Antimicrobial resistance profiles of Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae strains isolated from broiler chickens
Food Microbiol. 2024 Jun;120:104476. doi: 10.1016/j.fm.2024.104476. Epub 2024 Jan 10.ABSTRACTGlobally, the spread of multidrug-resistant Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae from food to humans poses a severe threat to public health. The aim of this study was to assess the co-occurrence of colistin and β-lactamase resistance genes in E. coli, K. pneumoniae, and P. aeruginosa strains isolated from faeces of abattoir broiler chickens. The E. coli, P. aeruginosa and K. pneumoniae isolates were successfully detected from faecal samples by polymerase chain reaction (PCR) at infection rates of 60....
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Tsepo Ramatla Prudent Mokgokong Kgaugelo Lekota Oriel Thekisoe Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue
Food Microbiol. 2024 Jun;120:104478. doi: 10.1016/j.fm.2024.104478. Epub 2024 Jan 12.ABSTRACTAn optimized digital RT-PCR (RT-dPCR) assay for the detection of human norovirus GI and GII RNA was compared with ISO 15216-conform quantitative real-time RT-PCR (RT-qPCR) assays in an interlaboratory study (ILS) among eight laboratories. A duplex GI/GII RT-dPCR assay, based on the ISO 15216-oligonucleotides, was used on a Bio-Rad QX200 platform by six laboratories. Adapted assays for Qiagen Qiacuity or ThermoFisher QuantStudio 3D were used by one laboratory each. The ILS comprised quantification of norovirus RNA in the absence of ...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Ingeborg L A Boxman Ramia Molin Sofia Persson Anna Jur éus Claudia C C Jansen Nils P Sosef Soizick F Le Guyader Joanna Ollivier Maija Summa Maria Hautaniemi Elisabetta Suffredini Simona Di Pasquale Mette Myrmel Mamata Khatri Urska Jamnikar-Ciglenecki Dar Source Type: research
Assess different fermentation characteristics of 54 lager yeasts based on group classification
In this study, we analyzed the different fermentation characteristics of 54 yeast strains used for lager brewing in normal and very high gravity brewing based on group classification. The difference between Group Ⅰ and Group Ⅱ lager yeasts were more striking in very high gravity brewing. However, during our research progress, we realized that some yeasts used in this study were actually hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Features of these hybrids could be beneficial to very high gravity brewing. We further discussed about the mechanism behind their outstanding characteristics and the reason why gr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yu Guan Qi Li Chunfeng Liu Jinjing Wang Source Type: research
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties
In this study, the effect of different biotic and abiotic factors on the bioadhesion and biofilm formation capacities of B. bruxellensis was analyzed. Ethanol concentration and pH had negligible effect on yeast surface properties, pseudohyphal cell formation or bioadhesion, while the strain and genetic group factors strongly modulated the phenotypes studied. From a biotic point of view, the presence of two different strains of B. bruxellensis did not lead to a synergistic effect. A competition between the strains was rather observed during biofilm formation which seemed to be driven by the strain with the highest bioadhesi...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Paul Le Montagner Yacine Bakhtiar Cecile Miot-Sertier Morgan Guilbaud Warren Albertin Virginie Moine Marguerite Dols-Lafargue Isabelle Masneuf-Pomar ède Source Type: research
Possibility of transfer and activation of 'silent' tetracycline resistance genes among Enterococcus faecalis under high-pressure processing
In this study, the tetracycline resistance of Enterococcus faecalis strains isolated from food was determined and molecular analyses of the resistance background were performed by determining the frequency of selected tetracycline resistance genes. In addition, the effect of high-pressure stress (400 and 500 MPa) on the expression of selected genes encoding tetracycline resistance was determined, as well as changes in the frequency of transfer of these genes in isolates showing sensitivity to tetracyclines. In our study, we observed an increase in the expression of genes encoding tetracyclines, especially the tet(L) gene, ...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Patryk Wi śniewski Arkadiusz Zakrzewski Wioleta Chaj ęcka-Wierzchowska Anna Zadernowska Source Type: research
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats
Food Microbiol. 2024 Jun;120:104483. doi: 10.1016/j.fm.2024.104483. Epub 2024 Jan 30.ABSTRACTWooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been assoc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Lang Sun Dennis J D'Amico Source Type: research
ROS mediated by TrPLD3 of Trichothecium roseum participated cell membrane integrity of apple fruit by influencing phosphatidic acid metabolism
In this study, the knockout mutant and complement strain of TrPLD3 were constructed through homologous recombination, TrPLD3 was tested for its effect on the colony growth and pathogenicity of T. roseum. The experimental results showed that the knockout of TrPLD3 inhibited the colony growth of T. roseum, altered the mycelial morphology, completely inhibited the sporulation, and reduced the accumulation of T-2 toxin. Moreover, the knockout of TrPLD3 significantly decreased pathogenicity of T. roseum on apple fruit. Compared to inoculated apple fruit with the wide type (WT), the production of ROS in apple infected with ΔTrP...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Qianqian Zhang Qili Liu Huali Xue Yang Bi Xiao Li Xiaobin Xu Zhiguang Liu Dov Prusky Source Type: research
Prevalence, toxin-genotype distribution, and transmission of Clostridium perfringens from the breeding and milking process of dairy farms
In conclusion, raw milk could serve as a medium for the transmission of C. perfringens, which could result in human food poisoning. Monitoring and controlling several points of cross-contamination during the milking process are essential as is implementing stringent hygiene measures to prevent further spread and reduce the risk of C. perfringens infection.PMID:38431330 | DOI:10.1016/j.fm.2024.104485 (Source: Food Microbiology)
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yanfen Jiang Yifan Pan Jingyi Yin Source Type: research
Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula
Food Microbiol. 2024 Jun;120:104486. doi: 10.1016/j.fm.2024.104486. Epub 2024 Feb 5.ABSTRACTAuricularia auricula fermentation was performed to reduce anti-nutritional factors, improve nutritional components, and enhance biological activity of soybean. Results showed that the contents of raffinose, stachyose, and trypsin inhibitor were significantly decreased from initial 1.65 g L-1, 1.60 g L-1, and 284.67 μg g-1 to 0.14 g L-1, 0.35 g L-1, and 4.52 μg g-1 after 144 h of fermentation, respectively. Simultaneously, the contents of polysaccharide, total phenolics, and total flavonoids were increased, and melanin was secreted...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Gonglin Cai Xiaotong Yi Zhichao Wu Huabin Zhou Hailong Yang Source Type: research
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh
Food Microbiol. 2024 Jun;120:104489. doi: 10.1016/j.fm.2024.104489. Epub 2024 Feb 12.ABSTRACTAeromonas veronii is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of Bacillus subtilis lipopeptide against Aeromonas veronii. Lipopeptides suppressed the transmembrane transport of Aeromonas veronii by changing the cell membrane's permeability, the structure of membrane proteins, and Na+/K+-ATPase. Lipopepti...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yali Li Tianqi Wangjiang Zhida Sun Liu Shi Sheng Chen Lang Chen Xiaojia Guo Wenjin Wu Guangquan Xiong Lan Wang Source Type: research
Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain
Food Microbiol. 2024 Jun;120:104490. doi: 10.1016/j.fm.2024.104490. Epub 2024 Feb 17.ABSTRACTSporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and Bacillus cereus spore populations were enumerated in all the samples. Genetic diversity in B. cereus strains (n = 110) isolated from the samples was examined by M13 sequence-ba...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Ana Paula Maciel Pereira St éphanie Oriol Marie-H élène Guinebretière Fr édéric Carlin Dionisio Pedro Amorim-Neto Anderson S Sant'Ana Source Type: research
Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces
Food Microbiol. 2024 Jun;120:104492. doi: 10.1016/j.fm.2024.104492. Epub 2024 Feb 18.ABSTRACTEnterococci are widely distributed in dairy sector. They are commensals of the gastrointestinal tract of animals, thus, via fecal contamination, could reach raw milk and dairy products. The aims of this study were: 1) to investigate the enterococcal diversity in cow feces and milk samples and 2) to evaluate the antibiotic resistance (AR) of dairy-related enterococci and their ability to transfer resistance genes. E. faecalis (59.9%), E. faecium (18.6%) and E. lactis (12.4%) were prevalent in milk, while E. faecium (84.2%) and E. hi...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Stefano Morandi Tiziana Silvetti Vincenzo Lopreiato Fiorenzo Piccioli-Cappelli Erminio Trevisi Milena Brasca Source Type: research
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
Exploring the characteristics of Burkholderia gladioli pathovar cocovenenans: Growth, bongkrekic acid production, and potential risks of food contamination in wet rice noodles and vermicelli
Food Microbiol. 2024 Jun;120:104449. doi: 10.1016/j.fm.2023.104449. Epub 2023 Dec 15.ABSTRACTThis research investigated the presence of Burkholderia gladioli pathovar cocovenenans (BGC) in wet rice and starch products, Tremella, and Auricularia auricula in Guangzhou, China. It examined BGC growth and bongkrekic acid (BA) production in wet rice noodles and vermicelli with varying rice flour, edible starch ratios, and oil concentrations. A qualitative analysis of 482 samples revealed a detection rate of 0.62%, with three positive for BGC. Rice flour-based wet rice noodles had BA concentrations of 13.67 ± 0.64 mg/kg, 2.92 ti...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Yueting Yao Xianwu Zhong Yong Zhou Hongfeng Zhang Dan Zhao Weiwei Zhang Yufei Liu Jianxiong Xu Chaojun Xie Chao Yu Yanyan Wang Zihui Chen Kuncai Chen Jun Yuan Source Type: research
