italic> Enterobacter asburiae, Staphylococcus kloosii, S.\u00a0haemolyticus, S.\u00a0hominis, S.\u00a0warneri<\/jats:italic>, and <jats:italic>S.\u00a0aureus<\/jats:italic> were detected at the end of production. Based on their abundance, the highest abundance of <jats:italic>E.\u00a0asburiae<\/jats:italic> could be used as a biomarker for product quality. While a low abundance of the mesophile pathogen <jats:italic>C.\u00a0striatum<\/jats:italic>, which causes respiratory and nervous infection and appeared only at the shock freezing step was firstly reported for its detection in bakery product. Six antimicrobial substances (AMSs) from lactic acid bacteria, FF1\u20104, FF1\u20107, PFUR\u2010242, PFUR\u2010255, PP\u2010174, and nisin A were tested for their inhibition activities against the contaminants. The three most effective were FF1\u20107, PP\u2010174, and nisin A exhibiting wide inhibition spectra of 88.00%, 85.33%, and 86.66%, respectively. The potential of a disinfectant solution containing 800\u00a0AU\/ml of PP\u2010174 and nisin A against the most resistant strains of <jats:italic>Enterobacter<\/jats:italic>,<jats:italic> Staphylococcus<\/jats:italic>,<jats:italic> Bacillus<\/jats:italic> and <jats:italic>Klebsiella<\/jats:italic> was determined on artificially contaminated conveyor belt coupons at 0, 4, 8, 12, and 16\u00a0hr. The survival levels of the test strains were below 1 log CFU\/coupon at 0\u00a0hr. The results suggested that a combined solution of PP\u2010174 and nisin A may be beneficial as a sanitizer to inhibit bacterial contaminants in the frozen puff pastry industry.<\/jats:p>","DOI":"10.1002\/fsn3.413","type":"journal-article","created":{"date-parts":[[2016,8,5]],"date-time":"2016-08-05T05:43:33Z","timestamp":1470375813000},"page":"454-465","source":"Crossref","is-referenced-by-count":5,"title":["Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria"],"prefix":"10.1002","volume":"5","author":[{"given":"Kittaporn","family":"Rumjuankiat","sequence":"first","affiliation":[{"name":"Specialized Research Unit: Prebiotics and Probiotics for Health Faculty of Agro\u2010Industry Department of Biotechnology Kasetsart University  Bangkok Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Suttipun","family":"Keawsompong","sequence":"additional","affiliation":[{"name":"Specialized Research Unit: Prebiotics and Probiotics for Health Faculty of Agro\u2010Industry Department of Biotechnology Kasetsart University  Bangkok Thailand"},{"name":"Center for Advanced Studies for Agriculture and Food Kasetsart University Institute for Advanced Studies Kasetsart University  Bangkok Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sunee","family":"Nitisinprasert","sequence":"additional","affiliation":[{"name":"Specialized Research Unit: Prebiotics and Probiotics for Health Faculty of Agro\u2010Industry Department of Biotechnology Kasetsart University  Bangkok Thailand"},{"name":"Center for Advanced Studies for Agriculture and Food Kasetsart University Institute for Advanced Studies Kasetsart University  Bangkok Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2016,8,5]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"38","article-title":"Effect of bio preservation as a modern technology on quality aspects and microbial safety of minced beef","volume":"7","author":"Amin R. 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