Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)
In this study, plate counting was used to determine the stage of E. coli O157:H7 colonization/proliferation in cucumber epidermis and fruit. Expression of E. coli genes associated with adhesion, movement and oxidative stress response during colonization and proliferation in cucumber was evaluated with fluorescence real-time quantitative PCR. Scanning electron microscopy imaging was used to observe biofilm formation over time in different cucumber tissues at 4 °C and 25 °C. During colonization (at 0-45 and 0-30 min in epidermis and fruit, respectively), escV, fliC, espA, escN, espF, espG, espZ, nleA, tir, and ycbR genes w...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Yeting Sun Yue Ma Hongyang Guan Hao Liang Xiaoyan Zhao Dan Wang Source Type: research

Low-pressure long-time or moderate pressure pasteurization at room temperature by hyperbaric inactivation as a new nonthermal preservation approach - A case study on milk
Food Microbiol. 2022 Aug;105:104031. doi: 10.1016/j.fm.2022.104031. Epub 2022 Mar 23.ABSTRACTA new nonthermal food pasteurization approach is here presented for the first time, proposed to be called low-pressure long-time (LPLT) pasteurization or moderate pressure pasteurization (MPP) by hyperbaric inactivation (HI). To test this novel pasteurization process on raw milk, MPP by HI was carried out at three different pressure levels (150, 200 and 250 MPa), over 24 h, at naturally variable uncontrolled room temperature (≈20 °C) and compared with high pressure processing (HPP) at 600 MPa (one cycle for 90 s and a second cyc...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Álvaro T Lemos Ana P Martins Ivonne Delgadillo Jorge A Saraiva Source Type: research

High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese
In conclusion, we demonstrate both the application and limitations of HVACP treatments of QFC in the currently defined experimental parameters.PMID:35473970 | DOI:10.1016/j.fm.2022.104007 (Source: Food Microbiology)
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Logan C Ott Jared Jochum Lauren Burrough Stephanie Clark Kevin Keener Melha Mellata Source Type: research

Effects of salt stress on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1
In this study, we examined the effects of different salt stress application methods on the Lactiplantibacillus plantarum LIP-1 freeze-drying survival rate. The application of salt stress during the stationary phase significantly improved Lactiplantibacillus plantarum LIP-1 freeze-drying survival rates (P < 0.05). The indirect application of salt stress via phosphate-buffered saline containing 0.4 mol/L NaCl (NB group) led to significantly higher freeze-drying survival rates compared to when salt stress was directly applied (NA group: the concentration of NaCl is 0.4 mol/L) (P < 0.05). Following exposure to salt stres...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Ruixue Wang Ruiyin Sun Ying Yang Jingjing E Caiqing Yao Qiaoling Zhang Zichao Chen Rongze Ma Jing Li Jingya Zhang Junguo Wang Source Type: research

Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food
In this study, we performed genomic analysis and physiological characterization of two Debaryomyces spp. yeast isolates obtained from a Korean traditional fermented soy sauce "ganjang". Both Debaryomyces hansenii ganjang isolates KD2 and C11 showed halotolerance to concentrations of up to 15% NaCl and improved growth in the presence of salt. Ploidy and whole-genome sequencing analyses indicated that the KD2 genome is haploid, whereas the C11 genome is heterozygous diploid with two distinctive subgenomes. Interestingly, phylogenetic analysis using intron sequences indicated that the C11 strain was generated via hybridizatio...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Da Min Jeong Su Jin Yoo Min-Seung Jeon Byung Hee Chun Dong Min Han Che Ok Jeon Seong-Il Eyun Young-Jin Seo Hyun Ah Kang Source Type: research

Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii
Food Microbiol. 2022 Aug;105:104012. doi: 10.1016/j.fm.2022.104012. Epub 2022 Mar 9.ABSTRACTSpecialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured). The effect of microbial fermentation, metagenomics, production of functional metabolites, volatiles and their sensorial aspects were studied. The bioprocess illustrated cohesive interface of coffee nut...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Shankar S R Sneha H P Inderjit Prakash Mahejibin Khan Punil Kumar H N Hari Om K Basavaraj Pushpa S Murthy Source Type: research

Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil
Food Microbiol. 2022 Aug;105:104013. doi: 10.1016/j.fm.2022.104013. Epub 2022 Mar 8.ABSTRACTEffects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former. Moreover, attachment strength increased with increasing inocul...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Ji-Hoon Kang Source Type: research

Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese
This study aimed to assess the LM transference during mechanical slicing of mozzarella cheese and its growth during refrigerated storage. Mozzarella cheese was contaminated with LM and 100 slices containing approximately 5 log CFU/slice were produced. Next, 100 slices of non-contaminated cheese were sliced using a contaminated blade (3.67log CFU/10 cm2). LM was quantified on the blade and slices right after slicing and after storage at 10 °C for 10 and 15 days. Results demonstrated that increasing counts of LM were transferred to the blade, comparing the first and the fifth slices (2.71 and 3.22log CFU/10 cm2, respectivel...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Paula Marques Rivas Danielle Carmo da Silva Stefani Machado Lopes Camila Imperico Riboldi Eduardo Cesar Tondo Source Type: research

Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments
Food Microbiol. 2022 Aug;105:104023. doi: 10.1016/j.fm.2022.104023. Epub 2022 Mar 18.ABSTRACTCanastra Cheese is one of the most commercialized artisanal cheeses in Brazil and intrinsic characteristics of its production, such as the use of raw milk and natural whey starter cultures as well short ripening time on wooden shelves, offer risk of contamination by a plethora of microorganisms. Here, we used 16 S rRNA gene amplicon sequencing approach to characterize the bacterial communities from Canastra cheese processing environments and final products, accessing cheesemaking facilities with distinct profiles of Food Safety Man...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Gustavo Augusto Lacorte Let ícia Aparecida Cruvinel Marcelo de Paula Ávila Marcela Fran ça Dias Alcilene de Abreu Pereira Andr éa Maria Amaral Nascimento Bernadette Dora Gombossy de Melo Franco Source Type: research

Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters
This study provides insights into the management of oxygen and the roles of the tea and the biofilm during kombucha production.PMID:35473977 | DOI:10.1016/j.fm.2022.104024 (Source: Food Microbiology)
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Thierry Tran Fran çois Verdier Antoine Martin Herv é Alexandre Cosette Grandvalet Rapha ëlle Tourdot-Maréchal Source Type: research

Recent paradigm shifts in the perception of the role of Bacillus thuringiensis in foodborne disease
Food Microbiol. 2022 Aug;105:104025. doi: 10.1016/j.fm.2022.104025. Epub 2022 Mar 23.ABSTRACTPlant protection products based on Bacillus thuringiensis have been used to fight agricultural pests for decades and are the world's most frequently applied biopesticide. However, there is growing concern that B. thuringiensis residues in food may occasionally cause diarrheal illness in humans. This has recently sparked a plethora of research activities and vivid discussions across the scientific community, competent authorities, and the public. To support this discussion, we provide a structured overview of the current knowledge o...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Michael Biggel Nadja Jessberger Jasna Kovac Sophia Johler Source Type: research

Dual-species biofilms formation between dominant microbiota isolated from a meat processing industry with Listeria monocytogenes and Salmonella enterica: Unraveling their ecological interactions
The objective of the present study was to determine the ecological interactions established in dual-species biofilms between Listeria monocytogenes and Salmonella enterica as target pathogens, and isolates recovered from a meat processing facility (i.e.Pseudomonas fluorescens, Pseudomonas fragi, Bacillus safensis, Bacillus megaterium, and Candida zeylanoides). Results showed different ecological relations in biofilms depending on the species evaluated. Pseudomonas spp. did not influence the growth of either pathogen, although tested species tended to protect the pathogens in the structures generated. B. megaterium and C. z...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: C Ripolles-Avila M Guitan-Santamaria K Pizarro-Gim énez T Mazaheri J J Rodr íguez-Jerez Source Type: research

Corrigendum to "Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest" [Food Microbiol. 90, September 2020, 103468]
Food Microbiol. 2022 Aug;105:104027. doi: 10.1016/j.fm.2022.104027. Epub 2022 Mar 14.NO ABSTRACTPMID:35473980 | DOI:10.1016/j.fm.2022.104027 (Source: Food Microbiology)
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: John Jorgensen Joy Waite-Cusic Jovana Kovacevic Source Type: research

Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
Food Microbiol. 2022 Aug;105:104028. doi: 10.1016/j.fm.2022.104028. Epub 2022 Mar 15.ABSTRACTCoagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and texture of fermented foods. The organoleptic characteristics of fermented foods rely on disparate metabolic attributes of CNS. Nitrate reductase production from CNS improves sensory characteristics of foods by converting nitrate into nitrite. These bacteria utilize arginine via arginine deiminase pathway in the cytosol, and thus, play effective role in the generati...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Ameer Khusro Chirom Aarti Source Type: research

Growth temperature-induced changes in resistance of Listeria monocytogenes and Yersinia enterocolitica to X-ray irradiation
This study aimed to evaluate the effect of different growth temperatures on the resistance of Listeria monocytogenes and Yersinia enterocolitica to low-energy X-ray irradiation and elucidate the mechanisms of resistance variability. The X-ray treatment at a dose of 1.0 kGy resulted in 4.00-, 4.87-, 3.98-, and 2.27-log reductions in cell counts of L. monocytogenes cultured at 37, 25, 15, and 4 °C, respectively. Cell counts of Y. enterocolitica, cultured at 37, 25, 15, and 4 °C, in phosphate-buffered saline decreased by 3.96, 4.98, 3.79, and 3.25 log CFU/mL, respectively, after X-ray irradiation at 0.4 kGy. In addition, th...
Source: Food Microbiology - April 27, 2022 Category: Food Science Authors: Jong-Seong Lim Jae-Won Ha Source Type: research