Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
